Think Outside the Can: Vegan Twist on the Classic Tuna Fish Sandwich

by Guest Blogger

April 11, 2012

By Jerry James Stone (@jerryjamesstone), Cross-posted from Treehugger

I made this recipe exclusively forGreenpeace’s Think Outside the Can campaign. I am not a huge fan of fake meats so I used garbanzo beans to replicate the tuna-y texture. It worked out quite well. Enjoy!

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Want to help usThink Outside the Can?Share your tuna free recipe with us and you could win a $250 gift card to Williams-Sonoma!Show your support for sustainable fishing and be canned tuna-free. First 25 contest entries win a free Greenpeace Mug! Its also a great way to get the fame and recognition your blog deserves!

By helping us Think Outside the Can, youll be telling Big Tuna that sustainability is possible, and that its past time for them to stop ripping up our oceans.

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  • 1 8 oz can of garbanzo beans
  • 3 tablespoonsAnne’s brussel relish
  • 1/4 cup minced red onion
  • 2 celery stalks chopped
  • 2 teaspoons ground mustard seed
  • 1 cup cashew cream

Jerry James Stone via iPhone

1. Drain and wash garbanzo beans and let them dry.

2. Mash the beans with a fork.

Jerry James Stone via iPhone

3. Chop the celery stalks.

Jerry James Stone via iPhone

4. Mix in cashew cream (see recipe below for cream), mustard, celery, onion and relish.

Garnish with lettuce, sprouts, tomatoes and radishes! Enjoy.

Jerry James Stone via iPhone

About Anne’s relish:

Anns Raspberry Farm specializes in berries and Brussels sprouts, a venture which began as a way to satisfy Ohio native Ann Trudels need for raspberry jam and her French-Canadian husband Daniels need to have steak with Brussels sprouts. Now, they are known as Brussels sprouts people. The farm is certified naturally grown, and although they are not certified organic, the Trudels use organic measures to cultivate and harvest all of their crops. It is important for Ann and Daniel to support their surrounding community and farmers through educating the public about their farming practices and collaborating with local farmers. Satisfying demand has proven to be a challenge as the farm gains local and national recognition. All of their products are made one batch at a time, a procedure which requires a lot of berries and a lot of time to preserve the quality of the final product. Ann and Daniel hope to double the amount of growing for next year.

Recipe for Cashew Cream

  • 8 ounces of raw unsalted cashews
  • 3 cups of water

1. Soak them overnight in 3 cups of water.

2. Drain the water, reserving it.

3. Puree the cashews adding about 1/4 cup of reserved water to create desired consistency.

By Jerry James Stone (@jerryjamesstone), Cross-posted fromTreehugger

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