Roasted Delicata Soup with Cashew Cream and Spiced Chickpeas


Catch all, Soups | February 19, 2018 | By

I had the most amazing kabocha squash soup at a restaurant and I wanted to recreate that, but I was too lazy to drive all over town in search of some so I went with the lovely delicata squash at my local farmer’s market. I am so glad I did. The soup has a natural sweetness that really doesn’t need much help from any other flavors. The addition of almond milk and cashew cream make it decadently creamy and comforting on a cool evening and the spiced chickpeas add a nice kick and a little something to sink your teeth into.


for Delicata Soup
2 medium delicata squash
1 cup white or yellow onion, diced
3 celery stalks, diced
2 carrots, diced
1 medium garlic glove, minced
1/2 tsp ginger, grated
2-3 cups vegetable broth
1 cup almond milk
1/2 tsp nutmeg
1/2 tsp white pepper
¼ tsp cayenne
¼ tsp cinnamon
1/4 to 1/2 tsp salt

for Cashew Cream
1 cup cashews
1 cup vegetable broth

for Spiced Chickpeas
1 can garbanzo beans
1 tsp maple syrup
1tsp tamari
1/4 tsp ginger, grated
1/8 dark chili powder or chipotle
1/8 tsp turmeric
1/8 salt


Preheat your oven to 400. Rinse and trim your squash, then slice them lengthwise. Scoop out the seeds and discard or save for another use. Score each half (or quarter as I have done) with an “X” or two so it bakes evenly. Place face down (skin side up) on a parchment paper lined baking pan.

Make your Spiced Chickpeas. Drain and then rinse and dry the beans. Put the beans in a mixing bowl. Stir in the maple syrup, tamari, ginger, chili powder, turmeric and salt. Spread evenly on a parchment paper lined baking pan and cook with the squash. Chickpeas bake until lightly browned (about 30 minutes). Squash bakes for about 30 minutes or until soft.

While the squash and chickpeas are roasting, heat a sauce pan on medium high heat. Add a small amount of olive or coconut oil, (or not for a no-oil dish). Add the onions and stir for about 60 seconds. Then add the carrots, celery, garlic and ginger. Deglaze the pan with a tablespoon of vegetable broth at a time as needed. Stir for about 2 minutes and then turn the heat down to low and simmer the vegetables until soft.

When the squash is done roasting, remove from oven and let it cool for a few minutes. Scoop out the flesh, but note that you can use the skin as well if it is nice and soft. Add the squash to the sauté pan and stir adding in the rest of the vegetable broth and almond milk (this can also be added in the blender if your pan is too small). Stir in the nutmeg, white pepper, cayenne, cinnamon and salt.

Take a little at a time in batches and process in a blender until creamy, you could alternatively use an immersion blender.

For the cashew cream
(Note, make the cashew cream before you blend the soup and you won’t have to wash the blender in between.)

Soak the cashews for 4 hours, or alternatively, let them soak boiling water for 15 minutes. Drain and add to a Vitamin or high powered blender. Add the vegetable broth and process on high until creamy. Pour into a container for use on the soup.

Serve the soup with a dollop of cream and a handful of Spiced Chickpeas.


Vegan Corn Potato Chowder

Corn Chowder

Catch all, Entree, Soups | March 4, 2017 | By

I have been loving soups lately. In fact, I have been doing Rachel Beller’s “24 day transformation.” I definitely feel more trim around the waistline and I have had lots of energy! Her book says that soups can make you feel full on less calories and this has been my experience. I have not wanted to go for that second bowl like I tend to with rice bowls.

This chowder is filling and delicious. The coconut milk and potatoes make it feel creamy and decadent. And it is super easy to make in a pot or the Instant Pot.


