Last night I made a chix and chive salad for Sophie’s “to go” lunch to eat just outside the the Institute of Classical Studies Library and my “at home” one. Hers was a wrap (these do not photograph well!) And mine was a sandwich (see above). Yes, I had to manually move the cucumbers and avocado onto the other side before covering it with the seed-filled whole grain bread. It’s called “high protein” bread. Luckily, it was made so by adding lots of seeds to it (rather than some sort of highly processed protein powder).
I make a version of this salad at home using Joy of Soy “Chix” nuggets and enjoy it with crackers or on top of a green salad. Here the recipe below was inspired by the mountain of fresh chives I liberated from the plantlings in the process of splitting one pot of chives into 5 and cutting them back in hopes of salvaging the plants. When I went to split them the entire pot was filled with roots. I saw about 1 tablespoon of earth left in the pot.
Here are three of the babies after the haircut. Aren’t you glad I don’t cut your hair?
I dried the rest for use in dishes when I run out of fresh chives? Or perhaps, when the pots of fresh ones decide they are going to stop trying to recover from being torn from their brethren?
This version is made using Quorn vegan pieces.
Chix & Chive Salad
2 servings
1/2 bag of Quorn vegan pieces, frozen (about a cup and a half) (a.k.a. chix)
1-2 tablespoons fresh chives, chopped
1 medium stalk of celery, finely chopped
1/3 of a sweet red pepper, finely minced
2 teaspoons grainy mustard
2 tablespoons vegannaise or other vegan mayo
1 teaspoon malt vinegar (other other light colored vinegar)
1/2 teaspoon Foxpoint Seasoning (Penzey’s) or other favorite spice mix, optional
salt and black pepper, to taste
Put frozen Quorn pieces in a small pan and add 1/4 cup water. Steam Quorn pieces over medium heat until the are tender, about 5 to 7 minutes. Drain off any remaining water. Set aside to cool. When cool enough to touch pull the pieces into small shredded pieces. In a small bowl, mix shredded chix, together with the chives, celery, red pepper, mustard, vegannaise and vinegar. Add spices, salt and pepper as desired. Refrigerate until ready to use.
Serve as a wrap in a tortilla or as a sandwich on whole grain bread with spinach, cucumber and/or avocado, as desired.
An American Vegan in London 