Monday, May 16, 2022

Tofu "Egg" Salad - Tasty Summer Salad


tofu vegan egg salad

If you are looking for ways to use tofu, you might enjoy this tofu salad spread that looks similar to egg salad. It can be eaten on a plate with other vegetables, with crackers, or on a sandwich. It's quite tasty and versatile. My favorite way to eat it with a big slab of tomato on some gluten free bread. 

vegan tofu egg salad with crackers

After assembling it, I like to refrigerate it and it eat the next day. Why? The flavors seem to mingle better and it is tastier. 

Tofu, Korean, Korean Food


I chop up some vegetables such as celery, red onion or scallions, and parsley.

chopped vegetables for egg salad

Turmeric gives the salad its yellow color. It is totally white before adding the turmeric. 

Tofu salad, vegan Caesar dressing


 Ingredients: 
1 block of firm tofu, pressed
1/2 cup of chopped celery
1/4 cup of chopped red onion
1/4 cup of chopped parsley
1/4 cup of chopped scallions
1 tablespoon of capers
Cracked black pepper
1/4 teaspoon of turmeric 
1/2 cup of my homemade oil-free Caesar dressing (follow link for recipe)
or use vegan mayo 

Directions: 
Press tofu to remove water and then chop tofu to small pieces. Wearing gloves, use your hands to smush it to egg salad consistency. Add Caesar dressing and turmeric. Mix well and refrigerate overnight or for 6 hours.


tofu egg salad









Tuesday, May 10, 2022

Caesar Salad Dressing is Outrageously Delicious -Vegan


great salad dressing with a salad

Do you like Caesar salad?
I do and I think it's all about the dressing!!

Making homemade salad dressing for a delicious salad is very easy and often healthier than consuming commercially bought salad dressing because homemade is often frequently lower in sodium, chemicals, and oils.

Caesar dressing is one of my favorites - so I was blown away by the taste of this recipe for oil-free vegan Caesar salad dressing. It is so delicious that it is perfect for vegans and non-vegans as well. I actually did not expect it to taste so good (of course it is gluten-free too).

Yes, I realize that this is not a traditional Caesar salad. I made it vegan and left off the croutons because I'm gluten free. Regardless, I think everyone would enjoy this dressing on any salad. 

Salad, Leaves, Lettuce, Bowl, Vegetables, Vegetarian

I haven't had Caesar salad since becoming totally vegan about a year and half ago because it ordinarily contains dairy and sometimes anchovies. This dressing is made with cashew nuts and capers. 

vegan Caesar salad,
I decided to add a little grated carrot for color and nutrients

Creamy, tangy, and tastes like it contains a little cheese - but it doesn't.  I enjoyed it over a humble bowl of chopped romaine lettuce that included a little grated carrot for color.

The recipe is simple and the dressing is made in a powerful blender. 
I used my new NutriBullet Rx which produced a nice smooth end product which was quite white and creamy.

Lettuce, Romaine, Greens, Vegetable

A Quick History About Caesar salad  
The following information about the origins of the Caesar salad is quoted from Wikipedia:

The salad's creation is generally attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States.[2] His daughter Rosa recounted that her father invented the salad at his restaurant Caesar's (at the Hotel Caesar in Tijuana, Mexico) when a Fourth of July rush in 1924 depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef."[3][incomplete short citation] Cardini was living in San Diego, but he was also working in Tijuana, where he avoided the restrictions of Prohibition.[4] A number of Cardini's staff have said that they invented the dish.[5][incomplete short citation][6]

Q: Would I use this dressing on other salads? Absolutely!!!! It would be tasty on any kind of salad combination. 

Salad Cream, Mayo, Pomelo, Fruits, Nuts

Q: Would I use this dressing on other types of food
Yes, I think it would taste good over vegetables too.  

