It’s finally spring and warming up nicely in California. I’m excited to sit out and eat while soaking up the sun. While browsing today I found this cool site with tons of great ideas, recipes, tips and tricks. There are awesome videos on stylish entertaining if you are looking for Wine country styles. I thought I should share with you if you’re looking for spring-summer ideas.
https://winecountrytable.com/watch/appetizers/dinner-party-appetizer-ideas-vegetable-crudite-edible-centerpiece-recipe
Similar to the classic chicken salad sandwich or sometimes called Sonoma chicken sub, this vegetarian version is made with cooked and smashed chickpeas, grapes, sliced almonds with delicious high protein curry mayo.
I experimented with making mayo with tofu as the texture is very similar to real mayonnaise once blended. I was surprised how delicious and light this version was, not to mention way lighter in calories too. If you’re open to the idea of tofu mayo try this recipe, I have feeling you’ll like it or of course you can use regular mayo.
Heres the recipe:
- 1 can chickpeas, drained and rinsed
- 1 1/2 teaspoon curry powder, not Garam masala or 1/2 each ( turmeric, ground cumin powder)
- 1 cup seedless grapes
- 1/4 teaspoon cayenne pepper or any hot sauce to your liking
- 1/4 cup toasted sliced almonds
- For the mayo
- 1 cup medium soft organic tofu about 300 grams
- 2 tespoons any neutral oil like avocado or grapeseed (optional, if you like it silky and a bit richer)
- sea salt and pepper to taste
- 3 tablespoons apple cider vinegar or rice vinegar
- 1/2 teaspoon prepared horseradish
- a few drops of lemon juice
- Add ons
- Baby spinach or any salad leaves
- sprouts
- thinly sliced red onions optional
- 4 slices of whole grain bread
Place the drained chickpeas in a bowl and smash it. Add the curry powder, cayenne, salt pepper and mix well.
To make the mayo. Blend everything under mayo in a small food processor till soft and creamy. Taste and adjust the seasonings as needed.
Add the mayo spoons full at a time and mix well. There should be enough mayo to bind everything, don’t over do it. Add chopped grapes and almonds. Mix lightly.
Place spinach leaves on the bread. Then add spoons full over the spinach, top with spourts more spinach leaves. Serve. Makes about 2 sandwiches.
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