Process Images

Mise en place

Corn, potatoes, red pepper

Vegetable broth, coconut milk, tapioca starch

Cumin, smoked paprika, turmeric

Instant Pot


Vegan Corn Potato Chowder
  1. 1/2 teaspoon coconut oil
  2. 1 medium yellow onion, diced
  3. 1 large leek, diced (white and light green part)
  4. 2 cloves, minced
  5. 1 thumb ginger, minced (equal to garlic amount)
  6. 1 1/2 tablespoons jalapeno pepper, minced
  7. 1 medium red pepper, diced (micro dice 1 piece for the consomme)
  8. 3 medium red potatoes
  9. 1 bag frozen corn (10 oz)
  10. 1/2 teaspoon sea salt
  11. 3 cups vegetable stock (low sodium recommended)
  12. 1 can coconut milk
  13. 2 tablespoons lime juice
  14. 1 tablespoon potato starch
  15. 1/4 teaspoon turmeric
  16. 1/4 teaspoon smoked paprika
  17. 1/8 teaspoon cumin
  1. Preheat the Instant pot or your soup pot before adding the oil. Sauté the onions for a minute. Add the leeks and continue to sauté for another minute. Add some salt.Then add the garlic and ginger and saute for 30 seconds. Add the jalapeno and red pepper and sauté for another 30
  2. seconds. Then add the potatoes and continue to saute for another few minutes. Add some more salt. Deglaze the pan with vegetable stock it starts to stick.
  3. Add the corn and then the vegetable stock and turn the Instant Pot setting to Manual: 8 minutes. Put the top on. Or if you are cooking on the stove top, turn the heat down to simmer and cover.
  4. Meanwhile, combine the potato starch and coconut milk (I put both in a mason jar and shook it.) Once the potatoes are soft, add the coconut milk, lime juice, turmeric, paprika and cumin and continue to simmer for another 5 minutes. Top individual serving with some red pepper consume and serve!
ginger loves garlic

Pear Basil Cashew Cheese

Cashew cheese log

Apps/Snacks, Catch all, Raw | January 30, 2017 | By

I love getting Harry David pears at Christmas, and this year I was the lucky recipient of two from someone’s overly bountiful basket. I also happened to have had too much basil that I desperately needed to use. Pear and basil are actually delicious together and can be found co-starring in many recipes, gourmet ice cream or sorbet, cocktails, salads, pizza — even pie! So why not a vegan cheese log?

You can make the quick, easy version of this which will be more like a schmear, or follow the steps to “cure” it so you have a sturdier consistency.

Process Images

Cheese in nut mylk bag

Place a heavy weight on cheese to press out liquid; ferment on counter for 24 – 36 hours.

Cheese taken out of nut mylk bag before forming

Chopped basil

Stir in chopped basil[/caption

[caption id="attachment_459" align="alignleft" width="770"] Form into a “log”

Wrap with parchment paper


Here is the recipe:

Pear Basil Cashew Cheese
  1. 2 cups cashews, soaked and drained
  2. 1 pear, cored and roughly chopped
  3. 2 garlic cloves, peeled and smashed
  4. 1 lemon, juice of
  5. 1/2 teaspoon pink Himalayan, or sea salt (or to taste)
  6. 1 capsule probiotic, power of
  7. 1/4 - 3/4 cup water, as needed for consistency
  8. 1/2 cup basil, chopped
  9. 3 teaspoons hemp seeds
  1. Put the cashews, pear, garlic, lemon juice, salt and probiotic in a high speed blender (i.e., VitaMix) and process, using tamper to push mixture down into the blades. Add just enough water-- a little at a time-- to help mixture blend. Process until you have a smooth, thick consistency. Spoon mixture into nut mylk bag or cheese cloth and squeeze out excess moisture. Put bag into a strainer that is set in a bowl and put a weight, like a mason jar of rice, on top to help press out moisture. Leave on the counter for 24 to 36 hours (depending on your humidity level longer for dryer climates). Remove cheese from nut mylk bag and transfer to a bowl. Stir in basil, place on parchment paper, form into a log, and wrap. Allow to set in refrigerator for another 24 hours. Remove from wrapping. Spread out a layer of help seeds and roll the log onto seeds to coat. Slice and serve.
  1. Serve with your favorite crackers, chips or crudites, or use on pizzas, pastas or salads!
ginger loves garlic

