Mock Tuna Salad Recipe

Would you look at that? Here, I promised you that I would keep coming back and then I went and left you again for almost two weeks. This is going to be a work in progress, people. I did at least ask you in advance to bear with me, didn't I?

Let me start back with a recipe I came up with not too long ago that we absolutely love around these parts... Mock Tuna Salad. If you've been reading this blog for long, I'm assuming you have gathered that we don't consume any meat in our family. If you didn't know that, well, you do now (smile).

Now, we're not those kinds of vegetarians that go around eating a "meat-and-potatoes" kind of meal and simply replace the meat with fake meat. No. We pretty much completely changed the way we eat years ago. Rarely do we have a plate with three items on it. Most of our meals come in the form of one pot or one skillet and get served in a beautiful bowl (thank you, Mom, for the Polish Pottery!). If they happen to be served on a plate, they are still not three separate items ("meat", starch, veggie). We just don't eat that way.

All of that to say that while we don't generally go around substituting "fake meat" for meat, once in a while a girl still gets a hankering.

One hot summer day a month or two ago, this girl got a hankering for some tuna fish. Somehow, I stumbled upon a recipe online for a vegan (or vegetarian, I can't remember) "tuna salad". I thought I'd try it.

EEEWWW ... it was awful. 

I couldn't eat one bite of it.

But, I had already gotten "tuna salad" into my brain and I wanted some. So, I put the first bowl into the refrigerator (in case Daddy wouldn't mind eating it ... I hate to waste) and decided to use some of my own common cooking sense. Instead of following this recipe's crazy ideas of what should go into a tuna salad, I decided to make it the way I'd always made it back when I ate tuna ... but, without the tuna.

What was born out of that "aha moment" is simply divine.

I will credit that awful recipe with one thing ~ giving me the idea to mash up chick peas for the "tuna". But, that is where the credit ends.

So, I mashed up another can of drained chickpeas and went to work adding what my Momma taught me to add to tuna fish ~ celery, pickles and mayo. Of course, I'm rather creative in the kitchen, so I didn't exactly stop there, but that was the base.

And, here is the finished recipe ... try it. Even if you are not a vegetarian or vegan, I'm sure you'll still find it as delicious as we all do! Especially on a bed of chopped romaine with some Mary's Gone Crackers. YUM-O!

Mock Tuna Salad Recipe

• 1 can of chick peas/garbanzo beans, drained (Either buy organic or look for a can that has nothing in it but chick peas and water ... we get ours at Whole Foods ... the other stuff has chemicals to preserve color and freshness ... yuck)
• 2 stalks of celery, diced (again, organic is best ... celery is on the dirty dozen list)
• Diced dill pickles (again, if you're trying to avoid toxins, look for natural pickles at a place like Whole Foods ... the others at the store have yellow-number-such-and-such and other yuckiness)
• Veganaise or other vegan mayo, about 1/3 cup (I just eyeball it)
• Sea salt (about 1/2 tsp) and freshly ground pepper
• Minced fresh dill if you have it ... or a bit of dry dill weed
• A sprinkling of Organic Kelp granules (for that "fresh from the sea" flavor ... but, don't go running away from this simple recipe just because you don't have any kelp, or know what the heck it is ... I'm sure it is just as tasty without it)
• A sprinkle of dry parsley

Drain the chick peas and let them dry out a bit in the strainer while you are chopping your veggies. Dice the celery and pickles (as much as looks good to you, depending on your taste). Place your chick peas on a plate and mash them with a fork (you don't want a paste ... just a quick mash of each ball). In a mixing bowl, combine the mashed chick peas, diced veggies, mayo, dill and salt and pepper. Stir to combine. Sprinkle in some kelp and parsley and stir. Taste and adjust seasonings if needed. You will be looking at a bowl that looks pretty dang close to tuna fish, I kid you not. And, it will taste amazing. Enjoy.

