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
Filed under: recipes, Uncategorized | Tags:

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
Filed under: recipes

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
Filed under: recipes | Tags: ,

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.

How to measure salt in a recipe
March 8, 2022, 1:01 am
Filed under: recipes | Tags: ,

My Rye sourdough recipe says 2 tsps of salt. I wanted to know what 2 tsps meant.

So I took out my scale and weighed 3 kinds of salt.

2 tsps of sea salt weighs 10 grams

2 tsps of kosher salt weighs 12 grams

2 tps of iodized salt weighs 14 grams.

Another recipe for a Rye sourdough bread I like says 11 grams of salt. This is more helpful to me.

That is why I like gram measurements better than teaspoon measurements and gram measurements better than cups.

Alas most of my American cookbooks do not use grams; this makes for too much guess work.

For example, I often make whole wheat waffles. With the same 2 cups of flour in the recipe sometimes the batter is thin and sometimes thick(often just right also) depending on the type of flour I choose.

Black-eyed Pea Burgers,vegan
October 27, 2021, 11:17 pm
Filed under: recipes

I just cooked  one pound of black-eyes( Rancho Gordo Heirloom Beans) in my slow cooker and wanted to do something besides eating them with mustard(which is actually delicious). Here ia a recipe for burgers that is easy to make. We enjoyed them with mustard between 2 slices of tomatoes, but you could eat them on a bun with all the fixings if you prefer.


  • 1/2 cup diced onion
  • 1 tsp minced garlic
  • 1/4 cup red or green diced sweet peppers
  • 2 TBSP flaxseed mixed with 4 TBSP of water.
  • 2 cups of cooked black-eyes, rinsed and drained
  • 1/4 cup polenta raw
  • 3/4 tsp powdered thyme
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1.5 tsps smoked paprika
  • generous olive oil for frying the burgers


  1. In a cast iron pan, saute onion in 2 tsp olive oil. Add a sprinkle of salt, the garlic and peppers. Cook on medium heat still they glisten.
  2. Combine flax seed meal and water . Place briefly in freezer to thicken.
  3. Add black-eyes to cast iron pan. Heat and mash with a Machacdora (a wooden bean masher)
  4. Put the mashed bean mixture in a bowl iwth the chilled flax eggs, the polenta, thyme, pepper , salt and smoked paprika. Mix well.
  5. Put bowl in freezer for 10 minutes.
  6.  Form patties and put in an oiled cast iron pan on medium heat. Cook 5 minutes on each side..

Simple Peanut Sauce, vegan
October 9, 2020, 9:52 am
Filed under: recipes

This is my latest peanut sauce recipe for spring rolls. It is thicker than the one that I make for sesame noodles. I brought it over to my friend’s Succah to share and she asked for the recipe, thus the post.


  • 3 TBSP peanut butter
  • 1 TBSP soy sauce
  • 3 TBSP of boiling water
  • 2 teaspoons agave syrup
  • 1 tsp toasted sesame oil
  • 1 large garlic clove or 2 small ones


  1. Combine peanut butter and hot water in a container.  Mix well with a fork until peanut butter is dissolved.
  2. Add soy sauce, agave syrup, minced garlic and sesame oil.  
  3. Mix well with the fork or use an immersion blender. It is too small an amount to put in a blender.


Vegan Sunomono, Japanese Cucumber Salad with seaweed.
July 10, 2020, 12:01 am
Filed under: recipes, Uncategorized

I am a vegan and need to eat more iodine, B-12, iron and other micronutrients. And so I found this recipe that looked good. I cut down on the seaweed because I thought it might taste too fishy but it was perfect. I hope I din’t lose too much nutrition by soaking the seaweed and tossing out the soaking water


  • 20 grams of Wild Atlantic Wakame Seaweed
  • 1 large Japanese cucumber
  • 1 TBSP soy sauce
  • 1 TBSP Mirin
  • 1 TBSP rice vinegar
  • 1 TBSP sesame oil(not toasted)
  • 1 tsp grated fresh ginger
  • 2 tsps toasted sesame seed.
  • 1 pinch cayenne pepper
  • 1/4 tsp salt


  1. Rinse the seaweed and then soak it in at least 5 times its volume until tender, for 10 minutes.
  2. While the Wakame is soaking mix together the soy sauce, Mirin, sesame oil, rice vinegar and ginger.
  3. Put all in jar and shake well
  4. Slice the cucumber very, very thin.
  5. Put cucumber in bowl and add the marinade. Stir and let sit for 10 minutes.
  6. Drain and gently squeeze the Wakame to remove any excess water.
  7. Cut Wakame off stems, cut up into little pieces and add to the marinated cucumbers.
  8. Garnish with the toasted sesame seeds

Seeded Tofu Salad
July 8, 2020, 2:17 pm
Filed under: recipes

This recipe was originally called Mock Tuna Salad, but I didn’t want to insult any tuna out there so I guess I need to rename it? Any suggestions? For now I will call it Seeded Tofu Salad. It is my very favorite tofu salad, full of calcium and tasty too.


  • 16 ounces tofu medium firm or firm, drained
  • 1/3 cup tahini
  • 3 TBSP lemon juice, freshly squeezed
  • 1/4 cup Tamari
  • 1 tsp poppy seeds
  • 1 tsp celery seeds
  • 1 1/2 cups diced celery
  • 1/4 cup fresh parsley, chopped or 2 TBSP of dried parsley, crushed


  1. In a medium sized bowl put tahini, lemon juice, Tamari, poppy seeds and celery seed. combine well with a spoon.
  2. Add celery and parsley to mixture and stir well.
  3. Crumble tofu as you add it to the mixture,
  4. Use spatula to make sure you stir in all the bottom stuff.
  5. Voila, ready.




Condensed milk, vegan
June 30, 2020, 8:46 pm
Filed under: recipes

This recipe is from The Homemade Vegan Pantry by Miyoko Schinner. Again I will comment after I try it

When I was a kid my mom made my favorite dessert with condensed milk, a lime pie with a graham cracker crust. I wonder if this vegan alternative will work?

  • 2 cups soya milk
  • 1 cup sugar
  • 1/4 cup coconut oil
  • 1/4 cup coconut cream
  1. Boil soy milk and sugar until it reduces by 1/2
  2. Add oil and cream until mixture measures 1 cup.
  3. you can freeze it