Chocolate Chia Seed Pudding with a Kick

Catch all, Sweets | January 8, 2017 | By

Ever since making and tasting Rouxbe’s Chocolate Cream Pie, I have been in the habit of putting a little spice in my chocolate desserts. Spicy and sweet just go together. Chocolate can be used to add depth and interest to a spicy dish. Think a Mexican mole sauce. And chilies pair well with chocolate, like in an ancho chili truffle or a Mexican hot chocolate. 

Chia seed pudding is quick and easy to make  (if you don’t mind not eating it right away because it has to firm up in the fridge for a few hours). It is great for breakfast if you add fruit and granola, or sweeten it up and it makes a perfect dessert for when you want a little reward. There are tons of vegan recipes out there. This is how I make mine.

Chocolate Chia Seed Pudding with a Kick
  1. 1- 14 oz can of full fat coconut milk
  2. 1/2 cup rice, almond, soy or hemp milk
  3. 1/4 cup maple syrup
  4. 1/4 cup chia seeds
  5. 1/4 cup cacao powder
  6. 1 tablespoon vanilla
  7. 1/4 teaspoon chipotle powder
  8. pinch of pink Himalayan, or sea salt
  9. 5 tablespoons mini vegan chocolate chips
  1. Put everything except the chocolate chips into a high speed blender, (i.e. a Vitamix) and process on high until thoroughly mixed. The mixture should be fairly thick, but note it will thicken into a pudding overnight in the fridge. Put a tablespoon of chocolate chips into 4 individual serving cups. Pour equal amount of pudding into each and stir so the chips are distributed throughout the pudding. Spoon remaining chocolate chips on top for garnish. Chill in the refrigerator at least 2 hours or overnight.
ginger loves garlic
 Process Images

ingredients, except for cacao


individual serving vessels with chocolate chips

overhead view of finished pudding


Raw Mexi Wraps

Catch all, Entree, Raw | November 21, 2016 | By

This meal is light and fresh but is packed with flavor and has enough fat to be very satisfying. It is super easy to throw together if you keep vegan nut cheese on hand. I used macadamia nut cheese for this one, but cashew, almond, sunflower or a combination will work well too. Or you can do without  the cheese and it is still very yummy! I used a collard wrap here but you can also use a rice paper wrap (not technically raw), a raw coconut or tortilla wrap, or another leafy green.

Raw Mexi Wraps
  1. 1/2 cup corn*
  2. 1/2 cup edamame*
  3. 1/4 cup purple cabbage, chopped
  4. 1 small red bell pepper, diced
  5. 2 green onion stalks, minced
  6. juice of 1 lime
  7. 1/4 tsp pink Himalayan or sea salt, or to taste
Macadamia Nut Cheese
  1. 1 1/2 cup macadamia nuts, soaked for 4 hours or overnight
  2. juice of 1 lemon
  3. 1 clove garlic
  4. 1/4 cup extra virgin olive oil
  5. 1/4 tsp pink Himalayan or sea salt, or to taste
  6. Optional to add 1/4 tsp probiotic powder.
  1. 1 avocado, smashed
  2. 1/2 cup cherry tomatoes, sliced into quarters
  3. 1 handful of cilantro, chopped
  4. juice of 1 lime
  5. 1/4 tsp pink Himalayan or sea salt, or to taste
  6. 1 large collard leaf
  1. Mix all of the ingredients together in a large bowl.
Macadamia Nut Cheese
  1. Put all of the ingredients into a Vitamix or high powered blender and process on high until creamy. Scrape down the sides as needed. Add water a little at a time to achieve desired consistency.
  1. Mix all of the ingredients together in a large bowl.
  1. Place the collard leaf between two paper or tea towels and smash the spine with a rolling pin or something heavy. Then blanche it by dipping it in hot water for about 30 seconds to soften. Dry with towels. Layer some salsa, cheese and guacamole in the center of the collard wrap. Roll it up and slice.
  1. * I used frozen corn and edamame but you can also use fresh!
ginger loves garlic


