It’s OK; don’t run away. Stay calm. Yes, I’m talking about tuna salad with no tuna in it. It’s going to be alright. You might actually like it. You might actually love it as much as I do, which is why I’m sharing it. I could eat this all day, every day. I kind of do, actually.
Fair warning, I’m on day 4 of a 22-day vegan challenge. Yes, it’s the same one Jay-Z and Bey did. No, I don’t NEED to do a vegan challenge. I already eat mostly vegan anyway. And no, I don’t NEED to lose 3 pounds. I just really want to lose 3 pounds. (I hope you read that in your Regina George voice.) Of course, I’m using all my own recipes, though I love Gena Hamshaw‘s and was coincidentally at Yoga in the Park with her this week but didn’t even know she was there. And I’ve already decided how I’ll be celebrating my 22nd day of the challenge: by veganizing these cookie dough ice cream bars. Oh and wouldn’t these grilled peach splits be great with yonanas and raw date caramel? Oh and some whipped coconut cream!
Whoa there, anyway, back to the present. This recipe was born out of necessity: my own need to be as sustainable as possible. I hate to waste, but I love to juice. Two pounds of carrots makes a little juice (about 16 ounces) and a LOT of pulp (about 5 cups). I first considered carrot apple salad with raisins. But I really wanted tuna or egg salad, something with celery, something pickley. This recipe turned into something so good, now I juice just carrots, just for this salad. Then the juice seems like a bonus. If you don’t have a juicer and therefore don’t have any carrot pulp lying around, you can make this with carrots shredded in the food processor, too. They will be juicier but I don’t think that will be a problem.
The first time I made this, I used Veganaise. You could certainly use that, or regular mayo if you’re not concerned with eating vegan. For me, this recipe needed more fiber and protein. Enter nuts and seeds. Take your pick.
vegan “tuna” salad
+ 4 cups carrot pulp (from about 2 lb juiced carrots)
+ 2 celery stalks, diced small
+ 2 pickles, diced small
+ 1/2 red onion, diced small
+ 1 t celery salt
+ 1 T kelp or dulse granules
+ 2-4 T pickle juice (to taste, I opt for the max)
+ 1 cup raw vegan mayo (recipe below) or Veganaise
butter lettuce, nori sheets or collard leaves to serve
sliced avocado, optional (but too good to skip!)
raw vegan mayo
+ 1 cup cashews or sunflower seeds, soaked
+ 1/4 cup water
+ juice of 1 lemon
+ 1 t raw cider vinegar
+1/2 t salt
Soak the nuts or seeds for at least 4 hours or overnight. Drain and add to the bowl of a food processor. Add remaining mayo ingredients and process until smooth. In a large bowl, mix carrot pulp, celery, pickles, onion, salt, kelp, flakes and pickle juice with the mayo until thoroughly combined. Spread on lettuce leaves, nori sheets or wrap in collard leaves. Garnish with avocado. Become addicted. Try not to eat the entire bowl. Serves 4-6.