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I started soaking almonds for homemade milk this past year, and I am kicking myself for not doing so sooner. I always sneak a few before I toss them in the blender. Thought about the cucumbers- rather than hollow them out, just use much thinner slices and put a schmear on top. I just started seeing these in my local chain grocery store, and I would bet the skin is not nearly as tough as that of full grown cukes. Its also possible to make it at home quickly – I have a recipe for it coming in my book.

I can definitely relate to it- as 4 years ago, when my fiancee and I first were dating, I made him banana pancakes which ended up being burnt on the outside and still soggy in the middle. Now, my fiancee can’t even remember the last time he cooked because I love experimenting in the kitchen so much! I’ve had “tuna” made from processed chickpeas before, but never almonds.

I think this would have a heartier consistency, which is something I look for in a dip or sandwich! Also, just voted for you on the Veg News Veggie Awards! Your blog has been an incredible source of inspiration for me. This faux tuna salad is brilliant and congrats on your nomination. Your blog is my absolute favourite for the recipes, gorgeous pictures, and your writing :) Reply I love the hollowed out cucumber rounds as the base for these.

It turned out fantastic-I was out of celery so I used carrots and I added tomato and a splash of vinegar. I went vegan 4 years ago and prior to that didn’t know how to cook a thing.

I will be making this again-thanks for the post and looking forward to your cookbook! Now I love cooking so much and have just started blogging to share that passion. I love the little cucumber cups but am probably more likely to just pile a heap on a big leafy salad for lunch :) Reply Thanks for the great recipe Angela!

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