When Veggies Become Tuna
Click the photo to watch the episode.
When I’m preparing vegetarian versions of classic recipes like Maryland Mock Crab-cakes, Grilled Seitan or Tofu Phish I’ll focus on recreating the familiar flavors of those dishes by using many of the same spices and flavorings that would be added to the traditional meat or seafood versions. That, by and large is fairly easy. What can be trickier is achieving similar textures and I think texture is equally important as taste when it comes to food. Over the years I’ve had a great many versions of “tuna” that were prepared with tofu, tempeh and even chickpeas. Although they were all really delicious there seemed to be something missing. There was always that texture problem. One day while I was processing artichokes for my Artichoke Pesto I noticed that chopped artichokes actually really looked like tuna! The pesto never materialized however within a day or two I managed to nail down a recipe for “tuna” that was not only tasty and healthy, but had that tuna look and feel. So, with the busy holiday season rapidly approaching and colder weather right around the corner, now is a perfect time to have healthy soup and sandwich meals ready to go. For a nutritious comforting lunch or supper try a pairing of my Creamy Cauliflower Soup and Mock Tuna Salad sandwiches. That’s what we had this evening and we thoroughly enjoyed it.