"Tuna" Salad Sandwiches

As I a child I went to "fish camp" at Copper River. As a child I ate many, MANY salmon salad sandwiches. As I child I threw most said sandwiches under the elementary school cafeteria tables. Reflecting, it's not something I think is terribly funny and it actually causes me a probably unnecessary amount of grief from time to time. All those salmon. Their lives lost and laid to rest under a gum encrusted cafeteria table, surrounded my dirty, mischievous little sneakers. Only someone who was forced to eat the same damn thing every day for their childhood could possibly understand to what I am speaking of.  The fate of my childhood salmon salad sandwiches has finally been revealed. Now, as a responsible adult, I can proudly say that I've not been throwing any food items under any tables. As a responsible (I only lay claim to environmental and ethical) adult, I also don't eat fish. Though, confession time...I freaking love salmon. It IS my favorite non-vegan food. Yet, I love them alive more than dead and that is why I choose not to kill them and eat them! In addition, and contrary to popular belief (get ready Alaskans!), fish isn't that good for you...and enter angry comments. Don't blame me, blame science. Blame evolution. Blame plants. Blame chemicals.

Find a way to tell yourself that fish is still good for you and that I'm wrong, but first please check out this treasure trove of related information here...or choose to live in ignorance. People say, "...but humans have been eating fish and meat since the beginning of time!" Yes, but we've also been raping and murdering people since the beginning of time. Not everything we've been doing since the beginning of time is ethically or environmentally appropriate. Geeze, what a downer. Enough of this soapbox nonsense for now, I have in-laws reading this!

Back to my embarrassment regarding the sandwiches. Since I won't have salmon or tuna and I always loved fish salad sandwiches, I've created my own vegan fish salad recipe! I can say with 100% scientific certainty that garbanzo beans are better for you than fish. This faux tuna salad is even delicious! For vegans and non-vegans! An ex non-vegan approved faux tuna sandwich?! Yes my friends. Yes, and I quote, "This is really, really good. I like this!" My Dad makes his salmon salad with mayonnaise, only a little bit of mustard, dill pickle and red onion. And that's how I like mine too. No frills. Not to mention it's made in a pinch.

So if you're trying to eat healthier or are just embarrassed to bring a fish sandwich for lunch to work, this recipe is for you. And hey, maybe this time it won't be you clearing out the break room. Maybe if, as a child, I had this sandwich instead of a stinky salmon one, I wouldn't of thrown it under the table. I have no idea...it's just speculation.

"Tuna" Salad Sandwiches

Inspired by Atiliay and my Dad

Makes enough salad for 6 sandwiches

• 2 15 oz. cans of garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup vegan mayonnaise
• 2 celery stalks (including leaves!), minced
• 1/2 medium red onion, minced
• small handful of fresh parsley, chopped finely
• 1 Tbsp. Dijon (or yellow) mustard
• 1 Tbsp. sweet pickle relish or minced dill pickles (I like sweet pickles)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 12 slices of your favorite bread (I used potato bread)

Pulse the drained and rinsed garbanzo beans in a food processor. They don't need a lot of processing, just enough to get that flaky "fish" texture. Pulse about five times, then scrape down the bowl and do a few more.

In a medium bowl, combine the pulsed beans along with all the remaining ingredients excluding the bread.

Eat the salad as is or scoop it onto your favorite bread.

Yes, my sandwich hucking days are over. It's a terrible, awful secret that only a couple of my best friends know about.

I hope my Dad doesn't read this blog...

The worst part is that the lunch ladies would always demand to know who tossed the sandwich under the table and I  would always sit silently, wide-eyed, shaking my head left to right, and shrugging. Oh lord, the shame! It depends on who you ask, but my best friend may tell you that everyone knew it was me all along. I never have ever been a very good liar.

"Tuna" Salad Sandwiches

 

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 6

Ingredients

• 2 15 oz. cans of garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup vegan mayonnaise
• 2 celery stalks (including leaves!), minced
• 1/2 medium red onion, minced
• small handful of fresh parsley, chopped finely
• 1 Tbsp. Dijon (or yellow) mustard
• 1 Tbsp. sweet pickle relish or minced dill pickles (I like sweet pickles)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 12 slices of your favorite bread (I used potato bread)

Instructions

1. Pulse the drained and rinsed garbanzo beans in a food processor. They don't need a lot of processing, just enough to get that flaky "fish" texture. Pulse about five times, then scrape down the bowl and do a few more.
2. In a medium bowl, combine the pulsed beans along with all the remaining ingredients excluding the bread.
3. Eat the salad as is or scoop it onto your favorite bread.

 

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Vegetable Quinoa with a Maple Lemon Vinaigrette

This Vegetable Quinoa with Maple Lemon Vinaigrette is truly one of Todd and my favorite dishes. It's hearty, healthy and it's the perfect blend of flavors thanks to the sweetness from the maple syrup, the saltiness of the miso paste and the sourness from the lemon juice and the vinegar. I love everything about it and I am so happy to finally share one of my all-time, most beloved dishes!

