The Chef: ElizabethThe Menu: Tuna-less sandwiches made with chickpeas, red onion, garlic, vegan mayonnaise, and seasonings situated between slices of tomato and avocado on a slightly toasted bun. Elizabeth balanced this hearty meal with a light, fresh kale salad which included cabbage, tomato, and puréed mushroom, carrot, and onion, and prepared a simmering side of garlicky basmati rice to top it all off.
The Goods: We love a good, meat-free sandwich here at the VNHQ, and these tasty, satisfying tuna-less sandwiches were no exception. We are also huge fans of crunchy kale salad, so Elizabeth pretty much made our day with this great, green side. Over our delightful lunch we chatted about our weekends, how awesome it is that Bob Harper has gone vegan, and how excited we are to see Skin Trade, a new film from vegan director Shannon Keith exploring the cruel practices of the fur industry, tonight at its San Francisco premiere. It's a busy week for vegan filmmakers, as the world premiere of feature film Bold Native screens tomorrow in Los Angeles.
6 comments:
Oh, this looks good!
Recipe for the kale salad?
Why is there never an actual recipe, everything looks so tasty but then we don't get the recipes. Am I missing something??
For the "tuna-less sandwich" recipe, click on the link within the sentence,
The Menu: Tuna-less sandwiches made with chickpeas". The link is in blue (tuna-less sandwiches).
This is one of my favorite sammich recipes ever! i have it clipped from an old VN and scanned in my computer (old school meets new school)... chickpeas are such incredible little legumes & the nori gives it that special somethin.. yum!
a whole cup of mayonnaise?? that sounds nuts.
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