Eggless Egg Salad

Vegan Egg Salad Recipe | Eggless Egg Salad

This easy vegan egg salad calls for the addition of black salt (kala namak). You can make it without if you can’t find it, but the black salt really gives it the “eggy” flavor!

Ingredients:
1 pkg extra firm tofu
1/4 cup vegan mayo ( I prefer Veganaise)
1 tsp yellow mustard
1/2 tsp black pepper
1 generous pinch of black salt (optional)
1 pinch onion powder
1pinch garlic powder
1/4 tsp parsley
1/4 tsp turmeric
Dash of paprika


Directions:
Squeeze as much water as possible out of the tofu and crumble into a bowl. Add remaining ingredients and mix well until incorporated. Make sure not to mash it too much, you want some small chunks to mimic the egg. Serve on bread with sprouts or greens or on crackers.

Optional add-ins & variations:
1 stalk celery, minced
1 dill pickle, minced or 1/8 cup sweet relish
1/8 cup chopped green onion
Replace mustard with dijon mustard
1/4 teaspoon curry powder

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Vegan Parmesan Cheese Recipe

Vegan Parmesan Recipe

An amazing alternative to parmesan cheese. This stuff is great on pizza and pasta. You’ll never miss parmesan cheese again!

1 cup raw cashews
1/4 cup nutritional yeast
1 tablespoon Mrs Dash seasoning

Blend all in processor until fine.

Vegan Almost Raw Blueberry Dessert Bars

vegan almost raw blueberry bars recipeFor my husbands birthday last week a friend made him some blueberry streusel bars. They were delish! I ate them for breakfast, snacks & dessert until sadly, they were gone. Craving more I decide to make a batch myself but wanted to cut down on the sugar and make them healthier to alleviate some of my guilt. The results were amazing! A friend of mine even gave them the “best dessert EVER” award!

Even though there are 3 parts to the recipe, the crust, filling & topping, it’s actually pretty easy to make! The recipe uses nuts in the crust & the topping and although it’s a healthy fat, you may opt to cut down on some of the fat by replacing some of the nuts in the streusel topping with oats. Enjoy!

CRUST:
2 cups walnuts
1 cup pitted dates
1 tsp vanilla

Add crust ingredients to food processor and process until crumbly. Pat down into bottom of pan.

FILLING:
4 cups blueberries
1/2 cup sugar or 1/2 cup pitted dates (processed until fine)
4 teaspoons potato starch or corn starch
1 teaspoon vanilla
2 tbsp water.

Put all filling ingredients in saucepan. Lightly mash blueberries leaving them chunky & cook on low until desired consistency. spread over crust.

STREUSEL TOPPING:
1 cup raw pecans
1 cup unsweet coconut
2 cups dates
2 tsp cinnamon
1/2 tsp nutmeg.

Process streusel ingredients until crumbly and sprinkle on top of blueberry filling. Chill until crust sets, about an hour. Eat. Yum!

Variations:

– Substitute blueberries with mixed berries

– Substitute blueberries with diced apples

Supe Fast, Super Easy, Raw Vegan Tacos!

Easy Raw Vegan Taco Recipe

This is one of my favorite mexican dishes because it doesn’t require any cooking! That’s right, NO COOKING!!!

Ingredients:

Raw paté:
1 cup raw pecans (not roasted, unsalted) (for best results see note below)
1/2 cup raw sunflower seeds (optional, or use 1/4 cup more pecans)
1-1/2 teaspoons cumin
2 teaspoons light soy sauce
1/2 teaspoon chili powder
3 tablespoons water

Serve with:
romaine lettuce leaves
diced tomatoes
diced avocado (1 per person)
Directions:

Blend all paté ingredients in a blender or food processor until chopped (but not fully blended).

*Note: For best results: fill a jar with the pecans and add enough water to cover. Let soak atleast 6 hours or overnight.

That’s it! How is easy that! Serve on, or roll up in, a lettuce leaf and top with diced tomatoes and avocodo or your favorite toppings! Enjoy!