Wednesday, November 11, 2015

Raw Vegan Tuna Salad - Light Lunches!

I love love love this mock tuna salad.  

First of all, it's real food!  I have nothing against eating meat or fish in moderation...but the current food supply is so tainted.  Honestly, I'm scared to eat anything mass produced or factory farmed.  I mean really?  What's in the food we eat? Sometimes the whole industry scares me. 

I digress.....I want something that feels
traditional and decadent and also is healthy and yummy. That's a lot to ask!

So here is my Mock Tuna Salad. I serve it in lettuce wraps or on rice crackers. I love the flavor and texture. It reminds me of fatty, creamy, mayo rich tuna salad from a good New York deli.  Perfect perfect!

First soak 1 cup of sunflower seeds and 1/2 cup of cashews overnight in filtered water. 

Drain in the morning and rinse. 

Add to Vitamix or food processor. 

Along with 1 chopped clove of garlic; 1 tablespoon of nutritional yeast; 1/2 teaspoon of apple cider vinegar; 1 teaspoon of soy sauce or tamari or Braggs Aminos; 1 tablespoon of coconut oil or olive oil

Blend on low until the consistency of a chunky paste. 

Transfer to a bowl and add one teaspoon of dulse flakes. Stir in and add more to taste.  Do not skip this.  Dulse is what gives the nut pate the tuna flavor. 

Add Old Bay, salt, pepper and red pepper to taste.  

Refrigerate until ready to serve. Once ready to serve add in chopped celery and carrots, diced onions, minced jalepeno for heat, parsley and relish if you prefer a sweeter taste.  

Squeeze some fresh lemon over it right before you serve it. Wow!

Here she is all pretty like a flower in bloom. 

This makes 2-3 servings.   It will keep a week in a very cold fridge.  Mine usually doesn't last because once I make it, I want to eat it. 

Precious, delicious and pretty food and ------- BONUS ---- no fish were harmed in the making of this film. 

Excuse me while I go tear this dish apart.

Bottoms up!

Monday, November 9, 2015

My Dream Thanksgiving

I dream of a vegan holiday that my family would enjoy ...
Vegan Nut Loaf shaped like a turkey.  How cute is he!???

My favorite holiday salad courtesy of Delish!

Wild rice and root vegetables over arugula. Are you kidding me??  So beautiful!

Vegan Mac and "cheese".  So wonderful topped with freshness and tomatoes.  

Apple pie courtesy of I love this recipe. I have made this one for my family and it's time consuming but so delicious!

Blueberry Nice Cream .......

I would love to just serve this for my family of meat eaters for the holidays.  I will make some raw and vegan freshness to share, but if I don't roast a turkey, my mother will disown me.  The turkey I cook reminds her of her mother.  If I can give her a fond memory of my beloved MommomNana, then I have no problems with doing that just for her.  

Happy Holidays, Everyone!

Sunday, November 8, 2015

A Day In the Life Vegan Style

64 ounces of green juice for breakfast. 

Homemade Cereal for Lunch

Sprouted Walnuts in Peach Sauce for dinner

Yummy in my Tummy!

Kung Pao What?!!!

This is my apricot and walnut stir fry.  

I was in the mood for takeout Chinese food but by the time I order it and have it delivered, I have spent way too much money. 

This is much less expensive and I get way more bang for my buck!  Best part about this dish is that after I eat it, I'm full and energized.  Not stuffed, lethargic and hungry an hour later.  

Cheap tip: Make your own.  It's not that hard and it's def cheaper than delivery!

For this simple dish I browned extra firm organic tofu with some onions.  Then I made a sauce with apricot and peach purée, walnuts, soy sauce. Tossed it with some fresh herbs, crushed dried pepper flakes for heat and raw red peppers for crunch.   I served it over steamed short grain brown rice. 

Oh my gosh!  This is soooooo good.  

I served it in my new heart shaped bowls because I love it!

Bon Apetit and Eat up!!!!

Thanks for reading and following.  Love, Hav!