flaked to perfection, and fish free!
Happy Tuesday! And end of July! Is it really already August?! How could Summer take sooo long to get here, but gone in the blink of an eye? So. Sad.
Although I'm sad Summer is going by super quick, it brings me that much closer to my next trip! Ryan, my sister Sydney, her boyfriend [also named] Ryan, and my two best friends Kim & Dom are allllll going to.... LONDON! We're heading over at the very end of September, and we've rented the cutest Airbnb in Kensington. So much to be grateful and excited for, and I can't wait to be back in the cutest city.
BUT anyway- this recipe was developed after having the best almond pate on my last trip to LA, at Real Food Daily. UGH. I cannot begin to explain how much I miss this restaurant. The feast we had there- and I'm talking about Nachos, "Tuna" Melts, Veg BLTs, fries on fries on fries, plus brownies + cupcakes. We were too greedy that night, and it makes me miss LA even more. And their almond-y "tuna" melt was something I've never heard of before. I was a little hesitant to try it, but after becoming vegan, I've learned to never pre-judge anything that sounds a little too interesting. 99% of the time, these creations taste even better than the real deal!
So naturally, I had to try to recreate what I've tried, and adjust slightly to be exactly how I'd like it. If you've try this chickpea "tuna" recipe I've posted last year, it's pretty similar. The ingredients definitely overlap, but this version resembles the texture a bit more, and has the right crunch.
Take a risk, and try this out-of-the-box salad mixture. It's the best lunch time spread, and it goes great on salad. Healthy + packed of protein. Thanks for readin, and enjoy!
I N G R E D I E N T S:
- 1 cup of raw almonds
- 1/3 cup of diced celery
- 4 Tbs of vegan mayo (more or less to desired creaminess)
- 1 Tbs of red onion, minced
- 1 Tbs of sweet relish
- 1 Tbs of fresh lemon juice
- 1/2 tsp of old bay seasoning
- 1/4 tsp of each sea salt + pepper
- Optional toppings: Greens! Red onions! Vegan "cheese"!
ALMOND "TUNA": Begin by soaking the almonds. They need to be soaked for a minimum of 3 hours (but up to 12 hours/overnight!) so they're soft and have the perfect bite. I soaked mine in boiling water for about 3-4 hours, then drain & rinse well. Chuck them into the food processor and process until a gritty meal is formed. Add to a bowl with all remaining ingredients and mix well until combined. Serve on toast (I'm on an Ezekiel bread kick mmm) with fresh greens, diced onion, and melt your favorite vegan "cheese" slice to complete.