——– Vegan Egg Salad ——–
Ingredients:
1 12 – 14 oz. Extra Firm Tofu
1 Tbs. Prepared Vegg
1/2 cup Vegan Mayonnaise
1 tsp. Dijon Mustard
1/2 tsp. Dry Mustard
1/8 tsp. Kala Namak
1/4 tsp. Black Pepper
Directions:
Press the 12 oz of Extra Firm Tofu over night between 2 towels
Mix 1 Tsp of dry Vegg powder with 1/4 cup of water in a blender
Add 1 Tbs of Vegg mixture to the 1/2 Cup of vegan mayonnaise, and mix together.
Add the 1 Tsp Dijon and 1/2 Tsp dry mustard, 1/8 Tsp black salt, and 1/4 Tsp pepper and mix well. Add crumbled tofu and fold into wet ingredients.
——– Vegan Crab Salad ——–
INGREDIENTS
14 oz. Whole Hearts of Palm
1 tsp Old Bay Seasoning
1/2 tsp Dried Dill Weed
Pinches of Salt to taste
1/4 cup Scallions
1/4 cup Corn Kernels
1/8 cup Minced Roasted Red Pepper
1/4 to 1/2 Vegan Mayo
Pulse the hearts of palm in a blender 3 quick times
Add the following and stir to coat
1 Tsp Old Bay
1/2 Tsp Dried Dill
1/8 Tsp Salt
Then Add the following
1/4 to 1/2 Vegan Mayo
1/4 cup Chopped Scallions
1/4 cup Frozen Corn
1/8 cup Minced Roasted Red Pepper
Cover and allow to refrigerate for about an hour
——– Vegan Crab Cakes ——–
INGREDIENTS
14 oz. Whole Hearts of Palm
1 tsp Old Bay Seasoning
1/2 tsp Dried Dill Weed
Pinches of Salt to taste
1/2 cup Panko Bread Crumbs
1/4 cup Scallions
1/4 cup Corn Kernels
1/8 cup Minced Roasted Red Pepper
Pulse the hearts of palm in a blender 3 quick times
Add the following and stir to coat
1 Tsp Old Bay
1/2 Tsp Dried Dill
1/8 Tsp Salt
Then Add the following
1/2 cup Panko Bread Crumbs
1/4 cup Chopped Scallions
1/4 cup Frozen Corn
1/8 cup Minced Roasted Red Pepper
Cover and allow to refrigerate for about an hour
Put the corn flour into a bowl
Divide the crab cake mixture into balls and coat them with the corn flour
Preheat a cast iron pan in a 450 degree oven.
Put some olive oil on a napkin and brush a pan or cast iron skillet.
Bake on each side for 15-20 minutes, until golden brown.
——– Vegan Tuna Salad ——–
Fake Tuna Salad
Ingredients
15 ounces Drained Chickpeas
2 whole celery stalks
1/2 tsp onion powder
2 tsp nutritional yeast
1 tbsp low sodium soy sauce
2 tbsp vegan mayo (Recipe Below)
1/2 tsp kelp
Pulse 15 oz of Chickpeas in a food processor a few times, but don’t puree
Pulse 2 Celery Stalks a few times
Stir together the above with
1/2 Tsp Onion Flakes
2 Tsp Nutritional Yeast
1 Tbs Liquid Aminos or Soy Sauce
2 Tbs Vegan Mayo
1/2 Tsp Kelp
——– Fake Mayo ——–
Mix the following in a food processor
8 oz Tofu
1/4 Cup Canola Oil
1 Tbs Lemon Juice
1.3 Tbs Sugar
1.5 Tbs Grey Poupon Mustard
1 tsp Apple Cider Vinegar
1/2 tsp Salt
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