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



Recipe Thursdays Vegan Edition: Simple Lentil Soup

Brrr! While Jack Frost is still nipping at our noses, it's nice to come home to something warm and hearty, like this Simple Lentil Soup. Featured in My Vegan Recipe Journal, this week's recipe is from vegan restaurant Café Blossom in New York City.

Simple Lentil Soup
Serves 4

4 cups water
1 cup dried brown or red lentils
1 medium onion, chopped
1 medium potato, peeled and chopped
1 medium zucchini, chopped
2 carrots, peeled and chopped
3 tomatoes, seeded and diced
1-1/2 tablespoons tomato paste
2 teaspoons dried thyme
Black pepper to taste

1. In a large pot combine all ingredients.
2. Slowly bring to a boil, reduce heat, and simmer for 1-1/2 hours over very low heat, stirring occasionally.
3. Add more water to soup to achieve desired thickness.

Image © CGissemann / Shutterstock.com


Recipe Thursdays, Vegan Edition: Tomatillo’s Guacamole

Happy New Year from all of us at Peter Pauper! Is your New Year's resolution to eat healthy? Then permit us to help you on the right path with a sampling from My Vegan Recipe Journal — it's a featured recipe from Tomatillo restaurant in Dobbs Ferry, New York. 

Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.
Albert Einstein

Makes 4 Servings
Prep Time: 20 minutes

2 ripe Hass avocados
1 lime, juice, and about half the zest
1 clove garlic, finely diced or pressed
1/4 cup red onion, diced
4-5 red radishes, or 2 baby white turnips, diced
1/2 cup fresh cilantro, chopped
Salt and cayenne pepper to taste

1. Lightly mash the avocados in a small bowl.
2. Add the rest of the ingredients to the bowl and combine. 


Image © Tobik / Shutterstock.com