I was lucky to meet a couple of people from Nasoya when I was at the vegan bloggers conference in May. I was given a friendly challenge of making a couple of recipes using their products. Challenge accepted!
Two jars arrived in the mail a few days after I said I’d try my hand at some cooking: Nayonaise and Nayo Whipped. They’re both healthy, vegan alternatives to mayo and are a great source of B12 and omega 3s.
For this first challenge, I tried a recipe from their site called Tu-Na Salad. I have to say, it’s was quick and easy to make. Like five minutes quick. That’s my kind of prep time!
True to my rebellious nature, I altered the recipe a bit. But only because I have fresh chives growing in my garden. So I used those instead of the green onion the original recipe called for.
- 2 tbsp. Nayo Whipped
- 1 (19 ounce) can of chickpeas, drained
- Fresh dill
- Celery, chopped
- Green onion, chopped (chives, in my case)
- Sea salt, to taste
Use a food processor or potato masher to break up the chickpeas until they are crumbled. Do NOT over process.
I mashed the chickpeas (AKA garbanzo beans) until the mixture was flaky. Just enough to break up each pea, not so much that it created a purée. I toasted some hearty bread (Dave’s Killer Bread–my fav!), spread some Nayo on it for good measure, and piled on the tu-na.
Wow! Was it ever delicious! The Nayo Whipped is tangy and lemony and added a great flavor to the topping. I’m going to use this recipe regularly from now on. I haven’t had actual tuna in a lo-ong time, but I’m pretty sure this wouldn’t fool someone in a blind taste test. It does, however, hold its own as a great tuna substitute. True test: hubby. He loved it too–and had seconds!
Next time I’ll stuff this blend in a pita or roll it in a wrap and add tomatoes and lettuce. Mmm.
This recipe makes enough for four sandwiches. Let me know if you try it. And come back soon for a little Nasoya giveaway I’m planning!