This delicious “tuna” salad contains no tuna, egg or dairy. It is made with chickpeas, red onion, celery, pickles and nori seaweed (for that “from the sea” taste). The flavors in this salad are united by vegan mayonnaise, an emulsion that incorporates a protein to become stable. (e.g., Soy or pea protein are commonly used.)
This completely vegan mixture may not be full of fish, but it sure is full of flavor. Click on the image below to view the full recipe.
Have a Sen-sea-tional Day!
The Rouxbe Online Cooking School Team
January 6, 2009: New Lesson on Dried Beans, Peas & Lentil
Welcome back everyone and Happy New Year. School is officially back in session! We thought we would start you off with something healthy to kick off the new year…so with no further adieu.
Beans…beans…beans….Many people often overlook dried beans, peas and lentils because they simply don?t know how to cook them. You may even think, “Why would I cook them when I can buy them ready-cooked in a can?” Well, here are just a few reasons to learn to make them yourself. Canned beans are often loaded with sodium, so cooking them yourself allows you to control the salt. The texture and flavor of freshly-cooked beans is also superior to that of canned beans. Dried beans are also a fraction of the cost and they are cinch to make.
There are many reasons for incorporating beans into your diet. Beans are packed with protein and nutrients. They add texture, flavor and substance to many meals, which makes them extremely versatile. Whether they are part of a main course, light lunch, soup, snack or even part of breakfast, beans are a healthy part of a balanced diet.
In this lesson, you will learn the basics of cooking dried beans – all the way from soaking to testing for doneness. You’ll see just how simple it is to incorporate this highly-nutritious and readily-available food into your diet.
The Rouxbe Cooking School Team.