July 4, 2012July 4, 2012 by betsy

Vegan Tuna “Fish” Salad with Secret “Boiled Egg” Ingredient

[Photo caveat: I apologize for the quality of this photo. My trusty camera finally went on the fritz. And, while I plan to replace it soon, I want to upgrade, but don’t want to spend the money just yet. So, this photo was taken with my phone, which is a Droid rather than an iPhone, and I don’t believe the quality is as good as the latter. However, before the summer is out, I plan to have a new camera!]

Okay, so it’s not exactly standard July 4 fare, but…cold and creamy, tuna fish salad (vegan of course) sounded so good to me on a recent hot and humid day that I decided to create a batch, holiday appropriate or not. (BTW, does it amuse you like it does me that the weather reporters act like 90+ and a hundred degree weather in July is “news”?)

I had never tried a vegan version. I do make a Vegan Clam Chowder that receives rave reviews, so I felt sure I could capture that briny taste…and I did (!) courtesy of some Dulce granules available in health food stores and, possibly upmarket grocery stores. I buy it at our local Organic Depot.

But my mother always made tuna salad with chopped boiled egg and I wanted to try to capture that flavor as well. My Vegan Egg Salad is tops in many folks’ (recipe) books so, I decided to add a little of the secret eggy ingredient: Indian black salt. It has an aromatic sulfury taste that mimics that of cooked eggs perfectly. You can buy it most affordably at Indian markets, but you can also order it online.

But what about the protein? The only one I had in the house after a whole week away at TICA (what a beautiful honor and experience that was!) seemed oddly appropriate: chick peas, lightly mashed.

The rest was easy: a little mayo, finely chopped celery, pickle relish and, for good measure, celery salt (though celery seed would substitute nicely). Enjoy this salad as you would any tuna salad: on crackers; in a sandwich with toasted bread and some curly lettuce; stuffed inside a firm, ripe tomato as we do “down South;” as a lighter canape on cucumber slices; or as the ultimate indulgence: on fried green tomato slices as in the photo! I garnished them with dab more mayo, a sliver of dill pickle (because I didn’t have sweet), and a tiny pinch of both Dulce granules and Indian black salt.

I simply couldn’t resist the tomatoes at the farmer’s market. To fry them, just slice them about 1/4-1/3 of an inch thick, dredge them first in a little flour seasoned with salt and pepper, then in unsweetened soymilk seasoned with the same, and then back into the flour before sauteing a couple of minutes on each side in canola oil over medium-high heat. Drain on paper towels.

2-15 ounce cans chickpeas, rinsed and drained

1/2 cup finely diced celery

4-5 tablespoons mayo (I like my own homemade mayo or Vegenaise the best, but can rarely find the latter, so Nayonaise is fine; it just has a stronger taste. If you use milder Vegenaise, you may need slightly less Dulce granules.)

2 tablespoons sweet pickle relish (use dill pickle relish if you prefer)

1 tablespoon Dulce granules (see note above next to “mayo.” Also, feel free to substitute Kelp granules, but you may need to adjust the amount.)

1/2 teaspoon Indian black salt or to taste

1/2 teaspoon celery salt or celery seed or to taste

In a medium bowl, coarsely mash the chick peas with a fork or a potato masher and sprinkle celery over the top. In a small bowl, whisk together mayo and remaining ingredients. Pour over pea and celery mixture and toss well to fully incorporate. Check for seasoning and adjust if necessary. Refrigerate any leftovers in an airtight container.

Though published a year ago, I hope my cookbook The Blooming Platter: A Harvest of Seasonal Vegan Recipes will always be relevant with its emphasis on tasty, nutritious, beautiful, and seasonal vegan fare. If you need a little gift for yourself or a friend/family member, you can obtain it simply by following the link. And thanks in advance !

June 23, 2012July 2, 2012 by betsy

Annie’s Vegan Herbed Cucumber and Chickpea Salad

Yield: 4 servings

On a recent Saturday afternoon, I had the most lovely lunch with my magnificent friend Ann Dearsley Vernon. A few years back, she retired after a three decade career as Education Director/Education Director Emerius of the Chryser Museum.

