Photo by Sara Beth RussertSara Beth’s salad rolls mock tuna.Sara Beth Russert learned a lot about cooking from her mother, but she didn’t really begin playing around in the kitchen until she became a vegan. Now, she uses her Vit-A-Mix daily to make smoothies and soups and eats a lot of raw foods. Read part one and part two to learn more.Here’s her vegan version of salad rolls:Mock Tuna Salad Rolls

2 cans Garbanzo Beansor instead use1 can Garbanzos and 1 8-ounce package of tempeh 2 stalks celery, chopped finely1/8 cup onion, minced (any kind you like, or shallots are good)2-3 Dill Pickles, chopped finely2 Tablespoons finely chopped Dulse or Dulse flakes1 teaspoon lemon juice1/3 cup Vegan Mayonnaiseor1/4 cup Olive Oil1 tablespoon fresh ground Pepperpinch of Sea Salt, to taste5 Large Collard Leaves or other broad leaf greens or sheets of noriUsing a food processor pulse beans (and tempeh) until they are clumping slightly and pieces are broken up. A knife will work if you don’t have a food processor, just chop finely. Put into a medium-sized mixing bowl. Add chopped celery, onion, pickles and dulse. Mix well.Add vegan mayo- you know, the one whose name sounds like vegan and mayonnaise put together, OR olive oil for a lighter texture. Add lemon juice and pepper. Mix thoroughly and add salt, taste and adjust seasonings. The dulse will add some saltiness.De-vein collard leaves by laying the leaf flat on the cutting board and sliding your knife along the spine removing the bulk of the spine and cutting off the stem where it parts from the leaf. it should be pliable. Put 1/2 cup of the “mock tuna salad” mixture on the base of the leaf and roll up. Cut off ragged ends and cut roll in half.Makes 10 pieces.