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RESERVATIONS

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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". 

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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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