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kyle cassidy

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Cooking with Roswell [Dec. 14th, 2014|03:11 pm]
kyle cassidy
[mood |accomplishedaccomplished]
[music |rob halford: get into the spirit]

Sitting around the house today working on Librarian stuff and, out of ideas, I asked Twitter what they suggested we make for lunch. L.A. Smith-Buxton suggested "chickpea mock tuna salad" -- which seemed to be just the thing.

So Roswell & went off into uncharted territory & mashed up a couple of cans of chickpeas, added vegan "mayo", chopped onions, celery & sweet gherkin pickles along with a couple tablespoons of olive oil and nutritional yeast.

After eating it, I'd recommend throwing some shredded carrots or beets in there too.

Clickenzee to Embiggen the Roswell!

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[User Picture]From: katbcoll
2014-12-14 08:55 pm (UTC)
I am really curious as to why the added nutritional yeast? I've seen it in a few vegetarian/vegan recipes, but the authors never explained why they use it.
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[User Picture]From: keirf
2014-12-15 08:37 am (UTC)
Well, firstly it contains lots of valuable B vitamins and often has B12 added, which is lacking in most vegan diets otherwise. Secondly, it has a rich cheesy or nutty flavour, which makes otherwise bland foods taste better (in my household we use it as a replacement for parmesan on Italian dishes).
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[User Picture]From: katbcoll
2014-12-15 04:24 pm (UTC)
Oh, okay. Thank you!
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[User Picture]From: ladyjaneinlace
2014-12-14 09:08 pm (UTC)
Chickpea of the Sea: my favorite!
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[User Picture]From: mhaithaca
2014-12-15 03:25 am (UTC)

Sounds tasty! Are you sure it's not mock egg salad rather than mock tuna salad, though?
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[User Picture]From: ladycelia
2014-12-15 04:27 pm (UTC)
Oh, I've missed Cooking with Roswell.

She looks quite trim these days!
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