The lineup? A little vegan mayo, lemon juice, pepper, and salt. I use the term "dressing" loosely here-this fuss-free concoction is hardly a dressing. Gather and prepare the rest of the add-ins, including petite peas (I use thawed frozen to save time), diced onion, and chopped celery. Once the artichokes are chopped, gather them in a piece of cheesecloth or a nut milk bag (or your hands if those options aren't available) and press as much of the excess liquid from them as possible. Simply chop the artichoke hearts to the texture seen in this photo. If you don't have a food processor, you can still join in on the fun. Just a handful of pulses will get the job done. Next, pulse two cans of artichoke hearts in a food processor. To make it, you'll boil 12 ounces of elbow pasta (use gluten-free if needed) until tender. I came up with this un-tuna trick years ago and haven't repurposed it nearly enough.Īnd although it's been a long while since I've had actual tuna, I'm confident this plant-based swap could go undetected by non-vegans. And no, the secret ingredient isn't jackfruit.Īre you ready to be amazed? The "tuna" in this "un-tuna" macaroni salad is made from. Unlike other vegan "tuna" salads, this one is totally bean-free. This un-tuna macaroni salad is going to wow you.Īnd that statement holds true whether you've been craving the "original" tuna macaroni salad since going vegan or you're simply looking for a way to make this classic recipe in a more eco-friendly manner. I truly would not be able to do this work-that I love so much-without you.Īnd speaking of work that I love, it's recipes like this one that keep me so excited to create and share.
Thanks for everything you've done to support me and this site throughout the years. Long story (not very) short: I feel so very lucky to be able to hold space for both of these creative endeavors. It's the balance of both that's offered so much fulfillment lately. (If this ↑ resonates with you and you'd like to signup to receive The Good Space's weekly newsletters, you can do so here.)Įxploring, investigating, and writing about the intersection of psychology and spirituality is something I've become increasingly passionate about over the years.Īnd yet the time I spend in the kitchen creating recipes remains near and dear to my heart, too. We dive deep while also aiming to keep the information actionable and grounded. Long story short, a fellow blogger (and friend) Francesca and I started The Good Space to bring our shared love for all things self-help and spiritual into the world in a way that's digestible, fun, and practicable.Įvery month, we explore a new theme-fyi, this month's theme is all about the ego-and send out weekly email newsletters to break down each topic. If you follow me on Instagram, then you've probably seen me mention it there. The other reason for my lack of life chit-chat here is because I've been spending a good chunk of each work week researching and writing for a platform I co-run- The Good Space. Dan and I have to take turns hauling it (because one's hamstrings can only endure so much BURN). We invested in one of those baby bike trailer things so that we could tow Sloane around.
The weekends have been filled with sidewalk chalk, bubbles, and bike rides. Meaning nothing too crazy or exciting to report on. Part of this is due to the fact that it's summer and we've simply been doing leisurely summery things. Keep reading to find out what it is!Īs I sat down to write this post, it dawned on me that it's been ages since I've offered much in the way of a life update. And no jackfruit either! Instead, a secret vegetable ingredient (helped along by a simple technique) creates the most perfect un-tuna taste and texture. Unlike other vegan tuna salads, this one isn't made with beans. This vegan tuna macaroni salad is a veg-friendly take on the original potluck summer favorite.
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