Today's Recipe

Now, before you continue on here, I have to explain that, when I was a kid, my idea of fish was tuna salad or the crunchy outer coating of frozen fish sticks. As a grown-up finicky eater, I still didn't like fish, but remembered the taste of tuna salad. This is my vegetarian version of that type of creamy, sandwich-filling salad.

Ingredients
1 8 oz. package of tempeh-steamed for 10 minutes.
1/4 cup each diced carrot, red onion, celery
2-3 tablespoons organic sweet relish (found in any natural foods store)
generous pinch dried dill
Tofu Mayo

Directions
Cool steamed tempeh to room temperature and crumble into a coarse meal. Toss with diced vegetables, relish, several pinches of dill and tofu mayonnaise to form a creamy salad. Serve chilled over a bed of lettuce or in your favorite sandwich.

NOTE: Some people like to toss in some powdered kelp to create an authentic tuna salad taste in this recipe. Also remember that if you would like the veggies to be more tender, simply blanche them before using them in the recipe.