Vegan school lunch tomorrow: Egg-less egg salad

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Today, I slept way in with hubby, Ruby the greyhound who likes to snuggle (but also push on everybody with her legs), and three rotating cats. Love it.

Spent the afternoon doing the weekly home blessing and a little extra deep cleaning to really get a good start on the week. The twins helped me finish it up when they came home. They also helped me cut up brown and red potatoes, sweet potatoes, onions, garlic, carrot, and celery for our typical winter dutch oven dish. It’s still in the oven, but nearly done. The only thing it’s lacking is Field Roast sausage (because we’re out) but it’s still going to be yummy.

I also made up some egg-less egg salad based on the Better-Than-Egg-Salad recipe from The 30-Day Vegan Challenge, so the kids can take it for lunch tomorrow. (Check out compassionatecook.com for info on all of Colleen’s books, her great podcast, sample recipes, etc.) It’s only the twins’ 3rd week of school here, and we’re going to be experimenting for a while with different things to keep school lunches interesting. Right now, they don’t have any way of heating up their lunch at school (no microwave access) so we’re not able to send hot things. But, I will be on the lookout for a good deal on some lunch thermos-y things, which I know are out there.

Our modified recipe includes:

  • extra-firm tofu {Trader Joe’s}
  • egg-less mayonnaise {we are using up a jar of Earth Balance MindfulMayo, but I personally prefer the taste of Vegenaise}
  • onion
  • carrots
  • celery
  • dried parsley
  • pickle relish or chopped pickles {we chopped up some baby dills}
  • mustard
  • turmeric
  • salt and black pepper
  • smoked paprika
  • a few pinches of Kala Namak
  • pinch of dulse flakes

It turned out pretty good—the Kala Namak really helps here. And I think the flavors will meld together overnight and be even better in the morning. Next time, I’d also like to try the curried version (add apple, raisins, nuts, curry powder, etc.), or the Best-Ever Tofu “Egg” Salad recipe from Big Vegan, which uses baked tofu crumbles and a silken tofu “mayonnaise.”

Now, to watch some Season 2 Downton Abbey!

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