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VeronaBose
VeronaBose Posts: 58 Member
in Social Groups
Okay, I know it's a slow start here. This is my third attempt to post. Please feel free to share recipes here.

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  • majoki
    majoki Posts: 151 Member
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    OK, this is likely well-known by many, but newer to me.
    "Chickpea Salad" - I like it on an open face sandwich

    Drain a can of chick peas and then mash them in a bowl (I use a fork while watching tv, about 5-10 minutes)
    Mix in a bunch of chopped celery and chopped onion (I like a lot of celery)
    Squeeze half a lemon into it (maybe a tablespoon of liquid?)
    Squeeze/spread some (vegan) mayo on it (I mostly do this because it gives the dish a moistness)
    Add some dill
    Maybe some salt and pepper (I never add these)

    Scoop onto an open faced sandwich (with cheese if you like) and eat.



  • tdh1991
    tdh1991 Posts: 511 Member
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    I make this dish for special occasions. Very yumy.

    Thanksgiving non-meatloaf

    Serves: 6
    Preparation Time: 20 minutes

    Ingredients:
    2 tablespoons arrowroot powder
    4 tablespoons water
    1 1/2 teaspoons Bragg Liquid Aminos
    1 (14 ounce) box soft tofu, drained and patted dry with paper towel
    3/4 cup chopped walnuts
    1 1/4 cups chopped onions
    1/2 cup chopped celery
    2 cups chopped portobello mushrooms
    1 tablespoon water
    1 tablespoon Dr. Fuhrman's VegiZest or other no-salt-seasoning blend, adjusted to taste
    2 teaspoons Spike (no salt) seasoning
    1 1/2 teaspoons oregano
    1 1/2 teaspoons basil
    1/2 teaspoon sage
    3/4 cup whole grain bread crumbs
    1 1/2 cups cooked brown rice

    Instructions:
    Preheat oven to 350 degrees F.

    Mix arrowroot powder, water, Braggs, and tofu together in a high-powered blender. Add walnuts & blend until smooth.

    Saute onions, celery, and mushrooms in water with seasonings and herbs until vegetables are soft, stirring occasionally.

    In a bowl, mix together tofu mixture, vegetables, bread crumbs and cooked rice.

    With a paper towel, spread a small amount of olive oil in a loaf pan. Add mixture to pan and bake for 1 hour and 15 minutes. Let cool for 30 minutes. Turn loaf out and slice.

    Note: May be served with low sodium ketchup and thinly sliced raw onion.
    Per Serving:
    CALORIES 270; PROTEIN 12g; CARBOHYDRATES 30g; TOTAL FAT 13.1g; SATURATED FAT 1.5g; SODIUM 175mg; FIBER 4.4g; BETA-CAROTENE 42ug; VITAMIN C 4mg; CALCIUM 158mg; IRON 3.1mg; FOLATE 103ug; MAGNESIUM 73mg; ZINC 1.9mg; SELENIUM 16ug

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