Mock Egg Salad

     This is by far the best "egg salad" I've ever had and it doesn't have any eggs, mayo, or salt in it.  I mixed a brick of firm tofu with an equal amount of hummus.  Before using the tofu I put the brick in a colander and placed a weight on top of it for about 20 minutes. This removes excess water and makes for a firmer texture. I cut off about 1/4 of the brick and diced this portion and set it aside. Next, I mashed the other 3/4 of the brick of tofu into the hummus. To this mixture I added 1 tbsp. turmeric, a pinch of smoked paprika, 1 tbsp. no-salt seasoning, and chopped celery. Then I carefully incorporated the diced tofu.  

     Chill in a covered container in the refrigerator.  Pictured here is  a mock egg salad sandwich with freshly picked Boston lettuce on toasted Ezekiel 7 grain sprouted flourless bread.

• Nasoya lite firm brick of tofu (14 ounce)
• Sabra hummus
• turmeric
• no-salt seasoning
• chopped celery
• smoked paprika

Vegan Meatloaf with steamed vegetables

  Here's a vegan meatloaf that has the texture and zesty flavors that rival any meatloaf I've enjoyed in the past.  I served it with steamed cauliflower, steamed yellow squash, and a mix of red peppers, onions, and mushrooms.

Vegan Meat Loaf
1 10 ounce package of Tofu Crumbles
1 cup TVP (texturized vegetable protein)
1 or 2 chopped garlic cloves
3 tbsp. mustard
4 tbsp. Pomi strained tomatoes
4 tbsp. nutritional yeast
1 cup cooked thin sliced onion
1/2 cup cooked red peppers (diced)
1/2 cup cooked mushrooms (sliced)
2 cups black beans (hand mash or  use food processor)
3 tbsp. flax meal 
2 tbsp. tomato paste
1 tbsp. dried oregano
1 tbsp. dried basil
2 tbsp. no-salt seasoning
 splash of hot sauce
1 tsp. smoked paprika
3 tbsp. dried parsley flakes
1/2 tsp. salt 
3tbsp. veg broth or water
     With a large fork, mix all the ingredients together. I spread mine evenly and pat it down into a 9" X 12" glass Pyrex pan. 
     Bake for 1 hour at 350 degrees. Remove from oven and allow to rest for about 10 minutes before serving.