Hey guys! Since Alec posted his tried and true Sauerkraut recipe last week, I have received several questions from people who want to gain the benefits from this fermented wonder but aren’t sure how to serve it. They know you can put it on a Reuben sandwich or serve it along side sausages, but what can vegans do if they do not want to rely on processed meat alternatives? If you ask my husband, his first response would be to just serve it on a fork. Probably right out of the jar. And most likely while still standing in front of the open fridge.
Today’s post is another creation courtesy of the plant based cooking class I am taking. The activity inspiring the post was to create a salad using beans or legumes. One of the options was this delicious “Tuna-less Tuna Salad” that was made using smashed chickpeas and nori seaweed flakes to give the beans that “tuna” flavor. Presentation is a big portion of the grade for each assignment, and I knew I did not want to serve it as a sandwich or a dip. When brainstorming with the hubbs on how to be creative, he came up the genius idea to serve the tunaless salad in a stack just like the tuna poke stack he used to get from Yard House.