Hornswaggle Salad and Cilantro in a Cup O' Joe

Last night, I needed to make my lunch for work today, and I was craving my very favorite 

chickpea salad.  But not just any chickpea salad...

Hornswaggle Salad

(Chickpea "Tuna" Salad)

1 Tin O' Chickpeas

2 T Nutritional Yeast 

1 tsp Tamari

3 T Vegenaise

1 tsp Texas Pete Hotsauce (yeeeehah!)

1 T fresh Cilantro, chopped

A nice squeeze of fresh lime or lemon juice

Freshly grated pepper & Kosher salt to taste

(I put a few grinds of each one in there)

3T Fresh veggies: peppers, carrots or celery, chopped 

Put everything but the fresh veggies in your food processor.  Pulse until combined but still a little chunky.  Scrape down as needed.  Turn out into a bowl.

 Poor fella' needs a little fancy'in up!

 Dressed in his Sunday best, with organic, heirloom peppers 

Don't forget The Sheriff likes it hot!

Almost ready for the husking bee...

Hornswaggle Salad Sandwich. 

Now, I can put on my best bib and tucker and get a wiggle on to work.

Cilantro in a Cup O' Joe:

When I went to make this Hornswaggle Salad for my Wednesday work lunch, I noticed I still had cilantro from weeks ago in there.  I knew it was doing very well the last two or three times I changed the water (no more than once a week, so it’s at least three weeks old). It was actually GROWING in my refrigerator.  

To keep cilantro fresh in your fridge for weeks (?!): Just trim the ends of your bunch of cilantro, put in an inch of cold water in a cup, and cover with a thin plastic bag (like the kind you put produce in at the supermarket, they breathe better).  Change the water every few days and re-trim stems as needed.  Normally, I get a week or two out of cilantro this way, but this, this here’s a record for the county fair!

Now, if that don't take the rag off the bunch!*

Now, on to this week's Green Gold...

Homesteadin' it, October 1st through October 31st, 2012

*To take the rag off = to surpass