If possible, her calendar is fuller now than then. Everyone loves to be in the company of this bright, beautiful, disarming, elegant, tough, and witty 73 year old. So, in addition to a slate of social engagements, she is a highly sought-after speaker, event chair, judge and, otherwise, active volunteer committed to a number of causes near and dear to her heart, from art education to civil rights to the YWCA and more.

In my case, we were combining business with an opportunity to catch up. The only thing that has slowed down this powerhouse in the last two years was, unbeknownst to her, congestive heart failure due to heart damage sustained during a childhood bout with rheumatic fever.

Barely 9 months ago, Ann had a heart pump known as the LVAD (left ventricular assist device) installed. Though it dramatically changed her life in some ways, it also saved it. Henceforth, she will forever be joined to a computer and set of batteries neatly tucked into a compact black shoulder bag that operates the pump through a wire that enters her body beneath a sterile dressing.

I had the honor of interviewing Ann about her experience with this revolutionary “HeartWare” device for an article in the Top Docs/Women’s Health issue of Hampton Roads Magazine, to be published later this summer illustrated by captivating paintings she has created about her journey (think Frida Kahlo meets Marc Chagall). (I’ll be sure to post a link once it hits the stands.)

So, though she’d been jurying an art school exhibition for 3 hours, she breezed home, fetched me from her garden, and nonchalantly put together a perfectly light and perfectly delicious lunch to enjoy while we talked…and talked…and talked.

While she didn’t write down how she made this bean salad—that’s not her way—she described what she did and I tried to duplicate it. I used chickpeas, as that’s what I had, but her version featured creamy cannellini beans. Either way, it’s absolutely addicting.

2 tablespoons olive oil

2 tablespoon apple cider vinegar

1 teaspoon mustard

Sea salt and freshly ground black pepper

1-15.5 ounce can chickpeas (or cannellini beans), rinsed and drained

Approximately 1/2 cup finely sliced spring onions (I like a ratio of 2/3 white to 1/3 green parts of the onion)

1 medium cucumber, sliced in half lengthwise, seeds scooped with a spoon and discarded, then each half slit lengthwise in half again, and sliced crosswise into 1/4-inch pieces

3 tablespoons finely chopped fresh herbs (I used a ratio of 1:1 basil and oregano, but some parsley would also be good, so use whatever you have)

In a small bowl, whisk together olive oil, vinegar, mustard, and a pinch of salt and pepper. Set aside. In a medium bowl, gently toss together chickpeas or beans, spring onions, cucumber and herbs. Season to taste with additional salt and pepper. Drizzle dressing over, toss gently again, check for seasoning, adjust as desired, and serve immediately or chill until serving time. Toss again before serving.

December 18, 2011December 18, 2011 by betsy

Vegan Recipes from The Blooming Platter Cookbook and Charitable Giving Were on the Menu at the 11th Annual “Christmas, Chanukah, Curry & Cakes” Party and Swap

Maggie Test, Betsy DiJulio, & Suzanne Jonson

Move over Guy Fieri! Your “Triple D” has nothing on our “Quadruple C”!

Plus, no animals are harmed in the making of “Christmas, Chanukah, Curry & Cakes”–unlike “Diners, Drive-Ins, & Dives”!–my 11th annual all-girls vegan holiday party.

The Brief History

Every year, on the second Wednesday in December for the last decade, 20 of my “tribe” have gathered at Joe’s and my home for a curry buffet dinner and special cakes, cookies or other confections. The party is beloved of all and it is a very special treat for me to feed my nearest and dearest a beautiful and nutritious veg meal (well, the desserts are beautiful if not terribly nutritious), and gift them with ornaments, picture frames or, one year, miniature cookbooks.

The Swap

But, this year, for some reason, I wanted to change it up a bit. I especially wanted to host a “Swap.” You know about swaps, yes? All of the guests bring nice, but unwanted or unneeded household and garden goods, as well as clothing and accessories. Then, using one of several methods for redistributing the goods, everyone goes home with items more to their liking. It is especially perfect this time of year because guests can “shop” for free holiday gifts, which is very welcome in this economy.

