Tuesday, December 11, 2012

Scraps and Snippets ~ Vegan Fat and Soy Free Egg Salad

Dinner was an adventure of "What to eat" again. I had two avocados that needed to get used. So I decided to make the amazing avocado sandwich spread that is to die for. But. Problem. I didn't have onion or cilantro or chickpeas. 

White beans, garlic powder, avocados and lime juice worked. But as I was tasting and missing the crunch of the onion and bite of the cilantro it occurred to me that this concoction reminded me of something. 

Tada! Another batch of salad with a few tweaks and I have found the mouthfeel and taste reminiscent of the version of egg salad that I used to love. 

Mind you, the egg salad I used to love was just hard-boiled eggs, mayo, mustard, salt and pepper. I know there are other versions with crunch and other tastes, but that was my mom's version and something about egg salad on white bread just does it for me. I'd make it once or twice a month and it was a real comfort food meal. 

That said. I'm not going to put my sandwich in front of my brothers or parents and try to convince them it's the real deal. But, it's going to work for me. And it's freaky close. 

1 Can white beans (approximately 1 1/2 cups home cooked)
1/4 teaspoon pepper
heavy 1/4 to 1/2 teaspoon salt (to taste)
1/2 teaspoon garlic powder
1 and 1/2 TBSP mustard (I used spicy brown)
1 TBSP hot water
pinch turmeric
Set aside 1 cup white beans.

Combine everything else together and smash/mix until smoothish. 

Add whole white beans and mix well.

Place on bread of choice. 

 After dinner, while we decorated the Christmas tree, I put together crack bars. I will share that recipe tomorrow.