------- Vegan Egg Salad ------- Ingredients: 1 12 - 14 oz. Extra Firm Tofu 1 Tbs. Prepared Vegg 1/2 cup Vegan Mayonnaise 1 tsp. Dijon Mustard 1/2 tsp. Dry Mustard 1/8 tsp. Kala Namak 1/4 tsp. Black Pepper Directions: Press the 12 oz of Extra Firm Tofu over night between 2 towels Mix 1 Tsp of dry Vegg powder with 1/4 cup of water in a blender Add 1 Tbs of Vegg mixture to the 1/2 Cup of vegan mayonnaise, and mix together. Add the 1 Tsp Dijon and 1/2 Tsp dry mustard, 1/8 Tsp black salt, and 1/4 Tsp pepper and mix well. Add crumbled tofu and fold into wet ingredients. ------- Vegan Crab Salad ------- INGREDIENTS 14 oz. Whole Hearts of Palm 1 tsp Old Bay Seasoning 1/2 tsp Dried Dill Weed Pinches of Salt to taste 1/4 cup Scallions 1/4 cup Corn Kernels 1/8 cup Minced Roasted Red Pepper 1/4 to 1/2 Vegan Mayo Pulse the hearts of palm in a blender 3 quick times Add the following and stir to coat 1 Tsp Old Bay 1/2 Tsp Dried Dill 1/8 Tsp Salt Then Add the following 1/4 to 1/2 Vegan Mayo 1/4 cup Chopped Scallions 1/4 cup Frozen Corn 1/8 cup Minced Roasted Red Pepper Cover and allow to refrigerate for about an hour ------- Vegan Crab Cakes ------- INGREDIENTS 14 oz. Whole Hearts of Palm 1 tsp Old Bay Seasoning 1/2 tsp Dried Dill Weed Pinches of Salt to taste 1/2 cup Panko Bread Crumbs 1/4 cup Scallions 1/4 cup Corn Kernels 1/8 cup Minced Roasted Red Pepper Pulse the hearts of palm in a blender 3 quick times Add the following and stir to coat 1 Tsp Old Bay 1/2 Tsp Dried Dill 1/8 Tsp Salt Then Add the following 1/2 cup Panko Bread Crumbs 1/4 cup Chopped Scallions 1/4 cup Frozen Corn 1/8 cup Minced Roasted Red Pepper Cover and allow to refrigerate for about an hour Put the corn flour into a bowl Divide the crab cake mixture into balls and coat them with the corn flour Preheat a cast iron pan in a 450 degree oven. Put some olive oil on a napkin and brush a pan or cast iron skillet. Bake on each side for 15-20 minutes, until golden brown. ------- Vegan Tuna Salad ------- Fake Tuna Salad Ingredients 15 ounces Drained Chickpeas 2 whole celery stalks 1/2 tsp onion powder 2 tsp nutritional yeast 1 tbsp low sodium soy sauce 2 tbsp vegan mayo (Recipe Below) 1/2 tsp kelp Pulse 15 oz of Chickpeas in a food processor a few times, but don't puree Pulse 2 Celery Stalks a few times Stir together the above with 1/2 Tsp Onion Flakes 2 Tsp Nutritional Yeast 1 Tbs Liquid Aminos or Soy Sauce 2 Tbs Vegan Mayo 1/2 Tsp Kelp ------- Fake Mayo ------- Mix the following in a food processor 8 oz Tofu 1/4 Cup Canola Oil 1 Tbs Lemon Juice 1.3 Tbs Sugar 1.5 Tbs Grey Poupon Mustard 1 tsp Apple Cider Vinegar 1/2 tsp Salt