***
Funny story. I was making this the other day and I had only gotten as far as opening the can of garbanzo beans and was chopping the pickles and celery. I am not making this up, I promise. My cat came into the kitchen and clearly intended to jump up onto the counter to get to what I was making. My cat does *not* jump on the counters. Ever. Clearly, even he thought I was making real tuna salad (smile).

Shown here as a "tuna melt" for the girls ... on toasted Ezekiel bread with romaine and melted organic cheddar cheese (though, in all honesty, I thought this was sort of dry ... don't let this be your first introduction to the tuna salad, or you might not come back to it again).

Another day for the girls ... on a Wasa cracker with a bit of organic provolone cheese

In a crunchy romaine lettuce leaf for Momma

 

What's on the Menu?

Wanna peek at what crazy vegetarian families eat all day? 
 
Monday:

• B ~ Oatmeal with Fruit, Honey & Wheat Germ
• S ~ Fruit Kabobs (Strawberry, Mango, Pineapple & Apple) & String Cheese
• L ~Mexican Veggie Wraps, Pear Slices & Green Tea for Momma
• S ~Trail Mix & Pineapple Oranges
• D ~ Acorn Squash & Pea Pasta, Yogurt 

Tuesday (Out all Day):

• B ~ Fruit Smoothie & Cliff Kids Bar
• S ~ Trail Mix
• L ~TO GO: Sandwiches, Carrots, Grapes, Crackers; Big Salad & Green Tea for Momma
• S ~ Apples ~ n ~ Peanut Butter
• D ~ Sweet Potato Chili, Yogurt

Wednesday:

• B ~ Cream of Wheat w/Cinnamon, Raisins & Agave Nectar
• S ~ Apples w/Vanilla Yogurt & Honey
• L ~ Ants on a Log, Popcorn & Fruit Smoothies, Big Salad & Green Tea for Momma
• S ~ Snack at Handwork Group
• D ~ Borscht Soup, Bread & Yogurt

 
Thursday (Out in the Afternoon):

• B ~ Oatmeal with Fruit, Honey & Wheat Germ
  
• S ~ Coconut/Raw Cacao Banana Slices
  
• L ~ TO GO: PB & Raisin Sandwiches, Carrots, Apples, Pretzels; Salad & Green Tea for Momma
• S ~ Trail Mix
  
• D ~ "Kale Tacos" with rice, Avocados & Pine Nuts, Yogurt

Friday:

• B ~ Cream of Wheat with Fruit
  
• S ~ Ants on a Log
• L ~ Apple, Almond Butter & Honey Quesadillas; Leftover Kale & Green Tea for Momma
  
• S ~ String Cheese & Pineapple Oranges
  
• D ~ Eggplant Parmesan, Salad & Yogurt

Weekend:

• B ~ Scrambled Tofu, Grits, Fried Potatoes, Toast & Orange Juice
  
• S ~ Whatever Fruit is Left
• L ~ Leftovers & Smorgasbord Plates
  
• S ~ Homemade Chocolate Crunch & Apple Slices
  
• D ~ Homemade Pizza Night, Yogurt

Feel free to borrow my plan! Have a great week.

What's on the menu?

If you read my previous post, you know that I'm making some changes in my life. I'm trying to become better organized and live more simply. One of the things that I believe will help me in that regard is to start planning our meals, ALL of them.

I've been planning dinners for a while now. I would often write down 5 or 6 dinners that I could make and choose from that list each night. But, I never had a plan for snacks or lunches. With school taking place in the mornings, I thought it would be much easier if I had the snacks and lunches planned out. That way, I could start on them while still helping the girls with their independent work (at the kitchen table). I also thought that having it all planned out would make grocery shopping easier (and cheaper) and life just simpler on those days that I'm "not feeling it". Now, even if I'm not in the mood, I can look at the plan and just turn on my "auto-pilot" and I'll be just fine. And, if I'm really desperate, I can point to it and say "make that". :-) Though, in my home, that is not very likely!

Anyway, here is this week's plan. We've already been into it some and the Hippie seems to LOVE knowing what is coming. She can get excited about something she knows she likes. She knows that there is something to eat for snack and even if I'm busy I can tell her to make whatever it says. It's been wonderful. If I can just devote 30 minutes ONE time per week to making the plan, the week should go beautifully.

