Grammy Hammy Bean Salad Sandwich
I remember when my mother used to buy ham ends from the deli, and put them in the food processor with pickles, celery, red onion, and mayo creating a wonderful ham salad for lunch. Not being vegan at the time, what I remember most about the sandwich was the flavor from the pickles and onion and the texture of all the ingredients when combined.
To “ham up” this vegan version of the salad I used tamari and mushroom powder. These two ingredients when used together create the umami or savory taste. To make mushroom powder I buy either dried shiitake or dried porcini mushrooms and grind them to a fine powder in my spice grinder which is really just a coffee grinder I only use for grinding spices.
I have finally stopped buying canned beans. That’s not to say I wouldn’t buy them if I was experiencing a time crunch. Instead I buy dried organic beans, brine them over night, rinse them well and cook them without adding salt to the cooking water. When it comes to adding salt to this recipe keep in mind the salt level of the tamari, beans, and pickles you use. You can always add more salt after the salad is refrigerated for an hour. I like to use Artisan Salt CO’s Salish Alder Smoked salt because I like the natural smoked flavor. The label reads, “the salt is naturally smoked over Red Alderwood. No artificial colors or flavors are added”. Wow! Who knew that was even possible? It smells amazing!
I add the beans at the end after I have processed the other ingredients because I like the beans to hold some of their shape providing a nice texture. This salad can be served as a sandwich, on a bed of greens, or as a dip with crackers. Enjoy!
Approximately 2 ½ Cups
1 TBSP reduced sodium Tamari
1 TBSP lemon juice
1 TBSP tahini
1 TBSP Shiitake or porcini mushroom powder
4 celery ribs, quartered
3 TBSP red onion, diced
2 pickles, quartered
2 Cups cooked kidney beans
1/4 tsp smoked salt
Add all ingredients except the kidney beans to the food processor. Pulse until ingredients are chopped and well mixed, scraping down the sides. Add half the kidney beans. Pulse until incorporated about 5 pulses. Add remaining kidney beans and pulse about 5 more times. Refrigerate for 1 hour.