“I Can’t Believe It’s Not Tuna Salad” Recipe by: Lisa Villiarimo
Ingredients: 1-15oz can garbanzo beans, drained. (Reserve liquid for making vegan mayo) 1/2 C sunflower seeds 1 small package roasted nori seaweed, crushed 2 Tbsp Italian parsley, chopped 2 Tbsp green onion, chopped 2 tsp capers, chopped 3-4 Tbsp vegan mayo 1 Tbsp Dijon mustard 1 Tbsp yellow mustard 1/2 tsp celtic or sea salt 1/2 tsp pepper Method: Drain garbanzo beans, reserving liquid for making vegan mayo. Mash beans, leaving some beans partially intact. Add sunflower seeds, Italian parsley, green onion, capers, mayo, mustard, salt & pepper. Mix well. Adjust seasonings as desired. Serve as a sandwich or as a dip for vegetables.
Vegan Mayonnaise By Lisa Villiarimo
Ingredients: 3/4 cup Aquafaba (liquid from cooked garbanzo beans) 3/4 tsp dry mustard powder 3/4 tsp sea salt 1 1/2 Tbsp apple cider vinegar 2 1/2 - 3 cups avocado oil (or any neutral flavored oil)
Method: In a blender or glass jar, add aquafaba, dry mustard, sea salt and apple cider vinegar and mix until combined and slightly frothy. Slowly drizzle in the oil (over the course of a couple of minutes) while blender is running. Mayonnaise will thicken more when chilled.