Wednesday, April 8, 2009

Charlie the Tuna, you're perfectly safe here.

I've posted my raw vegan tuna recipe on before. Essentially, I found that using the pulp from carrot juice was perfect for the texture of tuna. And since I had a bunch of leftover ricotta cheese from my portobello pizzas, I decided to take that, mix it in with my carrot pulp, add a tiny bit of olive oil, cracked black pepper and top it with a sprinkle of Brazil nut parmesan cheese.



1 comment:

Leah said...

Yes! Carrot pulp is exactly the consistency of Tuna! I never realized it.

I'm making this next time I juice up some carrots.