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Raw Vegan Mock Tuna Salad from Love Wild Live Free

Eating a fresh and raw salad in the summertime is one of the healthiest and easiest ways to stay cool from the gut-wrenching heat. One of my favourites is a refreshing raw vegan mock tuna salad.

Love Wild Live Free, a vegan food and lifestyle blog by Avra Epstein, offers a yummy raw mock tuna salad recipe that uses affordable, fresh ingredients to make a light (but filling) meal that will leave you vying for more. This raw recipe uses organic ingredients and also includes kosher dill relish with live probiotics, an easy way to get additional bacteria that keep the gut healthy.

Ingredients:

  • 2 cups raw sunflower seeds
  • 5 tablespoons RawFoodz French Onion Dip
  • 2 celery stocks, finely chopped
  • 3 tablespoons fresh lemon juice
  • 1 tsp dried dill
  • 2 tbsp Kosher dill relish (with live probiotics)
  • 2 tsp Dulse Flakes, or Nori Flakes
  • 1 tbsp finely minced onion (red or sweet white)
  • Pink Himalayan Salt and freshly ground pepper, to taste
  • (use organic ingredients)

Directions

  1. Rinse sunflower seeds and place in to a medium size bowl. Fill with filtered water, leaving a few inches of space above. Cover with a clean towel, secured with an elastic band. Allow to soak 6-8 hours.
  2. After the soaking time is up, rise sunflower seeds again. Add to food processor and pulse to chop into an even consistency, scraping down with a spatula as necessary. You do not want to over process otherwise you will end up with a creamy consistency. Instead, you’re going for a crumbled consistency that resembles flaked tuna.
  3. In a large mixing bowl add chopped sunflower seeds and the remaining ingredients. Stir to combine.
  4. Serve chilled and store in an airtight container in the refrigerator.

Enjoy this delicious salad and experience the rejuvenating feeling of eating raw and healthy foods.

Holiday Baking: homemade grape leaves

Stuffed grape leaves are a delicious snack and can often be found in Greek and Middle Eastern restaurants. Homemade grape leave wraps, also known as Dolmades, provide a delicious vegan treat not only during the holidays, but year-round. They are surprisingly easy and affordable to make, and combine some of the best spices out there, including dill, mint and lemon with rice and pine nuts. Can you say yummy?

Begin by making the filling of the grape leaves with rice:

  • ½ cup pine nuts
  • 1 ½ cups basmati rice
  • 1 small onion
  • ½ cup of fresh dill
  • ¼ cup fresh mint
  • 1 tbsp lemon
  • 2 cups vegetable broth
  • Salt and pepper
  • Olive oil

Begin by roasting the pine nuts and onion in a frying pan with a little bit of olive oil. After a few minutes, add the rice, one cup vegetable broth and cook rice al dente. If you completely cook the rice, it will be mushy in the grape leaves so only half cook. Once the rice is complete, add dill, mint, lemon, salt and pepper and allow to cool.

Prepping the grape leaves: 

  • Grape Leaves
  • Salt

Take the grape leaves (either jarred or fresh) and put into a pot of boiling water with salt. Allow the leaves to soften until pliable, but do not over-soften or they will tear. Remove from water and pat dry.

Wrapping and cooking the grape leaves:

Once dry, spread the grape leaf out and put two scoops of filling in near the base of the leaf. Fold the two bottom sections of the leaf up and then the sides of the leaf before rolling tightly into a grape leaf roll. Repeat.

Once the grape leaves are wrapped, pack firmly into a pot in layers. Pour the remaining vegetable broth, lemon juice and ¼ cup of olive oil over the wraps. Bring to a simmer on medium heat, but do not boil or the leaves will fall apart. Lower heat once simmering and use a plate that can be heated to press down on the grape leaves and keep them in place. Let the leaves simmer for 30 minutes until tender. Drain excess water and enjoy once cool.

The grape leaves are relatively easy to make and will give you a healthy snack to munch on while waiting for that main holiday meal. They also keep well, so you can eat them throughout the week once your leftovers run out. Enjoy!