“Every leaf speaks bliss to me, fluttering from the autumn tree.” ~ from the poem “Fall, leaves, fall” by Emily Brontë, English novelist and poet (1818-1848).
Lunch is undoubtedly my least favorite meal to prepare. I am happy reheating leftovers, or, at best, throwing together a quick soup. Sometimes, however, I am not alone and a real lunch is called for. You know – sandwiches.
We gave up using mayo and Miracle Whip several years ago, when eggs got scrapped from the diet, which knocked some of our favorite salads off the menu too. Then, we discovered some substitutes. And one of them, the Follow Your Heart Grapeseed Vegenaise really stood out.
Grapeseed oil has been studied for its rare ability to manage cholesterol issues, lowering LDL (bad stuff) while raising HDL (the good stuff). So, if we’re going to include fats in our diet, why not make them work for us?
The grocery stores don’t exactly put this product at eye level, but we did find it in the healthy foods section (which sort of begs the question, “What kind of food is in the rest of the store?”), down near the floor. What a shame, because it tastes really good – very light, slightly sweet, and has a smooth, creamy texture that can certainly compete with the big brands.
We’ve learned to stir some Mrs. Dash into the Vegenaise and find that it comes out with even more flavor than Miracle Whip. Cole slaw made with this combination has never been better.
Today, we were looking for a quick but filling lunch after coming in from a morning spent outdoors enjoying the autumn weather and falling leaves, so we pulled out a can of chickpeas and made an outstanding Chickpea Salad for open-faced sandwiches.
Just for the fun of it, we also stirred in some Japanese furikake seasoning. You can buy this popular blend of dried seaweed and sesame seeds pre-mixed, or use the recipe on page 102 of the Mosaic Meals cookbook to make your own.
Chickpea Salad
Makes 1 ½ cups (4 sandwiches)
Time: 7 minutes
1 (15-ounce) can chickpeas, rinsed and drained
¼ cup Vegenaise or other creamy salad dressing
2 tablespoons Sushi Sprinkles or furikake seasoning
1 teaspoon Mrs. Dash
Mash about half of the chickpeas with a fork, then stir in the remaining half along with the rest of the ingredients.
We enjoyed our Chickpea Salad as an open-faced sandwich, but it is also delicious served as a salad on a bed of lettuce or in a tomato shell. Isn’t it great when elegant meets easy? Chickpea Salad is party-worthy, and a perfect alternative to the chicken or tuna salads that are often served for ladies luncheons.
“Every leaf speaks bliss to me, fluttering from the autumn tree.” ~ from the poem “Fall, leaves, fall” by Emily Brontë, English novelist and poet (1818-1848).
Lunch is undoubtedly my least favorite meal to prepare. I am happy reheating leftovers, or, at best, throwing together a quick soup. Sometimes, however, I am not alone and a real lunch is called for. You know – sandwiches.
We gave up using mayo and Miracle Whip several years ago, when eggs got scrapped from the diet, which knocked some of our favorite salads off the menu too. Then, we discovered some substitutes. And one of them, the Follow Your Heart Grapeseed Vegenaise really stood out.
Grapeseed oil has been studied for its rare ability to manage cholesterol issues, lowering LDL (bad stuff) while raising HDL (the good stuff). So, if we’re going to include fats in our diet, why not make them work for us?
The grocery stores don’t exactly put this product at eye level, but we did find it in the healthy foods section (which sort of begs the question, “What kind of food is in the rest of the store?”), down near the floor. What a shame, because it tastes really good – very light, slightly sweet, and has a smooth, creamy texture that can certainly compete with the big brands.
We’ve learned to stir some Mrs. Dash into the Vegenaise and find that it comes out with even more flavor than Miracle Whip. Cole slaw made with this combination has never been better.
Today, we were looking for a quick but filling lunch after coming in from a morning spent outdoors enjoying the autumn weather and falling leaves, so we pulled out a can of chickpeas and made an outstanding Chickpea Salad for open-faced sandwiches.
Just for the fun of it, we also stirred in some Japanese furikake seasoning. You can buy this popular blend of dried seaweed and sesame seeds pre-mixed, or use the recipe on page 102 of the Mosaic Meals cookbook to make your own.
Chickpea Salad
Makes 1 ½ cups (4 sandwiches)
Time: 7 minutes
1 (15-ounce) can chickpeas, rinsed and drained
¼ cup Vegenaise or other creamy salad dressing
2 tablespoons Sushi Sprinkles or furikake seasoning
1 teaspoon Mrs. Dash
Mash about half of the chickpeas with a fork, then stir in the remaining half along with the rest of the ingredients.
We enjoyed our Chickpea Salad as an open-faced sandwich, but it is also delicious served as a salad on a bed of lettuce or in a tomato shell. Isn’t it great when elegant meets easy? Chickpea Salad is party-worthy, and a perfect alternative to the chicken or tuna salads that are often served for ladies luncheons.