tofu eggless salad

Completely unrelated: grinding pink peppercorns for the Furious Vulvas chocolate!

A friend asked for a recipe for an egg salad-type salad, and I thought I’d post this one here. I make it for the meal delivery service once every summer or so. It’s nice, even for a non tofu-lover like me.  It’s adapted from the one in the Best of Bloodroot cookbook.

Tofu Eggless Salad

4-6 servings

1 ½ lb tofu, pressed

4 stalks celery with leaves, diced

3 Tb. chives or garlic leaves, finely chopped

¼ c parsley, finely chopped

¼ c grape seed oil

½ ts turmeric

1 ts ground cumin

¼ c shoyu

3 Tb. nutritional yeast

3 Tb. lemon juice

3 Tb. sunflower seeds

sea salt and fresh pepper to taste

Hot sauce to taste, optional but nice

Optional for serving:

Boston lettuce

pickles

avocado slices

sprouts

onion

gomasio (a mixture of sea salt and toasted sesame seeds. You can make your own [wash and toast sesame seeds, then combine with sea salt in a mortar and pestle or spice grinder] or buy it in the Macrobiotic section of health food stores in little jars. I eat great big spoonfuls of gomasio when I have sugar- or alcohol-induced headaches—it works!)

whole wheat toast

  1. Reserve ½ lb of the tofu for the “whites” and break the rest up into large pieces. Add chopped vegetables and herbs and stir well.
  2. Whisk together remaining ingredients (except remaining tofu) and add to tofu mixture. Mash all ingredients together by hand or with a potato masher until the salad is well mixed with a somewhat lumpy texture like egg salad.
  3. Cut remaining tofu into small pieces and fold it in. Taste for salt, lemon, and Tabasco.
  4. If desired, serve on toast with the lettuce, pickles, avocado, sprouts, and onion.

summery foodie miscellany

Celebrating the season—through food, of course!

Handmade vinegar snagged at the Monastery Vinegar Festival

preparing to pickle!

I adore the old player piano in the Second Wind CSA barn.

Erin & Sam from Second Wind CSA grind their own grains with this bike-powered grain mill!!

Beautiful herbs at Taliaferro Farms

Hoagie and....um...I forgot his name! at Taliaferro Farms

at Taliaferro Farms

at Taliaferro Farms

Phillies Bridge Farm Project visit

Heya food lovers!

No deliveries this week, so I can take this opportunity to get caught up on foodie photos, woo!

Here are some from a visit to Phillies Bridge Farm Project. Phillies Bridge is a wonderful organic farm in Gardiner. They offer lots of educational programs for food-loving kiddos, and are always putting on harvest festivals and educational and cooking demonstrations. They are a valuable part of the Hudson Valley farming community.

tree-lined driveway, I want one of those!

a chicken pal free-ranging around the farm office

My new haircut + amaranth.

farmer Anne!

Cob oven!

compost!

this summery week to come!

Bart Colucci, who runs Meadow View Farm, and his super-seller pal, Claire. They are a great team, super fun people to buy beautiful produce from. Bart grows the miraculous raspberries mentioned below.

This week brings fun dishes with global influences:

  • Spinach-mushroom quiche: To be honest, this is actually really nice cold. I’m generally not a savory-food-cold type person, but this is an exception. Of course, it’s nice hot too. It has a lovely savory crust made from oats and sesame seeds and other lovelies.
  • Pesto pasta salad with artichoke hearts, olives, and pine nuts: my favorite pasta salad of all time! Those super lovely (and oh so pricey–but so worth it!) grilled marinated artichoke hearts that make appearances here and there, plus toasty pine nuts, fresh basil pesto, Kalamata olives, and corkscrew pasta. Just great.
  • Bibimbop (Korean rice bowl) with vegetables and homemade kimchi: A traditional Korean dish, minus the meat! Finely sliced local organic veggies quickly stir-fried with aromatics, beautifully arranged on a bed of Jasmine rice, accompanied with my homemade kimchi.
  • Corn sauté with leeks and tempeh bacon: fresh, fresh fresh. Fresh!
  • Bengali vegetables with red lentils and jasmine rice: Continuing the “hot weather = Indian food” theme…
  • Curry-scented mushrooms: Another beloved Lagusta’s Luscious dish. Mixed mushrooms sauteed with amazing sweet curry powder, freshly dug garlic, and cilantro. This is not a spicy dish.
  • Soup: Summer three sisters soup: with corn, green beans, and summer squash, the traditional Three Sisters of Mexican cooking. Maybe I’ll get all three from Three Sisters Farm at the New Paltz Farmer’s Market, just to be ultra authentic!
  • Salad dressing: Tomato vinaigrette: TOMATOES! They’re here!!

