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If you’re concerned about health risks (or have given up fish for other reasons), but can’t get enough of that lunchtime staple, here’s a simple recipe for an alternative to traditional tuna salad:

1 Can of chickpeas (Bonus points if you can soak them yourself. Find instructions here.)
2 Heaping tablespoons of mayonnaise, or alternative (My favorite is eggless Vegenaise.)
1 Tablespoon flax seed oil
1 Medium carrot, shredded
1/3 Cup chopped celery
4-5 Sprigs of dill, chopped
Salt and pepper to taste

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The recipe for bourbon chicken didn’t originate, as some might think, at some eatery on Bourbon Street in New Orleans. In fact, it’s a staple of food-court Chinese restaurants, which serve varieties ranging from rubbery sweet to deliciously savory. But I’ve never seen a vegetarian version, so I’ve had to create my own, using a recipe I found at Recipezaar and tempeh in place of chicken. (I prefer tempeh over tofu: its firmer consistency holds up better in a dish like this, which needs to be stirred frequently during preparation.) This recipe has since become a staple in my household.

Ingredients:

8 ounces plain of three-grain tempeh, cut into half-inch squares
1 - 2 tablespoons olive oil
1/2 cup water
1/3 cup light soy sauce
1/3 cup organic brown sugar
1/4 cup fresh-squeezed orange juice (about one-half a large orange)
2 tablespoons organic ketchup
1 - 2 tablespoons apple cider vinegar
1 - 2 teaspoons minced garlic
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon ginger
Salt and pepper to taste

Directions:

1. Heat olive oil in a large skillet.
2. Add minced garlic and tempeh and heat until lightly browned.
3. Add remaining ingredients and stir until the sugar is dissolved.
4. Bring to a hard boil while stirring frequently.
5. Reduce heat and simmer uncovered for 20 minutes or so, stirring occasionally, until sauce is about the consistency of thick maple syrup. (Don’t cook too long, though, or the dish will become too dry.)

Serving suggestions:

• Serve on its own with complementary sides like home-baked sweet-potato chips, beans and rice, or fresh-made cornbread.
• Serve over rice, noodles, polenta or even quinoa.

Variation suggestions:

• Use apple juice instead of orange juice (the original recipe for bourbon chicken I use called for apple juice).
• Use tofu instead of tempeh (choose extra-firm and stir carefully, though).

Image: uncooked tempeh. Source: Cdc, Wikimedia Commons

Summer Pasta

2 cups grape or cherry tomatoes, halved or quartered

1/4 cup minced parsley

2 tbsp fresh basil

1/4 cup minced red onion

1 garlic clove, minced or pressed

1/4 cup chopped Kalamata olives

1/4 cup extra virgin olive oil

1 tsp salt

1/2 tsp ground black pepper

2 tsp balsamic vinegar

1 lb short pasta (I use penne rigate or farfalle)

2 cups asparagus spears, chopped into 1" sections

1/2 cup-1 cup fresh mozzarella cheese or soy cheese, diced into 1" cubes

Directions

1. Bring large pot covered water to boil (don't forget to use your lid!).

2. While the water is heating, combine tomatoes, parsley, basil, onions, garlic, olives, oil, S & P, and vinegar in a large bowl.

3. When the water is boiling, stir in pasta, cover, and cook for 2-3 mintues. When water boils again, add asparagus spears and cook for 8-10 minutes, until asparagus are tender and pasta is al dente. Drain.

4. Combine pasta and asparagus with tomato mixture. Add cheese and toss together. Serve lukewarm.

Later in the summer, I like to add a cup of fresh sweet corn to the mix. You can use any combinations of herbs, veggies, and cheeses. Served with crusty bread and a salad, this pasta makes a great light lunch. It has also been my go-to dish to bring to backyard barbeques and potlucks.