I really enjoy TruRoots Organic Sprouted Bean Trio, which is a mix of dry, quick-cooking lentils, adzuki, and mung beans. I get mine from Costco, but you could use any bean(s) you like! If however, you have an aversion to beans, then just double the quinoa and it's water and ignore the beans and their respected water.

Vegetable Quinoa with a Maple Lemon Vinaigrette

Inspired by Iowa Girl Eats

Serves 6

• -- For the Quinoa and Beans --
• 2 cups water (for the quinoa)
• 1 cup dry quinoa
• 3 cups water (for the beans)
• 1 cup dry TruRoots Sprouted Bean Trio (or double quinoa)
• 2 Tbsp. olive oil
• 4 garlic cloves, minced
• 3 medium zucchinis, chopped
• 4 ears of cooked corn , kernels cut off the cob (about 3 cups frozen/fresh)
• 2 medium tomatoes, chopped
• 4 green onions, sliced thinly
• small handful of fresh basil, chopped finely
• -- For the Maple Lemon Vinaigrette --
• fresh juice from 1 lemon (about 1/4 cup)
• 3 Tbsp. maple syrup
• 2 garlic cloves, minced
• 1 1/2 tsp. raw apple cider vinegar
• 1/2 tsp. miso paste
• 1 tsp. salt
• 1/2 tsp. ground black pepper

To start, bring the 2 cups of water and 1 cup dry quinoa together to a boil. Make sure to rinse the quinoa first! Once boiling, reduce to a simmer, cover and cook for 15 minutes. When done cooking, fluff with a fork.  At the same time bring the 3 cups of water and 1 cup sprouted bean trio together to a boil, then reduce to a simmer, cover and cook 5 minutes. Once the 5 minutes are up, allow to rest, covered for 10 minutes and then drain.

While the quinoa and beans cook, begin by preparing the vegetables. In a large frying pan heat the olive oil, then add the garlic, zucchini and corn. Saute over medium-low heat for about 10 minutes or until the zucchini is tender.

While the zucchini is cooking, whip up the vinaigrette. It's very easy. Simply whisk all the ingredients together in a small bowl! Oh and please, for the love of good food, use fresh lemon juice...from like, a real lemon. Just trust me!

You can't really tell in the photo below but that lemon was just thawed from being in the freezer. That's right! If you've got a lemon that's on it's way but you're not ready to use it, just freeze it. When you need lemon juice, just soak it in a bowl of hot water for 10 minutes and then squeeze away. I wouldn't do it if I needed lemon slices though, but for lemon juice it's perfect!

Once the zucchini mixture is done cooking, turn off the heat and add in the cooked quinoa, cooked beans, tomatoes, basil and green onions. Then add in the vinaigrette and mix well to combine. Serve warm.

It was a rainy day here in Alaska indeed. A perfect day for a warm and wholesome quinoa and bean salad!

Last night for dinner we had my Sweet Potato Mac and "Cheese" and it was sooo good! Rainy day comfort food is the best food.

Vegetable Quinoa with a Maple Lemon Vinaigrette

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 6

This Vegetable Quinoa with Maple Lemon Vinaigrette is hearty, healthy and it's the perfect blend of flavors thanks to the sweetness from the maple syrup, the saltiness of the miso paste and the sourness from the lemon juice and the vinegar.

Ingredients

• -- For the Quinoa and Beans --
• 2 cups water (for the quinoa)
• 1 cup dry quinoa
• 3 cups water (for the beans)
• 1 cup dry TruRoots Sprouted Bean Trio (or double quinoa)
• 2 Tbsp. olive oil
• 4 garlic cloves, minced
• 3 medium zucchinis, chopped
• 4 ears of cooked corn , kernels cut off the cob (about 3 cups frozen/fresh)
• 2 medium tomatoes, chopped
• 4 green onions, sliced thinly
• small handful of fresh basil, chopped finely
• -- For the Maple Lemon Vinaigrette --
• fresh juice from 1 lemon (about 1/4 cup)
• 3 Tbsp. maple syrup
• 2 garlic cloves, minced
• 1 1/2 tsp. raw apple cider vinegar
• 1/2 tsp. miso paste
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Instructions

1. Bring the 2 cups of water and 1 cup dry quinoa together to a boil. Once boiling, reduce to a simmer, cover and cook for 15 minutes. When done cooking, fluff with a fork. At the same time bring the 3 cups of water and 1 cup sprouted bean trio together to a boil, then reduce to a simmer, cover and cook 5 minutes. Once the 5 minutes are up, allow to rest, covered for 10 minutes and then drain.
2. In a large frying pan heat the olive oil, then add the garlic, zucchini and corn. Saute over medium-low heat for about 10 minutes or until the zucchini is tender.
3. While the zucchini is cooking, whip up the vinaigrette. Simply whisk all the ingredients together in a small bowl!
4. Once the zucchini mixture is done cooking, turn off the heat and add in the cooked quinoa, cooked beans, tomatoes, basil and green onions. Then add in the vinaigrette and mix well to combine.
5. Serve warm.

