No Pancreas Here
Let’s say you are the sausage king of Chicago, Abe Froman. After being hassled by the maître’d of Chez Quis, you finally get your table. Now what should you order for lunch? You could have the pancreas. I have been told that it is delicious. But you probably had pancreas for lunch yesterday. You probably have pancreas most days, but today perhaps you feel like something a bit lighter. What is a sausage king supposed to do? Okay, so maybe you are not Ferris Bueller. But if you are Matthew Broderick and are reading this blog, I would love an endorsement (hint, hint). And most likely, you are not Abe Froman (again if you are, not too proud to ask for a recommendation). Probably, you are just a normal person looking for something fun and exciting, with a bit of fancy thrown in, to eat for lunch or dinner. Well, look no further than French cuisine. I know French cuisine can sometimes be heavy and potentially full of things no one should eat. Cue up the pancreas. But there are also lots of yummy light dishes. The problem is trying to make them vegan because you can’t actually call something a French dish if it doesn’t have butter, cheese, or cream in it. However, while eating lunch in a French bistro, I got the inspiration for this next dish. For lunch one day, I had a salad Nicoise which typically has tuna and hardboiled eggs (hardly vegan). But without these two ingredients, my lunch lacked a bit of substance. So I came up with my own vegan version. With help from the folks at yeahthatveganshit.blogspot.com and Tyler Florence of the FoodNetwork, I give you my SALAD NICOISE. Prepare to be blown away by the vegan tuna. This variety of fish is always in season, mercury free, not endangered, never cruelly treated, and caught in dolphin-safe nets. So, there is no pancreas here, but still looking for that endorsement from Ferris. Bueller, Bueller, Bueller, Bueller…
Ingredients
- 2 15oz. Cans of Garbanzo Beans (drained & rinsed)
- 1 Tbs. Nutritional Yeast
- ¼ Cup Cornichons (8-10 pickles minced)
- 1 Tbs. Cornichon Liquid
- 1-2 Tsp. Kelp Powder
- 1 Tsp. Garlic Powder
- 1 Tsp. Soy Sauce
- 2 Green Onions (sliced thin)
- 1 Lrg. Celery Rib (minced)
- ½ Cup Vegan Mayo
- Makes about 1 Cup (enough for about 4 salads)
- 1 Garlic Clove (minced)
- 1 Tsp. Dijon Mustard
- 3 Tbs. Red Wine Vinegar
- ½ Lemon (juiced)
- 2 Tbs. Flat Leaf Parsley (minced)
- 2 Tbs. Fresh Tarragon (minced)
- ½ Cup Olive Oil
- Salt and Pepper to taste
- 4-6 Baby Red Potatoes
- ½ Lbs. French Green Beans
- 5 Oz. Baby Mixed Lettuce
- 8 Cornichons
- 2 Tbs. Capers
- 12 Black Olives
- 8-10 Cherry Tomatoes
Instructions
First, you will need to boil your potatoes so they have time to cool down. Depending on the size of the potatoes, you will want to half or quarter them. Place them in a stockpot, and cover the potatoes with cold water. Bring the water to a boil and cook the potatoes until soft. Strain off the hot water and allow the potatoes to cool.
As your potatoes cool, you will want to make your Tuna fish. Isn’t this exciting? I mean you are about to make fish from beans. You already have made ricotta from cashews. Are there no bounds to your kitchen prowess? I think, not. So let’s begin by mashing up the garbanzos in a mixing bowl. I use a simple potato masher, but a fork or your hands will work in a pinch. I wouldn’t processor or blend them as you might end up with hummus. We want a chunky consistency here.
After mashing your beans, add in the remaining tuna ingredients: yeast, cornichons, liquid, kelp powder, garlic, soy sauce, onions, celery, and mayonnaise.
A quick word about the cornichons; I use them because they are little French pickles, and I am trying to stay as authentically French as possible. Plus, “CORNICHON” sounds fancier than pickle relish (which would work as well). Also, don’t be afraid of the kelp powder. You can find it on-line, at Wholefoods, or in a natural food market. I use it in several recipes so get a jar for future use.
Mix all the tuna ingredients together and put in the frig. The longer this salad sits, the more flavor it has. You could even make it the night before if you are pressed for time. All that is left is the vinaigrette. Whisk the garlic cloves, Dijon, vinegar, lemon juice, herbs, and olive oil together until thick and well blended.
http://www.grassfedcarnivore.com/nicoise-salad/
Tuna from beans
Mixed Greens
Yellow Haricots
Assemble your salad in this fashion: baby greens on the bottom, a scoop of tuna fish in the middle, potatoes, beans, tomatoes, olives, capers, and cornichons surrounding the tuna. Then drizzle the vinaigrette over the vegetables. Dinner is complete. Bravo!! Magnifique!! Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
Wow