I moved this past weekend so I knew this week’s post would have to be short and simple.  While most of my things are put away, the kitchen – my favorite place – is still not quite ready for a dinner party or even a solo lunch as I found out today.  I work from home on Tuesdays (BTW this is a great perk and you should ask to work from home at least one day a week) and needed something quick and easy and cold for lunch.  The stove isn’t set up yet.

Luckily, I had some staples on hand and made a fantastic lunch, one of my all time favorites that I’m calling my Tuna-ish Sandwich.  A great organic vegan restaurant in Miami – Choices Cafe – makes a mean No Seas Tuna that I order often so several months ago I began experimenting on my own and I think I came up with a winner.  No, I know I came up with a winner.  I get very excited about eating clean and vegan!

Here’s how it’s done.

The Ultimate Tuna-ish Sandwich

August 12, 2016

by Susie Belanger

Category Recipes

Ingredients

• 2 cloves peeled garlic
• 1 small to medium carrot cut up in chunks and a bunch of carrot greens if you have
• 1 tablespoon of olive oil
• 1 can organic chickpeas also known as garbanzo beans drained and rinsed (Goya was all the store had but I usually buy Eden Organic. If I have time I make them from scratch - soak & cook - but clearly that wasn't happening today)
• 1-2 tablespoons of vegan mayo - tastes just like regular mayo, I promise
• Several generous dashes of Herbamare seasoning
• 2 tablespoons of Nutritional Yeast
• A few sprinkles of Dulse Flakes (edible seaweed- super healthy and gives it an 'of the sea' flavor)

Instructions

1. In a food processor, pulse the garlic and carrot several times until they are well chopped
2. Add the rest of the ingredients and blend on low for a minute and then high for a minute or two until you have the desired consistency
3. Spread on crackers or top off toasted Ezekiel bread lined with arugula
4. Quick, easy, perfect post-move food!

Tips and Tricks:

• Don’t wait to have all the ingredients to start eating healthy. Chick peas, garlic, herbs and olive oil make a great hummus-like spread. You can introduce the nutritional yeast, dulse, etc. another time but do consider adding these foods which are packed with essential vitamins and minerals
• Of course I forgot to put the carrots in the picture, but if I had, you would have seen that I buy carrots with the green tops.  Add carrot greens to the mix if you have them. I cut up a handful and added it to my spread after the garlic and carrots and used a sprig for garnish on top.  Healthy hippies like me know the garnish on your plate is always the most nutritious. Always eat your garnish!
• To make this dish just like the picture, add a drizzle of my Nutty Salad Dressing to the arugula before topping off with the Tuna-ish spread
• Always try to buy organic.  Yes, it costs more but I’ve noticed that I waste less when I make homemade, organic food.  I savor and cherish it so much more than a frozen pizza.  There are going to be days when I’m going to eat a frozen pizza (I like Amy’s Organic Roasted Vegetable Pizza) but the majority of the time, I want to be cookin’!