Process Images

Mise en place

Mise en place

Mixing the salsa

Mixing the salsa



Soften the collard wrap by rolling the spine and dipping it in hot water

Soften the collard wrap by rolling the spine and dipping it in hot water

Open-faced wrap

Open-faced wrap


Tofu, Kale & Broccoli Bowl with Spicy Peanut Sauce

Catch all, Entree, Sauces | August 22, 2016 | By

It is funny to me how when you do a search for Thai peanut sauce or just peanut sauce, every recipe seems to claim that it is the BEST Thai peanut sauce recipe out there. I suspect that is because it is pretty hard to screw up the deliciousness of fatty ingredients like peanut butter (or almond butter and coconut milk if you are going for a no-peanut version). However, I have had some peanut sauce that is too thin, too sweet, too oily, etc. I don’t have anything against peanut butter as a once in a while treat, so my recipe uses it, but cuts it in half by using tahini (sesame seed butter) along side the peanut butter. Just follow this recipe — even tweak it a bit if you like it sweeter or spicier — and I don’t think you can go wrong. Then pour it all over a rice and veggie bowl or use it as a dipping sauce for salad rolls. It is the BEST!

Tofu, Kale & Broccoli Bowl with Spicy Peanut Sauce
For the peanut sauce
  1. 1/4 cup organic creamy peanut butter
  2. 1 tablespoon organic tahini
  3. juice of 1 lime or 3 tablespoons
  4. 2 tablespoons tamari
  5. 1 1/2 tablespoons Mexican salsa with hot sauce to taste (I used about 10 drops) or 2 tablespoons red chili paste (or use Sriracha sauce if that is all you have on hand)
  6. 2 teaspoons garlic, minced
  7. 2 teaspoons ginger, minced
  8. 1 teaspoon agave
  9. 1/4 teaspoon sesame oil
  10. pinch of sea salt
  11. between 1/8 and 1/4 cups water
For the bowl
  1. 1 cup jasmine rice, cooked per package directions
  2. 1/2 head organic broccoli, steamed
  3. 2 cups baked tofu (I used the tofu from this recipe:
  4. 1 cup kale, removed from stem, cut into bite-sized pieces and massaged (I had kale left over from this recipe:; but you can just massage the kale with some of your peanut sauce)
For the peanut sauce
  1. Put all of the ingredients into a high-powered blender and process. Add the water in last and add more or less based on desired consistency. (I added 1/4 cup but then thought it diluted the peanut flavor a a bit too much so I added in another tablespoon of creamy peanut butter)
For the bowl
  1. Put the cooked rice into the bottom of the bowl. Layer in steamed broccoli, kale and tofu and pour peanut sauce over all.
  2. Enjoy!
ginger loves garlic

Process Images


Peanut Sauce Ingredients


Peanut Sauce Mise en Place


Peanut Sauce



Bowl Mise en Place


Finished Dish!


Cauliflower, Bean Tacos with Escabeche

Catch all, Entree | March 18, 2016 | By

Tacos are all the rage lately (and maybe always have been) for good reason. They are a perfect way to combine a little bit of this and little bit of that into a little package. The secret to tasty tacos is packing flavor into every component and then layering those flavors and textures so that it bursts with every bite. I usually have different components on hand so that all I have to do when I am ready to eat is heat and assemble.

