Tuna-less salad

It's been more than fifteen years since I've eaten tuna salad, so I make no claims that this tastes 'just like' the original. What I will say is that my vegan version of the classic sandwich spread is delicious whatever you want to call it. I love it on lightly toasted wheat bread, crackers or just with some celery sticks. I've worked out the basic proportion of the tasty spread, so you can make as little or as much as you like--although I never make less than a double batch!

Recipe: Tuna-less Salad
Per 16-ounce can of chickpeas, drained and well rinsed
1 tbsp unseasoned rice wine vinegar
1 tbsp Tamari or soy sauce
2 tbsp Vegenaise
2 tbsp sweet pickle relish
1 1/2 tsp dulse flakes*
1/2 tsp onion powder
1/2 tsp garlic powder
2 green onions, finely chopped
1/2 tsp spicy or Dijon mustard (optional)
2 stalks celery, thinly sliced (omit, if you intend to serve the salad with celery sticks)

The most important thing here is texture, so it may take you a batch or two to get it to where you like it. The trick is to use a potato masher, which splits the chickpeas into small flakes. You might be tempted to break out the food processor, but I've tried that technique to try and speed up the process and you only end up with pulverized chickpeas.

Place the chickpeas in a big yellow bowl, add the vinegar and Tamari--the liquid helps the mashing process and fully incorporates it with the beans. Mash with the potato masher until there are very few whole beans--although a couple certainly don't hurt. Add the rest of the ingredients and stir until combined. It's delicious right away, but even better after sitting in the fridge overnight, all of the flavored melding together.

*What the heck is dulse? It's a form of seaweed that has been dried and coarsely crumbled into flakes. It has vitamins and minerals in it, plus adds a salty or briny flavor to the salad. You don't have to use it, but it does add flavor and nutrients to the dish.

Eggs Like a Cloud

When is the last time you learned to cook eggs in a new way?  I mean, there are basic ways to cook an egg, plus some fancier ones...but not that much in the way of innovation.  

Scrambled

Fried (over multiple ways)

Boiled (from soft to hard)

Coddled

Shirred

Baked

What else?

I remember when my mom taught me how to scramble eggs and suddenly I could feed myself.  There are still few things that taste as good to me as an egg sandwich on whole wheat bread slathered with mayonnaise.  Or as was served in our house, Miracle Whip.  But after you learned to scramble an egg, to fry an egg, to boil an egg; what next? Perhaps you can poach an egg like a pro, but have you ever done a scrambled-poached egg?!

I read about this method in Food & Wine and it is quite interesting: you whisk the eggs, then dump them into a swirling, boiling pot of water.  They cook for less then a minute, them just drain and serve.  The result is a light-as-a-cloud, omelet-ish egg that can be salted, sauced and enjoyed.  It's a simple technique and one you should try.  I served mine with a variation on the goat cheese sauce and some sautéed spinach.  Delicious!