Potato and mock tuna salad
Posted by Tweety on Sep 06, 2009 · Member since Jan 2003 · 3135 posts
What do you guys put in your potato or mock tuna/chicken salad. I use onions, pickles, celery, a little mustard and vegan mayo. I was thinking I could dress it up some...was thinking carrots, dill and tomato. What do you guys do?
I don't ever make potato salad.
for mock tuna I usually use: chickpeas, vegenaise, mustard, chopped up pickle, s and p, green onion, and curry powder
for mock chicken (which I've only made like twice) I've used: chickpeas, vegenaise, s and p, celery, tomatoes, red bell pepper, green onion, and pecans or walnuts
I like alot of the things already listed, and I also love grapes in my mock chicken salad
mock tuna: mashed chickpeas, red onion, green onion, kelp granules, sweet relish, vegan mayo, celery, pepper
mock chicken w/ "chicken strips": vegan mayo, red onion, raisins, celery, red onion green onion
mock chicken: mashed chickpeas, green bell pepper, red onion, sweet relish, yellow mustard, vegan mayo, celery salt, pepper
potato salad: red and green onion, pepper, yellow mustard, celery, vegan mayo, paprika, sweet relish
Potato salad: can't recommend the french potato salad on here highly enough. It's the only thing i make anymore. It's basically potatoes marinated in a mustard vinaigrette with oregano, red onion, and capers. Mmmmmmm...
Fake-tuna salad: veganaise, salt, pepper, onion powder (powder is a must), celery. Old-school. I can't imagine subbing anything out.
I guess I am the only one who puts every veggie in the house in her salads, hhmm?
Potato Salad: Onion, celery, carrots, bell pepper, salt, pepper, mustard, veganaise, smoked paprika, garlic powder, and celery seeds. (Veggies must be minced to blend through the salad properly though!)
Chickpea Salad: onion, celery, bell pepper, salt, pepper, mustard, veganaise, nori (crumbled to dust), garlic powder and lemon (zest if its too liquid, juice if its dry).
oh ya i put celery in potato salad too
In my chickpea salad, I do Vegenaise, celery, red onion, dulse flakes, dried dill, Jane's Crazy Mixed Up Salt and pepper. I love it. (Oddly, while I like dill in it, I don't care for it with pickles.)
I had pretty good results trying to replicate my mom's potato salad, which has eggs in it. I can't remember precisely what seasonings I did, but it was something like this: Vegenaise, mustard (lots), sweet onion, celery seed, paprika, salt (probably Jane's again), pepper and some Mori Nu tofu, baked a little, for the egg-white effect. I have a picture of it in my gallery:
http://vegweb.com/gallery/displayimage.php?pos=-12649
lately I have been playing around with a mock chix salad (with and without curry) that I think is fabulous.
This is what I do for the chix:
Thaw a frozen box of tofu, squeeze thoroughly, crumble
Sprinkle with nut. yeast, braggs and a little liquid smoke
Bake for 15-20 minutes, till dry on the edges.
From here I'll add all sorts of things. The curry is usually apples, celery, red onions, raisins, mayo, curry and garlic. Also, zucchini or yellow squash diced finely disappears taste-and texture-wise, so not a bad way to get in a raw veg.
I like the carrots and dill idea. I'd probably add a little smoked dulse and lime juice.
For whatever reason, I cannot make a potato salad that I consider "good." I can get healthy, I can get boring, I can get weird, but I cannot create a simple potato salad that I love. Likely loyalty to granny's potato salad...
lately I have been playing around with a mock chix salad (with and without curry) that I think is fabulous.
This is what I do for the chix:
Thaw a frozen box of tofu, squeeze thoroughly, crumble
Sprinkle with nut. yeast, braggs and a little liquid smoke
Bake for 15-20 minutes, till dry on the edges.
Does it not taste like bacon? That's almost exactly what I do to make "bacon."
Does it not taste like bacon? That's almost exactly what I do to make "bacon."
Nah, kinda dense and meaty, but not really like chicken either. Just makes a good "mock-salad" filler in my book. The texture is nice with the freezing and crumbling. Kinda TVP-esque (but better and without the cardboard box taste.)
Do you freeze the tofu first for "bacon" then season and fry? I'm more likely to use tempeh for a BLT or breakfast side. I've never been happy with tofu that isn't baked first.