Thursday, June 9, 2011
LUNCH ON THE DECK: NEW, IMPROVED TOFU EGGLESS SALAD & ASPARAGUS, BROCCOLI AND RADISH SALAD WITH HAZELNUTS
Lunch on the deck yesterday
Nothing spectacular this week (we're trying to get our garden in and do some hardcore cleaning and organizing in the house!). I'm working on some interesting stuff for future blogs, though! It was a beautiful day yesterday (unlike today!), so we ate out on the back deck, shaded by our wild plum tree. The menu was simple-- a salad and Ryvita
crackers with Tofu Eggless Salad. 
For some reason I was craving "Egg" Salad-- not always my favorite food as an omni. I have a recipe from one of my first books, but I improved on it a few years ago, and I had a further idea to improve it yesterday. Below is the result, and I was quite happy with it. We had it on rye crackers, but it's delicious in raw bell pepper "cups", on celery sticks or cucumber rounds, on firm, dark pumpernickel
bread squares (see my homemade dark Dutch pumpernickel recipe), or in sandwiches (firm white bread with the crusts cut off?).
Our salad was a version of one I found on the internet, using up some veggies that needed using-- asparagus, broccoli, and radishes. It's supposed to serve 3 people, but the 2 of us ate the whole thing!
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I decided to use extra-firm silken tofu instead of medium-firm regular tofu, but instead of mashing all of the tofu, kept back 3/4 cup (1/2 a box) of it and cut it into tiny cubes to give the texture of hard-cooked egg whites.
Printable Recipe
BRYANNA'S NEW AND IMPROVED EGGLESS "EGG SALAD"
Servings: 12Yield: 3 cups
This is delicious not only on sandwiches, but on crackers and celery sticks. It is also good in stuffed small tomatoes or wide strips of raw bell pepper.
18.45 oz. (1 1/2 boxes) extra-firm silken tofu
2/3 cup vegan mayonnaise (I use my Low-fat Eggless Mayonnaise, but you can use Reduced-Fat Veganaise or Spectrum Naturals Eggless, Vegan Light Canola Mayonnaise instead)
1 green onion, finely-minced
1 stalk celery, finely-minced
1 1/2 tablespoons nutritional yeast flakes
1/2 tablespoon cider vinegar
1/2 tablespoon turmeric
3/4 teaspoon salt (or Indian "black salt" for a more "egg-y" flavor)
1 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon garlic granules
1/4 teaspoon onion powder
1/4 teaspoon paprika
OPTIONAL:
1/4 cup hand-chopped red bell pepper
1/2 teaspoon dried dillweed OR 1/2 tablespoon chopped fresh dillweed
OR whatever herbs and seasonings take your fancy!
Open and drain the tofu. Crumble 1 box of tofu (12.3 ounces) into a bowl and mash coarsely with a fork. Cut the remaining tofu into 1/4" cubes and set aside.
Add the remaining ingredients (EXCEPT for the tofu cubes) to the mashed tofu and fold until well-combined. Fold in the tofu cubes and mix gently. Cover and refrigerate. The mixture firms up when chilled.
Nutrition Facts (using my homemade Low-fat Eggless Mayonnaise):
Nutrition (per 1/4 cup): 52.5 calories; 43% calories from fat; 2.6g total fat; 0.0mg cholesterol; 233.9mg sodium; 128.8mg potassium; 3.5g carbohydrates; 0.6g fiber; 1.1g sugar; 2.8g net carbs; 4.2g protein; 1.1 points.
Nutrition Facts Using Reduced-Fat Vegenaise:
Nutrition (per 1/4 cup): 73.0 calories; 63% calories from fat; 5.5g total fat; 0.0mg cholesterol; 231.3mg sodium; 118.4mg potassium; 3.2g carbohydrates; 0.5g fiber; 1.1g sugar; 2.7g net carbs; 3.9g protein; 1.8 points.
Nutrition Facts using Spectrum Naturals Eggless, Vegan Light Canola Mayo:
Nutrition (per 1/4 cup): 63.8 calories; 57% calories from fat; 4.1g total fat; 0.0mg cholesterol; 203.8mg sodium; 118.4mg potassium; 3.2g carbohydrates; 0.5g fiber; 1.1g sugar; 2.7g net carbs; 3.9g protein; 1.5 points.
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I veganized this recipe and cut the oil down from 3 tablespoons to 1 tablespoon. I had no shallots, so I used green onions and garlic instead, and no pine nuts, so I used toasted hazelnuts (and I used 1/2 cup instead of 1/4 cup). Very tasty!
