Veggie sandwich spread

This blog is not all about plumbing the depths; I include some prosaic wisdom, too. Like a great chickpea sandwich spread that tastes amazingly similar to tuna salad -- with as much protein, sans mercury: 2 c. cooked chickpeas (garbanzo beans) or one 15 oz. can 2 chopped scallions 1 rib celery, finely diced 1 carrot, grated 4 T. Vegenaise or mayonnaise 1 tsp. finely chopped parsley 2 tsp. dried oregano ¾ tsp. tamari salt and pepper to taste

Mash the chickpeas with a fork or potato masher (don’t use food processor unless you want hummus) and stir in the rest of the ingredients.

We have friends who are having a baby and are thinking of raising him to be vegetarian like they are and wanted to know what the experience has been like for us. My daughter, Chloe, wrote them a letter saying she is glad to be a vegetarian since birth because she loves animals and there are so many delicious foods that don’t require killing animals. Probably the biggest fear and misconception in our culture is that you won’t get enough protein if you don’t eat meat, but it turns out we Americans way overdo the protein compared to the rest of the world, and there are many great sources of protein other than meat, chickpeas being one example (24 grams of protein in one can).