Posted in SALADS, SANDWICHES, SPREADS, TOFU, VEGGIES

AFC Country Ham And Olive Walnut Spread

AFC COUNTRY HAM AND OLIVE WALNUT SPREAD

Ever hear of a nutrient dense ham salad? You have now. Animal-Free of course. Food always tastes better knowing there isn’t an animal screaming for his/her life in it! Give it a try, see if you agree!

Makes 10-1/2 cups

13.5 oz. Lightlife Smart Dog JUMBO Meatless hot dogs, cut into chunks

1 sm. yellow onion, peeled and diced

1/2 c. plain sun-dried tomatoes, sliced

Combine hot dogs, onion and dried tomatoes in food processor and pulse into small equal chunks. Transfer to large mixing bowl.


1 c. walnut halves

10 med. pitted Kalamata olives

Combine walnuts and olives in food processor and pulse till evenly mealy. Add to processed hot dogs.


2, 12 oz. pkgs. extra firm water packed tofu, rinsed, placed in squeezing tofu cloth, twisted to extract liquid

1 green pepper, cored and diced

1 T. light brown sugar

1-2 t. liquid smoke

2 t. pink Himalayan salt

2 t. dried basil

2 t. ground coriander

1 t. turmeric

1/2 t. ground allspice

black pepper to taste

1/2 c. prepared yellow mustard


fresh cilantro leaves as garnish

veggie mayonnaise


Add squeezed tofu, diced green pepper, brown sugar, liquid smoke, salt, basil, coriander, turmeric, allspice and black pepper to hot dog bowl.

Stir well to distribute all ingredients evenly throughout, then continue to stir and mash with back of large spoon till all tofu pieces turn yellow from the turmeric.

Add prepared yellow mustard and mix again to coat every morsel.

Transfer to covered containers and refrigerate till ready to use. Refrigerate several hours or overnight to spread the flavors throughout.


Notes: As a sandwich filling, spread desired bread/rolls (plain or toasted) with veg mayo and mustard, before  scooping the ham walnut salad onto the sandwich. Push to the edges, top with sprigs of fresh cilantro and black pepper grind. Close and serve.

When using as a salad, scoop the ham walnut salad tightly onto a lettuce leaf. Apply a tablespoon of mayo and mustard separately to the plate. Add a few sprigs of fresh cilantro, sprinkle with black pepper and serve.

If you prefer the mayo in the salad, add just before serving to the amount being served, rather than moistening all of it all at once.

This yields a large amount, just enough for Steve’s lunch for a week. Two cups a day with a side of veg mayo and fresh cilantro sprigs. He can buy the bread at work. I know, he has a big appetite for my food.






 

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Author:

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!

BROWSE @ YOUR LEISURE

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