The procedure I decided on was to have each guest write her name on a clothespin, one for each item that she brought. The clothespins then become currency for “buying” other items. Realizing on my way home from school the day of the party that there would be no way to tell my own possessions that I want to keep(!) from those that were up for grabs, I decided to have each guest also fill out an index card to place with each item. A draped table in our foyer topped with a pretty vase of clothespins, a bowl of index cards (that matched our decor!), and a couple of containers that held a spectrum of colored Sharpie markers provided the perfect staging area. I simply explained the process to the first guests to arrive and they to the next and so on. It was so fun to watch our living room and den be transformed into an eclectic upscale boutique.

What happens if more than one person “pins” the same item? As one friend said, “Girl Fight!” What actually happens is really fun. As a group, we moved through each room, stopping when we came upon items with two or more pins. The pins went into a festive wine bag, I shook them up amidst good-natured chanting and ribbing, and asked someone to draw. Whoever’s name is drawn is the “winner” of the item, but the other person(s) gets to select something else.

Adding a 5th C: Charity

After the swap, there were unclaimed items in which people had interest, so they asked if they could make a donation to charity through me and “purchase” the items. I thought that was a great idea, so they discreetly tucked bills into the clothespin vase and chose the merchandise they wanted. When everyone was gone I discovered that we had collected $50! Wanting, in the spirit of CCC & C, to donate to a women’s or to a food-related charity, I discovered A Well-Fed World whose tagline is “Feeding People/Saving Animals” because their mission is certainly in the spirit of CCC & C. Just click on the link to read all about their important work and, perhaps, make a donation. With just a few items remaining, I made short order of boxing and bagging them up, dropping them off Saturday morning at a nearby thrift store that benefits our Children’s Hospital of the King’s Daughters.

The Food

Since I wanted everyone to freely browse, I decided that “finger food” and small plates were in order. I have lots of favorite appetizers from my Blooming Platter Cookbook, so I thumbed through the fall and winter sections choosing hot, room temperature and cold dishes and crafting the following easy menu. It was a huge hit with all of the guests.

The Tangy Indian White Peas were the only dish not from the cookbook, but I had to make them because, though I had run into an Indian market just for puri to serve with the Saag Dip, the nicest fellow shopper–an Indian–shared a recipe with me, leading me around the store to show me what I needed. The “recipe” is simply the white beans cooked until soft in salted water seasoned with a little turmeric until all of the water has evaporated. Into that mixture is stirred prepared mint chutney and, my addition, a little cilantro and mango chutneys for good measure. Delish and ultra easy!

Christmas, Chanukah, Curry & Cakes 2011

~Menu~

*Bloomin’ Broccoli Dip &

*Curried Cous-cous in Miniature Puff Pastry Cups

*Indian Saag Dip with Rice Crackers

Tangy Indian White Peas in Mini Puri

*Lavender Shortbread Cookies

Prosecco**

*From The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

**For the uninitiated, Prosecco is Italian white sparkling wine that complements everything, especially vegan food. But my husband loves it, too, and he is “a vegan and more.” I first learned of it from Italian celebrity chef, Giada de Laurentiis. It is ridiculously affordable, even in restaurants, at about $30/bottle. But, at Trader Joe’s, a very respectable bottle can be had for about 5 bucks! For a New Year’s post, I plan to share my very special way of serving it. Stay tuned!

Since CCC & C is all about sharing, it is my pleasure to share one of the recipes that I served from the cookbook with you here. For the others, I hope you’ll consider snagging a copy of the book for yourself and your friends!

Blooming Broccoli Dip

Yield: 4 cups

I chose this dip because it’s a crowd pleaser and because our farm market has been harvesting lovely heads of broccoli this fall and winter. Note: I tripled the recipe to serve 20 and I’m glad I did because there was none left over!