Author of the blog: Judee Algazi
Prep time: 6 minutes (+ 1-2 hrs soak time for cashews)
Cook time: N/A
Makes: 1 cup of salad dressing
Serves: 2-3 servings (depends how much dressing you use)

Ingredients: 

1/2 cup of raw unroasted cashews, soaked for 1 hour (or more) and drained 
1 and 1/2 tablespoons of capers
1 tablespoons of caper juice 
1/4 teaspoon of dijon mustard powder 
1/4 teaspoon of garlic powder
1/2 - 3/4 cup of unsweetened almond milk (depending how how thin you like it )
1 tablespoon of fresh lemon juice 
Pinch of cracked black pepper 

Notes: 
1. The reason for soaking the cashews is for better digestibility. If that doesn't matter to you, you don't have to soak them. 
2. All of my recipes on this blog, for the past year and half, are now whole food plant based vegan and oil-free and still Gluten Free.
3. I follow the food guidelines of the websites - Forks Over Knives and The Starch Solution
4.  For an additional interesting taste, Add 1/4 cup of capers to the salad
Sharing this post on Weekend Cooking where any blogger can share a food related post.

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My favorite oil-free ideas and recipes come from Plentiful Kiki (link) but I love her YouTube videos the best! followed by High Carb Hannah. - Both of their recipes are based on the McDougall Diet (link) and the book The Starch Solution. 
Forks Over Knives (link) is another site that has a variety of oil-free recipes 
Fit for Life based on Dr. Joel Furhman's diet (link) also advocates oil free cooking.

Sunday, May 8, 2022

Mother's Day History

    
 What's the history of Mother's Day 

I am happy to share a little history about Mother's Day, especially 
     since it was Ann Jarvis of Philadelphia ( I'm from Philadelphia area) who proposed and campaigned for the idea ! 

The Pennsylvania Historical and Museum Commission posts signs around the city of Philadelphia sharing all kinds of historical tid-bits about Philadelphia and its history.

Here is some history about Mother's Day.

May be an image of text that says 'MOTHER'S DAY Founded byAnna Jarvis of Philadelphia. First of- ficially observed in 1908, it honored motherhood & family life at a time of rising feminist activism. An early supporter was John Wanamaker, whose store stood opposite. Mother's Day was given federal recognition, 1914. PENNSYLVANIA HISTORICAL AND MUSEUM COMMISSION 1998'

Who was Ann Jarvis and who was Anna Jarvis and why did Anna petition for a national Mother's Day?

Ann Reeves Jarvis was Miss Anna's Jarvis' mother. Ann, the mother, was a homemaker in Appalachia in West Virginia during the Civil War. As a Sunday school teacher and community activist, Ann Jarvis became concerned about the poor living conditions of most families in Appalachia as well as the high infant mortality rate, lack of knowledge for sanitary living, etc.

 She took it upon herself to organize " Mother's Day Work Clubs" in West Virginia to help educate and young mothers and to help with ideas to combat the unsanitary conditions. Ann Reeves was known throughout the region as "Mother Jarvis." She also thought mother's should be recognized for the sacrifice they made for their children during wartime and everyday.


When Ann Jarvis died in 1905, Anna Jarvis, her daugher, wanted to find a way to memorialize her mom's life and fought for a national day that would honor all mothers. Anna is quoted saying about mothers, “I hope and pray that someone, sometime, will found a memorial mother’s day commemorating her for the matchless service she renders to humanity in every field of life. She is entitled to it”

Well we got our national day of recognition- thanks for Anna Jarvis

Mother'S Day, Happy Mother'S Day

I hope everyone had a great Mother's Day!
Happy Mother's Day to all the wonderful mothers out there. 

Thursday, May 5, 2022

Mushroom Walnut Enchiladas




If you are a fan of enchiladas, you may enjoy this interesting meat-free version. 
What's in these plant-based enchiladas? 

Walnuts, Nuts, Ripe, Food, Fruit

Heart healthy walnuts, flavorful mushrooms, and high fiber meaty black beans provide a tasty base for this simple Mexican inspired recipe.


Did anyone say, Cinco de Mayo ? 

Maiz, Tortilla, Food, Mexican, Mexico, Masa

These Mexican inspired enchiladas are truly different from any enchiladas I've ever tasted.  



I was introduced to the recipe by a fellow blogger, Pattie @ Olla-Podrida. She reviewed the recipe from a cookbook called, The Forest Feast Road-trip cookbook authored by Erin Gleeson.



The write-up on Gleeson's Amazon Author page says, 
Beloved Forest Feast author Erin Gleeson is back with a love letter to travel and delicious vegetarian food from her home state of California

For years, Forest Feast fans have loved Erin Gleeson’s effortless California-style vegetarian cooking, made in her beautiful cabin in the woods. Now, Gleeson takes an extended road trip around California, staying in unique cabin dwellings along the way and showing readers the beauty and incredible food of the Golden State she knows so well.