I discovered escabeche through and adapted their recipe here. It is basically “quick pickled” vegetables in an acidic marinade. (It is traditionally meats or vegetables.) I have been using it various ways, but I particularly love it as a garnish on tacos. I didn’t take as many process images as usual becuase I wasn’t planning on blogging this one but it was so good, I had to post! This is an image of a different batch of escabeche that I chopped a little smaller for a different application. (I’ll post that one soon!)


Escabeche in a mason jar

The guacamole used in this recipe is a very simple one. Normally I like to get a little fancier with my guac adding sliced tomatoes, jalapenos and cilantro, but I just wanted a creamy note here since there are a lot of other textures going on so I kept it simple.

For the beans, I had kidney beans on hand but could have used pinto or black beans as well.

Be sure to spice this up with your favorite hot sauce. I did!

Cauliflower, Bean Tacos with Guacamole and Escabeche
Mexican Cauliflower
  1. 1 head of cauliflower
  2. 2 large tomatoes
  3. 1 teaspoon grapeseed, coconut or other neutral oil
  4. 1 lime
  5. 2 garlic cloves, minced
  6. 1/2 teaspoon cumin
  7. 1/4 teaspoon smoked paprika
  8. 1/4 teaspoon onion powder
  9. 1/4 teaspoon mustard seed
  10. 1/4 teaspoon salt, or to taste
  11. dash of agave or other sweetener to taste
  1. 1/2 teaspoon cooking oil
  2. 1/2 of a white onion, diced
  3. 1/2 red pepper, diced
  4. 1/2 cup purple cabbage, chopped
  5. 1 clove of garlic
  6. 1 -15 oz can of kidney beans*
  7. 1/2 lime, juiced
  8. 1 tablespoon tamari
  9. 1/4 teaspoon of salt
  10. 1 handful of fresh cilantro, chopped
  1. 1 large avocado
  2. juice of 1/2 lime
  3. salt and pepper to taste
Escabeche Veggies:
  1. 1 zucchini, halved and sliced thin
  2. 1 squash, halved and sliced thin
  3. 2 carrots, peeled and sliced thin
  4. 1/2 cup red onion, sliced thin
  5. 1/4 cup purple cabbage, sliced thin
  6. 1- 2 jalapeño, seeded and sliced thin
Escabeche marinade
  1. 1/4 cup of plain or brown rice vinegar
  2. 3 tablespoons agave or other liquid sweetener
  3. 1/2 teaspoon dried oregano
  4. 1/4 teaspoon salt
Mexican Cauliflower
  1. Rinse, drain, trim and chop the head of cauliflower into small bite-sized pieces. Blanche the tomatoes. Peel the tomatoes and chop them into small chunks. Heat a large straight-sided sauté pan over medium high heat and add the oil. When the oil is hot, add the cauliflower and sauté until just starting to brown. Deglaze the pan with lime juice as they are browning. Add the tomatoes and stir for a minute. Lower the heat to medium and continue to cook for a few more minutes. Add the spices and simmer over low heat until the cauliflower is soft and all the flavors are infused (about 20 minutes).
  2. Heat a medium saucepan over medium high heat. Add the cooking oil. When the oil is hot add the onions and sauce until translucent. Stir in some of the salt. Add the red pepper and continue to saute for a few more minutes. Then add the purple cabbage and the garlic and stir for another minute. Stir in another pinch of salt. Deglaze as needed with the lime juice and/or tamari. Drain and rinse the kindness beans and add to the pan. Pour in the rest of the lime juice and tamari. Turn the heat down to low and continue to simmer until the beans are hot (about another 10 minutes.) Stir in the cilantro just before it is done cooking.
  1. Halve, peel and dressed the avocado . Scoop out the flesh into a bowl and then mash it with a fork. Stir in the lime juice, salt and pepper.
  1. You can slice your veggies using a mandolin, food processor, grater or by hand with a sharp knife. put them in a large jar or bowl. Add the marinade (just pour marinade ingredients into directly the bowl or jar), mix well and allow to sit for at least an hour. Keep up to a week stored in the marinade in the refrigerator.
Assemble the tacos
  1. Add a spoonful or cauliflower, a spoonful of beans, the dollop of guacamole and some escabeche to the center of a warmed tortilla wrap. garnish with cilantro, a squirt of lime and add hot sauce as desired.
ginger loves garlic

