Garbanzo beans make a delicious tuna salad. It is great in a cauliflower wrap for lunch. I made this up on the spot going by what I grew up with as a kid. But we didn’t add paprika or green onions. Dress it up the way you want vegan style.
GARBANZO BEAN TUNA SALAD 1 can garbanzo beans 3 Tbsp. vegenaise 1/8 tsp. onion powder 1/2 tsp. smoked paprika 1 tsp. Himalayan salt 2 tsp. lemon juice ground pepper to taste 1 celery rib, chopped 1 green onion, sliced
Yield: 2 servings
Directions: Drain garbanzo beans and add to blender. Add all other ingredients except the celery. Blend or pulse until still chunky. Put the mixture into a container and add the celery. Stir. Use the tuna for a salad, wrap, or sandwich. Sprinkle salad with green onion. Or add lettuce and tomato to your sandwich.
Checkout my MerSea series books about an ordinary woman who becomes a fish out of water.
Aboard a conservation ship, Sarah Sumner has an identity crisis while morphing into a mermaid and fighting whalers at fellow deckhand Gunner’s side. She seeks answers to her mutation, but through her journey, she finds deeper meaning in helping the whales. The MerSea series is an urban fantasy romance filled with action, adventure, and an inspirational, transforming tale.
Hungarian Mushroom Soup Recipe from Plantifully Lean by Kiki Nelson. Pic by M.C.
My girlfriend gave me Plantifully Lean by Kiki Nelson for my birthday. She knows I love books, especially vegan cookbooks. I think you will love the cookbook as much as I do.
Nelson talks about her story and weight loss in the beginning. She explains calorie density. Calorie density is the measure of energy, or calories, in food. She uses broccoli and pasta as an example. Broccoli has 150 calories per pound and pasta has 600 calories per pound. Now, she’s not about calorie counting. She just makes sure she loads her plate with half broccoli and half pasta instead of one hundred percent pasta. She has a meal planning guide using her recipes. And she talks about self-love.
I have tried five recipes thus far—Cilantro-Curry Dressing, Roasted Brussels Sprout and Mushroom Mix, Banana Muffins, and Blueberry Vanilla Pancakes. I love them all! And the recipes were easy to make. As for the Hungarian Mushroom Soup, only one cup of milk is called for—as she makes it for an appetizer or ladles it onto mashed potatoes, so I added a cup to make two hardy servings. The original recipe calls for 1 teaspoon of sweet paprika and 1 teaspoon smoked paprika, but I don’t have both so I used smoked. Here’s my version of the recipe.
HUNGARIAN MUSHROOM SOUP 1 medium yellow onion, diced 16 baby bella (cremini) mushrooms, sliced or diced 2 Tbsp. vegetable broth or water 1 bouillon cube, Edward & Sons Not-Chick’n 1 Tbsp. tamari 2 tsp. smoked paprika 1/2 tsp. dried dill 2 C. unsweetened plant-based milk (I used Oatly) 1/4 C. fresh parsley, chopped 2 tsp. lemon juice Himalayan salt to taste Ground pepper to taste
Yield: 2 servings
Directions: In a medium pot, combine onion, mushrooms, and vegetable broth. Add salt and pepper to get the flavor into the onion. Cook over medium heat for 6 to 8 minutes. Stir in the bouillon cube, tamari, paprika, and dill. Stir often. Cover the pot, reduce the heat to low, and simmer for 10 minutes. Stir occasionally. Turn off heat. Add milk, parsley, and lemon juice to the pot and stir. Turn the heat back on for 3 to 5 minutes so the milk gets hot and the parsley cooks down a tad.
Checkout my MerSea series books about an ordinary woman who becomes a fish out of water.
Aboard a conservation ship, Sarah Sumner has an identity crisis while morphing into a mermaid and fighting whalers at fellow deckhand Gunner’s side. She seeks answers to her mutation, but through her journey, she finds deeper meaning in helping the whales. The MerSea series is an urban fantasy romance filled with action, adventure, and an inspirational, transforming tale.
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