| Cindy's Mock Tuna Salad 4 cups almonds
5 stalks celery, diced
6 green onions, sliced thin
2 tbs. parsley
5 tbs. lemon juice
2 dashes cayenne
1 medium clove garlic, crushed
1 1/2 - 2 tsp. Celtic sea salt (if available - otherwise you can use
table salt).
1 sheet nori seaweed, soaked briefly, then chopped (or 1/3 cup favorite soaked seaweed).
Puree Almonds in a food processor until fine. In a medium bowl,
combine all ingredients and half of the Avocado Mayo. Add more Mayo as needed. Enjoy atop
a piece of Romaine or Napa cabbage, and a slice of tomato.
Avocado Mayo: Blend until creamy
1 cup pine nuts
1 large avocado
1 tbs. lemon juice
2 tbs. apple cider vinegar
1 tsp. Celtic sea salt
6 medium pitted dates (3 packed tbs.)
1/2 clove garlic
Thanks to Elaine Nigro for this recipe! Elaine makes some of the
best "live" food I've ever eaten. To find out more about Elaine's vegan recipe
binder, spiral slicer, Ejuva herbal cleanse, her amazing nut milk, juice, and sprout bag,
or her lovingly prepared sprouted, organic, vegan flax crackers, email her at
Raw4Life@yahoo.com. Or call her at 408-358-6092.
This recipe was taken from a weekly mailing from www.veganrecipes.com |
