Wednesday, April 3, 2013

'Tuna' Noodle Salad

I am pretty in love with this salad. It brings back memories of visits to grandparents and picnics in parks.

But it is not bland. Oh no. Powdered nori gives the dish a slight oceany taste, and minced dill and horseradish mustard add as much of a punch as you'd like.

Neither is this salad drenched in (vegan) mayo--I used only as much as needed to give a slight creaminess to the salad (and the mustard did much of the work).

Tempeh "Tuna" Noodle Salad

1 sheet nori
3 servings ww elbows or shells
1 block tempeh, crumbled and steamed
1 carrot, minced and steamed
2 stalks celery, minced
5 tiny pickles, minced
4 scallions, minced
minced dill
1/3 c froz peas, thawed
1/3 c vegenaise
1/4 c dijon/yellow mustard
1/4 c horseradish mustard
black pepper

1. Toast the nori over gas stove (optional). Rip into pieces and put in a spice grinder, then grind until you have a coarse powder. Set aside.
2. Cook pasta and set aside.
3. Steam or blanch tempeh and carrots, drain, and set aside.
4. Combine everything! This is definitely all to taste. Add more or less vegenaise, mustard, pepper, lemon, salt, even dill and veggies as you please. Serves about 4.

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