Tuna is something I gave up long ago. I was wanting to avoid BPA, Mercury and was trying to follow a plant-based diet. Fast-forward a few years later and I still remember the delicious taste of tuna but it’s not so tempting anymore. I came up with this recipe a while back I found that it really fixes my tuna craving.
This mock tuna is primarily made with chickpeas and get’s its fishy taste from the umeboshi vinegar and nori. You can enjoy it in a salad, on a sandwich or wrap it in a nori roll.
If you in Australia in the moment your either sweating it out or chilling in the air-con. This summer has been pretty brutal. I just got back from Melbourne, which was surprisingly some what worse than Brisbane. In this heat its difficult to think of something quick to cook that won’t heat up your insides. I prefer to make bean dips, which are quick and easy to put together and are a filling meat-free alternative. I like to have them on top of a veggie bowl, a salad, in a wrap or with tortilla chips. These are a few of my go-to bean dips.
Sprouted Chickpea Peanut Butter Hummus
(vegan, raw, gluten free, soy free)
Ingredients:
1 cup sprouted chickpeas
2 garlic cloves (crushed)
3-4 tablespoons peanut butter
3 tablespoons lemon juice
4 tablespoons olive oil
3 tablespoons filtered water
2 tablespoons ground cumin
1 teaspoon sweet hungarian paprika
1 teaspoon ground coriander
sea salt to taste
Method:
1. Place chickpeas into the processor. Blend until they break down a little.
2. Add the remaining ingredients. Continue to blend until smooth and creamy.
*Makes 1 cup
Red Capsicum & Green Lentil Hummus
(vegan, gluten free, soy free, nut free)
Ingredients:
2 capsicums
4 cloves garlic
1 cup green lentils (3 cups cooked)
2 tablespoons unhulled tahini
2/3 cup olive oil
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3 tablespoons nutritional yeast
sea salt to taste
Method:
1. Place the lentils in a pot of water, bring to the boil then cook on a simmer till ready. Should take less then 30mins if presoaked.
2. Roast 2 capsicums and garlic in the oven until the skin of capsicum has blackened.
3, Peel skin from the capsicum and roughly chop.
4. In the processor add green lentils, roasted capsicum and garlic.
5. While the processor is on add the rest of the ingredients.
*Makes about 3.5 cups.
Cheesy Brown Lentil Hummus
(vegan, gluten free, soy free, nut free)
Ingredients:
1 cup cooked small brown lentils
2 small cloves of garlic
2 tablespoons extra virgin olive oil
2 tablespoons tahini
1/2 cup italian parsley
1/2 teaspoon garlic powder
1 teaspoon curry powder
2 tablespoons nutritional yeast
sea salt to taste
black sesame seeds to garnish (optional)
Method:
1. Place brown lentils and garlic in the processor and blend.
2. While its processing add olive oil and tahini.
3. Then add italian parsley and continue to blend.
4. While its still processing add garlic powder, curry powder, nutritional yeast and sea salt.
5. Once all the ingredients have broken down in a dip, serve and top with black sesame seeds.
*Makes 2 cups
Lime spiked Black bean and Beetroot Dip
(vegan, gluten free, soy free, nut free)
Ingredients:
2 cups cooked black beans
1 large clove of garlic
1 cup grated beetroot
juice from 1.5 limes
1 tablespoon ground cumin
1 tablespoon onion flakes (or onion powder)
1/2 tablespoon smoked paprika
ground cayenne pepper to taste
sea salt to taste
1 cup loosely packed coriander leaves
Method:
1. Place black beans, garlic, beetroot and lime juice in a high speed blender or processor. Blend until smooth.
2. Add the spices and sea salt to taste and blend through.
3. Lastly add the coriander and pulse till it has broken down a little, but so you can still see specs of green through the dip.
*Makes 2 cups
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