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoons maple syrup

1/4 teaspoon curry powder (or to taste)

Sea salt and freshly ground black pepper

3 cups small broccoli florets

1/2 cup chopped red or orange bell pepper (or a combination)

2/3 cup golden raisins

2 scallions, thinly sliced

Vegenaise or other vegan mayo (start with 3 tablespoons and add more as desired)

3 ounces smoked almonds, finely chopped

In a large bowl, combine the olive oil, vinegar, maple syrup, curry powder, and salt and pepper to taste. Whisk well to combine. Add the broccoli, bell peppers, raisins, and scallions and toss to mix well. Fold in the mayo, a few tablespoons at a time, until the desired consistency is reached. Reserve any leftover mayo. Refrigerate the broccoli mixture, covered, several hours or overnight. Fold in the almonds just before serving. Taste and adjust seasoning if necessary. Serve chilled.

l to r: Blooming Broccoli Dip, Mini Puff Pastry Cups, & Curried Cous-Cous

November 19, 2011November 20, 2011 by betsy

Spicy Vegan Brussels Sprout Slaw with Maple-Mustard-Allspice Vinaigrette

Here’s a tasty twist on tradition for your Thanksgiving table: a spicy slaw made from Brussels sprouts inspired by an almost comical-looking stalk of this misunderstood vegetable at the farmer’s market. The spicy notes are courtesy of a hint of jalapeno and a light and lively vinaigrette made from the favorite fall flavor of maple kicked up with mustard and given depth with the incorporation of savory-sweet allspice. It’s also delicious with my “Pulled” Spaghetti Squash BBQ.

Yield 4-6 servings

2 cups whole Brussels sprouts, trimmed

1/2 cup red onion, cut into 1/4-inch dice

1 to 2 medium or hot small peppers (about 2.5 to 3 inches), seeds and membrane removed, and very finely chopped (I would add one, taste, and add part or all of another if desired)

Pinch sea salt

Maple-Mustard-Allspice Vinaigrette (recipe follows)

Thinly slice Brussels sprouts using the slicer blade of a food processor if available. Place in a medium bowl and add remaining slaw ingredients. Toss lightly with a fork to combine. Pour vinaigrette over the slaw mixture and toss again with a fork to distribute the dressing evenly. Store in an airtight container in the refrigerator. It is best if the flavors are allowed to marry for 2 or more hours before serving.

Maple-Mustard-Allspice Vinaigrette:

1/4 cup apple cider vinegar

1 tablespoon hazelnut or walnut oil

1 tablespoon maple syrup

2 teaspoons Dijon mustard

1/2 teaspoon ground allspice or to taste

1/4 teaspoon garlic powder

Pinch sea salt

In a small bowl or cup, whisk together all ingredients until well combined.

For 150+ savory, spicy and sweet seasonal recipes, I invite you to peruse The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

October 24, 2011October 25, 2011 by betsy

Vegan Kale and Lentil Salad

My fresh take on beans-and-greens presents lentils and kale as a hardy, yet light, salad that is equally good served warm or at room temperature, and makes the perfect bed for a piece of grilled tofu drizzled with a delectable sauce. This dish is a powerhouse of vitamins and protein, simple enough for any day, but lovely enough for special occasions.

Here I serve it on its own with a shimmering slice of lemon and a sprig of fresh rosemary from our garden.

4 cups rough chopped and firmly packed kale, thick stems removed

1 tablespoon olive oil

1/2 of a medium red onion, cut into 1/4-inch dice

Sea salt

2 medium cloves garlic, minced

1 pound steamed lentils (I buy the Trader Joe’s brand which is actually 17.6 ounces)

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

Freshly ground black pepper to taste

Optional: juice of 1/2 of a medium lemon

Finely chop kale in a food processor and set aside. Heat olive oil in a large skillet over medium-high until shimmering. Add onion and a pinch of salt, and saute lightly, stirring frequently, just for a couple of minutes. Add garlic and saute, stirring, for only about 30 seconds. Add kale and cook, stirring frequently, about 4 minutes or until kale is tender but still bright green. Add remaining ingredients and heat through. Adjust seasoning if necessary with salt and pepper and, if you want added brightness, stir in the lemon juice. Serve warm or at room temperature.

: Still Life with Vegan Kale and Lentil Salad and Minnie

For 150 more fresh, seasonal recipes that will make your (and your dog’s!) mouth water, I hope you will check out The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

October 19, 2011October 20, 2011 by betsy

French Lentil (and Apple) Salad with Champagne-Dijon Vinaigrette AND Quick Vegan Tempeh Bacon

Yesterday, I promised a dish from The Blooming Platter Cookbook that would be delicious served with my Vegan Caraway-Havarti Cheese Spread on Melba toast that I posted yesterday.

