Vegan Tuna Salad Sandwich Knockoff

Another good recipe we tried from the Happy Herbivore book was this Tuna Salad knockoff.

Vegan Tuna Salad:
2 Cups Chickpeas (1 can)
2 Celery stalks
2 tbsp diced pickles
1/2 tsp onion pwdr
2 tsp nutritional yeast
1 Tbsp soy sauce
1/2 tsp lemon juice

Then prepare vegan mayonnaise in a separate container to store in the fridge:

Vegan Mayonnaise
1 pkg soft tofu
2 tbsp Dijon mustard
2 tsp vinegar (I used rice vinegar)
lemon juice to taste
agave nectar to taste
Blend the above ingredients together and store in the fridge, using only 3 Tbsp of it for the tuna salad.

Blend it all together, and spread on whole wheat bread!

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Spinach, Nuts and Berries Salad

Here’s a nice berry salad we made that was so great it didn’t need any dressing.
Berry Salad:
Shred a Head of Red Leaf Lettuce with Processor
Add a tub of Strawberries, diced
Add a tub of blackberries/raspberries
Add a cup of chopped almonds

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Our Daily Berry Smoothie Recipe

This is the berry smoothie we have every morning.

Super Food Smoothie:
1 cup oats
1/2 cup almonds
1/2 cup ground flax
Handful spinach
1 tsp chlorella/wheatgrass/barley powder
apx 3 cups mixed frozen fruit
apx 3 cups frozen berry mix
fill to top with Apple Juice

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Amazing Vegan Chocolate Chip Cookies

These chocolate chip cookies were so delicious.

Chocolate Chip Cookies
1/3 c unsweetened applesauce
1/2 c brown sugar
1 tsp vanilla
1/4 c almond milk
1 c whole wheat pastry flour (I do about 1/4 cup flax to make them fluffy)
1 tsp baking powder
1/4 tsp salt
1 Tbsp cornstarch
dash of cinnamon
1/2 c vegan chocolate chips
Mix wet mixture and dry mixture in different bowls, then combine without stirring together too much. Bake for 7 to 10 minutes at 350 degrees.

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Homemade Veggie Loaf (Vegan Meatloaf)

Tried this excellent veggie loaf from The Happy Herbivore book (she calls it “Hippie Loaf”).

Vegan “Meat Loaf”
1 15 oz can black beans (drained)
1 onion, diced
2 garlic cloves minced
1 large carrot shredded
2 celery stalks shredded
1 c chopped mushrooms
1 c cooked quinoa
1 Tbsp Italian seasoning
3 Tbsp brown rice flour (I used whole wheat flour)
2 Tbsp soy sauce
2 Tbsp ketchup
Throw all ingredients in the food processor to blend. Transfer to a greased pan, and pat down firmly. Bake for 45 minutes to an hour at 350 degrees.

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