Vegan LPGA Legend Deborah Vidal (McHaffie) Cooks!

 

Ladies Professional Golf Association (LPGA) vegan legend Deborah Vidalon #LunchbreakLIVE makes an astoundingly tasty Vegan Mock Tuno Salad! Join in the 19th hole party! Find Deborah’s weekly podcast at vidalSPEAKS#JaneUnchained

RECIPE:  Vegan LPGA Golf Legend Deborah Vidal’s Mock Tuno Salad

INGREDIENTS

• 1 cup of nuts soaked: sunflower seeds, almonds and 4-5 brazil nuts.  (I use a combo of 3/4 sunflower seeds 1/4 almonds & 4-5 brazil nuts.)   Soak for a few hours.
•  2 Tbsp of organic sweet pickle relish
•  1 stalk of celery, chopped
•  1 medium onion, chopped
•  1/2 c organic vegan mayo (Vegenaise – Follow Your Heart) or mashed avocado (if
•  you want it oil free)
•  salt & pepper to taste

DIRECTIONS

1. After you have soaked the nuts – rinse them & put in food processor.
2. Process into small mealy size granules not paste!
3. Transfer the mixture to a bowl
4. Add vegan mayo, sweet pickles chopped up or pickle relish, and chopped onions
5. Add salt & lots of pepper!

Deborah Vidal’s Seedless Minted Watermelon Summer Surprise

INGREDIENTS

• 1 small seedless watermelon
• 5 – 6 sprigs of organic fresh mint
• 1 – 2 Tbsp rosewater

DIRECTIONS

1. Place ingredients into a blender for 1 minute
2. Enjoy

Some of the Ingredients for Deborah’s Mock Tuno Salad

Deborah’s Mock Tuno Salad with Fresh Berries and Vegan Vanilla Yogurt (So Delicious)

Deborah’s Mock Tuno Salad

Deborah Vidal with Mock Tuno Salad and Berries