Well, it’s Friday, and we’re supposed to be having fun with food. Carolyn is probably off making a TUNA SANDWICH or FISH AND CHIPS and having a picnic by her koi pond. (See her callous response to yesterday’s post in the comments section. She tried to reply anonymously by signing ‘c’ and eliminating our avatar. Whom does the woman think she’s kidding??)
In honor of the still-rallying Bluestar …whom I just realized I forgot to feed! Dang it! Hang on…
All right, I’m back. In honor of Bluestar, whose appetite is excellent this afternoon, I am posting a recipe for MOCK Tuna salad. For those of you who are not presently vegan and never intend to be, tempeh will sound weird, look weird, smell weird, but, really, it’s quite tasty and very nutritious. Look for it in the refrigerator section of your local health food store. I also buy it at Trader Joe’s and Fred Meyer here in the Pacific Northwest. And now…
The Bluestar Special
1 80z package tempeh–Trader Joe’s is pre-cooked, which will save you a step.
1 T Soy sauce or tamari–or more, to taste
1 T lemon juice
1/3 C mayo–vegan, homemade or regular, you choose
1/4 C diced red onion or scallions
1/3 C diced cucumber–because my mommy used cucumber; you can substitute celery if you want
1/4 tsp. curry powder, optional
black or lemon pepper to taste
Whole-grain bread, cheese slices or vegan “cheesy” sauce, avocado, tomato, whatever else you want
Steam or boil the cake of tempeh for twenty minutes if it is not pre-cooked. Grate or crumble it into a bowl. Add the rest of the ingredients and adjust the seasonings. Refrigerate awhile to let the flavors blend then assemble a “Tuna” Melt and grill in a pan coated with olive oil or just make a yummy sandwich and enjoy.
Wendy and Bluestar