vegan tuna salad

makes roughly 2 ~ 3 cups





















15 ounce can chickpeas, drained & rinsed
1/2 cup blanched almonds or raw sunflower seeds
juice of half a lemon
1 tsp kelp powder (at your local co-op)
1 big stalk celery, minced
1/4 - 1/2 cup soy mayonnaise
1 - 2 tsp dijon mustard
fresh ground salt & pepper

mix chickpeas & nuts in a mini prep until coarsely chopped.
add in lemon juice & kelp powder, blend.
transfer to a bowl, stir in all the rest of ingredients, adding more mayo as needed!

serve as sandwich filling, in a pita or as an app w/ crustini's...YUMMY !!!

for more great Vegan info, news & shopping, check out FOOD FIGHT from Portland Oregon.

" ta - da " hot dish

wow, this really couldn't get any easier and completely encompasses that mid-west "hot dish" satisfaction.
easy to whip up, alter and add and subtract what you like.
the origin of " ta - da " ?
Strangers with Candy !!!

1 ~ cube 2 medium yukon gold potatoes, cover then with cold water, bring to a boil then simmer for about 15 minutes, until just soft then drain & set aside
2 ~ bring 3 cups of water to a boil add in 1 1/2 cups of dry corn chowder mix...found at your local co-op, whole foods etc. turn down heat & season with cayene pepper & cumin
3 ~ add in potatoes & remove from heat
4 ~ cube roughly 3 - 4 cups fresh artisian sourdough bread & place in a bowl
5 ~ melt about 4 tbls butter and toss the bread in the butter, season with s&p
6 ~ cut sharp cheddar cheese into very small dice = about 1 1/2 cups then toss in with bread
7 ~ preheat oven to 400
8 ~ place chowder in a cassorole dish or dutch oven, pour the bread crumbs & cheese over the top and place the lid on, or tin foil
cook for 15 minutes covered
then 15 minutes uncovered.......TA -DA!

listen: The Starlings

Exploring the deep roots and modern flavors of Americana roots, folk and country, the Starlings are known for their high-energy performances and top shelf musicianship. Through fiery leads on mandolin and guitar, wailing blues harmonica, plaintive lines on the dobro, and the solid pulse of the rhythm section – the Starlings are quickly building their name on the forces of their songwriting and the strength of their musical arrangements. From foot-stomping barn burners to the arresting quiet of a haunting ballad, their sound evokes ghost towns, trains, back roads, front porches, and wandering souls. The Starlings have a presence and sound that remain long after the show is over. With one eye to the keyhole of deeper meaning, they remain dynamic in nature and happy to take the road less traveled.http://www.starlingsmusic.com/

~ lentil dal ~

w/ brown rice & yogurt

3/4 cup red lentils

1 medium yukon gold potato, peeled & diced

1 medium onion, minced

2 1/2 tbls ghee or evoo

2 cloves garlic, minced

2 tsp ginger, grated

2 tsp garam masala

1 tsp chili powder

2 1/2 tsp ground coriander

1 tsp sambal ulek or chili sauce

2 cups water

salt & pepper to taste

1/4 cup chopped cilantro

juice of one lemon

sweet paprika

~ cover lentils & potato with cold water, stir to rinse and then drain water

~ on medium hea, cook onion in ghee or evoo for about 3 min

~ add in ginger & garlic, sweat a minute

~ add in chili powder, garam & coriander, stir for a minute

~ add in lentils, potato & 2 cups cold water

~ bring to a boil, reduce and simmer for 20 minutes (add in more water if needed)

~ add in chili sauce, salt & pepper, cilantro & lemon juice

~ serve over brown rice

~ garnish with fresh plain yogurt, sweet paprika & cilantro

~ also can serve with Naan !