So I’d been meaning to experiment with making a tuna-like salad with white beans for a while. I finally bought a can of beans and tried it out yesterday – and it didn’t exactly work, but it tasted wonderful anyway. I made a white bean salad sandwich on pieces of whole wheat bread that I made myself on Thursday and holy macaroni, it was delicious – and messy! Here are the recipes.
White Bean Salad
1 can white beans (I used canneli-something), drained and rinsed
1/4 red onion, diced
1 – 2 tbsp vegan mayo
1/2 tsp garlic powder
2 tsp dried dill (I used fenugreek, as usual, but dill would be better)
1 tsp kelp powder (or not, since it didn’t taste like tuna salad anyway and this is for “fishiness”
Salt, to taste and pepper, lots
Mix together. Partially mash the beans so some are whole and some are mushed. The longer you let it sit the more flavourful it will be. Keeps in the fridge for a week or so.
I made this bread based on a recipe in La Dolce Vegan. I altered it a bit, though, so here it is.
Whole Wheat Baguette
1 packet active yeast
1/4 cup warm water
1 tbsp sugar or other sweetener
Mix together vigorously in a large bowl and let sit for 10 minutes.
1 cup whole wheat flour
1 1/4 cup warm water
2.5 tsp salt
Mix together, and then add
3 more cups of flour
one at a time. I used one cup white flour and the rest whole wheat so my bread was about 75% whole wheat. Mix until incorporated, then roll it out on a lightly floured, dry surface and knead it til it’s smooth and elastic. Add more flour as needed to keep it from sticking to your hands.
Clean your bread bowl and put a little bit of oil in it. Roll the dough in the oil so it’s covered, then cover the bowl with a kitchen towel and place it in a non-drafty, warm spot for an hour and a half to rise.
Once it’s risen, preheat the oven to 450F. Remove the dough from the bowl and punch the air bubbles out of it. Dust the dough with flour, then shape into a baguette on a baking sheet. Cut four or five slashes across the top, then press sesame seeds into the top.
Bake for 20 minutes or until a knife or toothpick comes out clean when inserted. Let cool before cutting.