(Not) Chicken-Salad
  • 2 cups almonds, soaked overnight and skin peeled off
  • 1 T tahini
  • 2 tsp fermented miso paste (make sure to get the refrigerated kind for all the yummy probiotics!)
  • 2 T lemon juice, divided
  • 1 small garlic clove
  • 1 Tbl chopped onion
  • 2 tsp nutritional yeast
  • 3 celery stalks, diced
  • 1 Tbl dill
  • 2 Tbl parsely, finely chopped
  • ½ cup cashews
  • 1 cup water
  • 2 beets, thinly sliced with a mandolin
  • 1 Tbl fresh lemon juice
  • ½ tsp sea salt
  1. In a food processor, blend the soaked almonds until you get a thick, mealy consistency. Add the tahini, miso paste, 1 Tbl lemon juice, garlic clove, chopped onion, and nutritional yeast and process until well-combined.
  2. In a mixing bowl, combine the almond mixture with the diced celery, dill, and parsley and stir until well-combined.
  3. In a blender, blend the cashews and water until you get a nice creamy consistency. Add cashew-blend and 1 Tbl lemon juice to the almond mixture and stir until well-combined.
  4. For the beet bites: toss sliced beets, lemon juice, and salt together. Let the beet marinate in the refrigerator for 24 hours.
Recipe by Healthy Julie at http://healthyjulie.com/vegan-chicken-salad/