4.24.2017

Cracking the Code: Mock Egg Salad

Egg Salad was a staple lunch for me for many years. It's super simple and let's face it, CHEAP! But at what cost? The conditions chickens are in at factory egg farms is obscene (not to mention male chicks get eliminated immediately) and I want nothing to do with it. If you have your own chickens that are loved, and they don't need to eat their unfertilized eggs for proper nutrition, that's a whole other story. For now, let's just eat tofu!

MOCK EGG SALAD


In a large bowl combine: 
1 packet extra firm tofu (drained and crumbled) 
2 tbs dijon mustard
1 tsp vegan Worcestershire sauce
4 tbs vegan mayo (or 1 avocado)
black kala namak salt to taste (this provides the egg flavor, it's a must have)
turmeric powder for color (just a few taps)
1 tbs onion powder
black pepper to taste
2-3 tbs "the vegg" powder (or nutritional yeast- this is optional)

Mix and top on toast or greens. Scallions and paprika make a great garnish for look and more flavor. Eggs are incredible... and therefor should be inedible. See what I did there?

4.10.2017

Vegan "Caprese" Salad

The perfect salad for warmer weather... and now it's Veganized! If you can't eat soy, try young coconut meat.

Vegan "Caprese" Salad
(serves 2-4)



This recipe is beyond easy. Just drain one packet EXTRA FIRM tofu. You can even wrap it in some paper towel to get more moisture out. Cut into cubes and add to a bowl. Add as many chopped tomatoes and basil leaves as you'd like. Dress with olive oil, balsamic vinegar (or reduction), sea salt, and pepper. I also added some red pepper flakes for a kick. You can add a little garlic powder too if you like. Enjoy outside!

4.02.2017

"Cheddar" Broccoli Soup (Vegan)

The only intro you need: "This soup is addicting." - The Husband

"Cheddar" Broccoli Soup (Vegan)
🌱Dairy Free - Nut Free 🌱



 Ingredients:

1 medium/large yellow or white onion, diced
1 shallot, sliced
4 cloves garlic, diced
3 stalks celery, sliced
5 medium sized carrots, sliced
6 medium sized white potatoes, diced
2-3 pinches EACH of the following dried herbs: thyme, sage, rosemary
4-6 cups water
Splash sherry vinegar
2 tbs veggie bouillon powder
Salt and pepper to taste
*2 tbs miso paste 
2 tbs Dijon mustard
1/2 cup nutritional yeast 
1/2 tsp turmeric powder
1 can coconut milk, just the cream at top 
Pinch red pepper flakes
4-6 cups chopped broccoli

*if you want this to be soy free, replace miso with 1 tbs apple cider vinegar, or just skip!



What you'll do:



In a large soup pot, sauté the onion, shallot, garlic, celery, carrots, and potatoes in either a little water or your choice of cooking oil (just a tbs)... add more water if veggies stick. Add the herbs and stir. Once fragrant, and onions look a little translucent, add the water. Just enough to cover veggies. Add sherry vinegar and veggie bouillon. Stir and bring to a simmer. Let simmer until potatoes and carrots are soft. Approx 15 minutes. Turn off heat and stir in the coconut cream. Transfer soup in batches to a vitamix to blend until super smooth. On one of those batches add the miso, Dijon, turmeric, nutritional yeast, and salt and pepper to taste. Continue batch blending but reserve some broth (only) so you can gauge how thick you want the soup. Transfer blended soup back to soup pot as you go. Once it's all blended, turn heat back on and add the broccoli. Add as much as you want. Cook on low until broccoli is at desired stage. I like it a little crunchy. Serve with some pepper flakes on top.