The Happy Herbivore: "Tuna" Salad ~
I've made chickpea salads before that I love but this one really has the consistency, taste and texture of tuna "tuna" salad. I used a pastry blender to mash up the chickpeas; it works really well. Instead of chopping the celery you shred it and then combine sweet pickle relish, kelp powder and a few other seasonings. I served it over a bed of arugula and spinach with chopped red onion, cherry tomatoes and yellow sliced mini peppers. I ate the leftovers in warmed corn tortillas with shredded spinach.
Everyday Happy Herbivore: Rainbow Greens ~
The recipe calls for rainbow chard but this time I used red chard. So easy, yet a delicious way to eat your greens. I saute' the chard stems with the garlic to soften them up a little. The combination of the apple cider vinegar and the raisins helps to balance the bitterness of the greens.