One thing that you’re sure to experience on a culinary cruise is top of the line vegan cuisine, the kind that elevates the experience of traveling aboard a luxurious riverboat across the world’s great waterways. However, while the pandemic may delay our cruise plans, you can still make great vegan dishes at home, such as this Tu-No Salad. The Tu-No salad uses vegetable substitutes to simulate the feel of a tuna salad, while at the same time exceeding the latter in matters of taste and nutrition. If you want a refreshing new vegan dish to kickstart your day, try this out!
INGREDIENTS:
Salad:
840 gr. chickpeas, cooked salt-free and drained
2 ribs celery, chopped
0.25 cup red onion, chopped
0.25 cup basil fresh, chopped
1 pcs avocado ripe, peeled and chopped (optional)
Dressing:
0.5 cup water
60 gr cashews raw, unsalted
3 tbsp lemon juice
2 tbsp mustard
2 tsp apple vinegar
1 clove garlic, sliced
PREPARATION:
1: Place all of the dressing ingredients (water, cashews, lemon juice, mustard, vinegar, garlic, and kelp, if using) in a blender, and set aside for at least 15 minutes.
2: Place the Chickpeas into a food processor and pulse until the beans are broken but still flaky, transfer the beans to a large bowl and add the celery, red onion, basil, and avocado (if using).
3: Blend the dressing ingredients until smooth. Stir the dressing into the salad and serve as is or see the serving suggestions above.
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