And the dessert which is amazingly delicious and decadent is from The Happy Raw Kitchen , another wonderful resource for raw recipes and eco-friendly information. At least I made up my own lemon-dill salad dressing.
Vegan “Tuna” Salad
Not-tuna salad makes enough for 4 sandwiches- make more if you want to eat it on a salad. Additional optional ingredients: handful of extra diced celery, handful of extra diced red onion. Instructions: Put sunflower seeds in food processor and process until ground. Add almonds and process until well combined. Add remaining ingredients and pulse to combine. Then stir in additional ingredients by hand, so they give the salad some texture.
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Instructions: Place a piece of lettuce on one slice of brown bread. Top with avocado, not-tuna salad, cucumbers, tomatoes and another piece of lettuce.
Then place a second slice of bread on top. Voila, a gorgeous raw vegan sandwich. Instructions: Blend all ingredients in blender until smooth. You can leave this fairly thick, for a delicious dip, or add a little more water to make it a salad dressing. This recipe comes from the Happy Raw Kitchen. Check out the site, there are tons of wonderful recipes on it and Angela presents all of the food beautifully. Something for the rest of us to aspire to! Just to whet your appetite, these have a pecan nut chocolate brownie base, a date and lucuma caramel middle and a raw chocolate top.
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Vegan “Tuna” Salad
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