So here it is! It is my pleasure to share this simple but special recipe inspired by a salad I enjoyed at a tiny bistro in Paris on my husband’s and my twentieth wedding anniversary trip two summers ago. That salad contained no Tempeh Bacon, nor does the recipe in the cookbook. But I love the addition, which I just created, so I’m thrilled to share it with you here.

Note that the recipe calls for starting with dried lentils, but I often just buy a 17.6 ounce package of Trader Joe’s steamed lentils, sold in their produce section, and use the whole package.

Yield: 4 to 6 servings

2 1/4 cups water
2 bay leaves
1 1/2 cups green lentils, picked over, rinsed, and drained
3 tablespoons olive oil (or 2 tablespoons olive oil + 1 tablespoon walnut oil)
1 tablespoon champagne vinegar or apple cider vinegar
1 1/2 teaspoons Dijon mustard
Sea salt and freshly ground black pepper
1 large apple (any variety)
1/3 cup chopped red onion
1 tablespoon snipped chives
3 tablespoons lemon juice

Optional: Quick Vegan Tempeh Bacon (recipe follows)
1. In a 2-quart covered saucepan over medium-high heat, bring water and bay leaves to a boil, reduce heat to a simmer. Stir in lentils and gently simmer, partially covered, for 30 minutes. Check at 10 minute intervals, as lentils are easy to overcook; they should be firm enough to hold their shape when tossed with the other ingredients. Add more hot water if necessary to prevent sticking or scorching. (Skip these steps if using pre-steamed lentils.)
2. While the lentils cook, make the vinaigrette. In a large serving bowl, combine the oil, vinegar, mustard, and salt and pepper to taste. Whisk until well blended and slightly emulsified. Set aside.
3. Halve the apple lengthwise, scoop out the core with a melon baller or spoon, arrange each half cut side down on a work surface, and cut into 1/8-inch thick slices. Then stack several slices together on their sides and cut them into 1/8-inch matchsticks. Add to the bowl with the dressing as you cut them, and stir gently to coat in order to prevent discoloration. Stir in the onion and chives.

4. When the lentils are cooked, drain, rinse with cool water to stop the cooking, and drain well. Remove the bay leaf. (Obviously, skip this rinsing and draining step if using the pre-steamed lentils.) Stir the lentils into the dressing mixture. Season with salt and pepper, and add the lemon juice, 1 tablespoon at a time, to taste. Toss gently to combine. Taste and adjust the seasonings if needed. Cover and chill the salad several hours before serving to allow flavors to marry.

If including the Temp Bacon, add just before serving.

Quick Vegan Tempeh Bacon:

2 tablespoons olive oil

1-8 ounce package tempeh (I use Trader Joe’s brand), sliced cross-wise into about 20 slices 1/4-inch thick

1/4 cup soy sauce (I use a light variety)

2 tablespoons Liquid Smoke

2 tablespoons natural sugar

Sea salt

Heat olive oil in a large skillet over medium-high heat. Add tempeh slices to the pan and sprinkle with 2 tablespoons soy sauce, 1 tablespoon of Liquid Smoke, 1 tablespoon of natural sugar, and a pinch of salt. Saute, without disturbing for 2-3 minutes or until caramelized, but not burned. Flip slices and repeat with remaining ingredients. Turn off heat. Flip slices one more time and allow them to sit for a minute or two just to absorb a little more of the flavors. Remove them from heat and serve immediately. (The pan drippings are really yummy. If I’m using, say, chopped onion in a recipe with compatible flavors, I like to add the onion to the skillet and stir them around to absorb some of the drippings which are too good to go to waste!)

Serving suggestion: If you would like to serve the salad over grilled apple slices as in the photograph, cut 1/4-inch thick apple slices and grill them in an oiled grill pan over medium-high heat for 2 to 3 minutes on each side or until tender, but not mushy, and nice grill marks appear.

September 11, 2011September 11, 2011 by betsy

Vegan Tarragon-Tempeh Salad with Pecans–My Back-to-School Lunch Solution

As a teacher, figuring out what to do for a healthy, quick, and satisfying, but not heavy, lunch is always a bit of an issue. Believe it or not, I often get a little something in our school cafeteria because I can almost always count on some kind of dark leafy greens, not to mention a hot meal that doesn’t involve a microwave. And the cafeteria workers are so solicitous of my vegan diet.

