For these fakey eggy appetizer sandwiches I combined two recipes and some touches (of evil) of my own. This looks SO like real egg salad thanks to the coloring of the turmeric and the secret ingredient of Hell fire.
For the dressing I used the extra homemade garlic mayo from Vegan Diner by Julie Hasson I had made for the potato salad we had at the weenie roast the previous weekend.
Homemade Garlic Mayo
Makes about 2 cups)
- 1 (12.3-ounce) package extra-firm silken tofu, preferably the Mori-Nu brand
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 large cloves garlic
- 1/2 teaspoon fine sea salt
In
a food processor or blender, combine the tofu, olive oil, mustard,
lemon juice, garlic and salt. Puree tofu mixture until ultra smooth, stopping to scrape down the sides of the bowl or blender as necessary. Make sure that there aren't any little bits of unblended tofu.
Taste the mayonnaise, and adjust seasonings to taste. Transfer to a
covered container and refrigerate for an hour, if possible, to let the
flavors meld before using.
The Complete Guide to Vegan Food Substitution by Celine Steen and Joni Marie Newman is and UH-MAH-ZING resource I recommend to every vegan cook. It is chock-a-block with resources, information and recipes, including this one...
Traditional "Egg" Salad
For Eggs:
- 20 ounces (567 g) extra-or super-firm tofu, drained and pressed
- 1 tsp turmeric
- Salt and pepper to taste
Optional Add-Ins: chopped celery, pickle relish, chopped fresh parsley, chopped fresh green onions
To Make The Eggs: Mash half of the tofu in a mixing bowl with the turmeric until it resembles crumbled egg yolks and the turmeric is well incorporated. This is the "egg yolks." Cut the remaining tofu into tiny cubes. This will be the "egg whites." Combine the whites and the yolks and mix in the dressing. Add optional
add-ins, with salt and pepper to taste.
Notes: Egg salad needs that sulfurous Hells Bells smell, right? The secret ingredient is... black salt - which is actually a depressing pinkish/grey and it is PUNGENT. Add small amount, mix, then taste adding more if needed.
I added some very finely chopped celery for crunch and put green onions on top as a garnish.
To serve this as an appetizer I got some baby bread slices (wheat and rye), added a small amount of extra mayo - you could use Veganaise too - to aid in the sticking to the bread, put on a dollop of eggy mix and topped with some sprouts and thin slices of green onion.
For the gluten-free crowd I put the mix on a nice leaf of lettuce.
This recipe can be found in the ultimate vegan comfort food cookbook Vegan Diner by Julie Hasson. Steve Legato contributed photos that make you want to try and make every recipe immediately.
Garlic-Dill Potato Salad
(makes 4 servings)
- 2 pounds small red potatoes
- 1 cup Garlic Mayo (recipe follows)
- 1/4 cup minced fresh dill
- 2 large cloves garlic, pressed or finely minced
- 1 teaspoon fine sea salt
- Freshly ground pepper to taste
In a large pot of lightly salted boiling water, add potatoes and cook until just tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Dice into large chunks.
In a large bowl, stir together the mayonnaise, fresh dill, garlic, salt and pepper. Add the diced potatoes to the bowl and toss to coat with the mayonnaise mixture. Give the potato salad a few good stirs, as it helps the salad become thick and creamy. Season to taste with salt and pepper.
Serve the potato salad right away, or refrigerate until ready to serve.
Homemade Garlic Mayo
(Makes about 2 cups)
- 1 (12.3-ounce) package extra-firm silken tofu, preferably the Mori-Nu brand
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 large cloves garlic
- 1/2 teaspoon fine sea salt
In a food processor or blender, combine the tofu, olive oil, mustard, lemon juice, garlic and salt. Puree tofu mixture until ultra smooth, stopping to scrape down the sides of the bowl or blender as necessary. Make sure that there aren't any little bits of unblended tofu.
Taste the mayonnaise, and adjust seasonings to taste. Transfer to a covered container and refrigerate for an hour, if possible, to let the flavors meld before using.
I made this recipe for a small, intimate weenie roast and it seemed to please both the omnis and the vegans. We also had...
Broccoli slaw topped with crunchy chow mein noodles made by Big D (back left), baked beans, Kettle Chips - lightly salt and salt and pepper flavors, and garlicky chip dip.
Fixin's for Chicago style hot dogs! Mustard, onion, relish, tomato, pickle spear, celery salt, and pepperocinis. The blasphemous natural ketchup is mine. I know, I know, it's a sin to put ketchup on a hot dog. I'm a sinner!
I asked Chickie Jay to write down the meal stuffed into a bun known as the Chicago style dog. Who can remember all that? I kept referring to this list as reference material like a chump.
In addition to vegan hot dogs we also served Field Roast Sausages - Smoked Apple Sage. HO-LEE K-RAP these are good eatin'! If you are very careful you can slide them up a roasting stick (the long way) and warm them over a cracklin' campfire.
http://www.fieldroast.com/products/food-service/field-roast-sausages/
