Disclosure: I was selected as a member of Honest Cooking for this sponsored post on behalf of The Florida Keys. Some of the content and photos of Florida Keys have been provided by the sponsor.
Sunday was the first day of Spring and it SNOWED!! Oh I wish I was in a warmer place, how about Key West. It sounds just like heaven now. It was a favorite destination for Ernest Hemingway, Jimmy Buffett, and many more.
I have never been to Key West but I have heard a lot about its beautiful palm lined streets, it’s distinct mixture of cultures and the island is not only home to a strong seafood scene, but a tantalizing fusion of cuisines. At night, the streets lite up with vibrant sidewalk cafes that lure in passersby with delicious scents of their specialties. Live music and hopping bars are the perfect pairings to watch the sunset into the Gulf of Mexico.
The Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away. The southernmost paradise, Key West, is just miles from Cuba and is home to an enviably temperate climate and a delicious array of fresh seafood set to a beautiful backdrop. Bringing together a multitude of cultures that have made Key West home during its history, Key West’s food scene has delicious flavors, like African and Cuban, that are difficult to find anywhere else in the US.
Being a vegetarian, I can’t enjoy Key West’s seafood bounty, but here’s my version of vegan ‘tuna’ salad sandwich wrap. The mock tuna is made with chickpea flour & mashed chickpeas. For the salad I used mashed avocado instead of mayonnaise and it was creamy & yummy.
Make the Vegan Tuna: In a mixing bowl, combine chickpea flour, nutritional yeast, salt and pepper. Add olive oil, lemon juice and ¼cup of water. Whisk until well combined. Stir in the mashed chickpeas and mix well.
Heat 2tsp oil in a nonstick pan on medium-high heat. Pour the chickpea mixture and spread it around in the pan. Lower the heat to medium-low, cover and cook for 5~7 minutes. Flip and it's OK if the cake breaks a little. Cover and cook on the other side for another 5~7 minutes or until lightly browned on both sides. Turn off the heat and set aside to cool slightly.
To make the 'Tuna' Salad: In a small bowl, mash avocado along with lemon juice, salt and pepper.
Break the 'tuna' into pieces and add to the mashed avocado along with red onions. Stir well to combine. Taste and adjust seasonings.
Make the Sandwich Wrap: Place a layer of tomatoes, top it with spinach leaves and half of the tuna salad. Place the corner closest to you over the filling and fold the sides in. Then fold everything over to make the wrap. Repeat for the second wrap. Serve right away.