I created this salad a week ago on Labor Day, as school started the day after, thinking that I would start the week with my own greens–I had some leftover from a restaurant spinach salad–in this really tasty and beautifully textured Tarragon-Tempeh Salad made into a sandwich. In addition to the spinach, I happened to have a package of tempeh that needed to be used, some leftover pre-diced onion and orange bell pepper from some nachos, and chopped pecans leftover from some mini apple bundt cakes.

I enjoyed it all week, never tiring of it on Nature’s Own whole grain 100 calorie sandwich bread with some fresh Romaine hearts. For the photo, I piled a bit of it on a Wasa cracker. Served that way, it still delicious and a little fancier. You could serve it to comapany as an appetizer without them ever knowing it’s a lunch box standard!

2 tablespoons olive oil

1-8 ounce package tempeh, any flavor (mine was a flax variety from Trader Joe’s)

sea salt

1/2 of a medium yellow onion, cut into 1/4-inch dice

1/2 of an orange pepper, cut into 1/4 inch dice

3/4 cup finely chopped fresh baby spinach

2 stalks of celery, finely diced

5-6 tablespoons of vegan mayo

1 tablespoon fresh tarragon, or 1 teaspoon dried

1/4 cup pecan pieces, lightly toasted if desired

freshly ground black pepper

In a large cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Crumble tempeh into the skillet, add a pinch of salt, and saute, stirring frequently, for about 3 minutes. Add remaining tablespoon of olive oil, onion, and bell pepper and continue sauteeing and stirring for another 3 minutes. Adjust seasoning with salt. Remove mixture to a shallow bowl to cool slightly. Meanwhile, combine all remaining ingredients, except pepper, in a medium bowl (I mix it right in a lidded storage container). Stir in tempeh mixture just until well combined, and season to taste with more salt and pepper. Store covered in the refrigerator. To make into a sandwich that won’t be eaten for a few hours, consider transporting the filling and bread separately, and make the sandwich just before enjoying. Or if you prefer to go ahead and make it, spread a tiny bit of additional vegan mayo on one side of both slices of bread–or inside a pita pocket–before filling, as the mayo will create a barrier that will help prevent the bread from getting soggy. This salad is also delicious stuffed into a fresh tomato or eaten with celery sticks and/or crackers or toasts.

August 27, 2011August 27, 2011 by betsy

Vegan Lentil Salad with Fresh Figs, Blue “Cheese” Dressing, and Smoked Almonds

Yield: 4 servings

With a bag of fresh figs recently plucked from a friend’s tree, I have been in a frenzy of fig-inspired recipe creation before these fleshy and succulent wonders of summer are all gone. In our climate, they are still available, as I saw some at the farm market just today. Plus, my friend’s tree was laded with green ones, not yet ripe for the pickin’.

This is one of a couple of recipes that is inspired by one of my all time favorite appetizers, which I will also post: a fresh fig stuffed with vegan cheese and a smoked almond. It simply doesn’t get any better.

For some flavorful protein and color contrast, I decided to layer the other ingredients over a bed of simply prepared lentils. I like to buy them already steamed from Trader Joe’s. They are inexpensive and beautifully textured. You can find them in the produce section in one-pound packages.

Once fig season has faded, enjoy this salad topped with something like cooked or raw apple wedges or even cooked sweet potato cubes. Both would be delcious with the blue “cheese” dressing and smoked almonds.

1 pound of steamed or otherwise cooked lentils, drained if necessary (the should be firm, not soft or mushy)

1 medium red onion, cut into 1/4-inch dice

2 tablespoons balsamic vinegar

sea salt and freshly ground pepper to taste

6 to 8 fresh figs, stemmed and sliced in half vertically

1/4 cup or more vegan Creamy Blue “Cheez” Dressing (recipe follows)

1/4 cup coarsely chopped smoked almonds

Optional garnish: fresh parsley sprigs

In a medium bowl, toss together the lentils with the onion, balsamic vinegar, and salt and pepper to taste. Divide the mixture evenly among 4 salad plates. Top each with 3 or 4 fig halves, flesh side up. Then drizzle each with a tablespoon or so of the dressing and sprinkle with a tablespoon of the almonds. Serve immediately. Salads may be prepared in advance without the dressing and almonds, covered, and stored in the refrigerator. Dress and garnish them just before serving. The dressing is easiest to drizzle if allowed to come to room temperature or heated for a few seconds in the microwave.

