To celebrate the ONE YEAR ANNIVERSARY of The Blooming Platter, I’m posting this very springlike recipe for an old standby, tuna salad, given fresh new life as a vegan delicacy.
My friend Angela Phillips served this faux tuna salad as part of a lovely, healthy and light Sunday brunch. It’s been a while, but as I recall, everything was served in sparkling crystal and seemed magical.
Thank you for your support during this fledgling year of TBP. It’s enriched my life immeasurably, and I hope it has yours in some small way.
1 cup raw sunflower seeds (I could only find roasted, so I used them and it was delish)
1 cup raw almonds
1/8 cup lemon juice
1 teaspoon kelp or dulse
1 teaspoon sea salt
1/4 of an onion, processed to yield 1/4 cup finely chopped
approximately 2-3 stalks celery processed to yield 1/2 cup finely chopped
small handful of parsley processed to yield 1/2 cup finely chopped
optional: 2 teaspoons sweet pickle relish or to taste
Barely cover sunflower seeds and almonds with water and soak for 4-8 hours. Drain. Place in food processor with lemon, salt, and kelp or dulse. Blend until it is a texture you like and mix with other ingredients. Serve with lettuce leaves to make wraps, with crackers, in a sandwich, or any way you enjoyed tuna salad in your pre-vegan days.
Source: Angela Phillips