Vegan Tuna Salad Sandwich/Sushi and Carrot Ginger Mojito

Canned tuna is one of those things that I have struggled with giving up since trying to make the change to vegan. It just has something about it that I crave. If you are one of my non vegan friends, you are probably thinking why would anyone want to give up tuna, its delicious? Well mercury toxicity and BPA toxicity are a couple of reasons that I really try to avoid any canned fish in general. Overfishing and unsustainable fishing methods is also another couple of reasons I discovered this when I blogged on this issue a while ago (The canned tuna debate).

I admit I have actually been better in recent times to avoid canned fish entirely and other seafood.  A big thing that has stopped me craving tuna is re-educating myself on the reality of the detriment it may have to my health and trying avoid toxins while I endeavour to start preparing myself to have a baby. By the way that’s still a secret! I am still in the stages of getting all my tests done and get any deficiencies sorted before we start trying. I am about to start another detox soon with guidance of my new naturopath, which I’m really excited about! Marco thinks I am the only person in the world excited about doing a detox, especially since my first detox a few years back was so difficult. However, over the last 3 and a half years I have learned a lot and my tastes have really changed. I feel more in control and equip to be able to enjoy the ride this time.

Anyway back to cooking… I tried to make a Mock Tuna Salad with tempeh a while ago. If found the texture was there, but not the fishy taste. So I tried again with chickpeas, umeboshi vinegar and nori. This time I managed to get the taste, but the texture was probably a little to fine. Besides that I much prefer this recipe and found it really versatile for making sandwiches and sushi and it passed the flavour test with Marco and Mum (who said I thought you don’t eat tuna any more).

Tuna Salad 2

Vegan Chickpea ‘Tuna’ (vegan, gluten free, soy free, nut free)

Ingredients:

1 tin chickpeas/ 1.25 cup cooked chickpeas

1/2 cup celery, diced

1/2 cup onion, diced

2 tablespoons olive oil (optional, leave out for thicker consistency)

3 teaspoons umeboshi vinegar

3-4 tablespoons vegan mayonnaise

1 teaspoon dijon mustard

1 teaspoon himalayan pink salt / sea salt

1 sheet nori (cut into 5 cm strips) or  3 tablespoons crispy seaweed

Method:

1. Place chickpeas, celery, onion and olive oil into the processor. Process until the chickpeas have broken down. You may have to keep wiping down the sides with a spatula.

2. Add the remaining ingredients, except for the nori strips. Process until you are happy with the consistency

3. Add nori sheets and adjust seasoning if you need to. Then process for until the nori has been mixed through.

*Makes over 1 cup

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Vegan Chickpea ‘Tuna’ Salad Sandwich (vegan, gluten free option, soy free, nut free)

Ingredients:

sliced bread ( I used  toasted multigrain vienna sourdough)

2-3 tablespoons vegan tuna per sandwich (recipe above)

sliced tomato

fancy lettuce or mixed lettuce

any other salad items

Method:

1. Spread vegan tuna on one side of the bread. Then top with salad items and other slice of bread and enjoy.

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 Vegan Chickpea ‘Tuna’ Salad Sushi (vegan, gluten free, soy free, nut free)

Ingredients:

1 nori sheet

3 tablespoons cooked quinoa or sushi rice

2-3 tablespoons vegan tuna per sandwich (recipe above)

sliced tomato

fancy lettuce or mixed lettuce

any other salad items

Method:

1. Place quinoa in the middle of the nori sheet in a line down the middle.

2. Top quinoa with vegan tuna and salad items.

3. Roll the nori into a sushi roll. Slice in half and enjoy.

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For a mid-afternoon beverage to enjoy while I watching FMTV I made this delicious juicy mocktail. Perfect for this muggy weather and to get into the spirit of detoxing.

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Carrot Ginger Mojito (vegan, gluten free, soy free, nut free)

Ingredients:

4 small carrots

2 apples

small knob ginger

3 cm wide round slice lemon (including skin)

mint leaves from 2 sprigs

cold sparkling water

Method:

1. Place all the ingredients except the sparkling water in a juicer.

2. Place the juice in a tall glass or large jar and top with some sparkling water and some mint leaves to serve.

*Serves 1

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