PPP Recipe: Tu-No Melt That’s a Vegan Tuna Melt


All the cool kids are doing it! The vegan lifestyle has been gaining more traction recently amongst the health conscious; Bill Clinton switched after undergoing a quadruple bypass, Jay-Z went vegan for the weeks leading up to his birthday, and when Mike Tyson went vegan…we were all ears. They all agree it was life changing for them.

Veganism is the practice of abstaining from the use of animal products but that doesn't mean you have to eat like a rabbit. Here is a perfect example of tasteful vegan meal, Tu-No Melt recipe from Café Manna, in Brookfield, WI as featured in My Vegan Recipe Journal, by Mara Conlon.

Tu-No Melt

Makes 4 servings

Tu-No Salad
Cashew  Cheese

Tu-No Salad
1 lb. tempeh, chopped &
steamed for 15 minutes
1/4 cup celery, diced
1/4 cup red onion, diced
1/4 cup red bell pepper, diced
1/4 cup sunflower seeds
1/4 cup yellow bell pepper, diced
1/4 cup scallion, chopped
2 tablespoons tamari
2 tablespoons parsley, chopped
2 tablespoons lemon juice
1/4 cup pickle relish
1/2 teaspoon garlic, minced
1 teaspoon cumin
1 teaspoon dill
1 cup soy mayonnaise
Cashew cheese
3 cups cashews
1 teaspoon minced garlic
1/3 cup white miso paste
2 tablespoons lemon juice
1/2 cup parsley, chopped
3/4 cup soaking water from cashews
1 teaspoon turmeric

8 slices rye bread
Olive oil (for brushing sandwiches)
1. Place the cashews in a bowl, and cover with water. Soak for at least 3 hours, or overnight.
2. Drain the cashews, and save the soaking water.
3. Blend the cashews and the remaining Cashew Cheese ingredients in a food processor until it forms a smooth paste. Add more water if the consistency is too thick.
4. In a separate large bowl, toss all of the Tu-No Salad ingredients together.
5. Assemble sandwich by filling one slice of bread with the Tu-No Salad, and spreading the other slice with Cashew Cheese.
6. Brush the outside of the sandwich with olive oil and cook in a frying pan on medium heat until golden brown, about 5-6 minutes. Repeat for remaining sandwiches and enjoy!

Interested in more vegan recipes? Here are some from previous posts:
Simple Lentil Soup
Tomatillo's Guacamole

Purchase the Journal here.

Image © Susan Fox, Used under license from Shutterstock.com



Our “Cocktails for the Four Seasons” authors on “San Diego Living”

Jenny Park and Teri Lyn Fisher — the dynamic duo behind the award-winning food blog Spoon Fork Bacon — recently appeared on "San Diego Living" show to share some simple but elegant recipes for great party food. Check it out here


And now we're pleased to announce that Jenny and Teri Lyn have now brought their creative talent to the art of mixology!

Cocktails for the Four Seasons

Introducing Cocktails for the Four Seasons from Peter Pauper Press! This attractive book features more than 50 irresistible cocktails, arranged by season, that are as exciting as they are easy to make, from "Lavender Limoncello" to "Star Gimlet" to "Hop Skip and Go Naked!" Refresh your repertoire of drinks with intriguing ingredient swaps and add-ins, as well as unexpectedly delightful colors and garnishes! 

Inspired by each season but meant to be enjoyed all year round, Cocktails for the Four Seasons features a sophisticated cover design with gold foil treatment and gorgeous full-color photographs throughout. Who knew libations could be this much fun? Cheers!

Cocktails for the Four Seasons interior 1


Cocktails for the Four Seasons interior 2

PPP Recipes: Goulash

GoulashIs it cold where you are? It's nippy here in the Northeast. We like to warm up with a simple Goulash recipe from Simple Viennese Cookery by Edna Beilenson.


2 onions, minced
4 tablespoons butter
1/2 pound pork
1/2 pound beef
1/2 pound veal
1 green pepper
6 sprigs parsley
2 fresh, or 1 cup stewed tomatoes
4 raw potatoes
Salt and paprika

1. Mince onions and brown in butter.
2. While onion is frying, cut pork, beef, and veal into 1-inch cubes.
3. When these are ready, put them to brown with the onions.
4. Remove stem and seeds from a green pepper and chop; mince parsley and quarter tomatoes. Add to meat.
5. Now pour in hot water until the meat is barely covered, cover the pot, and let meat simmer slowly for 50 minutes.
6. Meanwhile peel and dice 4 raw potatoes.
7. After 50 minutes' simmering, add potatoes to meat.
8. Add water if needed to cover the potatoes, season the stew with 1 tablespoonful of salt and 1/4 teaspoonful of paprika; let it simmer, without stirring, for 25 minutes longer.

Serve hot.

Interested in more delicious recipes? Download the entire eBook to your reader:

Cover of Simple Viennese Cookery

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Image © Karl Allgaeuer/Shutterstock.com

PPP Recipe: Gourmet Paella

Gourmet PaellaThis Spanish dish has it all! The ABC of Gourmet Cookery has gourmet recipes that are easy to make, require only those ingredients readily found on most home pantry shelves, and which are reputation-making for the cooks that use them. This Gourmet Paella recipe is sure to impress.

Gourmet Paella
Serves 6-8

1 frying chicken
(2 1/2 lbs. ready-to-cook)
2 tablespoons olive oil
2 tablespoons peanut oil
1/4 cup water
1 teaspoon salt
1/8 teaspoon pepper
4 onions, finely chopped
2 green peppers, finely chopped
2 cloves garlic, crushed
3 tablespoons butter
1 cup rice
Spanish thread saffron
1 1/4 cups chicken broth
1 teaspoon Accent
1 can chick peas
1 package frozen green peas, cooked
1 pound cooked shrimp, shelled
12 Cherrystone clams*

1. Cut chicken for frying; wash but do not dry.
2. Heat the olive oil and the peanut oil in a 12-inch skillet; brown chicken thoroughly, add 1/4 cup water and cook until tender, approximately 20 minutes.
3. Remove chicken.
4. To the drippings left in pan add salt, pepper, chopped onions, green peppers and garlic; cook over low heat until wilted.
5. In a 1-quart saucepan melt butter, add unwashed rice and saffron; stir over low heat a few minutes. Add enough water to chicken stock to make 2 1/4 cups, stir in Accent, and add to rice.
6. Bring to boil; cook, covered, over low heat until rice is tender and liquid absorbed.
7. Stir rice, chick peas and cooked green peas into onion mixture in skillet.
8. Layer with chicken, shrimp, and clams in a 4-quart shallow casserole (or 2 smaller casseroles).
9. Reserve a few clams for top. Bake in 350° oven for 15 minutes, or until clams open. Serve at once.

*Note: Before using clams, soak in ice-cold salted water 1 hour; scrub with stiff brush; rinse under cold running water, and refrigerate until used.

Interested in more easy-to-prepare Gourmet dishes? Download the entire eBook to your reader:

The ABC of Gourmet Cookery

• Kindle






Image © Marco Mayer/Shutterstock.com