“Chicken” Salad

This is an amazing vegan substitute for chicken salad. I usually serve it on buns, as a “chicken” salad sandwich, with some lettuce, sliced tomato, mustard, vegan mayo, whatever else your heart desires in a sandwich. It can be served as a dip or spread with whole grain crackers or chips. I have also served it over a bed of spinach, one of my personal favorites .The hardest part of this whole process is the smashing of the chickpeas. Yes, they have to be smashed to give just the right texture. If you toss them in your food processor it will blend them up too much.

I try to keep the whole rinsed chickpeas separate in my bowl from the ones I’ve already smashed. In this photo I doubled the recipe. There is one can of chickpeas that have been smashed on the right side and my second can rinsed, drained and ready to be smashed is on the left side.

This is what your bowl looks like once you have gone through and smashed each and every chickpea. I leave the skins on my chickpeas, as of yet I have never peeled a chickpea.

This is the finished “chicken” salad once you add the rest of the ingredients.

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Chicken Salad

  • Servings: 4
  • Difficulty: easy
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A lite chicken salad substitute, with a crisp celery crunch. We have eaten this on 100% whole grain buns, as a dip with Marys crackers, or as a salad topping.

Ingredients

  • 1 can chickpeas (garbanzo beans)
  • 2 Tbsp. tahini
  • 1 1/2 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • 1 medium red onion, diced
  • 2 stalks of celery, chopped
  • 1/4 cup of dill pickles, chopped
  • sprinkling of hemp seeds
  • pepper to taste
  • sea salt, optional

Directions

  1. Drain and rinse chickpeas
  2. In a medium bowl mash chickpeas with a fork or potato masher
  3. Add tahini, mustard, maple syrup, red onion, celery, pickles, hemp seeds, pepper and optional salt. Stir until well mixed
  4. Eat as desired, as a sandwich, as a dip, or as a salad topper

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Tofu Breakfast Scramble

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Before going plant based I would make a lovely breakfast casserole for every holiday or basically anytime we had everyone home. I would assemble my ingredients the night before and then pop it in the oven the next morning while everyone was still sleeping. Waking up to the aroma of something wonderful baking is just a basic part of a family get together. So I knew I needed to come up with a suitable substitute. This is it! There is no evening before preparation and there are so many variations, the options are limited only by your palette. I use a 9×13 baking dish and just cover the whole bottom with tater tots, I have used both tots and crowns so either are fine. The best part is the veggies that get mixed with the tofu…they literally can be any veggies. This past Christmas we used leftover stuffing in place of the veggies and it was fabulous. We have also added in some leftover corn casserole and again it was tasty. I have to admit the dairy free cheese on the top isn’t my favorite but my kids love it. Kala Namak is a seasoning that gives the tofu its eggy flavor and a little goes a long way, you really only need a pinch. You can order it from Amazon. I have also found my local Indian grocery store carries it. Typically we make this or some variation every morning of the holidays. Enjoy! ❤️ur❤️

Tofu Breakfast Scramble

  • Servings: 6-8
  • Difficulty: easy
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A hearty warm breakfast for a cold winter morning.

Ingredients

  • frozen tater tots, I use rounds
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red sweet peppers, chopped
  • 1/2 cup mushrooms, sliced
  • 1 cup spinach leaves, roughly chopped
  • 2 pound extra firm tofu, drained and pressed
  • 1 tsp. turmeric powder
  • 1 tsp. paprika
  • 4 Tbsp. nutritional yeast
  • 1 Tbsp. corn starch
  • A few pinches of kala namak
  • salt and pepper to taste
  • vegan cheese shreds to sprinkle on top
  • sliced tomatoes for the top

Directions

  1. Pre-heat the oven to 350 degrees F.
  2. In a large skillet, sauce the onion, garlic and sweet pepper in a little water over medium heat.
  3. Once the onion is translucent, add the mushrooms and spinach.  Saute until the mushrooms are soft and the spinach is wilted.
  4. Crumble the tofu in a small bowl and stir in the turmeric powder, paprika, nutritional yeast, corn starch, kala namak, salt and pepper.
  5. Stir the vegetables and the tofu together until combined
  6. Arrange the tater rounds in a casserole dish. Spread the tofu and veggie mixture over the top. (Sprinkle with optional tempeh)
  7. Top with tomato slices and vegan cheese shreds.
  8. Bake for approximately 30 minutes

Optional tempeh instructions

  • 5 oz. tempeh
  • 1 Tbsp. barbecue-sauce
  • 1 tsp. paprika
  • 1 tsp. soy sauce
  • 1/2 tsp. liquid smoke

Cut the tempeh into small cubes, stir in the barbecue-sauce, paprika, soy sauce, and liquid smoke and cook over medium heat for approximately 5 min.

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