Jackfruit Tuna Sandwich

When I was a kid, most of my lunches were cheese sandwiches. Very simple and easy to make, they were a staple in my lunch box. However, from time to time, my mom would whip-up the most delicious tuna salad sandwich: tuna, mayo, mustard and cilantro leaves. On those days, I couldn’t wait for lunch to come! Now that I am vegan, I have been looking for the perfect dupe-recipe. I think this is it.

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Here is what you need:

For the mayonnaise:

  • 1/2 cup raw cashew nuts
  • 2 tbs fresh and chopped dill
  • 1/4 cup hemp seeds
  • juice of one lemon
  • 1/8 cup almond milk
  • 1 pinch hot chili pepper flakes
  • 1 tsp hot Dijon mustard
  • 1 tbs soy sauce
  • salt and pepper to taste

For the ‘tuna’:

  • 1 can young jackfruit in brine (a little bit more than 2 cups)
  • 1 can chickpeas (2-3 cups)
  • 1 small onion
  • 2 tsp dried kelp: I used wakame flakes that I crushed in my mortar
  • 1/3 cup fresh chopped dill
  • 2 cloves of garlic
  • 1 tsp oil, or some water

To serve:

  • Hamburger buns
  • Lettuce leaves
  • tomato slices
  • pickles
  • cilantro leaves

Here is what you do:

  1. Finely chop the onion and garlic and set aside.
  2. Drain the jackfruit and smash each piece with a fork to separate the fibers. I kept the young seeds because they add a nice bite, but feel free to remove them if you like.
  3. In a large sauce pan set on medium heat, heat up the oil. Add the onion and garlic and give a quick stir. Let cook until the onion is translucent. Add the pulled jackfruit and stir. Finally, add the kelp and dill, and mix until well combined. Let cook for 5 to 7 minutes and turn off the heat.
  4. In your blender, add the cashews, dill, hemp seeds, lemon juice, almond milk, chili flakes, mustard, and soy sauce. Blend until smooth. Taste and season to your liking.
  5. In a large bowl, place the drained chickpeas and mash them with a potato masher. It’s okay if some chickpeas are still whole, but the vast majority of them should be mashed up.
  6. Add the mayonnaise to the chickpeas and mix well. Add the jackfruit mix and stir until everything is well combined.
  7. Serve a few spoonfuls of ‘tuna salad’ in your toasted bun and add lettuce, tomatoes, pickles and cilantro. Enjoy!

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This is so delicious! Seriously, I was completely mesmerized while eating it, and completely satisfied after eating it. It is so flavourful and really brings me back to my childhood’s tuna sandwiches. The flavours are amazing, but the texture is just incredible! You really have to try this out!

 

 

Avocado Ranch Dressing

With spring finally here, we have been catching up with our salads and enjoying them every day. To make things a little bit more exciting, I tried to make ranch dressing. Now, this is funny because I never had ranch dressing before becoming vegan, so I am not an expert on how it should taste. However, I think this is pretty close… or maybe not. Either way, this is creamy, delicious and so tasty! Call it whatever you like, but you need to try it out!

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Here is what you need:

  • 1 ripe avocado
  • the juice of 1/2 lime or lemon
  • 1 cup parsley leaves
  • 1/2 cup fresh dill
  • 2 chopped green onions
  • 1 clove of garlic (optional if you are going to eat this before a meeting or date)
  • 1/4-1/2 cup water
  • salt and pepper to taste

Here is what you do:

  1. Process everything until smooth. Adjust the amount of water to get the consistency you prefer.
  2. Keep in the fridge in an air-tight container.

This is seriously delicious! The dill flavour is fantastic, while the avocado makes everything creamy and so satisfying (regular avocado-magic!). This makes any salad spectacular and amazing. Let me know if you try it out, or what is your favourite dressing!