Last week I tweaked my ed&bv recipe - excluding the Goddess Dressing - as I wanted to adapt it for you wheat-free, gluten-free readers out there. (I also lightened up the mix with less vegan mayo.) Then, I decided to wrap it up in our back yard chard leaves, and the recipe takes on a more living/raw slant (not fully raw, I realize this, please don't give me heck in the comments!) Thanks to Scooby in my head, "Rawroona rolls"come to life... :D
First, I start with the chard leaves from my garden:
They're not quite as big (yet) as those in the stores, but far fresher - and much more tender!
Then, scoop on the 'rawroona' mix (recipe follows):
Eat as is, or roll up:
Fresh! Delicious! Satisfying! Stuff 'em as much as you want, eat a few or eat more! Eat with chopsticks, or pretend use chopsticks (like I do)... ;)
And, here's the recipe. We often added chopped celery and apple to our tuna salad growing up, and I love the pungent and sweet contrasts they give - and also the textural crunch - don't skip!
(recipe adapted from Goddess Garbanzos, from ed&bv)
1 TBSP tahini
2 tsp freshly squeezed lemon juice
1 1/2 tsp red wine vinegar
1 tsp tamari
1-2 tsp vegenaise (or other vegan mayonnaise; I like just 1 tsp)
1/2 tsp dijon mustard
1/2 tsp kelp granules
pinch or two sea salt (to taste)
freshly ground black pepper to taste (optional)
1 cup cooked chickpeas, rinsed and drained, and semi-smashed (see below)
1/4 cup chopped celery
1/4 cup chopped apple
2 tsp capers
Whisk/stir together the tahini with the lemon juice, red wine vinegar, tamari, vegenaise, dijon, kelp granules, salt, and pepper. Mash/smash the chickpeas just slightly with the bottom of your measuring cup, and then stir in with mixture along with celery, apple, and capers. Stir through until well mixed. Serves 2.
And of course, you could always skip the rolls and make a "roona randwich"!