Sesame "Tuna" Salad

This past weekend, I finally watched Seaspiracy and although I’ve been vegan for many years now, I was shocked to hear about the devastating environmental and humanitarian consequences of even the most “sustainably sourced” tuna. I know tuna salad is a favorite of many in North America so I set out on a mission to veganize it.

Now, I’ve hated tuna my entire life, mostly because the smell of it (and most fish, for that matter) just put me off. In fact, the first time I had a “tuna” salad sandwich was at a vegan restaurant I frequented in college. It was very taste but something about the texture just didn’t feel right. It was too dense and mushy to pass for fish. This is a common problem with many vegan tuna recipes as they rely on chickpeas, white beans, or another legume for the texture. Mash them too much and you’ll end up with hummus instead of a tuna salad!

This Sesame “Tuna” Salad steers clear of that issue since the main ingredient we’re working with is artichoke. Artichoke hearts are light, easy to shred, and can mimic a variety of meaty textures. And if you’re worried about protein, don’t fret because the sesame has got you covered.

Vegan, Gluten-Free, Dairy-Free, Nut-Free

Breakfast, Seafood

American

Yield: 4

Author: Alisha Vavilakolanu

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Vegan Sesame Tuna Salad (Dairy-Free, Gluten-Free, Nut-Free)

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 14 oz artichoke hearts, drained and rinsed
• 1 tbsp Furikake seasoning*
• 1/2 tsp Old Bay*
• 1/2 tsp umami seasoning*
• 2 tbsp tahini
• 1 tbsp water
• 1/4 cup vegan mayo
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1 tbsp maple syrup

Instructions

1. Use a pair of forks to shred the artichoke hearts. Add Furikake, Old Bay, and umami seasoning and stir to combine.
2. Whisk together tahini and water until uniform. Add the tahini mixture to the shredded artichoke hearts, along with vegan mayo. Stir well, then fold in the diced onion and bell pepper.
3. Refrigerate for at least two hours. Use in sandwiches or melts. Salad lasts for about a week in the fridge.

Notes:

Seasonings and Substitutions

1. You can find Furikake seasoning at Trader Joe's and most Asian markets. You can also make your own at home with sesame seeds, dried seaweed, salt, and sugar. Here is a recipe: https://www.feastingathome.com/furikake-recipe/
2. Old Bay is available at most major grocery stores, in the spices aisle. Here's a homemade alternative: https://www.thespruceeats.com/old-bay-seasoning-mix-480917
3. I use Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend. If you don't have access to this, swap it out for 1/2 tsp red miso paste.

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https://thelishlife.com/blog/sesame-tuna-salad

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Chocolate Chip Banana Bread Baked Oat Muffins

I know this sounds like a mouthful but these baked oats are almost bite-sized and pretty much just a lighter and gluten-free version of my Chocolate Chip Banana Bread Muffins!

Oats have made quite the comeback and honestly, I’m here for it! If you’ve been following along on my oat-ventures, you already know my oat lover’s origin story. Baked oats have honestly radicalized my views on breakfast; I was all the way team savory before this trend took off and now I’m over here eating Peaches & Cream or Black Forest Baked Oats first thing in the morning.

These baked oat muffins follow a similar method but here, bananas are the star of the show. Cinnamon and chocolate chips both complement and enhance the rich banana flavor while the oat flour base keeps the muffins nice and fluffy.

Vegan, Gluten-Free, Dairy-Free, Oil-Free, Nut-Free

Breakfast, Oatmeal

American

Yield: 6

Author: Alisha Vavilakolanu

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Vegan Chocolate Chip Banana Bread Baked Oat Muffins (Dairy-Free, Gluten-Free, and Oil-Free)

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 cup whole grain oats
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 ripe banana
• 1 flax "egg"
• 3/4 cup nondairy milk
• 1/2 tsp vanilla extract
• 1 1/2 tbsp maple syrup (or sweetener of choice)
• 1/4 cup nondairy chocolate chips
• optional: 1/3 - 1/2 medium ripe banana, sliced into coins

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Lightly grease a muffin/cupcake pan.
2. Prepare the flax egg. Combine flax meal with 2.5 tbsp room temperature water and set aside for 5 minutes to thicken.
3. Process the oats along with baking powder, salt, and cinnamon in a high-speed blender or food processor.
4. Add banana, flax egg, milk, vanilla extract, and maple syrup. Blend until smooth. The consistency should resemble cake batter. Fold in chocolate chips.
5. Divide the batter between six cups in the muffin pan. Gently press a banana coin into the top of each muffin, if desired. Bake at 375 degrees for 10 - 12 minutes, or until the tops are golden brown and a toothpick inserted into the center of the muffin comes out mostly clean.
6. Serve immediately or store in the fridge for up to three days. Freeze for longer storage.

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https://thelishlife.com/blog/chocolate-chip-banana-bread-baked-oat-muffins

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French Onion Toast

Sometimes, avocado toast just doesn’t cut it. Don’t get me wrong — I love smashed avo on sourdough as much as the next vegan. But sometimes, I just want something a little more… gourmet for breakfast. Something like French Onion Soup.

Of course, this requires more labor than I’m willing to put in for breakfast and moreover, a cup of soup won’t keep me satisfied and energized til lunch. So instead, I’ve turned my favorite soup of all time into a gourmet toast that might just steal the classic avocado toast’s spot as my favorite savory toast.

The process behind this French Onion Toast is quite straightforward: Caramelize the onions, spread them on buttered sourdough, and stick it in your air fryer or toaster oven until crisp. Like garlic bread, but better and it hits the spot every time.

Vegan, Dairy-Free, Nut-Free, Gluten-Free Option

Breakfast, Toast

American

Yield: 4

Author: Alisha Vavilakolanu

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Vegan French Onion Toast (Nut-Free, Gluten-Free Option)

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 4 slices sourdough or bread of choice*
• 2 shallots, thinly sliced*
• 2 tbsp salted vegan butter, divided
• 4 cloves garlic, minced
• 1 cup water

Instructions

1. Heat 1 tbsp vegan butter in a pan on medium heat. Add the shallots to the pan and sauté for 2 - 3 minutes, until translucent.
2. Add minced garlic and continue to sauté the onions for about 5 minutes. 
3. Once the onions begin to brown and stick to the pan, add roughly 3 tablespoons of water to deglaze the pan. Continue to sauté the onions until the water has evaporated out and they begin sticking once more. 
4. Repeat the previous step 3 more times, or until the onions are caramelized. Turn off heat and set aside.
5. Preheat air fryer or toaster oven to 370 degrees Fahrenheit. 
6. Spread vegan butter on one side of each slice of bread. Add the caramelized onions on top and air fry or bake at 370 degrees.*
7. Serve warm.

Notes:

Substitutions

1. Gluten-free bread works fine for this recipe.
2. Sub 1 medium white onion for shallots.

Cooking Time

If you are using an air fryer (on air fry mode), toast the bread for 2 - 4 minutes, depending on how crispy you like your toast.

https://thelishlife.com/blog/french-onion-toast

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