the week in photos

The first tomatoes of the year! Sungolds for the Greek salad, and man oh man are they perfection. Solid sunshine in your mouth, not to get all cheesey about it. The raspberries are for Raspberries de Pizan (and breakfast, as the missing half-pint attests.)!

Ah, the onions are growing up so fast! No longer can they be called Spring onions, and their tops are getting less and less scallion-like and more and more like compost. Time passes.

The secret to the poblano corn chowder!

Persian tempeh with pomegranate and market vegetables.

I can't think of a finer pleasure than opening up a new tub of olives.

Veggies for the Greek salad.

yellow wax beans from Meadow View Farm.

Mushrooms stuffed with mushroom-walnut pâté, in progress. The mushrooms were the only non-local produce of the whole week (they were organic dudes from PA)!

Leaving some sungolds for Christina to snack on as she does deliveries.

And that’s it! I have some pretty snapshots from a visit to Phillies Bridge Farm, where the sungold tomatoes were grown, that I’ll post soon!

this week’s menu

Hello, internet!

Here’s what’s cooking this week, along with some photos of underwater blueberries (which are not cooking. They are, in fact, inside my stomach right now.):

  • Persian tempeh with fennel, broccoli, and pomegranate: a tangy, light, lovely little dish, with red quinoa and feathery herbs.
  • Mushrooms stuffed with mushroom-walnut pâté: The pâté that all of my friends recognize from every party I’ve ever had (it’s not uncommon for me to open the door to pals coming over for dinner to hear them say, “Do you have the stuffed mushrooms??”)  This is a real big to-do to make, toasting and grinding walnuts and sesame seeds and combining them with mushrooms and sauteed onions and all kinds of special secret unsecret ingredients, but the resulting mixture is, I am told, awfully close in texture but better in flavor to the best liver pâtés. This recipe was developed by my mentor, Selma Miriam of Bloodroot restaurant in Connecticut 20 or so years ago, and it just gets better with age.
  • Fennel-olive pastries: Little phyllo triangles stuffed with, well, fennel and olives. Pop them in a toaster oven for a few minutes and dinner is on the table.
  • Greek salad with cucumbers, cherry tomatoes, and pickled peppers: I have not eaten a fresh tomato in 11 months. I have a few flats of Sungolds reserved for this salad, and am counting the seconds until I pick them up…
  • Mixed vegetable korma (almond cardamom sauce) with tofu and basmati rice: Indian food last week (those dosas! Did you love them?), and this week, and next week too, for a very simple reason: it’s crazy hot out. Let’s take a cue from those that live in a hot climate year round and eat spiced (and sometimes spicy, though this dish is pretty mild) dishes that engage our tastebuds and make us forget about the heat.
  • Mustard green saag: Finely chopped local organic greens cooked quickly with loads of cumin, coriander, and a touch of coconut milk and lime. Add some rice and maybe tofu, and you have a main dish on your hands.
  • Soup: Poblano corn chowder with dulse: corn chowder! Summer is here! (I guess the triple digit temperatures have already informed you of that fact, but just in case not, now you know for sure.)
  • Salad dressing: Tapenade and basil dressing: Sometimes I can’t decide if I love pesto or tapenade more. Then I make this dressing and realize I don’t have to choose. Summertime means we can have it all!