I’m lowkey obsessed with this.

It’s been a hot minute since we’ve prepared any food together on the blog, and tonight, I decided to take it upon myself to try a recipe I’ve been meaning to make for a while: vegan tuna fish!

How does one make “vegan” tuna fish, you may ask? Turns out, it’s surprisingly easy, and it doesn’t require too many ingredients. I’ll link the original recipe I used here in case you want to take a look for yourself. According to the nutritional information on this recipe, it appears to have quite a bit of fiber, and nine grams of protein! On top of that, it’s absolutely delicious and I enjoyed every bite of it.

The base ingredient for vegan tuna fish is chickpeas, aka garbanzo beans. I used one drained can and mashed the contents up with a fork until they were mushy and close to the consistency of tuna fish. I noticed while I was doing so that chickpeas actually sort of have a “fishy” smell- has anyone else noticed this?

After I mashed up the chickpeas, I threw in ¼ of chopped celery, ¼ cup of red onion, ¼ cup of vegan mayo, and the juice of half a lemon. You could use regular mayonnaise if you’d like, but I personally just think that egg-free mayo tastes a lot better. The last ingredient I used was a bit of crush nori- a seaweed that is commonly used in the preparation of sushi. Because the seaweed had a classic “ocean” taste, it really added to the overall illusion of the vegan tuna.

I was a little apprehensive to try it at first, because I’m not exactly what you’d call an “adventurous” eater, but I surprisingly LOVED this recipe. It obviously did not have the exact consistency of tuna fish, but the taste was fairly spot-on, and the nori in particular was not as stinky as I expected it to be. Another thing I really enjoyed about this recipe was how cheap all of the ingredients were; like I said, all you really need is a can of chickpeas, a couple of vegetables, mayonnaise, and some seaweed if you’re feeling fancy. The recipe also included lots of other suggestions for additions you could throw in, such as pickles or leafy greens.

The recipe yielded enough for me to make three servings, so I’m definitely going to be bringing it to work tomorrow for lunch on some white bread. What do you guys think about this recipe? Would you try it for yourself? Let me know in the comments below!

2020 is a new year and a new decade, so I’ve decided to introduce some new seasonal/monthly features into my blog to kick off the year! One thing I really want to start on my Vegetarian Diary is “Recipe of the Season.” My mom and I both love cooking (and baking), so I have tons of recipes to choose from! Today, however, I’ve narrowed it down to one of my all-time favorite recipes of the season: Sun Dried Tomato Gnocchi. This isn’t specifically a winter dish, but I have been enjoying it a lot this winter. The original recipe calls for chicken, but obviously I didn’t add it during my own preparation. Nonetheless, feel free to enjoy this recipe with or without chicken! You can find the full recipe on eatyourselfskinny.com

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Here are the quick facts about the nutritional value of this recipe:

-Spinach, of course, is a magical superfood loaded with nutrients and antioxidants. I’m picky about spinach. I’m not a huge favor of the flavor, but in this recipe, it’s barely detectable when combined when combined with notes of tomato and cheese. Especially as a vegetarian, spinach is a great way for me to get some iron into my diet and maintain my health.

-Tomatoes make this dish colorful and vibrant, and they’re also a great source of vitamin C and vitamin K. Tomatoes can also lower the risk of cancer and heart disease.

So anyway, what is gnocchi? Essentially, it’s an Italian potato dumpling. It does taste quite a bit like a doughy noodle, and if I’m correct, it is technically considered a type of pasta. Also, it’s believed that gnocchi was the first pasta ever invented by the Italians! It’s a recipe and a historical tidbit  all in one.

Additionally, this recipe can also be substituted with gluten-free gnocchi rather than the traditional style, and of course, vegans can prepare it without the cheese and chicken. Trust me, it’s still just as delicious! 

I love this recipe because it’s warm, comfy, and homestyle- three things I love the most during these cold winter months. Obviously you can prepare this dish year-round, but I’m personally looking forward to making it next Christmas for my friends and family. If you guys also try out this recipe, let me know! I’d love to know your thoughts.