I should note, we do not eat any meat or eggs at all, but do have occasional ORGANIC dairy. When  you see a cheese mentioned, it's organic. The girls both love to have their yogurts every night after supper ~ the Princess eats organic dairy yogurt and the Hippie eats organic yogurt made from Almond mylk (she doesn't like dairy). Any cereal, oatmeal or the like is made with plain, whole, REAL oats and organic plain, UNSWEETENED Almond mylk. The "cream of wheat" is the whole grain kind (did you know that regular cream of wheat is NOT the whole grain?). All pasta is whole-wheat, rice is brown, bread is 100% whole wheat, tortillas and pita bread are also whole wheat. Most of the produce is organic and locally grown and delivered to our doorstep! And, drinks are always fresh filtered water (green tea for Momma at lunch, YUM).

Wanna peek at what crazy vegetarian families eat all day? Please forgive Monday ~ we were out all day grocery shopping. :)

Monday:

• B ~ Cream of Wheat w/Apples, Raisins & Agave Nectar
• S ~ Odwalla Bars
• L ~ Whole Foods Salad Bar
• S ~ Lara Bars
• D ~ Butternut Squash & Pea Pasta, Yogurt

Tuesday:

• B ~ Oatmeal with Fruit, Honey & Wheat Germ
• S ~ Kiwi slices and String Cheese
• L ~ Green Bean Salad, Triscuits & Ants on a Log
• S ~ Coconut & Raw Cacao Bananas
• D ~ Sweet Potato Lentils & Rice with Cucumber/Tomato/Watermelon Radish Salad, Warm Pita & Yogurt

Wednesday:

• B ~ Cereal with Fruit
• S ~ Pear Slices & Trail Mix
• L ~ Grilled PB, Honey & Banana Sandwiches, Veggies & Cottage Cheese Dip (Giant Salad for Momma instead)
• S ~ Snack at Handwork Group
• D ~ Soup with Collards, Split Peas and Parsnips, Bread & Yogurt

Thursday:

• B ~ Cream of Wheat with Fruit
  
• S ~ Apples & Peanut Butter
  
• L ~ Homemade Hummus Plate with Veggies & Pita Bread, Kiwi Slices
• S ~ Homemade Chocolate Crunch & Pear Slices
  
• D ~Stuffed Peppers, Salad & Yogurt

Friday:

• B ~ Cereal with Fruit
  
• S ~ Veggies & Cottage Cheese Dip
• L ~ Mexican Veggie Wraps & Grapes
  
• S ~ Apples with Vanilla Yogurt & Honey
  
• D ~Stale Bread Soup & Baked Pears

Saturday:

• B ~ Scrambled Tofu, Grits, Toast & Orange Juice
  
• S ~ Triscuits, String Cheese & Pear Slices
• L ~ Parsnip Soup, Salad & Bread
  
• S ~ Fruit Kabobs (Apples, Bananas & Grapes)
  
• D ~ Homemade Pizza Night, Salad & Yogurt

Feel free to borrow my plan! Have a great week.

So what DOES a Vegetarian family eat for Thanksgiving?

People often wonder what in the world we eat for Thanksgiving.

It's such a silly question to me ... we eat what you eat, just not the turkey.

And, we LOVE it.

Thanksgiving is my favorite meal of the year.

D.E.L.I.C.I.O.U.S.

What did we have?

• Stuffing
• Mashed redskin potatoes
• Gravy
• Green beans
• Squash casserole
• Pumpkin Cheesecake
• Rolls
• Olives, sweet gerkins
• Shirley Temples for the kiddos
• Death by Chocolate

 Interested in recipes?

Mashed Potatoes


1 bag of redskin potatoes
sea salt
butter
sour cream
milk


Chop potatoes and boil until tender, about 25 minutes. Drain and mash with the remaining ingredients. Keep taste-testing and adjusting seasonings until it is perfect.


