Monday, December 05, 2011


2 ½ c. chopped Turkey meat
½ c. chopped celery stalks and young leaves
½ c. diced onion
3 tsp. capers
1 clove crushed garlic
½ c. toasted almond slices
1 c. Grapeseed oil Veganaise
1 tsp. fresh ground pepper
¼ tsp pink salt
½ tsp curry powder
juice of half a lemon

Mix it all together, thoroughly.  Refrigerate in airtight container for 2 hours, until chilled through.  Serve on a bed of Kale or cold Quinoa and a tear of Focasia bread as a pusher!  Delish!

A couple variation I do occasionally -
* Substitute ¼c. Pine nuts for the almond slices
* Add in ½ a diced green apple (for light tartness)
* Add in 1 diced Jalepeno (for kick!)
* Substitute chicken  or baked tofu for turkey

The baked tofu is actually my favorite way to make this.  I baked cubes of it for 30 min. in a tiny bit of Sesame Oil after marinating it in  Braggs Amino Acids for 15 minutes.   Then I leave the pink salt out of the recipe.  It's divine.

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