If you are not familiar with Erin's website (which I enjoy), you can visit her at The Forest Feast 





She posts travel photos, creative projects, beautiful vegetarian recipes, and entertainment ideas- all in a joyful colorful atmosphere. 

I was inspired by her recipe but created my own to accommodate a gluten-free Whole foods Oil-free vegan version that is a little more my style. 

You can check out Erin's original recipe at  Pattie @ Olla-Podrida or follow my adaptations of the recipe

Ingredients
2 cups of sliced mushrooms
2 cups of sliced red onion
1/2 cup of unsalted walnuts, dry toasted (see notes)
1 15 ounce can of black beans, drained
1 teaspoon of garlic powder
1 teaspoon of ground cumin
2 cups of fresh spinach
1 cup of chunky salsa
8 corn tortillas 
1 jar of enchilada sauce 
optional: 1/2 cup of almond alternative cheese 

 
Directions For Filling
Preheat oven to 375 degrees
Sauté the onions and mushrooms in a skillet for about 6-8 minutes, stirring as needed. If it needs additional liquid, I add a tablespoon or two of vegetable broth.
**( I do not use oil to sauté. In this case, the mushrooms will give off sufficient liquid for the onions to sauté in the juices). 

 When the onions and mushrooms are well sautéed, add toasted walnuts, cumin, garlic powder, and black beans, and salsa. Stir and continue to sauté for 2 more minutes, stirring. Top with the spinach, stirring to allow the spinach to wilt. Set aside

Directions for assembly
Pour 1 cup of enchilada sauce on the bottom of a (12 X 7) casserole baking dish. 
One tortilla at at time, lay tortilla on a plate, add 1/4 cup of filling, fold and lay seam down in the baking dish until all 8 tortillas are filled and placed in the casserole dish (seam down). 

**Top with vegan cheese if desired. (I did not)

Cover the tortillas with another cup of enchilada sauce and bake at 375 for 20-25 minutes. 

How to toast the walnuts
Place the walnuts in a skillet and dry toast for a minute or two watching carefully so they do not burn (keep stirring). 



Monday, May 2, 2022

IN MY KITCHEN (IMK)

I'm joining a group of bloggers who participate in Sherry's monthly In My Kitchen Blog Share. It's an opportunity for my readers to see what's new in my kitchen each month. 

Spices, Shelf, Jar, Kitchen, Cooking

This month I have a few new items. 




After dropping and breaking the glass jar (for the 2nd time) of my wonderful Oster blender, I decided to invest in a NutriBullet rx that comes with a BPA-free plastic container. I've had it a week and so far so good especially for morning smoothies. 


New colorful melamine plates for outdoor entertaining

 I love the design and this melamine plate 

I frequently make my (link to recipe) vegan mock chopped liver recipewhich calls for a cup of walnuts, so I purchased a large bag of walnuts at Costco. 


I also purchased a large container of raw cashews to use in my spicy orange sauce recipe. (recipe link).


Cute little (ceramic) bowls for nuts, olives, trail mix etc. 



Special occasion flowers and a new red retro vase 

Slightly spicy, low in calories and fat, I used a 1/3 cup to stuff a baked potato and it was delicious.


That's what doing in my kitchen in Florida for the month of May.  

Sunday, May 1, 2022

Happy May and Joyful Flowers

Hyacinth, Purple, Pastel, Spring, Nature
                April showers bring May flowers

Hopefully all the rain has passed and we will be enjoying some nice sunny warmer dry weather 

Being in Florida, I miss the blooming of all my spring flowers back in Pennsylvania such as lilacs, crocuses, daffodils, hyacinths, peonies, etc. 

Today I'm posting photos from the past when I was home in the spring and a link to some food I cooked last May. 



dishes, white spring dishes, lilacs
I love my white dishes especially with my white lilacs from my garden



Lilac, Oleaceae, Blossom, Bloom


Flower, Peony, Blossom, Bloom, Plant
LOVE LOVE my peonies 
These are the peonies in the front of my house

Lily Of The Valley, Lilac, Flower, Bell

Some clippings of Lilly of the Valley and some pink/purple lilacs 

Crocuses, March, Spring Flowers, Spring

Daffodils, Blossom, Bloom, Easter Bells
Happy May Everyone 

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