I liked tuna salad before vegan. I have my own veganized version using chickpeas. The difference is capers, a cashew based Mayo(Make Your Own recipe) and coconut amino. I had used avocados, seasoned salt(homemade).
Of course I had to try this one. It was the first thing I made. I forgot to take a picture, so I forced myself to make it again. 😂 That is why you saw other posts first.
This is good. Almost as good as mine. I could eat bowls of this and nothing else. 5 stars
I must confess. I don’t usually eat mayonnaise. Too oily in the mouth. But this mayo has no oil, so I’m giving it a try. For my mayonnaise replacement, I use avocado.
This one may become a staple. It was very easy to make. I specifically made it for the Chickpea No-Tuna salad sandwich. That is tomorrow’s endeavor.
Hey J2 owners, I just made walnut milk. I have wanted to make it but squeezing the milk from the nut bag is painful these days. I made cashew milk because I didn’t have to strain it. I made the cashew milk in my Vitamix.
But today, I decided to experiment. I put 2 cups of walnuts in the hopper and turned on. Then I slowly poured filtered water into the mix. The result, strained walnut milk and pulp. I ran the pulp back through to get all the liquid out. I’m going to use the pulp in a burger patty or baked goods.
Who loves granola? I have had many types. Some reporting to be vegan. All reporting to be healthy. Some were. I had not ever used dates as the fruit supplying the sweetness and the glue. The recipe called for Medjool dates and a variety of seeds and nuts.
Before Baking
It was gooey and delicous.
After Baking.
Now don’t make my mistake. I got sidetracked and baked a little longer than most people would like. I enjoyed the crispness. It was a quick blend of nuts, oats and seeds. You can use any nuts you want. I used walnuts.
Like many churches across the country, a corporate fast began. On January 1 many people declared resolutions. For the Fast, I set goals. Goals that I expect to enrich my Black Soil.
First priority obviously was spiritual. The goal was to resume personal bible study aside from studies in Bible study groups.
Reset healthy vegan eating. Depression pushed eating out, fluctuating between pescaterian and vegan. I enjoy seafood but my health demands veganism. I win my blood pressure war when eating clean vegan. I must also lose weight to mitigate the pain in my degenerating L4-L5 vertabra.
Sew/knit one garment a month. I began to crochet a baby sweater. In progress. Practiced hand-knitting techniques. No sewing.
Hang a picture. Purchased but unhinged.
Organize my files and desktop. Still have a week in January. 😆
The first two were the highest priority and I got those done. I am now back in the habit of making my meals. This is not only healthier but economical. With food costs, actually all costs, rising, this helps.
I will continue working on these goals and replacing them with new goals as they become habits.
Sometimes you just want a sandwich. Sometimes you just want a salad topping. This jackfruit based offering gives me just that. It’s simple, quick and few ingredients.
Here is my final meal. It is jackfruit, celery, serrano pepper, avocado and salt to taste on a bed of spinach, arugula and tomatoes. The salad dressing is a homemade avocado/cashew milk dressing.
A few posts ago, actually, quite a while ago I made my own veggie burger blend. A few days ago I discovered Javant’s Healthy Vegan Eating on YouTube. I made it. It is pictured below. His mix is made with no oil and no soy, so I had to give it a try. It was very good. I guess the walnuts along with the mushrooms gave it the fatty moisture mouth feel, aka texture.
I had forgotten that I made a veggie burger mix posted in My Vegan Burger. There are differences that could make a big difference to some people. First of all,Javant’s recipe is to be cooked. It uses cauliflower, walnuts, mushrooms, carrots, red onions and seasonings. Javant’s ground is designed to be used for multiple purposes.Therefore, no specific seasoning was used. It was very general. Mine is raw; designed for raw vegan lifestyle. My mixture included mushrooms, carrots, green onions,ground flax seed, soaked sunflower, jalepeno, and liquid smoke. There were other seasonings used, but they were specific to burger flavors, or at least they might have conflicted with Italian or Mexican flavors. I thought I had resolved my search for a homemade vegan burger blend. I’m down to two. I’m going to take a little from his and and add to mine. I will then cook a batch and dehydrate another batch. I learned a lot from Javant. I will continue to checkout his videos.
I was so excited about getting the great results of beet and celery juicing. I began to plan for other juice meals and then……
Silence. My Caynel Masticating Juicer stopped. I thought it had over heated. I waited. Turned the switch. Silence. I tried again. Silence. My juicer died. Of course the warranty had expired. It was laid to rest last night in the dumpster.
Now I await the arrival of my new juicer. Didn’t plan to spend that much money on a juicer but it is my medication provider. It cost about 4x as much as the other. I will let you know if it provides 4x the quality.
It is my expectation that the loss will be replaced with better.
Today I was looking through my #Healthy Mind Cookbook and noticed several strogonof recipes. I am not a big creamy sauce person but the thought of using nondairy cream intrigued me. I used sweet peppers from my garden, a red onion for a little bite,fresh chopped garlic, fresh purple basil with its flowers from my plants, cumin, dried oregano, dried dill sauteed in avocado oil. Then I added shitake mushroom and enough flax milk to cover. Salted to taste with Celtic Sea Salt. Simmered until mushrooms were tender.
Strogonof Sauce Inspired
I poured thos over a baked potato. It was quite tasty. I might be getting good at this vegan cooking thing 😄😄😄
Many vegans wonder why whould you want to eat something that imitates meat. Well when you have spent your whole life experiencing meat based food, the desire for those flavors and textures don’t go away immediately if at all. We are vegans for a variety of reasons. I wanted to improve our health initially and then my husband had a heart attack. His cardiologist prescribed a raw vegan lifestyle change. However, I did not lose my desire for certain flavors and foods One of those was tuna salad sandwiches or tuna and crackers. Until now I had not tried to make a substitute. All of the substitutes were carrot based mixtures that tasted nothing like tuna or at least remind me of seafood. My motivation for trying to create something now is my new found relationship with young jack fruit.
I must digress for a moment. The first time I tried jack fruit it was in a prepared barbeque meat substitute from the grocery store. I hated it. It was too sweet and it turned me off. Recently I discovered Veegos Authentic Mexican vegan restaurant. One of the protein selections was jack fruit. I loved it.. A customer told me how to get the same product at home. First, you must buy young jack fruit canned in water or brine. I use the packed in water. This product has not ripened so it has no flavor. That makes it perfect for absorbing the flavors of the marinade or seasonings. Back to the not tuna.
I did my research to discover the best things to use to get that seafood flavor. I have used dulse and hijiki seaweed before but it didn’t give me what I was looking for although it did add that seawater taste.What brought it home was Old Bay seasoning. I made my not tuna salad with young jack fruit, cooked pureed chickpeas, celery, dulse, hijiki seaweed, onion powder, garlic powder, It was a success. I served it on a vegetable salad. It was a good dinner. I planned to try it again with rehydrated chickpeas or another fresh bean product to make it a raw meal.
"Black Soil" Living 