This recipe is the closest I’ve come to replicating tuna salad like I used to eat it when I was growing up. It’s really good in a sandwich, or just with crackers for a snack! This might be too bland for some people, so feel free to adjust the amounts to your liking. If you want it to be more “fishy” tasting, throw in some kelp powder or dulce.

ChickPea “Tuna” Salad

• 1 can of chickpeas (16-ish oz)
• 1/4c-1/2c Vegan mayo (i use veganaise)
• 1 1/2 tbsp dill relish
• 1 tsp yellow mustard
• 1/4 tsp onion powder
• 1/2 tsp garlic powder
• 1 or 2 medium sized celery stalks, chopped
• 1/2c walnuts, chopped
• salt and pepper to taste

Directions: Drain chickpeas, and puree with a food processor, blender, or even just a fork. Add remaining ingredients and mix! fast and easy! By the way, that’s just some paprika on top! :) Enjoy.

For mother’s day, I decided to bake my mom something! I combined a few recipes together: the butterscotch bar is from family circle magazine, and I just veganized it. The base caramel recipe is from the Glad Cow Cookbook/dog hill kitchen, and I modified it to my liking. If you want to make extra caramel to ensure you have enough, the leftovers make awesome caramel candies.

Caramel Butternut Bars
for the bars

• 1/2c Earth Balance (melted)
• 1 3/4c packed light brown sugar
• Substitute for 2 eggs (I used Ener-g)
• 2c Self Rising Flour
• 1 teaspoon butter rum extract
• 1c chopped pecans

preheat oven to 350 F. combine all ingredients together in a mixer (note: when using ener-g egg replacer, I always use warm water, and wisk with a fork until frothy). smoosh batter into a 13 x 9 pan (or use an 8×8 for thicker bars), and bake for 25 minutes. While the bars are baking, prepare your caramel topping.

for the caramel

• 1/2c Earth Balance
• 1/2c white sugar
• 1/2c light brown sugar
• 1c soy creamer, or soy milk
• 1/2c light corn syrup
• 1/2 tsp salt
• 1 tsp vanilla

combine all ingredients, except vanilla in a medium sized sauce pan, and bring to a boil. cook over medium heat for about 20-30 minutes until sugar mixture reaches 248 F (243-5 F for softer caramel). Make sure the sugar mixture doesnt boil up too high; if it does, reduce the heat. Once at 248 F: Remove from heat, stir in vanilla, let sit for about a minute until mixture thickens a bit (The longer your caramel cools, the more it will firm up, so time it right to where your bars come out of the oven about 10 minutes before your caramel is done), and pour over butterscotch bars. use a spatchula or spoon to spread caramel evenly over the surface of the bars. sprinkle with chopped pecans, and allow to cool for a few hours, or overnight. cut and serve!