A Luminous Halo

"Life is not a series of gig lamps symmetrically arranged; life is a luminous halo, a semi-transparent envelope surrounding us from the beginning of consciousness to the end." --Virginia Woolf

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Location: Springfield, Massachusetts, United States

Smith ’69, Purdue ’75. Anarchist; agnostic. Writer. Steward of the Pascal Emory house, an 1871 Second-Empire Victorian; of Sylvie, a 1974 Mercedes-Benz 450SL; and of Taz, a purebred Cockador who sets the standard for her breed. Happy enough for the present in Massachusetts, but always looking East.

Monday, June 29, 2015

What I Had for Lunch Today: Vegan Egg Salad

I'm trying to eliminate eggs from my diet, for a variety of reasons. In dishes that traditionally call for eggs, substitutes can be made, with varying results. In pancakes and layer cakes, for example, I dare you to tell the difference. In eggplant parmigiana, on the other hand, making a credible batter is difficult. Egg salad, fortunately for me since that's what I was craving today, is one of those dishes for which excellent alternatives exist.

To make this particularly successful batch, I started with pressed tofu from Trader Joe's. It's quite dry, so it doesn't need to be weighted, drained, or dried off with paper towels. It's also organic, nutritious, and cheap. I mashed it up with a fork in a little bowl, then added a couple of spoonsful of nutritional yeast, a couple of pinches of black salt, and some turmeric cooked in a bit of oil. I then had the equivalent of a hard-boiled egg or two.

To the "egg" mixture, I added a couple of dollops of vegan mayonnaise, some sliced celery, and some chopped-up bread-and-butter pickles (which I had made only yesterday), salt and freshly-ground black pepper. I dumped it on a plate of shredded romaine and garnished it with tomato and parsley. That's a soy mocha latte with it.

Nutritional yeast, by the way, has a cheesy or nutty flavor, which gives a boost to notoriously-tasteless tofu. It's also got 9 grams of protein in every two tablespoons. The tofu itself has 14 grams of protein per serving (one serving = a bit over three ounces), so do the math: the vegan version is actually much higher in protein than real egg salad.

The black salt--which I purchased in a local Asian market--contains a lot of sulphur. It comes in big chunks, so I have to pound it into smaller pieces and then grind them up in a mortar and pestle (at least until I find my salt grinder). Although the big chunks are blackish, the ground-up salt is pink. The sulphur in the black salt adds that totally authentic eggy aroma and taste.

Turmeric is mainly for golden color, though it adds a bit of flavor also. But please: never use turmeric raw! You have to fry it in oil first. NEVER just sprinkle it in at the end, no matter what the recipe says. In most traditional recipes calling for turmeric, frying something is part of the cooking process anyway, so that's when the turmeric goes in. For "egg" salad, it's kind of weird, because it's an otherwise no-cook dish. But if you're like me, you can taste the horrible raw taste of uncooked turmeric, and so you get out your tiny cast-iron skillet and add your pinch of spice to a few drops of oil and fry for a few seconds. The result is a cheap, nutritious, cruelty-free vegan dish that tastes pretty much exactly like the original.

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