Eat Veggies, save the planet

Mock Turkey Salad
May 25, 2022, 9:00 pm
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Mock Turkey SaladThis is my go to tofu salad that I make with frozen tofu.  I freeze the extra firm or firm tofu for at least 3 days. Then I take it out of the freezer and defrost it in the sink overnight. The tofu is seasoned and cooked first and put in the freezer to cool while I make the soy mayonnaise and cut celery and parsley.

It reminds me of the turkey salad my mom would make after Thanksgiving. But vegan of course.

It is great on a sandwich with sprouts and tomatoes.

Ingredients for the tofu marinade

  • 1 TBSP peanut or almond butter
  • 1 TBSP  soy sauce
  • 1 TBSP apple cider vinegar
  • 1 TBSP ketchup or 1 TBSP tomato paste and 1/2 tsp of agave
  • 1 tsp poultry seasoning
  • 2 TBSP oil


  1. Mix the first 5 ingreients together.
  2. Squeeze the water out of the tofu
  3. Tear the tofu into pieces . It shold come apart in layers
  4. Add tofu to marinade and squeeze in the marinade with your hands
  5. Heat oil in a cast iron pan on medium
  6. Add tofu and turn after it is brown on side one.
  7. Cook side 2 being careful not to let it burn, turning down the heat to medium low.
  8. Put tofu in freezer to cool to room temperature.

Ingredients for salad

  • 4 TBSP soy mayo (recipe on blog)Mock Turkey Salad
  • 1/2 cup fresh chopped parsley
  • 1.5 cups chopped celery


  1. When tofu has cooled to at least room temperature, add the above ingredients and combine.
  2. Let sit for at least 20 minutes before serving so the flavors meld.

Soy Mayo, vegan
May 25, 2022, 8:53 pm
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This soy mayo is an ingredient in many of my recipes including,Mock Turkey Salad and Vegan Waldorf Salad . I mix the soy mayo with horseradish and use as a condiment with broccoli and with cauliflower. It is tastier than store bought vegan mayo and fresher for sure. I tis very simple to make if you have a stick blender. I am sure you can find many more uses for it..


  • 8 oz of firm tofu
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 TBSP apple cider vinegar
  • 2 Tbsp canola or mild olive oil


  1. Put all ingredients in your stick blender jar.
  2.  Blend until creamy.
  3. If necssary, thin with a TBSP or 2 of soy milk.


Roasted Chickpeas
May 10, 2022, 7:48 pm
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Seasoning and then roasting the chickpeas makes them tasty and crunchy. Quite satisfying. You can also call them cece beans, Egyptian peas, Bengal gram or garbanzo beans.  If you don’t like the seasoning leave out the ingredients you don’t like. At the bottom of the post is an alternate seasoning suggestion. Or invent your own seasoning.

Ingredients for seasoning

  • 2 TBSP coriander seeds
  • 1 TBSP cumin seeds
  • 1 TBSP fenugreek seeds
  • 1 TBSP ground ginger
  • 1 TBSP ground tumeric
  • 1 TBSP ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp chili powder
  • 1 TBSP dried sage leaves.

Put all the ingredients in a grinder and grind them thorughly. Put in a glass container and use within a month. I always make 1/2 of a new recipe so do that if you prefer.

Ingredients for roasted Chickpeas

  • 3 cups of drained chickpeas, preferably not jarred or canned ones
  • 1//2 TBSP of above seasoning
  • salt 1/2 – 1 tsp per your taste


  1. Preheat the oven to 350 F
  2. Mix the chickpeas with tthe seasoning and salt.
  3. Spread out the chickpeas in a single layer on a greased cookie sheet.
  4. Bake until crunchy, about 50 minutes.

Alternate seasoning.

  • 1 TBSP coriander seed
  • 1 TBSP fennel seeds
  • 1 TBSP cumin seeds
  • 1 TBSP cardamon seed
  • 1 TBSP ground tumeric

Vegan onion, mushroom and cabbage burgers
May 8, 2022, 1:45 am
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These are the first burgers besides soy burgers that I have ever liked. John is a burger person but not usually me. These are so good they don’t need buns, mustard or ketchup imho. But again they are burgers, serve as you wish.


  • 1 cup garbanzo bean flour
  • 2 flax eggs (2 TBSP of ground flax in 6 TBSP of water- soak 5 minutes)
  • 1 cup water
  • 1 TBSP soy sauce
  • 2 garlic cloves minced
  • 1 medium onion thinly sliced
  • 8 oz mushrooms broken into little pieces, no stems
  • 8 oz of thinly sliced green cabbage
  • 3/4 tsp salt
  • 1/2 tsp pepper


  1. Combine first 5 ingredients and stir until well combined.
  2. Add salt and pepper and mix again.
  3. Add onions, mushrooms, cabbage and stir
  4. Let batter sit for 30 minutes before cooking.
  5. On low medium, heat cast iron frying pan. Add 1/2 TBSP oil.
  6. Put in 4 burgers, a scant 1/2 cup each.
  7. Press down with fork. Cook for about 7 minutes and turn. Cook 5 more minutes on 2nd side.
  8. Remove and make the next batches, using 1/2 TBSP of oil for each batch.
  9. Serve hot.