Every now and then I crave an egg salad. Armed with Danica’s Secret to the Perfect Boiled Egg, I came up with a new twist on classic egg salad. Seriously, her trick works! It’s perfect – I wish I had known this long ago!
edamame egg salad
2 hard boiled eggs
3/4 cup shelled edamame
3 tablespoons plain cashew creme
Chop eggs, combine with cashew creme and edamame. Salt to taste.
The first day, I made sandwiches with my spinach pancakes, fresh spinach leaves in the middle. The second day, open faced sandwiches:
This was my first time cooking with tempeh. I went spicy.
buffalo tempeh strips
1 package tempeh (I chose unflavored)
1/4 cup buffalo sauce
Slice tempeh into thin strips. Coat with buffalo sauce and marinate. Preheat oven to 350. Line tempeh strips on parchment or foil on a baking sheet, and brush / spoon / pour sauce over strips. Bake for 25 minutes. Serve with celery sticks and mustard cashew creme for dipping.
mustard cashew creme
basic cashew creme:
raw cashews, soaked overnight
water – amount depending on desired thickness
high speed blender
Blend cashews on high speed until creamy – add water to thin.
For mustard cashew creme, add 1 tablespoon spicy mustard and 1/2 teaspoon rice vinegar.
Have you cooked with tempeh?