Looking for the perfect sandwich filler, a topping to your favorite salad, or a dinner side? This tuna (free) salad has it all. It’s super easy to make and keeps well when refrigerated.

 

For any occasion, big or small, Allison’s Gourmet’s elegant gourmet gift baskets and gourmet gift boxes will delight your friends and loved ones.

Tuna(Free) Salad Sandwiches

Recipe by Allison Rivers Samson, from her award-winning column, “Veganize It!” in VegNews Magazine.

Serves 6
2 cans garbanzo beans, drained
1/4 cup red onion, peeled and finely chopped
1/2 cup celery, finely chopped
1/4 teaspoon garlic, minced
1/4 cup dill pickle, finely chopped
2 tablespoons nori seaweed flakes
1 cup vegan mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper, ground
12 slices of bread, lightly toasted
6 large, crisp lettuce leaves
12 fresh tomato slices

Veg Out-ing: Oakland's Mezze restaurant and bar is rolling out a Meatless Monday menu. Join us to support them tonight. On the menu: Moroccan cous cous with seven vegetables, wild mushroom risotto, rigatoni alla pastora, stuffed acorn squash, and spaghetti squash pasta. A vegetarian three-course prix-fixe with soup or salad, and dessert will be $22, but items are available a la carte. When: Monday, July 16th at 7 p.m. Where: Mezze, 3407 Lakeshore Ave. RSVP: Please RSVP to info@oaklandveg.com if you plan to eat with our group by 3 p.m.

1. In a large bowl, mash the garbanzo beans with a potato masher or the back of a fork.

2. Fold the onion, celery, garlic, pickle, nori, mayonnaise, salt, and black pepper into the garbanzo beans. Combine thoroughly.

3. Lightly toast the bread. Spread the salad on one slice and stack with a lettuce leaf, two tomato slices, and another slice of bread. Cut sandwiches in half and serve.

 

 

 

 

 

 

Food Justice – From Access to Farm Workers

Everyone should have the right to choose foods they want to eat, especially foods that are healthier for them and that meet some of their ethical beliefs. Yet as the public is made more aware about communities of color and low-income communities having difficulty accessing healthy foods, what may surprise many is that the farm workers who pick our foods often don’t have access and/or cannot afford to purchase those same foods they pick to put on our plates! Learn how you can help to create a more just world through the power of your food choices! As part of Whole Foods Market Eat Local Challenge, lauren Ornelas, Founder and Executive Director of Food Empowerment Project, will share the work that is being done in Santa Clara County regarding access issues and will also explore the lives of farm workers in the fields.

When: Thursday, July 19th at 6 p.m.
Where: Whole Foods Market Wellness Center
More info: Sign up now and to access over 100 events–veg cooking classes with local chefs like Bryant Terry; field trips, healthy meals and more.  It’s only $25 for the entire month.

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