Mock Tuna Cucumber Rolls

Mock tuna doesn't have to mean eating that nasty fake seafood that tastes like pencil eraser. It means something as simple as sunflower seeds, a bit of kelp powder and all the traditional mix-ins in tuna salad. It's simple and delicious and great for crisp cucumber rolls, in a sandwich or on top of salad.


One Year Ago Today Quinoa, Tofu & Vegetable Pineapple boats

Mock Tuna Cucumber Rolls
1 cup raw, shelled sunflower seeds, soaked for at least 6 hours
1/4 cup red onion, minced
1 celery stalk, minced
1 garlic clove, minced
2 tbl dill relish
2 tbl chopped, fresh parsley
2 tbl extra virgin olive oil
1 tbl lemon juice
1 tsp dried dill
1/2 tsp dulse flakes or kelp powder
salt and pepper, to taste
2 english cucumbers
black and white sesame seeds

Drain the sunflower seeds and pulse in a food processor about 10 times. Add the onion, celery, garlic, relish, parsley and olive oil. Pulse into a fine but slightly chunky paste. Add the lemon, dill and kelp powder. Pulse to combine.  Taste and season with salt and pepper.
Peel the cucumber and cut in thirds. Hollow out the middle and fill with the sunflower mixture.
Roll the entire cucumber in sunflower seeds then cut into 1/4-1/2" slices. Sprinkle the cucumber with a little salt right before serving.

Asparagus Dumplings in Spring Onion Broth

Making your own wontons are easy and can be custom made to fit your palette. Once spring rears its head, I like to incorporate asparagus and onions into my diet. These asparagus dumplings still have a little crunch to them, making the silky onion broth a perfect companion.
 
One Year Ago Today Mock Tuna Cucumber Rolls
Two Years Ago Today Quinoa Vegetable Pineapple Boats


Fresh asparagus, ginger & tofu wrapped tightly in wonton wrappers and floating in a warm bowl of spring onion broth infused with scallions, more ginger and water chestnuts.

Spring Onion Broth
4 cups vegetable broth
2 bunches scallions, roughly chopped (3 tbl reserved for dumplings)
1" piece fresh ginger, roughly chopped
1 tsp tamari
salt, to taste
1-4oz can sliced water chestnuts, drained and rinsed

Combine the broth, scallions and ginger in a blender and blend until smooth. Strain into a medium sized pot and add the tamari. Bring to a boil, reduce to a simmer and cook for 20 minutes. Season with 1/2 tsp salt and add the water chestnuts.
Continue to simmer for 10 more minutes. Taste and season with salt if necessary.

Asparagus Dumplings
serves 2-3
2 tbl extra virgin olive oil
1 bunch asparagus, minced
3 tbl reserved chopped scallions
1 tbl fresh lemon zest
2 garlic cloves, minced
1 tsp fresh minced ginger
6oz firm, silken tofu, mashed
1 tbl tamari
1/4 tsp toasted sesame oil
1/4 tsp pepper flakes
salt and black pepper
15-20 wonton wrappers
3 tbl fresh basil, roughly torn
3 tbl fresh cilantro, roughly torn

Saute the asparagus and scallions in olive oil until just tender, 5 minutes. Add the lemon zest, garlic and ginger and toast. Add the tofu, tamari, toasted sesame oil and red pepper flakes. Cook together for 10 minutes over medium heat. Taste and season with salt and pepper.
Prepare a pot of boiling water.
Lay the wrappers on the counter top. Spoon a small mound of asparagus mixture into the center.
Dip your finger into a bowl of water and lightly wet the edges of the wonton wrappers. Fold up each wrapper into triangles, pressing the edges together to seal.
Once all of the wrappers are sealed, drop in the water and cook for 4 minutes.
Gently scoop out the wontons and serve in a bowl of onion broth. Garnish with fresh basil and cilantro.