Compassionate Choices One Bite at a Time

Ever since I gave up meat a year ago I have wanted a tuna sandwich, I used to love them! I stumbled across a couple recipes for tempeh tuna salad and chickpea tuna salad. I tried the tempeh version awhile ago (sorry no recipe or pictures) so I thought I’d give the chickpea version a go. Result: WINNING! I absolutely loved it, completely got rid of my cravings for that heavy pickle loaded tuna salad. I had to make this while the husband was out of town because I knew he wouldn’t be up for the challenge. He said he’s willing to give it a go after my rave reviews. I hope you enjoy it as much as i did!

Ingredients:

1 15oz can of Organic garbanzo beans drained and rinsed

1/4 cup of small diced white onion

2 celery stalks diced

1 large pickle diced

2 tbl veganaise

1 tbl dijon mustard

1 tbl pickle juice

1/4 tsp fresh cracked black pepper

1/4 tsp crushed red pepper

1/2 tsp garlic powder

1/2 cup shredded red cabbage

4 romaine leaves

8 pieces of Dave’s Killer Bread

Directions: Drain and rinse the garbanzo beans in a strainer and dice up all of the veggies. Once all of the water has drained off of the garbanzo beans put them into a medium kitchen bowl and smash with a potato smasher until crumbly. Add in all ingredients from onion to garlic powder and combine. Layer a generous amount of “tuna” salad on one slice of bed then top with red cabbage and lettuce. Top with other piece of bread. Makes four sandwiches.

I find myself making different types of vegan bowls for dinner switching between quinoa and brown rice as the whole grain. I know it’s still technically “brown rice” but I thought I’d switch it up and give Lundberg Brown Jasmine Rice a try. It was quite hard to fine but to my surprise Whole Foods carries it bulk, YIPPEE! Not knowing what I was going to use as the protein and I started the rice according to the directions online. Simmer for 45 mins?! That seems like an eternity when you’re starving after a sweaty gym sesh. After scowering the refrigerator and pantry for ingredients I decided to go with a Mexican themed bowl. I started by making my quick and delicious guacamole, recipe coming soon, Morningstar Chipotle Black Bean Burger (I just realized these aren’t vegan, there is egg whites, why must they do that?!), shredded red cabbage, carrots, and of course loads of hot sauce and jalapeno peppers. Result, one of the easiest and most delicious bowls I have come up with yet!

Chipotle Black Bean Bowl

1/2 cup cooked Lundberg Brown Jasmine Rice

1 Morningstar Chipotle Black Bean Burger patty cut into small pieces

1/4 cup shredded red cabbage

1/4 cup shredded carrots

1/4 cup guacamole

Pickled jalapenos and Tapatio

Nutrition information: Calories approximately 550, 23 grams of protein, and 18 grams of fiber

1 tbl olive oil

1 package super firm tofu 

1/2 tsp fresh cracked black pepper

1 tsp garlic powder 

1 tbl tamari 

1 inch knob of fresh ginger 

1 clove garlic 

1/4 cup organic peanut butter 

2 tbl water 

1 tsp rice vinegar 

2 tbl tamari

1 tbl agave 

1 tsp siracha 

1/4 cup chopped green onions 

1 cup shredded red cabbage 

1 cup perfectly fluffy quinoa 

Garnish with sesame seeds 

Directions: Heat olive oil in a non-stick frying pan over medium high heat. When pan is hot season with pepper, tamari and garlic powder. Cook over medium heat until golden brown. While tofu is cooking combine ingredients garlic through siracha in a high speed blender, I use my Vitamix. When you have the tofu and peanut ginger sauce done you are now ready to create your bowl. Layer quinoa,  tofu, peanut ginger sauce, red cabbage, green onions and sesame seeds.