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Wednesday, January 7, 2015

Two Nut Phish Salad (Vegan)

This month's food blogger group meetup theme was Vegetarian Brunch, which you know had me jumping for plant-based joy.  And what's brunch without a nice cold phish platter, right?

So I took my Two Nut Salad recipe, shaped it like an actual tuna, surrounded it with slices of a savory wheat/rye with mixed seeds bread, and headed for Judy and Joel's lovely Brentwood home.

Tunas Love Two Nut Phish Salad!

Here's the recipe:

Two Nut Phish Salad
2 cups garbanzo beans, canned or Melissa's steamed
1/2 cup hazelnuts, ground
1/2 cup almonds, ground
1/3 cup carrots, diced
1/3 cup celery, diced
1/3 cup sweet onion, diced
1/3 cup pickle relish
1/2 cup Vegenaise (mayo)
sea salt and fresh ground black pepper
1 1/2 Tablespoons dehydrated sea vegetables or crushed nori (optional)

Pulse the garbanzo beans in a processor until slightly mashed and flakey - do not take them into hummous territory!

In a large bowl, combine the g-beans with the remaining ingredients and toss to combine.  Season with s&p, add more of any ingredient you like, or for that matter you can leave something out and put something else you like in.  More Vegenaise probably wouldn't hurt either.  (The optional "sea" ingredient is for those who like their salad extra phishy.)

Form the salad into a fish shape, embellish with cucumber and scallion fins/tails, pluck in a hazelnut eyeball, surround with your favorite bread, crackers, and/or chips, and enjoy.  Maybe try and save some for a two nut phish salad sandwich for lunch tomorrow?


  1. Do you think this would work with cashew nut cheese instead of the Vegenaise? Love the faux fish!

  2. Do you not like Vegenaise or just trying to avoid soy? If the former, you can make your own by combining tofu, grapeseed or olive oil, lemon, garlic, salt, and any other seasoning you like. Or try this cashew based mayo recipe from Tess Masters/The Blender Girl -

  3. Yum! Bookmarking for a football party....