UnTuna Salad

Summer Fun Fat-Free Nayonasie Recipes to get you started! 

 Un"Tuna" Salad by veggiejen

•  15oz can Eden Chickpeas
•   2T. brown mustard
•   1T. soy sauce
•   1c. bell pepper, green/red (finely chopped)
•   1/2tsp. kelp powder
•   1/3c. green onions, (finely chopped)    
•   1/2c. celery, (chopped)
•   1/2c. pickle relish, (chopped)
•   1/3c. fat-free Nasoya Nayonaise 
•   Salt and Pepper to taste

Directions:

1. In a large bowl, drain, rinse and mash Eden Chickpeas.
2. In a small bowl, whisk together mustard, soy sauce, kelp. 
3. Pour the mixture in with the chickpeas and stir well. 
4. Mix in the celery, onion, and pickles.
5. Toss with the Naysoya Nayonaise. 
6. Chill for several hours, then serve on bread, crackers, wraps ect.

  Baja Potato Boats 

 My inspiration came from an Applebee's ad..of all things:)

 Baja Dressing

•   1 Red Bell Pepper (diced)
•   1-2 Jalopenos, I like 1 red 1 green (diced)
•   1 Lime (juiced)
•   2T. Onions (chopped)
•   2T. Fresh Cilantro
•   1c. fat-free Nasoya Nayonaise  
•   1/4 tsp. garlic powder
•   1/4tsp. black pepper
•   1/4tsp. ground cumin

Potato Boats 

•   3-4 Large Russet Potatoes
•   1c. Tomatoes (diced)
•   1c. Eden Black Beans
•   1/2c. Green Bell Pepper (diced)
•   1/2c. Frozen Corn
•   1/2c. Baja Sauce (listed above)
•   2T. Green Onions (diced)
•   Veggie broth 

Directions:

1. Baja Sauce: Place all ingredients in a food processor and process until smooth. Refrigerate at least 1 hour to allow flavors to blend.
2. Bake 3-4 large Russet potatoes, let cool, cut in half and flesh scooped out (leave 1/4 in potato in the skin)
3. Saute in a small amount of veggie broth the green peppers (5 mins)
4. Add green onions, black beans, corn, and tomatoes (5-10 mins)
5. In a large bowl Mash the potato flesh with 1/2c. Baja sauce, add more if seem dry.
6. Mix the sauteing veggies with mashed potatoes. 
7. Spooned the fillings into the skins.
8. Bake at 400 F. until the potatoes are nicely browned.

Serve with Baja Dipping Sauce!!