Vegan Mock “Tuna” Salad Dip with Homemade Saltine Crackers

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Note: This isn’t suppose to taste like tuna, since the softness of the tuna is something that can’t really be achieved by sunflower seeds, but it’s something that we can enjoy instead (giving the poor tuna a break!)

I decided to make this with saltine crackers because…

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I am TRYING TO BECOME PREGNANT!

Yes, this is like the first time I announced this ANYWHERE, and I know that morning sickness is a pretty bad thing, and I keep reading that saltine crackers are great for snacks, but when I checked the saltine cracker package, I was shocked to find… TRANSFAT! Well, it was not shown but it had hydrogenated oil, and that meant it probably had 0.5 grams transfat.

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I ain’t eatin’ no transfat.

So yes, I wanted to make my own, with half white flour and half whole wheat, just to be healthier. And instead of using evil oils that may harm the baby, I’ve used the lovely extra light olive oil. The saltine crackers may not be as light as the store bought ones, but they taste just as good!

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Vegan Mock “Tuna” Salad Dip with Homemade Saltine Crackers

Vegan Mock “Tuna” Salad Dip

1 cup raw sunflower seeds, pre-soaked
2 celery stalks, finely diced
1 clove garlic, diced
1 tablespoon yellow onion, diced
1 tablespoon extra virgin olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon Himalayan/sea salt
1 scallion, chopped
1/4 cup vegan mayonnaise (I used Veganaise)
1 teaspoon lemon juice
1 teaspoon apple cider vinegar
1 teaspoon ground mustard powder
1/4 teaspoon dried dill
A few sprinkles ground pepper
1/4 cup romaine lettuce, finely diced

Serve
4-6 Romaine lettuce leaves
Homemade saltine crackers

Soak the sunflower seeds for at least 3-4 hours in lukewarm water.

Meanwhile, dice the celery stalks finely, chop the scallions in small rings, peel and mince the garlic and dice the onion.

Drain the sunflower seeds completely and put it in a food processor/blender along with the finely diced celery, garlic and onion. Next, add the olive oil, onion powder, garlic powder and salt.

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Give it a few pulses if it’s a blender, or turn the food processor on until the pieces are minced up.

Spoon out everything into large bowl, and add the scallion, mayonnaise, lemon juice, apple cider vinegar, mustard powder, dill and pepper. Dice up some romaine lettuce very finely and throw it in as well. Mix everything very well and serve with romaine lettuce leaves and homemade saltine crackers (recipe below).

Homemade Saltine Crackers

1/2 cup unbleached all purpose flour
1/2 cup whole wheat pastry flour
2 Tablespoons extra light olive oil
1/4 teaspoon yeast
1/4 teaspoon baking powder
1/4 cup water
1/4 teaspoon & a few sprinkles Himalayan/sea salt
Cooking spray

Preheat oven to 350°F (176°C).

Combine the two flour, olive oil, yeast, baking powder, water and 1/4 teaspoon salt in a large bowl and mix it well. Knead with your hands until the dough becomes silky and smooth.

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Cut some parchment paper just enough to fit inside a 9×13 inch oven tray and spray the paper with some non-stick cooking oil.

Lay the dough on it and roll it out until it covers most of the paper, and is as flat as it can be.

Use a knife to cut vertically and horizontally on the flattened dough, to make the shape of crackers. Use a fork to poke holes in the centre three times.

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Spray some more non-stick cooking oil across the surface of the crackers, and sprinkle some salt across it.

Let it sit for about 10 minutes, then put it in the oven and bake for about 14-19 minutes. Though time may depend on the thickness of your crackers, so check every 5 minutes and if any cracker is turning brown, remove them. The crackers in the middle may require a few extra minutes.

Allow the crackers to cool before eating.

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Vegan Mock “Tuna” Salad Dip with Homemade Saltine Crackers
Serves: 4
 

Ingredients
Vegan Mock “Tuna” Salad Dip
  • 1 cup raw sunflower seeds, pre-soaked
  • 2 celery stalks, finely diced
  • 1 clove garlic, diced
  • 1 tablespoon yellow onion, diced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon Himalayan/sea salt
  • 1 scallion, chopped
  • ¼ cup vegan mayonnaise (I used Veganaise)
  • 1 teaspoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon ground mustard powder
  • ¼ teaspoon dried dill
  • A few sprinkles ground pepper
  • ¼ cup romaine lettuce, finely diced
Homemade Saltine Crackers
  • ½ cup unbleached all purpose flour
  • ½ cup whole wheat pastry flour
  • 2 Tablespoons extra light olive oil
  • ¼ teaspoon yeast
  • ¼ teaspoon baking powder
  • ¼ cup water
  • ¼ teaspoon & a few sprinkles Himalayan/sea salt
  • Cooking spray

Instructions
Vegan Mock “Tuna” Salad Dip
  1. Soak the sunflower seeds for at least 3-4 hours in lukewarm water.
  2. Meanwhile, dice the celery stalks finely, chop the scallions in small rings, peel and mince the garlic and dice the onion.
  3. Drain the sunflower seeds completely and put it in a food processor/blender along with the finely diced celery, garlic and onion. Next, add the olive oil, onion powder, garlic powder and salt.
  4. Give it a few pulses if it’s a blender, or turn the food processor on until the pieces are minced up.
  5. Spoon out everything into large bowl, and add the scallion, mayonnaise, lemon juice, apple cider vinegar, mustard powder, dill and pepper. Dice up some romaine lettuce very finely and throw it in as well. Mix everything very well and serve with romaine lettuce leaves and homemade saltine crackers (recipe below).
Homemade Saltine Crackers
  1. Preheat oven to 350°F (176°C).
  2. Combine the two flour, olive oil, yeast, baking powder, water and ¼ teaspoon salt in a large bowl and mix it well. Knead with your hands until the dough becomes silky and smooth.
  3. Cut some parchment paper just enough to fit inside a 9×13 inch oven tray and spray the paper with some non-stick cooking oil.
  4. Lay the dough on it and roll it out until it covers most of the paper, and is as flat as it can be.
  5. Use a knife to cut vertically and horizontally on the flattened dough, to make the shape of crackers. Use a fork to poke holes in the centre three times.
  6. Spray some more non-stick cooking oil across the surface of the crackers, and sprinkle some salt across it.
  7. Let it sit for about 10 minutes, then put it in the oven and bake for about 14-19 minutes. Though time may depend on the thickness of your crackers, so check every 5 minutes and if any cracker is turning brown, remove them. The crackers in the middle may require a few extra minutes.
  8. Allow the crackers to cool before eating.

 

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