The Kind Life
I just had to share this!  Eco-Vegan Gal made my Tuna Salad (Kinda) recipe, and loved it!  She made the cutest video of her actually making the meal, and then her reaction after she ate it.  



This is such a yummy recipe, and it’s Superhero!  I like to put mine on toast, but you can put it on anything you like. Don’t be mislead, it contains no tuna... I call it “Tuna Salad (Kinda)” just cause!



In case you didn’t catch the recipe in the video, here it is:



SERVES 4



INGREDIENTS
1 8-ounce package of tempeh

1 red onion, minced

1/4 cup umeboshi vinegar

1 celery stalk, chopped

1/2 carrot, chopped

1/2 cup fresh or frozen and thawed corn kernels

1/3 cup fresh or frozen and thawed peas

1/2 small cucumber, chopped (peel only if the cucumber is not organic)

1/4 cup chopped kosher dill pickles

1 tablespoon Veganaise

1/2 tablespoon Dijon or stone-ground mustard

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

1 tablespoon drained capers

2 tablespoons chopped fresh parsley



STEPS
Bring water to a boil in a pot fitted with a steamer basket.

Cut the tempeh in half, and place in the steamer basket.

Steam for 20 minutes.

Set aside to cool.

Bring a small saucepan of water to a boil.  

Add the onion, and boil for 10 to 15 seconds (if you dig raw onion, you can skip this step)

Use a strainer or slotted spoon to transfer the onion to a mixing bowl.

Keep the water boiling in the pot on the stove.

Add the vinegar to the onions, stir well, and set aside to marinate for 30 minutes.

While the onion marinates, blanch the celery, carrots, corn, and peas in the reserved boiling water for 10 seconds each, scooping them into a mixing bowl as each vegetable is done.  

Set aside to cool.

Drain the marinate onions through a sieve, and rinse quickly under running water.

Squeeze the excess liquid from the onions, and add to the bowl with the vegetables.

Cut the cooled tempeh into small cubes, and add to the bowl along with the cucumber, pickles, Veganaise, mustard, lemon juice, and dill.
Stir well to combine.

Serve topped with capers and parsley.


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  • Categories: food , the kind diet , recipes
Hey are you frying them dry?
 - olive oil
-earth balance butter
I feel that way about musrooms and onions and found the earth balance fine, but better if slow fried at a lower temp.  The onions get sweeter with the lower heat.

Hope that helps.
Be
You probably hit the nail on the head, I was doing them on high!! What do you mean frying them dry?
also lori, a little salt to sweat the onions helps them carmelize :)
Thanks, you've both been very helpful, looking forward to onions again!!
By the way, just made a remarkable discovery..................I've had a bitter taste in my mouth wehn eating for a few days now. It was beginning to concern me so I Googled it. Turns out it's Pine Nuts!! They can cause it several days after eating and it can last up to 2 weeks!! Who knew?? ( I just discovered the joys of roasted pine nuts in a pesto, hope this doesn't happen every time!!)
Hi Lori,You can substitute walnuts for the pine nuts in pesto.  The flavor change is minimal.  Many people are slightly (or highly) allergic to pine nuts.  You can also freeze pesto and use the extra another day.  Holly
I LOVE pesto :).....and make a big batch regularily but I usually use organic baby spinach instead of basil, lots of garlic, EVOO, and toasted pine nuts (although I will try the walnuts that was mentioned above)....then I put into small servings and freeze....one of my favorite things is to top pizza dough with it instead of tomatoe sauce, toss with just about any veggie....works great with spaghetti squash. So versatile....
  • Kadriko
  • 14 hours and 10 minutes ago
  • 53
It is my favorate salad. And my kids loved it too. super easy and oh so yummy.
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