Who knew turning vegan for a month would be such a conversation starter?? I am not one for small talk, and in fact, I've had to force myself to become a conversationalist in my adult years as it is not a natural virtue I possess. Having this newfound way of eating may be worth keeping around just for the discussions it sparks. It's almost as powerful as me going blonde.
The first question people usually ask is, "what do you eat?" and since it's rude to answer "food", the adult conversationalist skills kick in and I run through the list of what I've been eating. Honestly, as knowledgeable as I am about food, veganism confounded me, too. After spending a couple hours perusing the web and seeing what other vegans are eating, it didn't take much to adapt. And it's true that within a couple days you feel the difference.
But I'm not here to preach, I'm here to share and document good food, vegan or not. And good food that's quick to make is a winner regardless of its meatless existence.
And let's talk about vegan mayo because just the words vegan mayo makes me gag. I don't like regular mayo, let alone vegan mayo. I've always used yogurt or olive oil and vinegar when making any sort of salad sandie. Kenji, my once-a-year-vegan-best-virtual-friend-who-doesn't-know-I-exist, busted out a "mayo" recipe made with chickpeas and aquafaba (the magical liquid that comes in a can of garbanzos) and it's pure magical deliciousness. It's basically hummus, but not. Trust me and try it (in this sandwich, of course) because I'll continue to make it long after my vegan days are gone.
CURRIED CHICKPEA SALAD SANDIE
makes enough for 4 sandwiches
1 can low-sodium chickpeas (15.5 oz), drained and rinsed
1/4 cup vegan mayo (read my bit on this up above)
1/2 tsp - 1 tsp freshly squeezed lemon juice
1/2 tsp kosher salt
several grinds of freshly ground black pepper
2 celery ribs, finely chopped
1 tsp celery leaves, finely chopped (optional)
2 tsp finely chopped cilantro
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp ground cumin
pinch of cayenne
1/2 small shallot, finely chopped
8 slices of pumpernickel bread or any bread of your choice
finely sliced radishes
In a medium bowl, smash the chickpeas with the back of a fork or potato masher. Keep them chunky.
Fold in the rest of the ingredients up to the shallot. Adjust the seasoning to taste.
This can be made ahead up to two days. Cover well and store in the fridge until you're ready to make the sandwiches.
Slap some of the mixture in between the bread and pile on the accoutrements. Tomato makes sense and finely sliced cukes would be a great addition, too.