Tag Archives: mayonnaise

Fresh Baked Whole Wheat Bread and White Bean (Tuna?) Salad

So I’d been meaning to experiment with making a tuna-like salad with white beans for a while. I finally bought a can of beans and tried it out yesterday – and it didn’t exactly work, but it tasted wonderful anyway. I made a white bean salad sandwich on pieces of whole wheat bread that I made myself on Thursday and holy macaroni, it was delicious – and messy! Here are the recipes.

white bean salad on whole wheat bread with avocado tomato greens and mustard

White Bean Salad

1 can white beans (I used canneli-something), drained and rinsed
1/4 red onion, diced
1 – 2 tbsp vegan mayo
1/2 tsp garlic powder
2 tsp dried dill (I used fenugreek, as usual, but dill would be better)
1 tsp kelp powder (or not, since it didn’t taste like tuna salad anyway and this is for “fishiness”
Salt, to taste and pepper, lots

Mix together. Partially mash the beans so some are whole and some are mushed. The longer you let it sit the more flavourful it will be. Keeps in the fridge for a week or so.

I made this bread based on a recipe in La Dolce Vegan. I altered it a bit, though, so here it is.

Whole Wheat Baguette

1 packet active yeast
1/4 cup warm water
1 tbsp sugar or other sweetener

Mix together vigorously in a large bowl and let sit for 10 minutes.


1 cup whole wheat flour
1 1/4 cup warm water
2.5 tsp salt

Mix together, and then add

3 more cups of flour

one at a time. I used one cup white flour and the rest whole wheat so my bread was about 75% whole wheat. Mix until incorporated, then roll it out on a lightly floured, dry surface and knead it til it’s smooth and elastic. Add more flour as needed to keep it from sticking to your hands.

Clean your bread bowl and put a little bit of oil in it. Roll the dough in the oil so it’s covered, then cover the bowl with a kitchen towel and place it in a non-drafty, warm spot for an hour and a half to rise.

Once it’s risen, preheat the oven to 450F. Remove the dough from the bowl and punch the air bubbles out of it. Dust the dough with flour, then shape into a baguette on a baking sheet. Cut four or five slashes across the top, then press sesame seeds into the top.

Bake for 20 minutes or until a knife or toothpick comes out clean when inserted. Let cool before cutting.

Vegan Soft Egg Yolks from Airy Way

This is totally brilliant. Zoa of The Airy Way devised this incredible recipe for vegan egg yolks, which I made last night, and it is absolutely mindblowingly incredible. As a long-time vegan who misses runny yellow egg yolks more than anything else in the world, I would like to say that this recipe may have changed my life a little. And it was incredibly easy.

Airy Way photo

I made a few alterations to the recipe, so I’ll post my version here. For hers, visit her post. She does hers in the microwave, but I prefer to do things on the stove – plus I have a really small saucepan. This recipe bears doubling quite well.

Vegan Egg Yolks (makes 2)

1 tbsp Earth Balance (or other vegan margarine)
1/2 tbsp Vegenaise
1+ tbsp vegetable juice (I used V8)
2 tbsp vegetable broth (or 1 tbsp nutritional yeast and 2 tbsp water)
1/4 tsp turmeric
1 tsp tapioca starch
1/8 tsp black salt (optional)

Combine all ingredients in your smallest saucepan over medium heat. Whisk slowly but constantly until it’s got a pudding-like consistency. Remove from heat and let cool slightly, re-mix, then use as yolk. I spooned mine on top of some tofu scramble.

Vegan Chicken Salad Sandwiches

chicken salad sandwich

Yeah, just eating a delicious vegan “chicken” salad sandwich for lunch, no big deal. I’m actually eating this very sandwich as I write! That is how fast/bored I am today. Do you want to make your very own vegan chicken salad? I dare you! Do it! Then eat it on a sammich with lettuce, red onion, and tomato, just like me!

This recipe makes enough for a couple of stacked sandwiches. Double the recipe for double the salad. Duh.

Tofu “Chicken” Salad

1/2 block firm tofu, pressed, and cut into li’l cubes
1 tbsp extra virgin olive oil
1 tbsp mustard (go for the dijon)
1 tbsp total chicken spices – try marjoram, sage, rosemary – I like dill
Salt & Pepper

Toss your tofu cubes in the rest of the ingredients listed. Now that the tofu is marinating, preheat your oven to 250 F.
Spread your tofu out on a baking pan (make sure nothing’s piled up or touching) and bake 10 minutes. Take it out, toss it, put it back in for another 7 minutes. Repeat this process once more. You’re trying to get a golden finish on most edges of the tofu.
You could probably also fry it if you wanted to save time but I bake it.

In a small bowl, combine:
1/4 cup vegan mayonnaise (I prefer Vegenaise – in a pinch, use silken tofu)
1 stick celery, chopped
1 – 2 dill pickles, diced
1 – 2 tbsp capers (optional)
1 tbsp dill pickle juice or caper juice from the jar
1 – 2 cloves garlic, pressed or minced
Salt & pepper

Add the tofu to this mixture and toss it together. Let it sit, covered, in the fridge until you’re ready to use it.