Market Watch with Timaree Hagenburger: Cucumbers

Ingredients

Timaree's delicious zuna salad
1 small carrot, grated
2 celery ribs, diced very small
2 scallions, diced very small (green and white parts)
1 medium cucumber, diced very small
3 to 4 tbsp. no-oil mayonnaise (see recipe below for Delisa's mayo)
1 1/2 cups garbanzo beans, cooked from dry or canned, drained and rinsed
1/2 sheet nori or 1 tsp. dulse flakes
Black pepper or your favorite hot sauce, to taste

Directions

In a large bowl, mix carrot, celery, scallions, cucumber and no-oil mayo; set aside. In a food processor, combine garbanzo beans and nori, and pulse about 5 times until just crumbly (but not a paste, which will be the result of overprocessing). Gently stir bean mixture and pepper into vegetables. Serve chilled. 

Delisa's mayo: In a high-powered blender, combine 1 (12.3-oz.) package firm or extra-firm silken tofu, 2 tbsp. cashews or raw sunflower seeds (optional), 1 tbsp. apple cider vinegar, 2 tsp. Dijon mustard, 3/4 tsp. onion powder, and 1/2 tsp. each garlic powder, coconut sugar and salt (optional). Blend until silky smooth. Chill thoroughly before using. Recipe reprinted with permission from The Foodie Bar Way cookbook by Timaree Hagenburger. 

The Nutrition Professor's Shop Smart, Prep Smart, Cook Smart, Eat Smart Tips:

• Use scissors to cut nori into tiny pieces.

• If you don't have a food processor, you can crush the garbanzo beans with a potato masher. To keep a light texture, don't overmash. 

• Serve this tasty zuna on lettuce or cabbage leaves, cucumber rounds, scoops made from baby bell peppers, sprouted bread or whole grain crackers.

Serves 2