Eggless Egg Salad

Egg salad is one of those foods that you either really like or really dislike. I happened upon this recipe at Happy Herbivore and had to give it a try. The only real change I made was leaving out salt all together. It's fine to us without the extra salt (plus I've never heard of black salt). If you get a change go check out Happy Herbivore, she has lots of awesome vegan recipes. I like to eat this on party sized rye bread slices (but forgot to take a cool pic of it that way!)

• 12 ounces firm tofu
• 1 tablespoon Braggs
• 1 celery stalk, minced
• 1¼ tablespoons nutritional yeast
• 1½ tablespoons Dijon mustard
• 2 tablespoons dill pickle relish
• ½ teaspoon turmeric
• ¼ teaspoon mild curry powder
• ¼ teaspoon garlic powder
• 2 tablespoons onion, minced
• 2 tablespoons vegan mayo

Press tofu for at least 20 minutes. I put it between paper towels and put a small (but heavy) cast-iron skillet on it.

In a medium large mixing bowl add remaining ingredients.

Stir until well combined.

Crumble tofu into a large mixing the bowl. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again.

Taste, adjusting spices as necessary. Add black pepper to taste and serve.

Spaghetti Noodles with Peanut Sauce

Asian inspired dishes are among one of my favorites. This recipe came from a box of pasta that inspired me to make it vegan using fake chicken and vegetable broth. This dish came together in the length of time it takes water to boil and pasta to cook. That's fast! Enjoy!

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• 1 box Dreamfield's spaghetti
• 1 pound fake chicken
• 3/4 cup peanut butter
• 1/2 cup vegetable broth
• 1/4 cup spicy Chili Garlic sauce
• 4 tablespoons Bragg's
• 1 tablespoon balsamic vinegar
• 1 tablespoon dark sesame oil
• 1 teaspoon dried red pepper flakes
• 2 tablespoons finely chopped scallion
• 5 garlic cloves, minced
• 2 tablespoons cilantro, chopped

Cook spaghetti according to package directions.

Meanwhile prepare the sauce: combine remaining ingredients (except chicken) in a bowl and stir until smooth.

I used  Smart Strips (chicken strips) and dumped them into the water about 3 minutes before the pasta was done.

Drain spaghetti and chicken, return to pot.

Add sauce to the spaghetti and mix until evenly coated.

Garnish with additional cilantro if desired.

Cook some frozen vegetable spring rolls or your favorite Asian soup to go with this fast meal.

Eight-layer Casserole

Casseroles are one of those comfort food dishes that just warm you up from the inside out. And what's not to love having a complete meal in one dish?? I found the original recipe in BH&G and made it vegan. Enjoy!

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• 1  package old fashioned dumplings (12 ounces)
• 1  pound  non-beef crumbles (i.e. fake ground beef)
• 2  8-ounce cans  tomato sauce
• 1  teaspoon  dried basil, crushed
• 1/2  teaspoon  sugar
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  8-ounce carton  Toffuti non-dairy sour cream
• 1  8-ounce package  Toffuti cream cheese, softened
• 1/2  cup  soy milk
• 1  small onion, chopped onion
• 1  10-ounce package  frozen chopped spinach, thawed and well drained
• 1  cup  shredded Daiya cheddar cheese (4 ounces)

Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

Meanwhile, in a large pot add beef, tomato sauce, basil, sugar, garlic powder, salt, and pepper. 

Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

 

 

In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer (or a spoon) on medium speed until smooth. Stir in milk and onion.

In prepared casserole or baking dish, layer half of the noodles (about 2 cups).

 Add half of the meat mixture.

Top with half of the cream cheese mixture. 

Top with all of the spinach.

Add the remaining noodles and meat mixture.

Cover and chill remaining cream cheese mixture until needed. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese.

Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

Serve with a side salad and a glass of your favorite vino. Enjoy!