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Thank you, Angela, for creating such creative and consistently GOOD recipes. I made this last night for my lunch at work today and oh my goodness, I love it!The vibe of this blog is really positive and life-affirming. This will most likely be a weekly meal for my lunches. The only I didnt add was the onions (not a fan of raw onions) and added some dill relish! :) Reply I just made this recipe and it is amazing.I have recently stopped eating meat and dairy but still eat fish. Thanks Reply Try adding sliced Grapes next time :) This is exactly like one of my old non vegan/vegetarian salads. I was really excited when I saw this and basically went duh why didn’t I think of subbing almonds.This “tuna” recipe made me realize I could go fully vegan and not miss out on the taste. thegothicballerina.blogspot.com/2013/08/that’s where I’ve talked about it. The grapes sound weird but I have found it is really good.Apparently, the enzymes in pasteurized almonds are killed, so they don’t soak well. Made it last night…ate some then, more today and a little left for tomorrow! I would have never thought to soak the almonds but really like them that way.
I’m thinking it would be a great way to use the leftover pulp after making your fresh almond milk! I didn’t have kelp flakes but I did have dulse flakes so…in they went. I’ll wrap it either in nori or romaine leaves with cucumber spears for a tasty and healthy lunch tomorrow. Reply yes, I have used the pulp from almond milk for a recipe similar to this — it’s a little dryer of course, more like a “tuna” salad w/Vegannaise. I’d suggest giving it a try and maybe adding a little water or oil if it seems dry.I wrapped it in a sheet of nori which made it seem even more like “tuna” Reply I used to put grated apples in my tuna salad and serve it in pita rounds, so I’m really looking forward to trying this. Unfortunately, I only had access to organic almonds that had been treated, and after soaking them to make another recipe, the almonds turned out damp-soft and brown under the skins. I actually learned to make the chicken recipe when I worked at a deli. Reply I made this tonight (first time making anything with almonds and first time using vegan mayo! Like Ashley said above, I will probably add grapes, and possibly some walnuts next time. Reply My husband and I are not vegan but we LOVED this!I bought my almonds and will be soaking them tonight, so I can make lunch for tomorrow. Reply I just discovered your wonderful web site (where have I been? I’m assuming you had access to genuine raw almonds that weren’t pasteurized or otherwise treated to kill Salmonella bacteria (a 2007 law made this mandatory for all U. They tasted really off, and I had to throw them away. It’s been a while since I felt excited about a recipe.The first time I made mashed potatoes (I was 8) I threw the potatoes in whole. I also love the walk through of how you’ve grown in your cooking abilities.I can definitely relate to it- as 4 years ago, when my fiancee and I first were dating, I made him banana pancakes which ended up being burnt on the outside and still soggy in the middle. Now, my fiancee can’t even remember the last time he cooked because I love experimenting in the kitchen so much! I’ve had “tuna” made from processed chickpeas before, but never almonds.
I can’t wait to learn about new plant based recipes and how I can incorporate more healthy foods into my diet.