Mock tuna salad, buckwheat pancakes and tempeh beet loaf


This high protein mock tuna salad gets its tuna-ish texture from the mashed chick peas and fishy flavour from the seaweed and soy sauce. Complete with celery and pickles as all good tuna salads should have, this is a pretty darn good fake.

1 can chick peas mashed
1/4 home-made mayo (to insure free range organic eggs are used)
1/2 tsp Dijon mustard
1/4 cup minced celery
1-4 cup shredded carrot
3 TBS chopped pickles
1/2 TBS nutritional yeast
2 green onions chopped
1 TBS Tamari
1-2 crumbled nori sheets or about 1 TBS dulse flakes
Pepper, Himalayan rock salt, paprika

Combine all ingredients and Serve as you wish. I had it for dinner on spelt toast and leftovers the next day on zucchini and carrot spirals…



Yummmmmy. I really enjoyed the leftovers the next day!!

We went to our favourite cafe in manly, Pure, for breakfast today and I had some amazing buckwheat pancakes..


Sooooooo goood!! The edges were a bit crispy and the middle was nice and fluffy 🙂

Good start to the day it was; unfortunately the day ended on a bad note when I burnt the f%*# out of my hand making dinner.

It is seriously so painful, it happened four hours ago now and it’s still throbbing!! I’ve taken four pain killers and have to run it under cold water like every ten minutes!!! Never had a burn so bad before and it’s really a pretty minor one, I can’t even imagine the pain of a really serious burn…shudddder.

Anyways, at least the dinner turned out pretty good…


Another faker meal it was; getting its texture from crumbled tempeh and colour from beets, this fake meat loaf was a perfect meal on this cold windy night.

1 cup lentils, cooked in veggie stock
4 medium potatoes boiled and mashes with a bit of olive oil, rice milk, salt and pep
1 package tempeh crumbled
1 onion diced and sautéed till translucent
4 garlic chopped and sautéed
1/2 cup raw beets blended in a food processor
1 celery stalk chopped
1 carrot chopped
2 free range organic eggs
1 cup chopped walnuts
1/2 cup brown rice flour
1 cup oats
2 TBS miso paste
Cumin, paprika, cayenne, salt, pepper to taste

Combine all ingredients and press into a loaf pan. Spread mashed potats ontop. Bake 200 degrees for about half an hour ish, till the tops a bit browned. Serve with fresh spinach, tomatoes and green onions

Chickpeas, buckwheat, lentils, tempeh oh my!!! Protein party!!

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