Friday, May 17, 2013

No Tuna Salad (and a Giveaway!)

I can't believe it's already May, and next week I will be heading up to Portland for the Vida Vegan Conference.  Nothing makes me more excited than knowing that by this time next week I will be surrounded by "my people" and living it up vegan-style with hundreds upon hundreds of like minded friends, some of which I've met, and some whom I've never met before.

I can't wait to hop on that plane, train and bus, to get to my apartment for the week.  As soon as I get there I plan on meeting up with the girls I am staying with, heading to Julie's cart, Native Bowl, for my favorite Mississippi Bowl, and then heading to Food Fight to stock the fridge for the week!

Oh and the food I will eat, and the drinks I will drink!  Debauchery is not even close to a good enough word to describe my plans.  So, stay tuned for quick updates throughout next week as I photograph and eat my way through Portland.

I have been so busy this week, getting stuff done at work, and at home, so I have been making easy to throw together meals, like sandwiches and salads.  This No Tuna Salad is one of my favs.

What is your favorite quick and easy meal to throw together when you are busy?  Leave your answer in the comments section below and I will pick one of them at random on Tuesday, May 21, 2013 at 9 am PST to receive a signed copy of The Best Veggie Burgers on the Planet.

And the winner is: #27! Jackie from Vegan Yack Attack And I plan on making that delicious sounding wrap today while packing for the VVC!  I also agree that once you find a sauce you love, putting it on "everythaaaang" makes perfect sense!

No Tuna Salad (from The Best Veggie Burgers on the Planet)
(makes enough for 4 sandwiches)
8 ounces soy tempeh, crumbled into teeeny tiny pieces*
1/4 cup sweet pickle relish
1/2 cup vegan mayonnaise (I use Vegenaise)
1/2 cup diced red onion
1/4 teaspoon dried dill (or 3/4 teaspoon fresh)
salt and pepper to taste

*Some folks find that if they steam the tempeh prior to crumbling it, that it mellows the flavor a bit. If you are the type that is tempeh hesitant, frightened or just plain old don’t like tempeh, don’t give up on this salad. Steam your block of tempeh by cutting the tempeh in half and steaming in or over simmering water for 20 minutes. Some folks even say that this helps make the tempeh more digestible.

Mix all ingredients together in a bowl. Refrigerate until ready to use. You can use this on a sandwich, or on a bed of greens for a no-tuna salad.
If making a melt, preheat your cast iron skillet or pan. To get the best browning without added fat and calories, spray the pan with nonstick spray, then cook until browned, applyin pressure from the top with a spatula, spray the top with cooking spray, then flip, and apply pressure until browned. 

2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni