One of my favorite aspect of becoming a vegan, was the fun of trying to recreate all the food I loved as a non-vegan, as it was important my taste buds will not feel deprived, and I can satisfy those cravings. Experimenting with various recipes, and adding my own touch, playing with what was available in whatever part of the world I was. I still have a lot to learn but I’d like to believe, I’ve managed to get it right with few of my fav dishes, well, at least according to my own taste
One of those, is that super comforting sandwich filler- tuna mayo salad, which back in my corporate 9 till 5 life, was, I kidd you not, almost a daily occurence for some time. After hours of researching and testing various recipes, I’d love to share with you my take on this lovely dish. The main ingerdient here is super versitile Tempeh. I know it’s not everyone’s cup of tea, but when you learn how to work with it, you will be surprised how much delicious stuff can come out of it.
And in the vegan world, they say Tempeh will rock the world in 2015. So here we go
Enjoy the fun and don’t forget to put a lot of love into it.
2 blocks of tempeh
1 cup Sweetcorn
Half small onion, finely chopped
2 large gherkins, finely chopped
Salt and pepper to taste
Steam tempeh for up to 20 minutes, to get rid of the fermented taste ( boiling is also possible, but tempeh becomes more mushy). After it cools down, break it down to small bean chunks with a fork, or with your hands, season it with some small amounts of salt, peper and sweetener of choice, add rest of ingerdients, generous amounts of mayo, and place it in a fridge for 2 hours so it blends nicely together.
Enjoy in a pita bread or in brown bread sandwich with some fresh vegetables.
1 pack of silken tofu
2tsp lemon juice
2 tsp mustard
1 cup oil ( no coconut oil)
Blend first 3 ingredients till smooth, then slowly add oil and keep keep blending until mayo consistency is achieved. Feel free to adjust amounts of lemon juice and mustard, add some salt and pepper to taste, or even 1 or 2 cloves of garlic. Refrigerate for up to 2 weeks