Vegan & Gluten Free: “Tuna” Salad Sandwich

I love this “tuna” salad recipe. I make a big batch and use it for quick lunches and snacks. Once you make it the first time, and realize how yummy it is, explore different ingredients and amounts. Spice it up with Sriracha Rooster Sauce or leave out the onion and relish and use the mixture to replace crabmeat in vegan California sushi rolls.  Another good way to use this tofu and veganaise mix is adding it to chopped apples, celery and raisins for a waldorf attack.

Ingredients

• 1/2 container of extra-firm tofu, crumbled into pea-size
• 1/4 cup Veganaise
• 1/2 Red onion, chopped
• 1 tbsp relish or pickles
• 2 tbsp Dijon mustard
• 1 tsp dried kelp granules
• salt & pepper

Directions

In a flat skillet, cook tofu crumbles on medium-high until light golden. Transfer to mixing bowl and add remaining ingredients.Salt & pepper to taste. Serve warm or cold on sandwich or salad.

Help from the PPK: Sweet taters pt.1

We got a bag of sweet potatoes from Trader Joe’s and they sat on top of the fridge for a couple weeks. I was totally not inspired so I asked my vegan friends over at the Post Punk Kitchen forums for some help. I got so many yummy suggestions!

I went with a super simple idea:

boiled sweet potatoes with butter and a smidge of brown suger
fresh basil
tempeh
all served over a bowl of couscous, and a layer of fresh spinach… with a dallop of veganaise.