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
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:
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
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.
This week brings fun dishes with global influences:
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!
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.):
Personally? I think it was a great week. With beautiful ingredients like these, I really don’t have to do much work. (I still manage to do a ton though, how does that always happen?)
Midsummer suppers, away we go:
As usual, just drop me a line to place an order: email@example.com.
IT WAS HOT. That’s the first thing. Though, to be honest, the a/c in the kitchen works pretty well, making the kitchen rather a more pleasant place to be than my 90 degree bedroom (plus three hot cats!), so I wasn’t exactly running home at night.
Speaking of heat, something I’ve been thinking about: are you wondering why I don’t make more salads and raw things during these hot months? There are good reasons! Not even one of which has to do with a fervent desire to transcend the salad-y reputation of vegan chefs!
First of all, I’d say that 80% of my clients work in offices, which are notoriously freezing. Second, raw foods just don’t travel as well or hold up as well. Third, if I delivered you a cooler full of lettuce and shaved fennel I really wouldn’t feel like I was doing my job of nourishing you–salads are lovely and I personally eat giant ones every day, but no matter how hot it is, we still need some heartier meals for proper nourishment and fulfillment. And finally: I’m leaving the raw veggies part of your diet up to you! Each week I try to include between one and three cold dishes, either lettucey salads or cooked or raw cold vegetable salads (not including the optional salad mix and salad dressing), but beyond that I figure you’re eating plenty of juicy local veggies and fruits, and depend on me for the heartier, more labor-intensive meals. Make sense? I hope so.
OK, let’s get to the photos. As usual, immediately after putting a particularly photogenic dish away I remembered I hadn’t taken photos of it. Do you think this says something about living in the moment, how I never seem to remember to take photos of the prettiest dishes? Why do I always remember to take photos of raw produce? I think because I’m continually in awe of what farmers do with their medium, the earth, and find a little routine what I turn their gems into. Or something.