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DILLED UNTUNA SALAD SANDWICH
Chop the following:
1 cup garbanzo beans (chickpeas)
1 celery stalk
small wedge onion (to taste)
1-2 medium pickles
1/2 red pepper
optional: add some purple cabbage or cauliflower
In a small bowl, combine:
1 thawed “ice cube” of fresh lemon juice (about 2 T)
2 T vinegar from the pickle jar
3 T Vegenaise
1 t mustard
To the small bowl add dashes of:
1/2 t dill weed
1/2 t parsley
1/4 t turmeric
Mix everything together and refrigerate for at least an hour.
Serve on a hoagie or your favorite bread. Add some Sriracha to give it a kick!
2 mashed bananas
1 C non dairy milk
1 T white vinegar
1/3 C applesauce
1/3 C canola oil
1/2 C evaporated cane juice
*2 C mixed grain flours (Use 1/3 C of each: quinoa flour, millet flour, spelt flour, garbanzo bean flour, whole wheat pastry flour & ground oats)
2 T ground flax
1/3 C unsweetened coconut shreds
1/3 C ground walnuts
2 t baking powder
2 t baking soda
1/2 t sea salt
2 t cinnamon
1/2 t ginger
1 C blueberries (fresh or frozen)
1/2 C raspberries (fresh or frozen)
Combine the wet ingredients with the dry ingredients and then fold in the berries.
*Depending on the moisture level of the berries (i.e. if using thawed frozen berries) and the size of the bananas, add another 1/4 – 1/3 C flour (wheat or oat) if the batter seems too thin.
Bake in muffin liners for about 22 minutes at 350 degrees. Makes about 18.
>>NOTES: To make this recipe gluten-free (GF), reduced fat, and reduced sugar…
- For the 2 C flour, use 1/2 each quinoa flour, millet flour, brown rice flour, and oat flour (GF)
- Instead of the flax, use garbanzo bean flour
- Instead of the walnuts, use rolled oats (GF)
- Reduce the sugar to 1/4 cup
- Reduce the milk and the vinegar by half
- Instead of 1/3 C oil, use about a tablespoon of oil and then the rest more applesauce.
Go! Get yourself a copy of Dreena Burton’s latest cookbook, “Let Them Eat Vegan.” You won’t be disappointed. I love the way Dreena cooks and bakes. Her creations have the perfect balance of healthy and delicious. She uses primarily whole plant ingredients, plenty of beans/legumes, minimal added fats and “just enough” sweetener. Eat all you want because there’s zero guilt!
The first recipe I tried was the Chickpea Pumpkin Seed Burgers on page 136. At first I wasn’t sure that the burgers would hold together, but after I let the patties sit for about an hour they held up just fine in the pan. I cooked 2 and refrigerated the other 4 patties (between layers of parchment paper in a storage container.) Now I know that oats are a secret ingredient for vegan burger success! I’ve used gluten flour before, but I’ve never used oats. Oats work great– I think they’re my new favorite cooking ingredient! The “resting” time must allow the oats to soak up moisture and this helps bind the burger.
For Burger Night #1 we had a side salad with a creamy horseradish dressing and some roasted Yukon Gold potatoes, carrots, celery and onion.
For Burger Night #2 I made the Raw-nch Dressing on page 47. I didn’t have fresh parsley so I used kale instead. It worked. The dressing made for a great romaine lettuce dip and burger sauce. We made some homemade potato chips!
I’m looking forward to making more out of Let Them Eat Vegan!
I’d rather go to “Chick E Cheez” than “Chuck E Cheese” ANY day of the week!
All I have to do is go to page 38 in The Ultimate Uncheese Cookbook, by Jo Stepaniak.
Chick Cheez contains chickpeas, nutritional yeast flakes, tahini, lemon juice, light miso, olive oil, onion powder, garlic powder, dry mustard, paprika and salt.
GRILLED CHICK CHEEZ SANDWICH
CHICK CHEEZ “BETTER THAN POUTINE” FRENCH FRY DIP