Printable Recipe
ASPARAGUS, BROCCOLI AND RADISH SALAD WITH HAZELNUTS
Servings: 3
Adapted from a recipe from http://www.101cookbooks.com/
12 spears thick asparagus, sliced diagonally about 3/8" thick
5-6 broccoli florets, trimmed and cut into bite-sized pieces
1 Tbs olive oil
1 1/2 Tbs fresh lemon juice
1/4 tsp salt
1 clove garlic, crushed
2 green onions, chopped
3 Tbs aquafaba or oil substitute for salad dressing
1/2 cup hazelnuts, toasted, and coarsely chopped
5-6 medium radishes, washed trimmed and very thinly sliced
zest of one lemon
OPTIONAL: Parmesan sub (Go Veggie!Vegan
or Parma!
or Parma Zaan Sprinkles
or my homemade okara/nut/miso version)
Wash the asparagus and broccoli well and set aside. Make the dressing by whisking together the lemon juice, salt, garlic and oil sub. Set aside.
To cook the asparagus, place the olive oil in a large skillet or wok over high heat. When the pan is hot add the asparagus and broccolini. Toss well , adding a sprinkle of salt. Stir-cook add a squirt of water now and then to keep from drying out (I use a squirt-type water bottle for this). You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them.
When the vegetables are cooked, remove them from the heat and stir in the hazelnuts, green onions, radishes and lemon zest. Taste; add a bit of salt if needed. Toss with the dressing.
Turn everything out onto a platter and finish with some Parmesan sub (see suggestions in ingredient list).
Nutrition Facts
Nutrition (per serving): 191.9 calories; 72% calories from fat; 16.3g total fat; 0.0mg cholesterol; 170.0mg sodium; 410.1mg potassium; 9.9g carbohydrates; 4.0g fiber; 2.9g sugar; 5.9g net carbs; 5.5g protein; 4.4 points.
Servings: 3
Adapted from a recipe from http://www.101cookbooks.com/
12 spears thick asparagus, sliced diagonally about 3/8" thick
5-6 broccoli florets, trimmed and cut into bite-sized pieces
1 Tbs olive oil
1 1/2 Tbs fresh lemon juice
1/4 tsp salt
1 clove garlic, crushed
2 green onions, chopped
3 Tbs aquafaba or oil substitute for salad dressing
1/2 cup hazelnuts, toasted, and coarsely chopped
5-6 medium radishes, washed trimmed and very thinly sliced
zest of one lemon
OPTIONAL: Parmesan sub (Go Veggie!Vegan
or Parma! or Parma Zaan Sprinkles or my homemade okara/nut/miso version)Wash the asparagus and broccoli well and set aside. Make the dressing by whisking together the lemon juice, salt, garlic and oil sub. Set aside.
To cook the asparagus, place the olive oil in a large skillet or wok over high heat. When the pan is hot add the asparagus and broccolini. Toss well , adding a sprinkle of salt. Stir-cook add a squirt of water now and then to keep from drying out (I use a squirt-type water bottle for this). You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them.
When the vegetables are cooked, remove them from the heat and stir in the hazelnuts, green onions, radishes and lemon zest. Taste; add a bit of salt if needed. Toss with the dressing.
Turn everything out onto a platter and finish with some Parmesan sub (see suggestions in ingredient list).
Nutrition Facts
Nutrition (per serving): 191.9 calories; 72% calories from fat; 16.3g total fat; 0.0mg cholesterol; 170.0mg sodium; 410.1mg potassium; 9.9g carbohydrates; 4.0g fiber; 2.9g sugar; 5.9g net carbs; 5.5g protein; 4.4 points.
Enjoy!
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7 comments:
Gonna try that egg salad.
I agree B., non-vegan egg salad, BLECCH! Same goes for deviled eggs (the white anyways). When I was a kid I used to dread anyone making those for special occasions and you'd be expected to eat them without gagging. Also I wish the pine nut crops would recover and prices would go back to being somewhat reasonable. Lunch on the deck - me too please!
I'm glad to see someone else mixes up mashed tofu and tiny-cubed tofu for their eggless egg salad. It mimics the texture of actual egg salad so much better than just mashed.
Made your eggless salad today, and it was great! Thanks for the recipe!!
lovely recipe!! So flavorful too!
Can you please tell me in which blog or book, if any, your seitan ham recipe is published. I saw the picture of it in a blog about Thanks Giving with a pineapple glaze. It looked so mouth watering but I can not find the recipe any where. Sue (U.K)
Sue, it's not in any of my books or online. It is destined to be in a seitan book I am planning. If you would like to be a tester, contact me via this page: http://www.bryannaclarkgrogan.com/page/page/2643700.htm
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