Sunday, July 19, 2015

Announcing: Vegan Home School!

I'm excited to announce the launch of my newest endeavor, Vegan Home School.  For anyone new to the vegan lifestyle who wants to learn how to prepare delicious, healthful whole foods, plant-based recipes, this is for you!  



Vegan Home School offers opportunities such as one on one, hands-on private lessons, group classes, cooking parties, and family meal prep all in the comfort of your own home.

Classes are scheduled at your convenience, so you don't have the stress of arranging your calendar to meet somebody else's schedule or traveling to a remote location... and you don't even have to leave your house!  Everything is done for you...

  • Customized lessons based on your skill level
  • Menus developed according to your taste preferences and dietary needs
  • Delicious whole foods, plant-based recipes that you can eat and enjoy
  • Quick, easy, and affordable

Want to learn more?  Contact me to get started right away!

Friday, July 10, 2015

Recipe: Eggless Egg Salad


As the weather heats up and dinner moves outdoors, summer picnics become the solution.  Eggless Egg Salad is perfect for al fresco dining because no cooking is required and the recipe comes together effortlessly in just a few minutes.  I like serving it on endive leaves and cucumber rounds dressed up with edible flowers, but even on top of lettuce everyone will eat it up! 

 See me demonstrate how to make the recipe here.


Ingredients
1/4 cup green onion, finely sliced
2 stalks celery, finely diced
1 dill pickle, finely diced
1 package of extra firm tofu, drained
1/2 tsp turmeric
1/2 tsp sea salt
1/2 cup vegan mayonaise
1 Tbl Dijon mustard
1 tsp apple cider vinegar
salt to taste


Place green onion, celery, and pickle in a large bowl.  Crumble tofu into small chunks on top of veggies.  Sprinkle with turmeric and sea salt.  Gently stir in vegan mayonaise, Dijon mustard and apple cider vinegar until color and texture resemble chopped eggs.  Add more turmeric if it needs to be more yellow, but be careful not to add too much or it will turn a day-glo hue!  Season with salt, as necessary.