I think I'm getting closer....
I had done some searching online for a raw vegan eggless egg salad recipes and found that a lot of recipes use cashews. However, Hippocrates doesn't use cashews so I'm experimenting with other things...
The recipe I created yesterday is as follows:
Step 1: Into a mason jar I put the following:
- one cup of sunflower seeds, which HAD NOT yet been soaked nor dehydrated
- 1/2 cup of pine nuts, which HAD previously been soaked and dehydrated
- 1/2 cup of almonds, which HAD previously been soaked and dehydrated
- sufficient distilled water to cover the seeds and nuts
Step 2: Let the seeds and nuts soak for about 2 hours
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| Raw Vegan Eggless Egg Salad |
Step 4: Put the following additional ingredients into food processor with seeds and nuts
- One Tablespoon of deliciously infused Tuscan Herb Olive Oil (organic cold pressed). Use whatever olive oil you like to use
- One teaspoon of kelp powder. I use kelp powder to keep salt low. Feel free to use Braggs Aminos or whatever you like.
- One teaspoon of mustard powder
- One teaspoon of turmeric
- A couple small dashes of ground coriander seed
- A couple small dashes of cayenne powder (if you like a little spice)
- One cup of cauliflower florets (I only used florets, not stem).
Step 5: Process until desired texture.
If I was serving this "as is," I would also stir in some chopped celery to the processed mixture. I was serving this with chopped celery burrito-style so I didn't pre-mix any celery.
Next round I will probably add some garlic powder or fresh garlic clove and perhaps a tablespoon of sweet onion.
Whether or not this tastes like egg salad... this recipe is tasty "as is" presented above.
I should also add that that recipe as presented above makes a few cups of eggless egg salad. So, you may wish to adjust the amounts if you don't want as much or you need more...
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