Changing the Seasons - Take One
Spring has sprung and summer is fast
approaching. Not only am I trying to
Spring clean, but I’m also trying to Spring/Summer our meals. It’s gets pretty hot in a small apartment
when you’re always using the stove and oven to prepare food.
If you’re like me, you have some favorite seasonal
dishes, like soups in the Fall/Winter and salads in the Spring/Summer. I love macaroni, potato and egg salads. My grandmother made the best salads and I’m
always trying to replicate those tasty dishes because she didn’t leave any
written recipes for them. Not only do I
want to match her flavors, but I now want these dishes to be Vegan.
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| From LeafyGreensandMe.com |
Macaroni and potato salad are simple to replicate
and make Vegan, I just use Vegan mayo and other Vegan ingredients. However, when it comes to egg salad, one
ingredient, integral to the dish, is NOT Vegan.
I wondered and worried if I would ever have my favorite salad
again.
Well, as you can imagine from my previous blogs, I
love to research and read recipes.
Naturally, I did some internet searching and found a few ways to make
egg-less egg salad. See the links below
to access the recipes I liked best from my search.
The Vegan egg salad recipe I like the best is from
LeafyGreensandMe.com, a food blog. This
recipe comes together so easily. Once
you press the tofu, which I highly recommend or you’ll have runny egg salad
(gross!), you just mix the remaining ingredients together. You can serve immediately, but I prefer to
let it chill in the fridge for at least an hour.
Per my usual, I made a few changes to the
recipe. First I left out the Black
Salt. Then I added some Dill, ¼ to ½
tsp, which I always put in my egg salad.
The original recipe also mentions that the authors mother used to put
cream cheese in her egg salad. I’ve
never done this and won’t because to me cream cheese doesn’t belong in this
dish. The reason I mention this is to
give you the option of reducing the mayo and adding some if you like it that
way.
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| From LeafyGreensandMe.com |
So far my favorite way to have this delicious
egg-less salad is stuffed in a half pita with fresh lettuce and tomato. You can put this on any bread you like and
put anything with it you like. I want to
try a toasted sandwich with a piece of Vegan cheese, some roasted red pepper
slices, lettuce and tomato. I’m also
thinking of dicing some sub-dried tomato and mixing it in. Other add-ins could
include diced sweet onion, diced or shredded carrot and Curry instead of Dill
as a seasoning.
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| From ilovevegan.com |
If you can’t have soybean, like several people I
know, the recipe from ilovevegan.com is made with Chickpeas/Garbanzos. I haven’t tried this one but I want to. We love Garbanzos in my house and make
homemade Hummus almost every week.
My lunch bag today had an egg-less egg salad pita
with veggies. I can’t wait to make this
again. Maybe I’ll put in some curry or
make it with Garbanzos!
The links below are for the egg-less egg salad
recipes I liked. Maybe you have a
different one. If you do, please share
in the comments. I’d love to read it and
give it a try. If you’ve made something
Vegan and delicious please share in the comments. Have a great day and stay tuned for more of
my Changing the Seasons posts.
LeafyGreensandMe.com
PETA.org
ilovevegan.com
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