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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!
A few years ago, I bought some Orca beans from the CSA in Wenatchee, WA. Then they just sat in my pantry…
Finally I decided to use them. When they cooked up, the water turned black and the beans turned brown! I found out that Orca beans are an heirloom variety from Mexico, rare in the U.S. (No wonder they remind me of pinto beans).
Purcell Mountain Farms’ website has a fascinating, long list of beans for purchase. There are some really interesting names on that list! Eye of the Goat Beans, Marrow Beans, Tongues of Fire Beans…these sound exactly like what a vegan witch would add to her cauldron of animal-free stew. Ah, the abundance! (Where do you get your protein?)
I didn’t make soup or stew. I decided to make up a triple batch of hummus using my Orca beans instead of garbanzo beans. Two cups dry beans yielded about 3 pints cooked.
To make 1 batch of hummus, puree:
1 pint cooked beans
Juice of 1 lemon
2 T tahini (sesame butter)
1 T olive oil
2 minced cloves garlic
1/2 t cumin
1/2 t coriander
1/4 t turmeric
1-2 T water (if needed to thin)
Portion and freeze in 1/2 to 1 cup canning jars.
Don’t let your freezer run out of hummus!
Freeheel Vegan 