Sunday, May 15, 2011

Chick'n Salad

I got the inspiration for this recipe from aigroc on the VegWeb site.  Tweaked it a bit and YUM!

 1/2 cup raw sunflower seeds, soaked 3 hours and drained
    1/2 cup raw cashews, soaked 3 hours and drained
    1/4 cup raw ground pecans
    2" piece cucumber
    1 tablespoon chopped onion
    1/2 celery stick
    1 teaspoon dill
    1/4 teaspoon curry powder
    1/2 lemon, juiced
    1T Nutritional Yeast
    Ground black pepper, to taste
    1/2 carrot (optional, I use this though)

1) In the bowl of a food processor fitted with a metal blade, pulse together all of the ingredients. It should be a finer texture than regular tofu chicken salad. That helps it to stick together.

This is delish! Add to your fav raw bread! Keep in fridge for a week.

No comments:

Post a Comment