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Healthy Baked Beans with Rainbow Chard and Quinoa

Confession time! I've only had baked beans probably like twice in my entire life. I think both times I found them as side dishes that someone brought to some random BBQ. Why only twice? I can't be sure, but maybe it's because I've never liked ribs and baked beans usually accompany ribs. Right? Eh, who knows. My family certainly never made them, though I don't know if there was a particular reason for that. Maybe they're not really an Alaska thing? Or maybe baked beans are something that my family just never really embraced. A shame I should think, reflecting.

Either way, I have embraced them. I saw this vegan recipe for baked beans a little while back and for about a week now, I have been transfixed, yearning for baked beans! I'm so weird. Hey, if it's sweet, I'm on board.

So, these I am sure are not "authentic"...whatever that means with regards to baked beans. I'll freely admit I have no idea. I can tell you though, that this dish was awesome. It was sweet, creamy, warm and comforting. The best part may have been how super easy it was to make. With Todd's birthday party tomorrow (I'll be making homemade veggie burgers, vegan potato salad, grilled corn on the cob and a surprise homemade cake) and working to get back into the swing of things with work and home, I just didn't have time or energy to make something that required a lot of effort. Okay, any effort. Other effortless meals this week included pasta with beet greens, Amy's dairy-free bean burritos and copious smoothies. I didn't record those though. Sorry!

Doesn't that look like the perfect end-of-summer-beginning-of-fall meal? Yes, I agree that it does.

So, if you're short on time but don't want to sacrifice a great, nutritious and comforting early fall meal, then this dish is for you!

Healthy Baked Beans with Rainbow Chard and Quinoa

Inspired by the wonderful Girl Makes Food

Serves 4-6

• 3 cups water
• 1 1/2 cups dry quinoa, rinsed
• 2 tsp. olive oil
• 1 large yellow onion, minced
• 1 red bell pepper, minced
• 1 large bunch of rainbow chard, washed, de-stemmed and chopped (or kale, spinach or any kind of chard)
• 1-2 large handfuls of spinach
• 2 tsp. stone ground mustard
• 2 15 oz. cans of pinto beans, drained and rinsed
• 3/4 cup vegan BBQ sauce
• 1/4 cup ketchup
• 2 tsp. paprika
• 1/4 tsp. salt
• 1/4 tsp. ground chipotle chili powder
• sprinkle of ground black pepper

Bring the water to boil in a small saucepan. Add the rinsed quinoa and stir. Turn to low and allow to simmer, covered for 15 minutes. Once done cooking, fluff with a fork.

While quinoa does it's thing, heat the oil in a medium saucepan and add the onion, pepper, spinach and rainbow chard. Saute for about 5 minutes over low heat.

Drain and rinse the beans. Add them to the saucepan with the onion, red pepper and greens, along with the remaining ingredients.

Cover, turn to low and allow to simmer for 15 minutes, stirring occasionally.

Serve the baked bean mixture over a bed of quinoa and enjoy!

That was easy enough, right?

I am fairly ignorant to proper baked beans, so if you have a family or a favorite baked bean recipe let me know! I'd love to hear about it. Are beans popular where you live? I imagine they're found a lot in the South. I have no science to back me up on this one, it's just a hunch.

Healthy Baked Beans with Rainbow Chard and Quinoa

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4-6

If you’re short on time but don’t want to sacrifice a great, nutritious and comforting fall meal, then this dish is for you!

Ingredients

• 3 cups water
• 1 1/2 cups dry quinoa, rinsed
• 2 tsp. olive oil
• 1 large yellow onion, minced
• 1 red bell pepper, minced
• 1 large bunch of rainbow chard, washed, de-stemmed and chopped (or kale, spinach or any kind of chard)
• 1-2 large handfuls of spinach
• 2 tsp. stone ground mustard
• 2 15 oz. cans of pinto beans, drained and rinsed
• 3/4 cup vegan BBQ sauce
• 1/4 cup ketchup
• 2 tsp. paprika
• 1/4 tsp. salt
• 1/4 tsp. ground chipotle chili powder
• sprinkle of ground black pepper

Instructions

1. Bring the water to boil in a small saucepan. Add the rinsed quinoa and stir. Turn to low and allow to simmer, covered for 15 minutes. Once done cooking, fluff with a fork.
2. While quinoa does it’s thing, heat the oil in a medium saucepan and add the onion, pepper and rainbow chard. Saute for about 5 minutes over low heat.
3. Drain and rinse the beans and add to the saucepan along with the remaining ingredients.
4. Cover, turn to low and allow to simmer for 15 minutes, stirring occasionally.
5. Serve the baked beans mixture over a bed of quinoa and enjoy!

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I had lots of yellow leaves on my car this morning. Fall is coming. Now back to preparing for a special birthday!