"Egg" Salad (vegan)

Ingredients:

- 1pckg firm tofu

- 1/2 small onion chopped (more or less to taste)

- 1/2 stalk celery chopped

- 2 tbsp of "Veganaise" (vegan mayo)

- a little: dill, cumin and turmeric

- salt and pepper to taste.

1) Let tofu drain while you chop the onions and celery, you don't want it to release a lot of water after it's mixed in with the mayo. 

2) Press the tofu to extract any excess water still in it and then mix all ingredients, breaking the tofu in small bits but not into a mash (you want some texture in this salad). The combination of cumin, turmeric and dill really give it an eggy taste, and the turmeric also helps give it a yellowish color.  

This recipe serves 6 easily.  Refrigerate any leftovers.

Vegan Strawberry Cupcakes

Recipe adapted from "The Joy of Vegan Baking"

- 2 cups unbleached all purpose flour
- 1 tsp baking soda
- 1 cup granulated sugar
- 1/4 cup non-dairy milk or water
- 1/4 cup canola oil
- 1/4 cup melted nondairy butter
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1/2 to 1 cup chopped strawberries (fresh or frozen)
- non-dairy frosting if desired. (will post a recipe once I find a good one)

Preheat oven to 375 F. Mix dry ingredients in one bowl and wet ingredients in a separate bowl. Stir to combine, add strawberries and fold in.  Don't over stir.  Pour batter into greased muffin tins or use cupcake liners and fill them half way.

Bake for 30 min or until a toothpick inserted in the center comes out clean.  Let cupcakes cool before frosting them.