The sun is out, it feels like pub lunch style 'tuna mayo on baked potato with salad' in the garden time.
I don't know if that's a thing in the States? But we Brits often go to eat lunch in a beer garden (ie: pub garden; usually just a fenced in area of lawn or patio slabs full of wooden picnic benches and some shrubs in tubs) during the Summer at the weekend. Baked jacket potato with some kind of topping (eg: baked beans, tuna or grated cheddar) and a side salad (often with coleslaw) are almost always on the menu.
Want to make this:
"Tuna" mayonnaise and sweetcorn jacket potato
This recipe also makes a great sandwich filling. Flax oil is the best plant source of Omega-3 fatty acids, so this recipe is full of oily fishy goodness :-). You can use ollive oil if you don't have any flax oil, but it is lower in Omega-3s. Don't heat flax oil as this destroys some of its nutritional value.
1 x 200g tin chickpeas
1 tbsp vegan mayonnaise
1 tbsp tinned sweetcorn kernels
2 tsp flax oil
1 tsp cider vinegar
salt and pepper
1 baking potato
vegan margarine (optional)
Preheat the oven to 200c. To cook the baking potato: prick holes in the potato with a fork, lightly coat the skin with olive oil (optional) and stick a metal table knife into the centre (also optional). Place on a baking sheet in the oven and cook for about an hour, or until it's soft in the middle.
Place all the other ingredients except the sweetcorn in a bowl and mash with a fork, then mix in the sweetcorn and serve.