Thursday, December 20, 2007

TuNori Sandwiches

If your house is as crazy as mine has been this past week you are looking for quick and easy meals. Our solution tonight: vegetable soup and sandwiches. It was a pretty easy decision since we still had the tasty bread I made last night. The question was: what to put on that bread to make sandwiches. I don't really miss tuna salad, but if you do then this is the recipe for you. I can't remember where I got this from--I think is was on a Vegan Lunch Box discussion forum about canned TuNo. It's a great way to enjoy nori and all its goodness without having to make sushi.


INGREDIENTS
- 1 can of chickpeas, rinsed and well drained
- 1/2 cup of vegenaise (or more, depending on what consistency you are going for)
- 1 sheet of toasted nori seaweed
- 1 tsp kelp granules (optional)
- salt and pepper to taste

METHOD
1. Rip nori into smaller pieces and place in a food processor. Process until finely chopped.
2. Add in chickpeas and pulse until coarsely chopped (be sure to pulse--otherwise it will become a paste.
3. Place chickpeas in a bowl. Add in vegenaise, kelp, and season to taste with salt and pepper. Keep cold until ready to serve.

18 comments:

Veg-a-Nut said...

I make a similar recipe, but mine only has kelp granules. I will have to add some nori and see how the family likes it. Thanks for the tip!

VeggieGirl said...

wow, what an interesting way to use nori!! I usually just associate that ingredient with Asian cooking, so this "tuno" recipe sounds quite intriguing!

mustardseed said...

question! What are kelp granules?

Vegan Dad said...

Kelp is a type of seaweed. Kelp granules are just dried kelp. It is one of those completely superfluous items only available at places like Whole Foods. You really don't need them for this recipe--the nori provides all the flavour you need.

mustardseed said...

Oh...thanks! Makes good school lunch I think! I just need to make my own mayo cause vegannaise costs a bomb here!

bazu said...

That sounds so good, and the photo is beautiful!

Alisa said...

I am a bit late to the party on this one, but what a great idea! I love this concept, as a veganaise fan, I must get my hands on some kelp to give this a whirl!

Jenn said...

I didn't realize how much I had missed tuna until I had this - thank you it will become a staple for me. I added celery and green onions to mine.

Alice (in Veganland) said...

I cooked this slightly modified today for dinner, and... waw... tastes like tuna!
It was great! thank you so much for this great recipe!

Anonymous said...

I'm looking forward to trying this, after looking unsuccessfully for good vegan sandwich fillings that aren't just sliced vegetables. Thanks.

Lovliebutterfly said...

what a great idea! I'll try this very soon!

GEORGE ALAN FRAMPTON said...

I decided to try this last week. I was at our cottage on the French River, and didn't have a food processor or blender, so just gently used a potato masher. It was delicious, and even the carnivors amongst us didn't know the difference. Thank you for this.

bibliopook said...

I made this today with your country white bread and it totally ruled.

I baked the bread the other day, both the regular and the raisin version. Both were huge hits in my house!

Thanks so much for this blog!

bibliopook said...

PS
May I post a link to this recipe in a popular vegan cooking community?
http://community.livejournal.com/vegancooking/

I would like the world to know about your delicious culinary adventures.

PPS
My boyfriend frequently teases me about the number of times per conversation that I mention your blog. However, he is more than happy to eat the products of your recipes!

Level 20 Bard said...

Good sir, I tried this today for my lunch and I must say; amazing!

I added some dill to mine and instead of blending the chickpeas and nori, I mashed with a fork and left the nori in a bit bigger shreds. Turned out astounding! Thanks for the inspiration!

michaelmybeloved said...

First of all, I want to say that I LOVE, LOVE, LOVE your blog. My brother in law (who does the bulk of the cooking-my sister does the holiday stuff and the baking-in his house) got me addicted.

When I found this TuNori recipe I was excited b/c it had only 4 ingredients (i am lazy about cooking for myself)! When I first tried it I thought, "well, it tastes ok" but decided to actually let it chill (like i am supposed to). The next morning I was starting to groove on it but after a couple more days in the fridge it was AMAZING!!! (I say that it is the most awesome after three days :D) Luckily I made a double batch (and that was hardly enough). I have some more in my fridge that I made today and I can hardly wait for it. I have (seriously) been emailing friends and family (who are veg) practically commanding them to make this recipe (so I won't be the only junkie in the family :))! The only alteration that I make to it is that I use Kelp/Cayenne seasoning from Maine Coast Sea Vegetables which I HIGHLY recommend (I use it all the time!)! MCSV has the best seaweed seasonings around!

I think next time it may be a triple batch... :D

Jennifer said...

This is one of our favorite foods now! I make it often. I like to add chopped onion. It's also great as a dip with crackers. Great idea, VeganDad! Thanks for this one. :)

JohnStorm said...

Wow this recipe is fantastic and so easy to make. I admit that tuna salad is one thing I miss. When I saw your recipe I immediately wanted to make it for tomorrow's lunch. I had everything on hand except the chickpeas. However I did have cannelli beans. I decided to use the cannelli beans and I'm glad I did; it turned out great! Thanks so much!