Baked Tofu

Baked Tofu

Apps/Snacks, Catch all, Entree, Salads | March 16, 2016 | By

I absolutely LOVE tofu and I always have. Is tofu the best thing for you? Probably not, but it is not as bad as some media would have you believe. In fact if has some definite health benefits. But I am more interested in a tasty meat-free meal – so if you want to read all the scientific research out there, knock yourself out. And let me know what the verdict is. In the meantime, I will enjoy my tofu a few times a week in salads, stir-frys, soups and desserts.

Bowl with Baked Tofu

Bowl with Baked Tofu

I especially like to bake it this way.

Baked Tofu
  1. 1 - 8 ounce package of extra firm tofu*
  1. 2 tablespoons tamari
  2. 2 teaspoons brown rice vinegar or plain rice vinegar
  3. 1 teaspoon agave
  4. 1 teaspoon mirin
  5. 1 teaspoon sesame seeds
  6. 1/2 teaspoon sriracha sauce
  7. 1/4 teaspoon sesame oil
  1. Put all the ingredients into a mason jar and shake.
  1. Drain your tofu well. Slice the block of tofu lengthwise into 4 planks. Dry the slices as well by placing them between paper towels or tea towels. Lay each in a baking dish and pour the marinade over the slices. Put in the refrigerator for an hour or more.
  2. Preheat your oven to 400 F. Bake tofu for 20 - 25 minutes, turning the slices over half way.
  1. * I like Wildwood brand tofu. Trader Joe's makes a nice firm tofu.
ginger loves garlic

Process Images 


Three Sauce Penne Rigate

Three Sauce Penne Rigate

Catch all, Entree, Sauces | March 11, 2016 | By

I have been mostly gluten free for a while now, but I happened to have some noodles in the pantry, a big bag of fresh basil and a hankering for some comforting food from my childhood (I grew up eating pasta 4 times a week!). I could have served the pasta with just the red sauce, just the herbed cashew cheese or just the pesto, but where is the fun in that? So I opted for all three! For the red sauce, I did a simple saute of garlic, fresh roma tomatoes, sun-dried tomatoes and mushrooms. The cashew cheese my classic cashew cheese mixed with basil and the pesto is just basil, lemon, garlic, walnuts, nutritional yeast, olive oil and salt. The leftovers, if there are any, can be used for lasagna, zucchini roll ups, escambeche bites, dip, bruschetta, and on and on…

Three Sauce Penne Rigate
Red Sauce
  1. 1 tablespoon extra virgin olive oil
  2. 1/2 white onion, minced
  3. 3 cups mushrooms, chopped
  4. 6 large roma tomatoes, chopped
  5. 2 cups sun-dried tomatoes, chopped
  6. 3 cloves of garlic, minced
Herbed Cashew Cheese
  1. 1 cup cashews, soaked 2 - 4 hours
  2. juice of 1 lemon
  3. 2 cloves of garlic, minced
  4. 1/4 teaspoon salt
  5. water or olive oil to blend
  6. handful of basil, chopped, packed
Basil Pesto
  1. 5 cups basil, chopped, packed
  2. 1/2 cup walnuts (toast first for more flavor)
  3. 2 cloves garlic, minced
  4. 2 tablespoons nutritional yeast
  5. 2 tablespoons lemon juice
  6. 1/4 cup extra virgin olive oil
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon pepper
  9. 1 smidge of agave syrup (optional)
Red Sauce
  1. Heat pan on medium heat and add olive oil. Add onions and saute until translucent. Add mushrooms and continue to saute a few more minutes until soft. Deglaze pan with a tablespoon of red wine, balsamic vinegar or water. Add fresh and sun-dried tomatoes and garlic and continue to saute until desired consistency.
Herbed Cashew Cheese
  1. Put cashews, lemon juice, garlic, salt and a little water or olive oil into high speed blender and process until smooth - adding water or oil as needed. Transfer to a mixing bowl and stir in basil.
Basil Pesto
  1. Put the basil in a food processor outfitted with the "S" blade and pulse a few times. Add the walnuts, garlic, and nutritional yeast and pulse again. Then slowly add the lemon juice, olive oil salt and pepper and process until smooth or desired consistency.
Final Dish
  1. Cook pasta per the package directions. Toss the pasta with the red sauce and serve with generous dollops of cashew cheese and pesto.
ginger loves garlic
Process Images