Amazing Vegetarian "Turkey" Gravy

I got raves and raves on this one, especially from my meat-eating friends. They couldn't believe I made it without any drippings. :-)

1/4 cup butter
1/3 cup onion, diced
5 cloves garlic, minced
1/4 cup all purpose flour
4 teaspoons nutritional yeast
4 tablespoons Braggs Liquid Aminos
2 cups vegetarian vegetable broth
1/2 teaspoon "chicken seasoning"
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Melt butter in a small sauce pan. Saute onion and garlic in melted butter. Add flour, nutritional yeast and Bragg's and combine with the butter. Slowly whisk in the broth, combining with the flour mixture to avoid clumps. Add seasonings and bring to a boil. Reduce heat and simmer, stirring constantly for about 10 minutes. YUM.O.

Squash Casserole

6 yellow squash, diced
EVOO (extra virgin olive oil)
1 onion,chopped
4 tablespoons butter, melted
1/2 cup sour cream
1 cup grated cheddar cheese
1 tsp sea salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 cup crushed Ritz crackers


Turn your oven to 350 degrees. Saute squash in the EVOO in a deep skillet for about 15 to 20 minutes. At the same time, melt the butter in another skillet and saute the onion in that butter. Add the onion, butter, sour cream and cheese to a big mixing bowl. When squash is finished, place a clean towel in a colander, add squash to towel and squeeze as much liquid out of the squash as you can. Add the drained squash to the mixing bowl. Mix your 3 seasonings together in a separate bowl or cup. Now, measure out 1 teaspoon of that and add it to your bowl of goodies (throw the remaining seasoning into your mashed potatoes). Combine all of the ingredients well and then add to a square baking dish. Top with crushed crackers and bake for about 25 to 30 minutes. ENJOY

Pumpkin Cheesecake

1 8 oz package of cream cheese (or Tofutti if you are vegan)
12 oz light firm tofu
1/2 cup sugar (organic evaporated cane juice, no white stuff)
2 tbsp corn starch (non GMO)
1 1/2 tbsp freshly squeezed lemon juice
1/2 tsp vanilla


1/2 cup pumpkin puree (canned)
3 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg


1 graham cracker crust


Turn your oven to 350 degrees. Place the first set of ingredients (six) into a food processor with the s-blade. Process until smooth, scraping the sides and processing some more. Spread 1 cup of this mixture into the bottom of the pie crust. Now, add the rest of the ingredients to the food processor and process until smooth, scraping the sides again. Smooth the pumpkin mixture over the white layer in the crust, leaving a slight heap in the center. Bake for about 50 to 60 minutes.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I hope you all had a blessed Thanksgiving with people you love, food that was delicious and more to be thankful for than you can even list. I know I did!

 

 

 

 

 

Spinach and Pine Nut Recipes

Three posts in one day?  Must be the raw food day I've been enjoying.  :-)

My mom requested some recipes from me, and I thought it might be easiest to post them here (I know some of my other friends love recipes, too).  I wish I could post pictures, but my camera's USB cord was recently deemed a chew toy by my dogs and I have yet to replace it.  Sorry.  :)

My mom and I were talking about real, whole foods and we got to talking about nuts and seeds. 

I mentioned how much I love pine nuts (they melt in your mouth, really).  She didn't know what to do with them.  I rattled off several things I do with them.  She wants the recipes.  

So, here are a few ...

Easiest Ever Spinach Pesto 

2 Cups Organic Baby Spinach Leaves, packed
1 Lemon (juice and zest)
1/4 Cup Toasted Pine Nuts (buy them raw, toast them to bring out the flavor)
Extra Virgin Olive Oil (EVOO)
1/3 Cup Grated Parmesan Cheese
Sea Salt (about 1/2 teaspoon)
Freshly Ground Pepper


Put your pine nuts in a small dry pan on your stove and turn the heat on low to medium-low.  You just want to bring out their flavors, not burn them.  So, pay attention, if you can smell them, they're good.  Keep moving them around a bit to toast them up evenly.   Again, you're not looking to change their color, just bring out the flavor a bit.


