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  • Gluten-Free + Vegan Recipe | White Bean “Tuna” in Avocados

    by Molly Patrick on February 7, 2014

    Simple. Sexy. Infinitely sustainable. What’s up with sustainable fishing?

    I hear people talking about it all of the time. Sustainable fishing movements, benefits, restaurants, websites, etc…Is it just me or is this cray cray? If one wanted to be truly sustainable in the fish department, how about just not eating fish?

    Maybe it’s one of those things that are too obvious. LIke those funky hologram eye teaser things that were hot in the 90’s.

    The harder you looked at it the tougher it was to see the image. When you relaxed your eyes, only then did you see the dolphin (or clown or flower or whatever cheerful image magically appeared).

    The dolphin was always there, you were just thinking about it too much.

    Or maybe it’s just crappy and uncomfortable to change a habit. And tuna fish sandwiches make you happy.

    (But you for sure don’t want to eat one on a first, or maybe even 5th date because come on,  you and I both know that the Tuna Sandwich has never been the most sexy of sandwich)

    You know what is sexy? Tuna made from white beans.

    Simple. Sexy. Infinitely sustainable.

    Vegan White Bean Tuna Salad in Stuffed Avocados

    Ingredients:

    • 3 cups white beans (see note at bottom)
    • 2 celery stalks, diced
    • 1/2 cup onion, finely chopped
    • 2 teaspoons dulse powder
    • 1 teaspoon dried dill
    • 1/2 teaspoon sea salt
    • 3/4 cup vegan mayo
    • 1 tablespoon olive oil
    • Avocados

    Instructions:

    • Place the beans in a food processor and pulse until they are crumbly. Do not over process the beans. You don’t want them to be creamy, just really chopped up.
    • Once the beans are processed, place them in a mixing bowl and add the celery, onion, dulse, dill, sea salt, mayo and olive oil and mix until everything is combined.
    • Cut the avocado in half, remove the pit and dig out 1 thin layer of the avocado. The thin layer is just so that the tuna will have a slightly deeper bowl to sit in.
    • Scoop some tuna into each half of the avocado and serve.

    Notes

    • You can use canned beans or you can make your own. If you cook your own beans, make sure not to cook them until they are mushy. You want your beans to hold together instead of being super soft. If the beans are too soft, the texture of the your tuna will be more like hummus than tuna ;)

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    xo

    Molly

    About Molly Patrick

    Molly has been helping people better their eating habits for over a decade. It is her great passion to assist and support people in developing a thriving lifestyle. She writes vegan cookbooks to share her passion and show just how varied and exciting plant based food can be. She loves to travel and is always inspired by the food of global cultures. Additionally, Molly has opened vegan restaurants in California, Texas and New Mexico. She is currently working on her 4th book. If she’s not in her kitchen you will find her behind her camera, in front of her computer, on her meditation pillow, in a yoga class or watching Parks and Rec (Side note: I promise I’m not snobby. I grew up in a teepee so that took care of any privileged or snobby attitude I might have. besides that, I’m not even good at yoga. It has been my lifelong dream to touch even my fingers to the mat in a forward bend. It still boggles me that I can’t do it given that my arms are disproportionately long). Check her out at http://boldvegan.com/

  • { 1 comment… read it below or add one }

    Shadé @ One Vegan Fatty March 7, 2014 at 9:39 pm

    What a yummy idea! I’ve had chickpea tuna, but I’m happy to mix it up :)

    Reply

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