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Dilled Untuna Sandwich with Cucumber & Red Leaf Lettuce
DILLED UNTUNA SALAD SANDWICH
Chop the following:
1 cup garbanzo beans (chickpeas)
1 carrot
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:
sea salt
celery salt
lemon pepper
black pepper
nutritional yeast
ground cayenne
garlic powder
AND
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!
I always feel a little guilty about “wasting food” when I throw out the pulp after I juice. To use some of my carrot-celery-cucumber-parsley-apple-lemon pulp, I decided to create some raw crackers using my Excalibur Dehydrator.
LEMON PEPPER GARDEN VEGGIE FLAX CRACKERS:
Soak 1 cup flax seeds in 1 1/4 cup water for about an hour…
Add the flax seeds (with absorbed water) to a large food processor with 2 cups juicer pulp…
Process with 1/2 t onion powder, 1 t lemon pepper, 1/2 t sea salt, 1 t nutritional yeast, and 1/2 t garlic powder…
Divide the mixture in half and spread thinly on 2 dehydrator trays over the ParaFlexx Non Stick Dehydrator Sheets (or parchment)…
Dehydrate at 115 degrees for about 8 hours, until completely dry. After 3 hours, flip the partially dehydrated cracker sheets over and score them (if desired) into the size and shape pieces you want. Break apart when they’re done. Raw crackers store well in the freezer.
Here are some other raw crackers I’ve made…
SALSA-FLAX CRACKERS from “Becoming Raw” by Brenda Davis and Vesanto Melina…
SUNNY RYE CRACKERS from “Becoming Raw”…
Sunny Rye Crackers taste good with a dab of mustard and a dollop of lemon dill sauerkraut…
Making your own raw crackers is easier than you might think – Happy Crackering!
Freeheel Vegan 