In your food processor, with the S-blade, place the spinach, pine nuts, zest from one whole lemon and juice from 1/2 of the lemon (juice it over a small strainer so as to avoid dropping the seeds in or turn it upside down and catch them in your hand).  Begin to process and add EVOO as it is processing.  I don't have a set amount ... just whatever makes a good consistency and looks good, without becoming too greasy.  I'd guesstimate about 1/4 to 1/3 cup.  Scrape the sides and process some more, until it is well blended.  


In a separate bowl, scrape out the mixture you just processed (please use a spatula and don't waste all that yummy goodness on the sides), add the Parmesan (freshly grated tastes great, but is a bit annoying and time-consuming, so I won't tell anyone if you use store-bought grated Parmesan), sea salt and pepper.  Stir to combine and enjoy.


This is great tossed with whole wheat thin spaghetti (I've stretched it to feed my family of four and I've also served it to just my husband and I with really saucy pasta, so this would be 2 to 4 servings, depending on how much pesto you like), or you could go totally raw (except for that cheese) and eat it this way:


Place a thick slice of home-grown or farmer's market-bought (FRESH) tomato on your plate.  Top with pesto and freshly ground pepper.  Top with another tomato slice, more pesto and more pepper.  Surround it with torn Organic Romaine Lettuce Leaves and serve with a knife and fork.  Looks amazingly gourmet, tastes phenomenal, takes less than five minutes to make and will make you feel wonderful!


Quick Spinach, Avocado & Pine Nuts Salad


Organic Baby Spinach Leaves
Toasted Pine Nuts
Lemon Juice
Avocado
Sea Salt


No measurements here.  This was just a favorite breakfast (or snack) of mine for a while.  Toast your pine nuts as listed above.  Place some spinach in a bowl, add some diced or sliced avocado, squeeze some lemon juice on top, sprinkle with sea salt and pine nuts.  ENJOY!


Pasta with Spinach, Tomatoes & Pine Nuts


4 servings of any short whole wheat pasta (penne, rotini, etc.)
1/4 Cup Toasted Pine Nuts 
EVOO
2 cloves of garlic, minced 
Red Pepper Flakes
1 Onion, chopped
1 can Organic Diced Tomatoes
Organic Baby Spinach, about 3 cups
1 tsp Sea Salt
Freshly Ground Pepper

Start your water to boil for the pasta (place a lid on the water to get it to a boil faster).  Cook pasta to al dente, according to directions.

Place your raw pine nuts in a dry pan on low to medium-low.  Toast the pine nuts as listed above.  

Mince your garlic.


In a deep skillet, add EVOO, a couple shakes of red pepper flakes (depends on your taste for heat) and minced garlic.  Turn heat to low and let the garlic and red pepper hang out in the oil as it warms gently.  This will release their flavors and sort of infuse the oil.


Chop your onion.

Add onion to the oil and turn the heat up a bit to saute the onion.  When it is sauteed, add in the can of tomatoes and stir.  Cook and stir and add in the spinach in handfuls.  Add sea salt and black pepper and stir to combine.  

Cook and stir just long enough to heat through and wilt your spinach.  

To serve, toss the spinach mixture with pasta and top with toasted pine nuts and freshly grated Parmesan cheese (leave out the parm if you're vegan).  

******

Hope you enjoy!  These are all SUPER EASY, use only a few of the same ingredients and are simply DELICIOUS!  

Raw Tacos

Just thought I'd share my recipe for my favorite Raw Dinner ... Raw Tacos.  These are delicious and totally satisfying.  Even if you're not a raw foody!

Raw Taco Meat:
  1 Cup Pecans
  1/2 Cup Sunflower Seeds
  1 1/2 Tsp Cumin
  1 Tsp Chili Powder
  3/4 Tsp Coriander
  2 Tsp Nama Shoyu (you could also use Tamari or Bragg's Liquid Aminos)
  2 shakes of Red Pepper Flakes
  3 TBSP Water
  1/2 Tsp Sea Salt 

Place all ingredients in a food processor and pulse several times.  Scrape the sides and pulse some more.  You want it to be well mixed and chopped, but not blended mush.  