Creamy Blue “Cheez” Dressing

½ cup sesame tahini
½ cup extra virgin olive oil
1 ¼ teaspoons salt
1 teaspoon crushed garlic or garlic powder
1 teaspoon light miso
¼ teaspoon pepper (I use white to prevent black flecks)
¼ cup lemon juice
¼ cup white vinegar
1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley

In a medium bowl or food processor, beat together first 6 ingredients until creamy and smooth. Vigorously beat in lemon juice and vinegar until well combined. Stir in parsley or add a very small rinsed and drained bunch to the food processor and pulse a few times to mince and distribute. Keeps 10-14 days in an airtight container in the refrigerator. Stir well before serving.

Dressing Source: slightly adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak (the only changes I made were to omit all of the water, as it made the dressing far too thin, and add more parsley).

July 25, 2011August 27, 2017 by betsy

The “Dark” Secret to Perfect Vegan Egg Salad!

My vegan egg salad is–if you’ll allow me to brag for just a minute–divine. Last year, it was even included in a Vegan Top 50 List.

But, at some point, perhaps in her vegan brunch cookbook, Isa (who needs no last name, like “Madonna” or “Sting”), mentioned that the addition of Indian black salt has a sulpher-y flavor uncannily similar to eggs. One sniff, and you know she’s right!

I’ve been intending to try it for a long time, but just never remembered when I’ve been in one of our Indian markets (we have two now!). However, a couple of weeks ago, we were in the Napa Valley and happened through Yountville, home of the famous (non-vegan) French Laundry and the food/home boutique Napa Style.

So we passed on the former, but popped into the latter where we were greeted with a stunning salt display! It happened to be a huge mosaic hunk of gorgeous pink Himalayan salt–my newest obsession–but I inquired about black salt and was offered a tester. One taste and I was sold, so a a perfect little canister went home with me tucked in my luggage. (BTW, “black” salt is actually a pearly gray-pink.)

I paid too much for my stash, but, again, after one whiff, I knew it was the missing ingredient in my egg salad. To confirm this belief, I had whipped up a batch a day or so ago and two friends dropped by yesterday, separately. I offered them a spot of it and, though neither are vegans, they pronounced it the best egg salad (not vegan egg salad, but egg salad, period) that they’ve ever eaten.

So, I’m sharing the recipe again here with this substitution. However, if you don’t have and can’t get black salt, just make it with sea salt and you’ll still love it on a cracker as depicted, on a sandwich, or my favorite low-cal/high-health way: on a cucumber slice.

Yield: approximately 2 cups

14 ounces firm tofu, drained (not Silken–a test proved it to be unsatisfactory)

1 1/2 teaspoons black salt, or to taste (you may substitute sea salt for a different, but still delicious, result)

2 stalks of celery, trimmed, sliced vertically into 4 strips and sliced thinly crosswise

3 tablespoons vegan mayonnaise

1 tablespoon apple cider vinegar (if you don’t have any on hand, use white vinegar or even sweet or dill pickle juice)

1/2 to 1 teaspoon yellow mustard (I like a generous 1/2)

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon turmeric

1 1/2 teaspoons celery seed

1 teaspoon dried dill weed or 1 tablespoon fresh minced dill

1 teaspoon natural sugar or to taste

freshly ground black pepper to taste

Mash tofu with salt in a medium-size bowl using a potato masher or a fork. Don’t worry about over-mashing, as the texture seems to improve with additional mashing. Fold in celery with a fork. In a small cup or bowl, whisk together all remaining ingredients except black pepper and fold it into the tofu mixture until the dressing is completely incorporated. Adjust seasoning with additional black salt, sugar, and pepper if needed. Store in an airtight container in the refrigerator.