OK, I know this post isn’t vegan-related, but I do know that many of you out there are like me: vegan and a writer, so I wanted to let you in on a contest that I’m actually coordinating. The Top of the Mountain Book Award is given out each year at the Northern Colorado Writers Conference. This year, it’s happening March 28-29. You don’t have to attend the conference or even be a member to win. The contest is open to published and unpublished authors of fiction and/or creative/narrative nonfiction. Just polish up the first 25 pages and a 5-page synopsis. Deadline is February 1, so get those entries in! The top prize is $1,000!! Get the full guidelines HERE and good luck!
If you want to call this “Egg Salad” or “Tuna Salad,” go right ahead. It certainly has the feel, so to speak. I do put some kelp powder in this salad, so it can have that tuna-ish essence. I made this version somewhat chunky, but I’ve also made it more like a pate. If that’s more your fancy, I suggest using a food processor to mash up the tempeh, then finely cut the onions instead of chopping them. Either way, this is a healthy lunch that will keep in the fridge for a few days. Serve on some toasted bread with lettuce, and if you like, a slice of vegan cheese.
8-oz tempeh, cut into large chunks
1/3 C onion, chopped (I prefer red onion in this, but I was out)
1/3 C vegan mayo
1-1/2 Tbs yellow miso mixed with 1 Tbs water
1/4 C fresh parsley, minced or chopped
2 tsp Dijon mustard
1 tsp dried dill
1 Tbs nutritional yeast
1 tsp kelp powder
1 Tbs water
The rest…optional ingredients
Steam the tempeh for 15-20 minutes.
Transfer the tempeh to a bowl (or the food processor) and mash up until your reach the desired consistency.
Add the rest of the ingredients and mix well. Makes about 2-1/2 cups. Enjoy!
- 8-oz tempeh, cut into large chunks
- ⅓ C onion, chopped (I prefer red onion in this, but I was out)
- ⅓ C vegan mayo
- 1-1/2 Tbs yellow miso mixed with 1 Tbs water
- ¼ C fresh parsley, minced or chopped
- 2 tsp Dijon mustard
- 1 tsp dried dill
- 1 Tbs nutritional yeast
- 1 tsp kelp powder
- 1 Tbs water
- The rest...optional ingredients
- vegan cheese
- cucumber slices
- Steam the tempeh for 15-20 minutes.
- Transfer the tempeh to a bowl (or the food processor) and mash up until your reach the desired consistency.
- Add the rest of the ingredients and mix well. Makes about 2-1/2 cups. Enjoy