Prepare the toppings:

• Dice red and green pepper (Organic is always best, fresh from your garden or farmer's market is even better)
• Chopped natural black olives
• Cilantro 
• Lime Wedges
• Homemade Pico de Gallo ~ tomatoes, purple & green onion, lime juice, cilantro, jalapenos, sea salt, onion & garlic powders
• Homemade Guacamole ~ 2 mashed avocados, lime juice, sea salt, minced garlic, cilantro, purple onion, tomato
• Crisp, clean romaine leaves

To serve, spoon "meat" into each romaine leaf, top with cilantro leaves, guacamole, diced peppers, olives, pico and a squeeze of lime 


DELICIOUS!  Add a Dos Equis with lime and call it Heaven!  

 

What's on the menu?

Do you plan your meals for the week to plan your shopping trip?  I can't say that I always do, but I can say that life is much easier when I do.  In the past I've planned 6 or 7 meals and made a list to choose from each night, but recently I've been a little more detailed in my planning.  Why?  Well, we are away from home at dinner preparation time on Wednesdays and Fridays, so I need to have a plan.  It also helps to have a plan when you include raw food in your diet because some things require advanced preparation like soaking nuts or seeds or marinating vegetables.  So, what's on the menu in our home this week (a few of these have already been made and eaten, but I thought I'd share anyway in case it inspires ideas in your family)?  

Momma's ITAL Banana Porridge

I made one of our favorites for breakfast on this beautiful Saturday morning and thought I'd share it with anyone who might like to try it.  It's simple, all natural, delicious and totally ITAL.  Can't beat that!  Here's what you will need:

3 Ripe Bananas
1 cup Organic Coconut Milk 
2 cups Pure Filtered Water
1/2 teaspoon Ground Cinnamon (I usually use freshly ground, but was out of it today)
1/2 teaspoon freshly Ground Nutmeg
2 tablespoons Whole Wheat Flour (organic if you have it)
1/2 cup Organic Unsweetened Soy Milk 
Organic Raw Cane Sugar (about 4 teaspoons)

The first thing you want to do is mash the bananas with a fork. 

Next, you are going to mix in the Coconut Milk.  When you first open the can of Coconut Milk (if you're not using a whole, fresh coconut), it is going to be separated., especially if you are using Organic (because they do not add anything to prevent it).  Generally, the top of the can is going to be almost like butter (but white), and the water is underneath.  In this case, I scooped all of the "coconut butter" out into a DIFFERENT bowl, then poured the coconut water in ... basically, be sure to empty the ENTIRE can into a DIFFERENT bowl, and mix that thoroughly before you measure out your 1 cup for the porridge.  Once you have completely combined the Coconut Milk in a separate bowl, measure out 1 cup and add it to your mashed bananas.  Add 2 cups of Pure Filtered Water.  Stir the bananas, water and Coconut Milk until completely blended (or mix it with a hand blender) and add it to a pan. 

This is the important and long part.  Bring it to a boil, but be sure you are stirring it constantly with a wooden spoon (or bamboo if you're like me!).  Once you bring it to a boil, turn the heat down to just a simmer.  Go ahead and make sure you are comfy because you're going to be at the stove for about 30 minutes (unless you have stirring helpers like me).

You're going to want it to simmer for 15 minutes, stirring constantly so it doesn't stick.  Meanwhile, in a screw top jar, combine the Whole Wheat Flour and the Soy Milk and shake it vigorously to mix.

After the bananas, coconut milk and water have been simmering for 15 minutes, add the contents of the screw top jar, the cinnamon and the nutmeg to the pot.  Continue to cook and stir for another 10 to 15 minutes to thicken.

When the consistency is as you would like it, turn the heat off and serve.  Dish this out into four bowls, and sprinkle about a teaspoon of Raw Sugar on top of each serving.  Maybe grind a bit more cinnamon on top and serve to smiling faces!

Enjoy!  ITAL is VITAL ...