Summer Luncheon - Show #407

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Mock Tuna Salad

Makes 2 servings


1 block (about 8 ounces) tempeh, cubed

1 sheet toasted nori (see note)

2 tablespoons vegan mayonnaise

1 heaping teaspoon Dijon mustard

1 teaspoon all-purpose seasoning

1/4 teaspoon turmeric

1/4 teaspoon sea salt

Freshly ground pepper, to taste

Steam the tempeh for 10 minutes. Place the steamed tempeh in a medium bowl and mash it using a potato masher or large fork; set it aside to cool. While the tempeh cools, place the nori in a blender and process into coarse crumbs. Add the nori to the mashed tempeh. Add the vegan mayonnaise, Dijon, all-purpose seasoning, turmeric and salt. Add pepper to taste. Mix all of the ingredients together until well combined.

Cover and refrigerate for 2 to 4 hours, or until completely chilled.

Serve on a bed of crisp lettuce, or make an open-face sandwich by taking one slice of whole-grain bread and topping it with a generous portion of the mock tuna. Garnish with tomato slices and fresh sprouts, if desired.

Chef’s Note: Nori sheets are generally sold as “sushi nori” and can be found in health food stores or the natural foods isle of some supermarkets.


Spinach and Apple Salad with Maple-Mustard Dressing



8 cups lightly packed baby spinach

1 large apple, peeled and thinly sliced

3 tablespoons raisins

2 tablespoons pumpkin seeds

Sea salt, to taste (optional)

Freshly ground pepper, to taste 


2 to 3 tablespoons maple syrup, plus more as needed

2 tablespoons Dijon mustard, plus more as needed

2 small cloves garlic, minced

1/2 tablespoon water, plus more as needed

1/8 to 1/4 teaspoon sea salt

Dash cayenne pepper

Put the spinach, apple slices, raisins, and pumpkin seeds in a large bowl.

Put all of the dressing ingredients in small bowl. Whisk briskly until combined. If dressing is too thick, add more water or maple syrup, 1 teaspoon at a time as needed, until the desired consistency is achieved. If dressing is too thin, add more Dijon, 1 teaspoon at a time as needed, until the desired consistency is achieved. 

Pour the dressing over the spinach and toss gently to coat the leaves. Taste and add more dressing, salt, and pepper, if desired.


Strawberry Tartlets 

Makes 6 tarts

2 large (11 inch) or 3 small (8 inch) whole-grain tortillas (see note)

1/4 cup plus 1 tablespoon maple syrup

1/4 teaspoon ground cinnamon

2 scant cups sliced strawberries

2 tablespoons strawberry preserves

2 teaspoons filtered or spring water, plus more as needed

6 spearmint sprigs or leaves 

Preheat the oven to 375 degrees F. Line a large baking sheet with unbleached parchment paper.

Put a tortilla on a large cutting board. Cut two to three rounds out of the tortilla, using a 4-inch cookie cutter. Repeat with the second tortilla (see note). 

Pour 1/4 cup of the maple syrup and all of the cinnamon into a small bowl and stir to combine. 

Put a tortilla round on a flat plate. Thoroughly coat each side of the round with a thin layer of the maple syrup mixture using a pastry brush. Place the round on the prepared baking sheet. Continue with the rest of the rounds until they are all coated with a thin layer of the maple syrup mixture. 

Put the strawberries and 1 tablespoon maple syrup in a medium bowl. Stir very gently to evenly coat. Arrange one-sixth of the strawberries on top of each tortilla round. Bake the tartlets for 20 to 30 minutes, or until edges of the tortillas are golden.

Meanwhile, put the strawberry preserves and water in small bowl and whisk to combine.

Remove the tarts from the oven and immediately spread one-sixth of the strawberry preserves over the top of each hot tart, using a pastry brush or the back of a spoon. Let cool for 5 minutes and then transfer the tarts to a cooling rack, using a large flat spatula. Top each tart with a spearmint sprig or leaf. Cool for 20 minutes and serve warm or at room temperature.

Chef’s Note: For a gluten free option, use brown rice tortillas.


Maple-Mint Lemonade

Makes 2 servings

2 tablespoons freshly squeezed lemon juice

1 tablespoon maple syrup, plus more as needed

16 ounces filtered or spring water

2 sprigs fresh spearmint or peppermint

10 to 12 ice cubes

Pour the lemon juice and maple syrup in a small bowl and whisk vigorously to combine. Divide the lemon mixture into 2 tall, 12-ounce glasses. Pour 8 ounces of water into each glass, stirring constantly. Taste and add more maple syrup, if desired. Add 5 to 6 ice cubes to each glass. Stir well to combine. Tuck a fresh mint sprig between the ice cubes, leaving an inch of mint peeking out at the top. Serve immediately.