One of the challenges this vegan struggles with is learning to let go of animal-food analogs such as faux lunch meats and ersatz whatevers. I found these foods really helpful in the early going. Now I sense that the salt, fat and other chemicals that help recreate those almost-familiar flavors may not be good for my constant consumption. For one thing, I never lost the weight I was told about by others knowing I was going vegan. Didn't happen to me. In fact, having transitioned from low-carb/high-protein eating to vegetarian to vegan, I actually gained some.
So let me share a recipe I just tried that is amazingly tasty and chemical free. The original recipe is the brainchild of vegan superstar Lindsay Nixon, aka the Happy Herbivore. I made it pretty much as listed below except for the black salt which I forgot to buy. I changed some of the ingredients and amounts (put in more garlic powder than planned by having the wrong mesauring spoon in my hand; had the wrong mustard) from the original recipe, and I used regular vegan mayo instead of the fat-free version she recommends. Click the link for her complete recipe. The photo I am using here is from her website, too. Here you go:
Happy Herbivore Eggless "Egg" Salad
Ingredients (makes about 4 1/2-cup servings)
14 oz. extra-firm tofu (this is the size block mine came in)
1 tbsp. low-sodium soy sauce
1 celery stalk, minced
1-1/4 tbsp. nutritional yeast
1-1/2 tbsp. mustard (recipe calls for Dijon; I used spicy brown)
2 tbsp. dill pickle relish
2 tbsp. vegan mayo
1/2 tsp. turmeric
1/4 tsp. curry powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black salt (to impart a sulfur-ish, eggy flavor)
Fresh ground black pepper to taste
- Press tofu to remove excess liquid or hold over sink and squeeze gently for a while. Crumble the tofu into a good-sized mixing bowl.
- Measure and add in the remaining ingredients.
- Fold ingredients together well, but do it gently so you don't break up the tofu too much.
- Refrigerate finished salad for a few hours or overnight so all flavors can blend well.
- Serve in a sandwich, as a filling in celery sticks or on a bed of lettuce as a salad. Enjoy!
I measured out a half cup and put 2/3 of it in a sandwich of light whole wheat bread with sliced homegrown tomato, and put the rest in a celery stick. Both were wonderful! All I had to do was add a little salt, probably because I hadn't put in the black kind the recipe called for.
Most people changing their diets buy cookbooks so they can make the foods the new lifestyle requires. I am no different. I've donated more cookbooks than anyone I know. I now have an impressive library of vegan cookbooks. One of the days I will post about my cookbooks to help out my fellow vegans and vegan-wannabes. The Happy Herbivore cookbook is great. I was lured to it by a post on Twitter that made a recipe sound so tempting I had to try it, and it was only to be found in the book. It's a favorite book now.
Thanks, Happy Herbivore!
|(click here to see this cool cookbook on Amazon)|