VeganMoFo Day 30 Mock Tuna Eaten Two Ways

Can you all believe that we only have one more day of MoFo? How quickly this month flew by. Wow I woke up this morning to some clouds and a cool breeze. I was sure today would be a little cooler day and thoughts turned to stew or chili, but as the morning got hotter and hotter that idea flew right out the window. Although it was a warm day bread had to be made. We have been out for a few days and I really hate to spend hard earned money store bought bread. Besides what is costs for a loaf in the store you can make at least 6 or 7 loaves at home.

I was also visiting many blogs and stopped in to Happy Herbivore. Lindsay had her "Mock Tuna Salad" recipe posted with pictures of an amazing sandwich, which I just had to make. Stop by her blog and see her amazing recipes she shares with all of us. She also has her secret stash of recipes that she puts into E-books, which we can all purchase. She is about to release her second E-book on Saturday. Go for it! You won't be disappointed. How about some food porn and my version of her recipe.

Here I used the "Mock Tuna" as a filling for lettuce wraps.

Fantastic! This was one good for me green plates. :o)

This is the delicious "Mock Tuna Salad" on fresh homemade bread. Oh my, I could eat the whole bowl, but I didn't. It is all about control. :o)

Here is my version of her recipe, which is very similar. You can see her recipe here. Now don't laugh, but my version is mostly done by grams. I am trying to track what I eat, so I can find my girly figure, and the program works better with grams.

Mock Tuna Salad

1 15oz can chickpeas, rinsed and drained (236 grams)

chopped celery, (92 grams)

Sweet pickle relish (33 grams)

1 Tablespoon Tamari or soy sauce

2 Tablespoons of light vegan mayonnaise

finely chopped onion (16 grams)

1/2 teaspoon kelp powder

Mash the chickpeas, I use a potato masher, add the rest of the ingredients, mix well, and chill. Eat and enjoy.

Check out the original recipe for normal measurements. Also I forgot the nutritional yeast, why who knows, but I would for sure add it next time. I love the stuff.

VeganMoFo Day 13 and Delicious Wrap

Hi everyone! Today we were hit with our first Santa Ana winds here in Southern California and they are doing a number on us. The wind is a howling and blowing up a storm. Too bad it is not the cooler soup making weather. Darn! It is too warm for the stove or oven so we fixed up wraps for dinner tonight. This wrap contains my favorite seitan, (check out the Real Food Daily Cookbook), carrots, romaine lettuce, cucumber, tomatoes, mustard, and another favorite, avocado, all on a sprouted wheat tortilla. We served it up with some fresh pineapple spears. Delicious!

See you all tomorrow unless we get blown away. :o)

Boy that wrap looks good, might have to have an instant replay for tomorrows lunch. hehe

VeganMoFo Day 9 and Lettuce Wraps

Though today was a tad bit cooler than yesterday, I was still craving salads. Seeing that it is MoFo I wanted to have something a bit more interesting. What is fun about being vegan is veganizing recipes. I picked this recipe from an Eating Well newsletter. You can see the original recipe here. It was very easy to veganize as you can see. DH and I loved the "meet" filling. Oh, and just to let you know. It makes enough to feed an army. We will be eating lettuce wraps for the next few days. Granted that is not too much of a struggle since I had to tell myself, "Stop eating!" I am trying very hard to live by the rule to only eat when I am hungry and not because it tastes so good and trust me these taste really good. We had brown rice and yes a salad with it. I just couldn't help myself. :o)

Five Spice Seitan and Lettuce Wraps

1 cup cooked brown rice

1 teaspoons sesame oil

1 pound ground seitan

1 tablespoon fresh minced ginger

1 red bell pepper, finely diced

1 green onion, sliced

1 8-ounce can water chestnuts, rinsed and chopped

1/2 vegetable broth ( I use no chicken broth)

2tablespoons hoisin sauce

1 teaspoon five-spice powder

1/2 teaspoon sea salt

lettuce leaves for wrapping.

1/2 cup chopped or chives

1 large carrot, shredded

I use stainless steel cookware so I heat my pan, spray with cooking spray, and add the sesame oi. Once it is hot add our seitan and ginger. Cook until it reaches your desired doneness. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute. To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.

Enjoy and Happy MoFo