sandwich spread - "vegan tuna"

 This is tasty and I look forward to seeing effects (does it upset my stomach? does it satisfy me for hours or am I hungry again right away?), other ingredients, etc

How I made it

Mix together:

• 1 jar canned garbanzos, rinsed and drained and mostly mashed
• 1/4 c. or so red onion
• 1/4 c. or so celery
  
• 3 T. tahini 
• 1 T. maple syrup
• 1 tsp or so mustard
• 2 pepperoncini, minced
  
• salt and pepper to taste
• tortilla chip crumbs
  

Serve on toasted bread.  (This will be great on sauerkraut bread) 

Other ingredients that they added instead of what I did:

•  1/4 c. diced pickles
• 1 tsp. capers
• sunflower seeds (wish I had some to add)

There are so many other tasty possibilities as well.  This may become a staple.  

 

curried chicken salad

Originally I took Gail's recipe.

Dice the following:
-2 stalks of green onions
-2 stalks of celery
-1 Red Anjou Pear or apple
-1/4th of an onion
-half of a chicken breast, cooked (approximately)

Mix in Mayonnaise until the consistency is as you like. I think I used about 3 flat tablespoons.

Add in:
-2 handfuls of chopped nuts (candied walnuts, pecans, almond slivers, etc.)
-Madras Curry Powder to your liking (I put in maybe 1 tsp - less than I expected to - definitely didn't want a strong curry flavor, just a nice little kick)
-Salt and Black Pepper to taste
-lemon juice

Mix them all thoroughly well, and serve on top of toast, inside sandwiches, on top of crackers or a bed of lettuce. Also good after it sits a few hours, to let tastes blend.

(Today I'll be making it without most of the ingredients - no celery, no fruit, no onion ... but lots of chicken to eat up!)