In another life my husband and I frequented a deli in West Los Angeles just for their egg salad sandwiches. They were so big that we always split the sandwich. Now I hate to think of all the fat and cholesterol packed into that sandwich. And I found that you can get that great flavor without all the bad stuff. Look online for vegan egg salad you will find a host of recipes for egg-free egg salad but still with oil. Here is my recipe for an oil-free egg salad that will bring back lots of memories. CLICK HERE FOR THE ENTIRE ARTICLE
One of our local bakeries, Le Petit Outré, makes a great pizza dough that is available in many local markets. It is made with wheat flour, malted barley flour, semolina flour, sea salt, yeast and water. It is better than any pizza dough that I have made. And it is so easy to pick up a package at the market and make a calzone for dinner. Look for some freshly-made pizza dough in your area. There are so many combinations of ingredients to choose from. This particular evening I had some Romesco, artichoke hearts and olives as well as some savory tofu cream cheese. It couldn’t get any easier. Add a green salad and you have a quick, nutritious meal.
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This is so good and such a surprise. I came across a recipe for this in Joanne Stepaniak’s Vegan Deli: Wholesome Ethnic Fast Food, Book Publishing Company, Summertown, Tennessee 2001. I grew up in Brooklyn and moved to Southern California with my family when I was a teenager. Deli food was a regular part of the diet in my family. I loved the flavors of all those rich and garlicky and vinegary foods and still do. I regularly ate liverwurst as a child and I remember when I first had chopped liver as an appetizer when I was about seven or eight. I loved it. Nevertheless, I hadn’t had chopped liver for many, many years and so when I found this and tried some, all the memories of all the delicatessens I had been to in my life came rushing back. Much to my surprise a cursory search of the internet revealed many variations on this theme. I couldn’t believe that I hadn’t come across this before.
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A number of years ago my friend Lynn gave me a copy of Judy Roger’s The Zuni Café Cookbook (W.W.Norton & Company, New York, 2002). It inspired me in many ways, but mostly to become more adventurous with flavor. I learned that the simplest of dishes can contain the most satisfying flavors. Roger’s shared a recipe for boiled kale that led me to many dishes involving boiled kale and other greens.
Having some wonderful cooked Cassoulet beans on hand, (see recipe Cassoulet Beans) I decided to put them together with some spinach and serve it over thick slices of toasted multi-grain bread. The broth from the beans made a flavorful liquid in which to cook the spinach and to heat the beans. There is plenty of garlic and onions in the beans to give the dish some robust flavor. The crunchy toast contrasts with the silky topping, especially if the bread has seeds on top.
You can use any greens that you like, kale, spinach, chard, leafy endive, etc. Just adjust the cooking time to suit the tenderness of the greens. The amount of greens depends upon how much cooked beans and broth you have on hand and how many servings you want to make. About one to two cups of fresh greens per serving is a good guide. CLICK HERE FOR THE ENTIRE ARTICLE