Basil Pesto Mise en Place

Basil Pesto Mise en Place

Herbed Cashew Cheese Mise en Place

Herbed Cashew Cheese Mise en Place

Red Sauce

Red Sauce

Red Sauce

Red Sauce


Mock Tuna Salad

Mock Tuna Salad - Open-faced Sandwich

Did someone say picnic? I am in! Picnics are my absolute favorite. Dining outside, eating a smorgasbord of foods, sipping rosé, soaking up Vitamin D, stopping in between platefuls to throw Max the ball. What’s not to love? And picnics can be as fancy or as causal as the event dictates. This mock tuna salad, adapted from a Rouxbe recipe (called Tuna-less Tuna Salad) is easy and delicious and people love it! I elevated it a bit by using a beautiful green dill cashew “mayo” that mixes into the recipe and can be used on the side to spread on the sandwich bread.

Mock Tuna Salad
  1. 3 cups cooked chickpeas (1-28oz can)
  2. 1/2 cup red onion, minced
  3. 1/2 cup celery, minced (I included the delicate celery leaves for more flavor and texture)
  4. 1/2 cup pickles, minced
  5. 1/4 cup fresh dill, minced
  6. 2 tablespoons lemon juice
  7. 1/2 tablespoon kelp powder
  8. 1/2 teaspoon sea salt (or to taste)
  9. 1/2 tsp freshly ground black pepper
  10. 1/4 cup Dill Cashew Mayo
Dill Cashew Mayo
  1. 1 cup cashews, soaked for 2 - 4 hours
  2. 1/2 cup fresh dill
  3. 1 large clove of garlic, smashed
  4. juice of 1 lemon
  5. 1/8 teaspoon agave
  6. 1/4 teaspoon salt (or salt to taste)
  7. just enough water to blend and reach desired consistency
  1. If using canned chickpeas, drain them well. Transfer to a large mixing bowl and smash them with a fork or potato masher. You can also pulse them in a food processor. Add in the onion, celery, pickles, dill lemon juice, salt pepper and dill mayo. Stir to combine well.
Dill Cashew Mayo
  1. Put all the ingredients into a high speed blender and process until smooth.
  2. Note that when adding in the water, start with a small amount and add more as needed to achieve desired consistency. If you want some of the mayo thicker for spreading on bread, take some of the mixture out before adding more water.
  1. For people who don't like dill, you can use parsley instead. For a more "fishy" flavor, mix in some flax oil in place of some of the mayo or add dulse, wakame or nori flakes.
ginger loves garlic
Process Images

Mock Tuna Salad - Mise en place

Mock Tuna Salad – Mise en place

Mock Tuna Salad - Smashing Chickpeas

Mock Tuna Salad – Smashing Chickpeas

Mock Tuna Salad - Ingredients in bowl

Mock Tuna Salad – Ingredients in bowl

Mock Tuna Salad - Mixing

Mock Tuna Salad – Mixing

Mock Tuna Salad - Pita Bread Sandwich

Mock Tuna Salad – Pita Bread Sandwich

Empty plate

Mock Tuna Salad – All done!