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regina dillard

Regina is owner of Inner Sanctum Wellness and Plant-based Chef.  She received her training at The Cooking & Hospitality Institute of Chicago and specializes in contemporary whole food and plant-based cuisine.  "My goal is to show customers how to create delicious, healthy meals quickly and affordably, giving them more time to do what they enjoy". 

RECIPE

Mock "Tuna" Salad (V, VG, ALK)

Author:  Regina Thomas Dillard
2 - 14.5oz (BPA-free) Garbanzo Beans
1 Celery Stalk, small dice
2 Green Onions, small dice
1 Garlic Clove, minced
1 tsp Dijon Mustard
2 tsp. Fresh Lemon Juice
¼ tsp. Sea Salt
¼ c. Vegan Mayonnaise


Drain and rinse almonds. 
Place almonds in food processor and process until smooth.
Transfer to a medium mixing bowl.
Add remaining ingredients to almonds and mix until well combined.
This recipe will keep up to 5 days. 
 
Yield 2-3 Servings
 
Serve “Tuna” on toast, with crackers or as a dip with cut vegetables.
 
Find this recipe and 150+ raw, vegan and vegetarian recipes here.

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