When getting into raw, plant-based food, recipes provide tasty, transitional meals that can sometimes imitate the original, cooked version. Some of these recipes are complicated and require expensive equipment or take hours to prepare. However, there are a lot of really easy, fun recipes to make that don't require a lot of time.
Last weekend, I made this for a raw potluck and it was quite a hit. I've tried Mock Tuna Salad from several recipes, but my favorite comes from Matt Amsden's book, "Rawvolution." The only thing you need is a food processor to grind the soaked sunflower seeds, which are the "meat" of the tuna salad. Here are the ingredients for each part:
For the Salad:
3 cups soaked, raw sunflower seeds, ground in a food processor
3 to 4 stalks celery
1/2 bunch scallions, diced
2 tablespoons dulse flakes
1/4 cup dried dill
For the Dressing:
1 1/2 cups young coconut water (you can get these at an Asian market or natural food store)
6 cloves garlic, peeled (I found this to be too much, try 3 or 4)
1 cup fresh lemon juice
1 tablespoon sea salt
2 1/2 cups raw cashews (pine nuts or macadamia nuts work too)
1/2 cup stone-ground mustard (I used whole mustard seeds)
Combine all the salad ingredients in a large bowl and set aside. Combine all of the dressing ingredients in a blender and blend completely. Pour the dressing over the salad and mix well. Serves 4.
So, there you have it. An easy to prepare, delicious and nutritious meal. I like to put this on top of my salad or eat it with flax crackers. Also, it lasts in the fridge for several days, so if you're making it for yourself, it will give you a few good meals. Enjoy and be healthy!
Mystic Merman
Last weekend, I made this for a raw potluck and it was quite a hit. I've tried Mock Tuna Salad from several recipes, but my favorite comes from Matt Amsden's book, "Rawvolution." The only thing you need is a food processor to grind the soaked sunflower seeds, which are the "meat" of the tuna salad. Here are the ingredients for each part:
For the Salad:
3 cups soaked, raw sunflower seeds, ground in a food processor
3 to 4 stalks celery
1/2 bunch scallions, diced
2 tablespoons dulse flakes
1/4 cup dried dill
For the Dressing:
1 1/2 cups young coconut water (you can get these at an Asian market or natural food store)
6 cloves garlic, peeled (I found this to be too much, try 3 or 4)
1 cup fresh lemon juice
1 tablespoon sea salt
2 1/2 cups raw cashews (pine nuts or macadamia nuts work too)
1/2 cup stone-ground mustard (I used whole mustard seeds)
Combine all the salad ingredients in a large bowl and set aside. Combine all of the dressing ingredients in a blender and blend completely. Pour the dressing over the salad and mix well. Serves 4.
So, there you have it. An easy to prepare, delicious and nutritious meal. I like to put this on top of my salad or eat it with flax crackers. Also, it lasts in the fridge for several days, so if you're making it for yourself, it will give you a few good meals. Enjoy and be healthy!
Mystic Merman
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