Sara Beth Russert learned a lot about cooking from her mother, but she didn't really begin playing around in the kitchen until she became a vegan. Now, she uses her Vit-A-Mix daily to make smoothies and soups and eats a lot of raw foods. Read part one and part two to learn more.
Photo by Sara Beth Russert Sara Beth's salad rolls mock tuna.
Here's her vegan version of salad rolls:
Mock Tuna Salad Rolls
2 cans Garbanzo Beans
or instead use
1 can Garbanzos and 1 8-ounce package of tempeh
2 stalks celery, chopped finely
1/8 cup onion, minced (any kind you like, or shallots are good)
2-3 Dill Pickles, chopped finely
2 Tablespoons finely chopped Dulse or Dulse flakes
1 teaspoon lemon juice
1/3 cup Vegan Mayonnaise
1/4 cup Olive Oil
1 tablespoon fresh ground Pepper
pinch of Sea Salt, to taste
5 Large Collard Leaves or other broad leaf greens or sheets of noriUsing a food processor pulse beans (and tempeh) until they are clumping slightly and pieces are broken up. A knife will work if you don't have a food processor, just chop finely. Put into a medium-sized mixing bowl. Add chopped celery, onion, pickles and dulse. Mix well.
Add vegan mayo- you know, the one whose name sounds like vegan and mayonnaise put together, OR olive oil for a lighter texture. Add lemon juice and pepper. Mix thoroughly and add salt, taste and adjust seasonings. The dulse will add some saltiness.
De-vein collard leaves by laying the leaf flat on the cutting board and sliding your knife along the spine removing the bulk of the spine and cutting off the stem where it parts from the leaf. it should be pliable. Put 1/2 cup of the "mock tuna salad" mixture on the base of the leaf and roll up. Cut off ragged ends and cut roll in half.
Makes 10 pieces.