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Veggie Tuna

5 lbs. carrots
2 celery stalks, chopped
1 small red onion, diced
Green or red bell pepper (optional)
Tomato (optional)
1/2 cup eggless mayonnaise
2 Tbsp. soy sauce
1 Tbsp. salt
2 tsp. kelp powder

• Juice the carrots in an electric juicer. Save the pulp for veggie tuna and enjoy the juice as an energizing beverage.
• Combine the celery, onion, and, if desired, finely chopped bell pepper and tomato. Stir in the carrot pulp. Mix in the mayonnaise, soy sauce, salt, and kelp powder. Use as you would canned tuna.

Tip: If you can’t find eggless mayo at your local health food store, you can make it at home in seconds flat. Combine 1/2 lb. soft or medium-firm tofu, 1/4 cup safflower oil, 1 to 1 1/2 Tbsp. lemon juice, and 1/2 tsp. salt in a food processor and blend until smooth.

Makes 4 servings