One thing you probably don’t know about me is that I’m funny.
Nay, scratch that. I’m hilarious. I crack myself up all the time! There is only one problem with that… nobody else is cracking up with me! That can only mean one thing: The rest of the world has a gawd awful sense of humor – ‘s the only explanation I can come up with.
Here’s a little taste of the super funny, sometimes dry and sarcastic and not always 100% original but funny stuff I say: My mom showed me her new pizza wheel slicer (no plastic, I was impressed) so I ask her – get this, get this: Is this how you cut carbs?!
Crickets. Blank stares. Not the thigh-slapping, laugh out loud type of reaction I was going for.
The other day, I talked to my friend on the phone and when she fell silent, I said (grab a chair but you’ll only need the edge!!): A penne for your thoughts!
Tumbleweeds. More silence from her and this time, the awkward kind!
Granted. Some of my jokes qualify as “dad jokes” and I make too many food references but give me a break! At least I have a sense of humor.
I already completely abandoned sarcastic remarks as those just earn me dirty looks or worse, I’ll have to explain that it was, indeed, sarcasm and not to be taken too seriously. On that note, there is a proven connection between your ability to understand sarcasm and the level of your social cognition. So, I win.
I’m telling you, life is hard if you’re an unappreciated comedian. Oh well. I yam what I yam 😉 (apparently, unstoppable ha!).
The attentive reader will note that I have, in fact, posted a similar recipe a while back. I’m in the middle of cleaning up some older posts so I decided to revamp this vegan “tuna” salad and give it a brand new look.
This “tuna” salad is a recipe I originally tried when I went through the Rouxbe Plant Based Course and I am still absolutely amazed by it. I mean – this really tastes like fishy tuna salad, thanks to the addition of dried seaweed which carries the taste of the ocean.
This is the type of vegan recipe that I serve my meat-eating friends to demonstrate how vegan food totally rocks! If you’re on the verge of veganism and can’t pull the trigger yet (no worries, I’ve been in that very same spot for a while now), this might be the kind of experience that will convince you that you’re not missing out when you switch to a plant based diet.
- 3 cups cooked chickpeas (1-28oz can)
- 2 to 3 tablespoon red onion, (or to taste)
- 2 to 3 celery stalks (approx. ½ cup)
- 2 to 3 pickles (approx. ¼ cup)
- 2 tablespoon nori seaweed flakes*
- ½ teaspoon sea salt (or to taste)
- ½ teaspoon freshly ground black pepper
- ½ cup vegan mayonnaise or vegan yogurt
- 1 green apple
- Using potato masher or a fork, mash the chickpeas to break them up.
- Next, finely dice the onion, celery and pickle and add them to the chickpeas. Add the nori flakes (see notes), salt and pepper and mix to combine.
- Lastly, add the vegan mayonnaise or Cashew Sour Cream. Mix to combine and taste for seasoning.
- To serve the "tuna" salad, slice the apple and layer with "tuna" salad or chop the apple, mix it in with the "tuna" salad and serve on a bed of greens.
Recipe adapted from Rouxbe Professional Plant Based Course