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This is fast becoming my absolute favourite to have on open-faced sandwiches for lunch…Especially on those days when i’m craving the taste of my old favourite- Tuna Mayonnaise! Can be whipped up in a few minutes, and devoured in even less. Recipe from 1,000 Vegan Recipes ~ slowly working my way through this book!

Ingredients:

(makes enough for about 4 Sandwiches/open-faced)

-1 can Chickpeas, rinsed and drained

-1/4 cup Onion, minced (Red Onion works well too!)

-2 ribs of Celery, minced

-1tsp. Capers, drained & chopped

-1tsp. Kelp Powder (or chopped up Nori)

-1tsp. Mustard (English or Dijon)

-2 tsp. Lemon Juice, fresh

-3-4 Tblsp. Vegan Mayonnaise

– Salt & freshly ground Black Pepper

– Toasted Rye Bread

– Baby Spinach leaves

– Tomato Slices

 

Method:

– In a bowl (or processor), coarsly mash chickpeas. Add rest of ingredients up to Mayonnaise, mix well. Season with salt & pepper to taste. Cover, and put in fridge for about 30mins to let flavours blend.

– To serve, layer Spinach leaves on buttered, toasted bread. Follow with chickpea mixture, and then top with tomato slices.

Mmmmm, just like Tuna Mayo!

 

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