Too-nah Melt

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I didn’t want to waste an extra Daiya slice, so I broke up the 3/4 piece that was in the package. It ain’t pretty, but it’s pretty darned good!

I have been meaning to try the alternative mixtures to tuna for some time now.  I have to admit, in my day, I sure did love a good tuna melt, and it was not that long ago that I was still buying wild-caught tuna, salmon and sardines.  All that has changed now, so I’m looking for a solution and as usual, I found one, on Pinterest.

I bought a really good tin of Eden Organic chick peas the other day, and was anxious to try the “tuna” recipe today.  Unfortunately, I had forgotten that I threw out my dried dill not too long ago, expecting that I would replace it with some organic stuff, but I haven’t done that yet.  I had to use my Bragg’s herb mix which had a bit of dill seed in it, but it wasn’t ideal.  I also had some roasted seaweed sheets way at the back of my fridge, unopened from back in January.  I had no idea what to do with them and had forgotten about them, but I knew that nori crumbled would create a little bit of briny flavour.

In the end, I conjured up this mixture:

Too-nah Melt

1 can chick peas, mashed with a potato masher
1 tsp. Bragg’s herb mix
1 tsp. dried parsley
1 tsp. dried basil
freshly ground black pepper
1/2 tsp. Himalayan salt
1/2 tsp. grain mustard
2 Tbsp. lemon juice
2 Tbsp. Vegenaise
1 Tbsp. green relish (please tell me that is vegan)

2 slices of Silver Hills “Steady Eddie” sprouted grain bread
2 tsp. Earth Balance spread
1 slice “Go Veggie”
1 slice Daiya “Cheddar”

Mash the chickpeas and add all the rest of the ingredients. Stir to blend. Spread the bread with Earth Balance. Mound the chick-pea too-nah on top and spread out. Place cheez slices on top and bake in a 400 degree oven for a few minutes until the cheez melts.

Next time, I’ll add chopped celery and minced onion and of course, the dried dill (or even fresh, if I can get organic), but all in all, it was a good attempt and most importantly, it was delicious! Lots of the mixture left for more sandwiches too.

Try it out, and let me know what you think.

Speedy Macaroni and Cheeezzz

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I’m still sick, and last night my husband got home a bit late from work. I hadn’t even started dinner at 7:00 p.m., so I needed something fast and easy, but still yummy and worth-coming-home-to.  What’s going to fit that bill better than macaroni and cheez? Nothing, right?

I hunted through my pasta drawer and came up with some great Italian-made penne.  I put some water on to boil, washed a few grape tomatoes and sliced them up, and pulled some cheezy ingredients out of my fridge and pantry.

I boiled up the pasta; drained it, reserving a bit of liquid and tossed in the tomatoes to heat up.  Then I dropped in some shredded Daiya cheddar, tore up a slice of Daiya cheddar rounds, and dumped in a mixture of about 1/4 cup spelt breadcrumbs, 1 heaping Tbsp. of nutritional yeast and about 1/2 tsp. each, dried basil, dried parsley and red chili pepper flakes, and some freshly ground black pepper.  I then added 1 spoonful of sriracha sauce, the reserved pasta water and stirred it all up over low heat.

It was just enough for two good-sized bowls and along with some carbonated water to drink, it made for the perfect cozy-comfort, welcome-home meal.

You will not miss the “real” stuff, I guarantee it.