Vegan MoFo #29 – I missed a post yesterday, which is disappointing because I was so proud of the fact that once I got settled from my vacation in Fiji, I posed everyday something everyday in November. I was really determined to make-up for the first 11 days of the Vegan Month of Food challenged that I missed due to being away. Oh well, one missed day isn’t too bad and I’m really happy with my the special creations that I came up with this month, like my Quinoa-Stuffed Thanksgiving Squash and my Stuffed Portobello Mushrooms w/ Roasted Red Pepper Coulis.
Today, I thought I’d post a photo of my version Andy @ In MyVegan Life’s Vegan “Tuna” Salad Sandwich recipe. I’ve made similar recipes before using firm tofu, but I really like the use of chickpeas in this one. It’s great for people with soy allergies, and it’s more convenient – at least for me – because I always have a couple cans of chickpeas on hand. Lately, I’ve been trying to cut-back on wheat and heavy carbs (like bread), so I spread the mixture on brown-rice cakes instead. I love the super thin rice cakes because they’re really light but you can still pile a lot of stuff on them. I didn’t have any celery on hand, but topped everything with thin slices of cucumber instead. This is a great little recipe to have on hand, especially for those times when you want something filling and familiar. Adding the vinegar really does add a bit of “sharpness” and this definitely reminded me of the tuna sandwiches that I ate growing up. Thanks Andy!
PS. I’ve been cooking-up a storm over the past few days so I have a lot of yummy posts coming this week. Can’t wait to share everything with you all! X