Tofu Salad Sandwich Spread on Toast

Tofu Salad served on whole wheat toast is probably one of my favorite sandwiches. Open-faced, it's pretty to garnish with greens like parsley or new lettuce. Enclosed in a sandwich, it packs well for lunches and is always creamy and delicious. Sometimes called Eggless Egg Salad, I prefer to call it Tofu Salad because there is nothing fake about the flavor of this savory spread! Here's the recipe:

Tofu Salad Sandwich Spread

1 lb. tofu, extra-firm
1 can black olives, chopped or sliced
2 - 3 Tbsp. Bill's Best Chicknish'
1/3 cup Veganaise (don't substitute for best flavor)

Crumble tofu into a bowl. Add chopped (or sliced) black olives, Bill's Best Chicknish', and Veganaise. Stir until well blended. Spread on toast or on sandwich bread. Enjoy!

Falafels

Falafels are a type of fritter, croquette, or bean patty. You can call it whichever you like. They are a savory ball of bean goodness made from garbanzos or fava beans that's usually deep-fat fried. As usual, I'm usually on a mission to make things healthier, so have come up with a baked version instead. It might be missing some of the deep-fried flavor that generally appeals to those who like french fries, onion rings, or tater tots, but be brave and give these a try. Without the flavor of deep-fry a desirable freshness and nuttiness is evident. Placed in a whole grain pita pocked and stuffed with a fresh, green salad and ranch sauce or tahini dressing, it is a one-dish meal that you can hold in the palm of your hand! Filling, easy to pack for a picnic, and delicious --- I think you'll love it!

Falafels

2 cups soaked garbanzos (cooked)
1/2 cup cold water
1 clove garlic
2 Tbsp. parsley
1/4 tsp. cumin
1 tsp. salt
1 cup savory crumbs OR 1/2 cup whole wheat bread crumbs OR gluten-free bread crumbs
1/4 cup nutritional yeast
1 Tbsp. oil
2 drops butter flavoring

Measure 1 1/3 cup chopped garbanzos and place in bowl. Measure 2/3cup garbanzos, add water, and put with chopped garbanzos. Chop garlic. Add seasoning and mix. Mix bread crumbs, yeast, oil, and butter flavoring in small bowl. Form patties and roll in bread mix. Place patties on baking pan and cover with foil. Bake at 350 degreesfor 30 minutes. Serve in pita bread (or gluten free alternative).

The Tea Sandwich

The tea sandwich is an essential part of afternoon tea. Even with an assortment of cookbooks and recipe files, I often find that I rely upon basic recipes that are in my head and put together by rote. There's nothing wrong with that, but sometimes it is helpful to kick things up a bit and try something new. Adding one or two new foods to each tea presentation helps one develop their repertoire. And over time those new ideas become a part of the routine.


Here's a recipe for Cream Cheese & Banana Tea Sandwiches. This recipe is plant-based vegan, but you can  easily replace dairy and egg ingredients for the vegan options below:


Cream Cheese and Banana Tea Sandwiches


1 cup Tofutti cream cheese (available at health food stores or many supermarkets)
1/4 cup soy milk, plain (available in most supermarkets)
2 bananas, ripe
1/4 cup Vegenaise (available at health food stores or many supermarkets)


Mix the Tofutti cream cheese and soy milk together until creamy. Then add the bananas, mashed. Spread Vegenaise on raisin bread or your favorite whole grain bread. Remove crusts and cut into quarters (diamond shape). Garnish with a coin of sliced banana and a mint leaf. 

Enjoy!


Photo:  My cookbook bookcase that keeps getting filled with teacups and teapots! There is a constant ebb and flow as I try to retain the space for cookbook use! The tea cozy (bottom, left) is from Marilyn at Delights of the Heart - Marmalady Tea.