My front garden is a little wild. The previous owners tried to grow a low maintenance, but pretty, garden. The plot is full of perennials and ornamental grasses. One of the exciting parts of the garden is a section full of blackberries, blueberries and wild blueberries. The wild blueberries are already ripening. I have to harvest them before this guy does:
Cooper loves wild blueberries and will eat them right off the bush. I never should have introduced them to him while harvesting while he was a pup. I did get a handful, which my husband quickly gobbled up.
Because the blueberries were no longer a viable alternative I made myself something I have wanted to try since I have been trying vegan foods. I wanted to make my beloved tuna boat.
When I leafed through the Skinny Bitch in the Kitch I noticed that they made a mock tuna salad with parsnip and kelp powder. I don’t remember the rest of the recipe, but I thought the idea of parsnips to replace the tuna in appearance was a good idea and the kelp gives the dish a bit of a fishy flavor.
It didn’t really taste like tuna, but it was very delicious.
You can really play up this tuna salad, add ingredients you might have added to a normal tuna salad. For me the key is green onions, relish, chives, dill and paprika
Recipe: Mock Tuna Cucumber Boat
Summary: Makes 1 oversuffed cucumber half or 2 slightly stuffed cucumber halves
- 1 whole cucumber, split in half, seeds scooped out and bottom sliced to keep flat.
- 3 whole parsnips, grated
- 2 whole small green onions
- 1 tbsp fresh chives
- 1 tbsp relish
- 2 tbsp kelp powder
- 2 tbsp vegan mayonnaise
- 1 tbsp nutritional yeast
- Salt and pepper to taste
- Paprika to taste
- Mix everything but cucumber and paprika in a bowl.
- Scoop mixture into cucumber halves
- Sprinkle with paprika
Preparation time: 10 minute(s)
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 2
Quick, fresh, yummy and healthy. I liked it.
Do you have any wild edible plants on your property?