Almost Tuna

July 9, 2009 at 4:03 am 5 comments

Faux Tuna
This is a delicious alternative to your “same ‘ol salad”! The kelp powder in this recipe can be found at your local health food store…and it’s what gives it that “tuna” taste. Kelp is also an herbal source of calcium, magnesium, sodium and iodine….so eat up!

Almost Tuna
Living on Live Food
Alissa Cohen

3 cups alfalfa sprouts
1/3 cup sunflower seeds (soaked)
1/4 cup sprouted lentils (optional)
1/4 cup mung bean sprouts
3 T almond butter
1 T kelp powder
1 t Nama Shoyu/soy sauce/Braggs
1/2 cup onion
2 stalks celery
1 t sea salt (or more to taste)

Place 3 cups alfalfa in a bowl and set aside.

In a food processor, combine sunflower seeds, almond butter, nama shoyu, kelp powder, mung bean sprouts, and lentils and blend until smooth. The mung bean sprouts add a lot of water/liquid. If you need to substitute another sprout for those, you might need to add a little water.

Add the onion and celery and pulse chop until onion and celery are blended but still chunky.

Remove from food processor and pour over alfalfa sprouts. Mix well. If there is too much sauce, add more sprouts. Add salt or more kelp if it doesn’t have enough “kick”.

Stuff into an avocado, spread in a collard or romaine leaf, or dip your flax crackers into it…and ENJOY!! Sprinkle hemp seeds on top for an extra nutritional kick.

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Entry filed under: Entree, Raw.

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5 Comments Add your own

  • 1. Jeff Shattuck  |  July 9, 2009 at 4:58 am

    Nice. I love the photo, would look perfect as a first course hitting the table.

    Reply
  • 2. Carey  |  July 9, 2009 at 7:26 pm

    do you think I could use tahini in place of the almond butter? We cant do nuts here but we can do seeds

    Reply
  • 3. livelightly  |  July 11, 2009 at 3:31 am

    Carey…yes, I’m sure that would work. It will have a little different taste, but that’s ok. Try it and let me know!

    Reply
  • 4. jessica  |  July 14, 2009 at 5:15 pm

    ah! thanks for reminding me! i’d been meaning to make my own almost tuna salad version… i used garbanzo beans as the bulk of the recipe (out of the can… bleh… but it’s what i had), drained and rinsed them, mashed them up w/ a potato masher thing, and did basically the rest of your recipe as suggested when it comes to seasonings.

    and i did throw in some vegenaise, too, because i was reminiscing about my childhood and eating tuna w/ miracle whip!

    wonderful recipe 🙂

    Reply
  • 5. Erika  |  August 3, 2009 at 4:15 am

    Is there something you could recommend to replace the kelp powder? I know it would take the sense of tuna out of the recipe but I’m skeptical to try it since I can’t even handle the fishy smell (I’m allergic to shellfish so have always stayed away from any marine food, thus slowly not even being able to handle the smell).

    Reply

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