Sunday, 17 June 2012

"Egg" Salad Sandwich

I made this version of eggless salad sandwich for lunches this week.  Instead of eggs I use tempeh.

1 package of tempeh
1 celery stalk, diced
3 Tablespoons red pepper, diced
1 medium carrot, diced
1/2 cup vegan mayonnaise
1 Tablespoons mustard (use your favourite)
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
salt & pepper

Place tempeh in pot of boiling water.  Simmer for 12 minutes.  Drain tempeh and let sit till cool.  Once cool cut into small pieces or grate with cheese grater.

Place celery, red pepper, carrots and tempeh in bowl.

Mix vegan mayonnaise, mustard, lemon juice, garlic powder, ginger powder, salt and pepper in a small bowl.  Place mayonnaise mixture into bowl with tempeh and veggie.  Mix well.

Mixture will keep 3-4 days in the fridge.  I like mine on bread with some lettuce. Makes for a quick and tasty lunch.

If you have different vegetables in the fridge you can also use them.  Green onions, pickles or green peppers would add a different flavour, but still adding a nice crunch in contrast to the tempeh.  



Monday, 4 June 2012

I made a delicious dinner of roasted tofu, potatoes, onions, carrots with quinoa and a side of swiss chard.  My boyfriend was worried about roasting the tofu.  He was paranoid about it getting too dry without marinating it first.  But since I am I always one to try something new I just wanted to go for it.  And this way if it didn't worked out I would know for next time.  Thankfully, it worked out! We had ourselves a delicious improvised meal of influenced by Indian and Moroccan spices! 

1 block of firm tofu, cut in slices then in half
2 medium potatoes, cut into cubes
3 carrots, cut into pieces about same size as potatoes
1 medium onion, sliced
1 1/2 tbsp olive oil
1 tsp cumin
1 tsp ginger powder
1/2 tsp turmeric
1/2 cinnamon
1/4 tsp-1/2 tsp chili flakes (depends on how much spice you want)

Preheat oven to 375 degrees. Place the tofu, potatoes, carrots and onion pieces onto a baking sheet.  Mix the olive oil and spices in a small bowl and drizzle over tofu and veggies.  Mix the oil and veggies with your hands to make sure they are well coated.  Put in oven until veggies are cooked. Serve on top of quinoa, rice or couscous.

I served this with swiss chard that I washed and cut into strips.  I then cooked it in a pan with olive oil, garlic, salt and pepper.  If using the stems be sure to cook them for a few minutes before you throw in the rest of the chard.  It is a nice light compliment to the spices on the tofu and veggies.