Egg Free "Egg" Salad - Recipelink.com

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Book Description

“Food is art. Food is healing. Food is the body’s medicine,” says Bo Rinaldi, natural food chef and co-author of VEGAN WORLD FUSION CUISINE. Making conscious and healthful food choices for our bodies means making healthful choices for our planet, stresses Rinaldi. Driven by this principle, the chefs at the Blossoming Lotus restaurant in Hawaii have compiled a cookbook designed to educate all of us in a philosophy and lifestyle geared toward changing not only our own health, but that of our environment and our global community.

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Vegan World Fusion Cuisine: Healing Recipes and Timeless Wisdom from Our Hearts to Yours

Authors: Mark Reinfeld and Bo Rinaldi

Date: November 2004

ISBN: 0975283715

Publisher: Thousand Petals Publishing

Hardcover

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Egg Free "Egg" Salad
Recipe from: Vegan World Fusion Cuisine
by Mark Reinfeld and Bo Rinaldi
Cookbook Heaven at Recipelink.com

Makes 3-4 servings

1 lb. extra firm tofu, crumbled
3/4 cup celery, diced
1/2 cup red onion, diced
1/2 cup vegan mayonnaise, (recipe follows)
1 tablespoon dill, minced, or 1/2 teaspoon dry
2 1/2 teaspoons stone ground mustard
1 1/2 teaspoons apple cider vinegar, raw
1 teaspoon turmeric powder
1/2 teaspoon garlic, minced
Black pepper, ground to taste
Sea salt, to taste
2 1/2 tablespoons Nama shoyu

Combine all ingredients in a large mixing bowl and gently mix well.
For additional flavor, refrigerate for a few hours before serving.

Note:
This wonderful dish acquires a yellow color thanks to the turmeric.

Serving Suggestions:
Great as a sandwich and wrap filling or in stuffed tomatoes with a salad.

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