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How To make Kathy's Egg & Tuna Salad
I've frequently made an egg and tuna salad without mayo (NEVER made it with Miracle Whip, as I can't stand the stuff). Here's a rough guideline to go by (I tend to make tuna salad with whatever's on hand, so it varies a LOT): Drain a can of water-packed tuna, and dump into a bowl. Add a couple of hardboiled eggs, chopped, maybe a half of a chopped green Bell pepper, half a chopped red Bell pepper, a couple of green onions, finely minced, a rib of celery, including a generous portion of leaves, finely minced, sometimes a few chopped green or black olives. Moisten the mixture with either a good oil and vinegar dressing, or a few tablespoons of your favorite fat-free Italian dressing. This makes a good filling for pita bread. If you like, you can turn this into a dinner salad by adding cooked pasta (rotini, elbow macaroni, whatever suits your fancy). I've also tossed in chopped artichoke hearts on occasion (in which case, the marinade from the artichokes, plus a little vinegar becomes the dressing. If I want a really SERIOUS salad, I'll also toss in some thawed but uncooked frozen mixed vegetables (the Italian-type mixes are particularly good). Garnish with sliced cucumber, maybe some radish roses or whatever. Kathy in Bryan, TX
How To make Kathy's Egg & Tuna Salad's Videos
Kathy Hester's Vegan Kitchen Demos Quick and Easy Vegan Chicken and Rice Soup with a Chickpea Option
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Welcome to the debut episode of Kathy Hester's Vegan Kitchen!!!
Kathy loves using kitchen appliances to make cooking easier and works hard to save money and time wherever possible. Each month she will teach you a new recipe to make for your family and talk about tweaking recipes to fit your diet or allergies. Going vegan or WFPB does not mean giving up comfort food or flavor!
This month’s recipe from Kathy Hester is: Quick and Easy Vegan Chicken and Rice Soup with a Chickpea Option!
Use leftover rice, soy curls or chickpeas, carrots, and some herbs and bouillon to make the comfort food you need this month. It’s inexpensive, simple and you can make it on your stove, in an Instant Pot, or in your slow cooker. Enjoy!
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-Quick and Easy Vegan Chicken and Rice Soup with a Chickpea Option
by Kathy Hester
Use leftover rice, broth or bouillon, chickpeas or soy curls, to make this perfect cozy soup. You can make this on the stove, in a slow cooker or in an Instant Pot - whichever one fits you!
First Cook Ingredients:
6 cups water (or use broth and leave out the bouillon cube)
1 1/2 cup dry soy curls
2 carrots cut into half moons or quarters
2 salt-free vegan chicken bouillon cubes ( or 1/4 cup dry salt-free bouillon (
2 sprigs fresh rosemary or 1 teaspoon ground
1 teaspoon dried basil
1 teaspoon dried marjorm
1 teaspoon dried thyme
1 teaspoon ground garlic
1/2 teaspoon onion powder
Before Serving Ingredients:
1 1/2 cups cooked rice or other grain
1/4 cup nutritional yeast
1/4 cup chopped fresh parsley or about 2 tablespoons dried
salt or salt substitution and pepper, to taste
Add all the first cook ingredients to a soup pot and bring to a boil, then turn down to a simmer and cook until the carrots are soft.
Then put in the before-serving ingredients, cook on medium until the rice is hot and re-season as needed.
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VIDEO CHAPTERS:
00:00 Guest introduction and catching up with Kathy
0:05:40 Food cooking demo - Vegan Chicken and Rice Soup with a Chickpea Option
0:15:50 Viewer Q & A and continued food cooking demo
28:00 More viewer and comments and Q & A and Kathy finishes the soup
42:00 Kathy's vegan story and more Q & A plus Kathy dishes the soup
1:03:00 Chef AJ and Kathy discuss their VegFest experiences plus more Q & A
1:18:15 Final thoughts and show wrap
How to make: SUMMER POTATO SALAD
INGREDIENTS:
Yukon potatoes
Onions
Fresh dill
Eggs
Sweet pickles
Mayonnaise
Mustard
Apple cider vinegar
Plant Based Vegan Mock Tuna Salad
If you are missing Tuna Salad since you have gone Plant Based Vegan then look no further. This is the recipe for you. Chickpeas are the base of this recipe and dulse flakes give it that tuna flavor. The tangy dressing is oil free so it is healthy enough to have more than one sandwich!
Recipe:
Salt Free Mustard:
Dulse Sprinkle:
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» Blendtec Professional 800:
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» Sari Nutritional Yeast:
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» Organic Onion Powder:
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