Mock Tuna Salad Sandwich

Day 1 of making lunch for my "practice kids" comprised of mock tuna sandwich, raw oatmeal cookies and veggie sticks. Mock tuna salad and onion bread modified from Matt Amsden's first book, Rawvolution.

Tuna Salad (makes 12 sandwiches)

Mix:
3c. soaked sunflower seeds- processed in food processor or blender till tuna-like consistency (not paste)
3-4 stalks celery, diced
1/2 bunch scallions
2T. dulse flakes
1/4c. dried dill (may lessen quantity for milder dill flavor)

Dressing: blend in high speed blender
3/4c. coconut water
3 cloves garlic
1/4c. lemon juice (I only had half the amount and it turned out fine)
1T. sea salt
1 1/4c. cashews
1/4c. mustard

Mix dressing with sunflower seed mix
Scoop 1/3c. mock tuna salad onto onion bread. Serve with greens, tomatoes and whatever other kind of veggies you like!

Onion Bread modified (makes 36 pieces)
2 large yellow onions sliced in half then thinly by hand, mandolin or food processor
2 1/2c. ground flax
2 1/2c. ground sunflower seeds (semi coarse)
1c. tamari
1c. olive oil

Mix ingredients together, divide into 4 (about 2 cups each) for a 4 tray excaliber dehydrator. Spread evenly on teflex sheets, score into 9 pieces and dehydrate at 105 degrees for 6-8 hours. Remove from teflex, flip and dehydrate for a total of about 14 hours or until dry but flexible. Cut each tray of onion bread along the scoring line and enjoy!