[Cookbook Giveaway Alert! Check out Sally’s gluten-free adaptation of my Butterscotch Blondies recipe from Sweet Freedom, and enter for a chance to win the book! Go to Sally’s blog for more information and details.]
[Millet-quinoa bread topped with a smear of Caesar dressing (Clean Food recipe), faux egg salad, a few baby spinach leaves and sliced tomato. Now, that’s a sandwich!]
So, if you read my recent post on Cheese-Filled Olive and Onion Bread, you’ll know that I was quite insistent about the lack of bread in my life: never liked the white stuff, my mom made awful sandwiches, bread was like styrofoam, yadda yadda yadda.
But that was all before I happened upon a blog post on Raw Eggless Salad that triggered something deep within my bread-hating brain. And before I knew it, I had pulled out the food processor to mix it up, right then and there.
Why, yes! Yes indeedy. And so it may come as a bit of a shock, dear readers, to learn that the other day, I broke my own vow and spoke the name of Moses used this raw eggless salad in a sandwich! It was great on its own, but somehow I felt compelled to slather it on a slice of bread, then gobble it down in a matter of minutes, before compulsively sniffing around the kitchen for a second serving, like Monk following a hot lead.
I came across this recipe on Shannon’s blog, Tri 2 Cook (cutest blog name, or what?), and was so intrigued I made my first batch without the dill, a key ingredient, as we had none in the house. Still mouth-wateringly good! Shannon got the recipe from a guest post on Gena’s blog, written by Melody (and if you managed to follow all that, I think you deserve a big Eggless Salad sandwich of your own).
While not truly akin to egg salad, something about the finely ground cauliflower and sunflower seed medley does approximate the feeling of that old-time sandwich filling fairly well; it’s a slightly creamy, slightly spicy, comforting spread that works beautifully with the crispness of lettuce and the dense moistness of a hearty slice of bread.
Despite the long list of ingredients, this is really a snap to prepare, especially in a food processor. Because I prefer a slightly more homogenous filling, I processed a bit longer than advised in the original recipe (I leave the graininess of the texture up to you). I also adapted the ingredients to be ACD (Phase II) friendly, since that’s where I’m at at the moment, but please do go check out the original version if you’re okay with nutritional yeast–I bet it adds a real boost of eggy, cheesy flavor.
Who knows? Maybe I’ll be a sandwich gal from now on. Because if eating my words means I get to relish sandwiches like this one, I’m happy to be proven wrong.
“Mum, if eating egg salad sandwiches means being wrong, we don’t want to be right, either. So feel free to share.”
Totally unrelated note: I’ve received a few emails asking about the “Last Yeat at This Time” links at the bottom of my blog entries (and have noticed that lots of bloggers have begun to include similar links at the ends of their own posts), so I thought I’d address the point here. To answer your questions, yes, I create these links manually, by going through the archives and finding the posts that correspond to each date. I wish I could take credit for the idea, but Smitten Kitchen has been doing this for years (three years, actually!). 🙂
To those who celebrate, hope you have a very happy Easter holiday, and a great long weekend to all! (And please note, no eggs were harmed in the making of this sandwich filling!)
And finally: I’ll be doing a book demo at Qi Natural Foods in Toronto this Saturday between 11:30 and 2:30. If you’re in the GTA, please drop by to sample some goodies from Sweet Freedom, take a look at the book, and say “hi”! I’d love to see you there. 🙂
Raw Faux Egg Salad (ACD Phase II and beyond)
adapted from a recipe on Choosing Raw
Despite the long list of ingredients, this is fairly quick to throw together because of the food processor. You can eat this right away, but the flavors and textures seem to mature and improve after a day in the fridge.
1/2 cup (120 ml) nutritional yeast*
1 tsp (5 ml) dried sage
1 Tbsp (15 ml) dried dill, or 1/4 cup (60 ml) chopped fresh
1 Tbsp (15 ml) dried parsley, or 1/4 cup (60 ml) chopped fresh
1/2 tsp (2. 5 ml) garlic powder
1/4 tsp (1 ml) turmeric
1/4 cup (60 ml) tahini
1/4 cup (60 ml) yellow mustard*
2 Tbsp (30 ml) Dijon mustard*
2 medium naturally fermented dill pickles (most kosher dills–the type that has to be refrigerated–are fine), minced
1 Tbsp (15 ml) finely ground chia seeds, or 3 Tbsp (45 ml) finely ground flax seeds
1/2 cup (120 ml) water, or more if needed
1/2 cup (70 g) raw sunflower seeds, soaked in room temperature water for 4-6 hours (if you soak them longer, leave them in the refrigerator until needed)
3 cups (720 ml) cauliflower florets (cleaned and trimmed)–about one large cauliflower
2 stalks celery, diced
2-3 carrots, peeled and grated (use 3 if you like more carrot)
3 green onions (white and light green parts), chopped
fine sea salt, to taste
pepper, to taste
About four hours before preparation (or the night before), soak the sunflower seeds, and drain them.
In the bottom of a large bowl, make the dressing by whisking together the nutritional yeast, sage, dill, parsley, garlic powder, turmeric, tahini, both mustards, pickles, chia seeds and water. Set aside.
In the bowl of a food processor, process the sunflower seeds and cauliflower to create a fine meal-like texture (it should look sort of like small grains of rice). Turn the mixture into the bowl with the dressing. Add the celery, carrot and green onions and stir well to combine everything. Season to taste with salt and pepper. May be used immediately, but is best after being chilled. Makes 4-6 servings. Store, covered in the refrigerator, up to 3 days.
* ACD-friendly version: omit the nutritional yeast and use 1 Tbsp (15 ml) miso or 2 Tbsp (30 ml) Bragg’s liquid aminos instead. For later phases of the diet, you are allowed the occasional use of mustard; if you’re not sure you should have it, omit it and use about 2 tsp (10 ml) dried mustard instead, along with about 1 Tbsp (15 ml) fresh lemon juice.
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Last Year at this Time: Flash in the Pan: Cheryl’s Creamy Coconut Collards
© 2010 Ricki Heller
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