Today we have a guest post from my friend Karen for her awesome vegan ‘egg’ salad sandwich. She made this delightful lunch last week for our weekly date. She has written a lovely preface for the recipe. Thanks, Karen!
Katie and I have been getting together weekly, which has been a wonderful treat for me. She’s been plying me with delicious treats lately, largely due to the post-baby shower surplus of deliciousness around her house. So, I decided to invite her over for lunch. Normally, lunch for me is a bowl of quinoa tabouli I made over the weekend with some chick peas thrown in so as to limit time and effort expended on lunch. For lunch with Katie, I wanted to make a real lunch…the kind ladies who lunch might eat. At the same time, I had a hankering for diner food. I decided I wanted to make a sandwich and that reminded me of my English grandfather making egg salad sandwiches whenever he would visit with us from London. My grandfather was not a cooking man. I’m fairly certain that egg salad was the only thing he knew how to make. Still, I have a strong image of him standing in our New Jersey kitchen, his cardigan buttons straining to close over his tummy, and mixing up egg salad for the family.
I have been vegan for 21 years, thus egg salad is a thing of the (distant) past. There are eggless egg salads available at some of the co-op markets in Seattle, but they are often far too heavy on the red onion for me. I noodled around on the web and with my cookbooks and then decided to modify the recipe I found on the Huffington Post. Allow me to pause for a moment and say “Yay!” to the HuffPo for putting a vegan recipe on their website for Easter.
In addition to the eggless salad, I put lettuce, tomato, avocado, and a bit of mustard on the sandwich along with chips and pickles on the side to finish off the diner feel of the dish. I’m quite pleased with how it all turned out and I was delighted to share it all with my dear friend Katie!
The Recipe: Eggless Egg Salad
1 block firm tofu, drained
1 stalk celery, finely diced
¼ cup scallions, chopped
1/2 Tbs dijon mustard
½ Tbs yellow mustard (You can use all dijon or all yellow…it depends on taste)
1/3 cup vegenaise
½ tsp apple cider vinegar
¼ tsp cumin
¼ tsp turmeric
Dash of agave nectar
Fresh ground pepper to taste
Salt to taste
Put everything together in a bowl and mix it up. Adjust vegenaise depending on how wet you like the mixture.