This One's for Oprah and All Her Harponians: Vegan "Chicken" Salad Toasts

     Well, veganism has finally hit the big-time! Recently, Oprah Winfrey aired a program dedicated to The One Week Vegan Challenge. Although I am not a regular viewer of Oprah, I happened to catch this episode in a late night re-run, and I am quite happy to have seen it. The premise of the show was simple: Oprah, along with more than 300 of her staffers would go vegan for 1 week. This meant NO meat, NO dairy, NO animal bi-products of any kind. Viewers get to see just how the participants approached the brief but dramatic change in their lifestyle; who got agitated, who got excited, who gave up, and who felt they had been changed forever and for the better. Appearing on the show were Michael Pollan, author of many eye-opening books such as The Omnivores' Dilemma and Food Rules, and Kathy Freston (aka the Veganist). Pollan, who is neither vegan nor vegetarian, spoke about the importance of knowing where our food comes from and how it is handled before we consume it. Listening to him, one becomes more aware of the impact one's diet has on the environment, society, and personal health. Freston, who maintains a strict vegan lifestyle, is quick to explain that veganism has been the right choice for her, but understands that not everyone feels the same way. She even used the phrase "veganish" many times to describe people (like myself) who are drawn to an animal free diet for various reasons but have not fully committed themselves to always eliminating all animal products from their dinner plate. Together they presented a strong argument for adopting conscientious eating habits regardless of whether or not that means giving up meat.  Overall, I think this was one of the best presentations on veganism that I have ever seen as it very respectfully informed all people, omnivores and herbivores alike, of the benefits of making smart food choices, and offered many helpful suggestions for easing into conscious and conscientious eating. So, in honor of Oprah's great One Week Vegan Challenge and all those willing to make an attempt, I present to you a simple and delicious recipe that makes for a great lunch break or light dinner...Vegan "Chicken" Salad Toasts. You can use the recipe as a road map and play around with the seasonings and a wonderful variety of possible additions, from grapes to nuts. Go ahead and make it your own and feel free to enjoy this one while you watch Oprah's program or flip through one of Michael Pollan's books!

Vegan "Chicken" Salad Toasts 

Oh-So Delicious!!

• 1 (8oz) package soy tempeh, cut into 1" cubes
• 1 large carrot, peeled and finely diced
• 1 stalk celery, finely diced
• 1/2 small onion, finely diced
• 1/2 red or green bell pepper, finely diced
• 1 tsp Italian seasoning blend
• 1/2 tsp garlic salt
• 1/2 tsp tarragon (optional)
• 2 Tbsp fresh chives, minced 
• pinch cayenne pepper
• about 1/3 c vegan mayonnaise, less or more to your liking (recipe follows)*
• salt and freshly ground pepper, to taste
• non-dairy cheese, gluten-free bread or crackers, parsley and roasted peppers (for serving)

      Begin by steaming the tempeh cubes. This can be done using a steamer basket set in a large saucepan with about 1" of water. Bring the water to a boil, place the tempeh in the steamer basket, cover with a tight fitting lid and allow to simmer for about 15 minutes. Remove the tempeh and allow it to cool while you prepare the other ingredients.

     In a large bowl, combine the diced vegetables. (Tip: You can save a bit of time by prepping your veggies in a food processor or mini chopper. Cut them into large chunks and throw them all in together. A few quick pulses and you're ready to go!)

     In a small bowl, combine the seasoning blend, garlic salt, tarragon, chives and cayenne with the mayonnaise. Stir until creamy and well blended.

     When the tempeh has cooled, crumble it gently with your fingers, or roughly chop. Add this to the chopped vegetables and quickly fold them together. Add the seasoned mayo to the tempeh mixture and toss gently to combine. Taste and add salt and pepper, adjusting other seasoning if needed. The finished salad can be chilled, allowing the flavors to come together, or you can dive right in!

A Lunch Fit for Oprah

     To make the "Chicken" Salad Toasts, top thinly sliced GF bread or crackers with the cheese of your choice and place in a toaster oven for a few minutes, melting the cheese. Top warm bread with "chicken" salad, garnish with chopped parsley and roasted peppers, and ENJOY.

     Yields 2 generous lunch servings.

     Gluten-free, Nut-free and Vegan.

     *Feel free to use a store-bought mayonnaise substitute such as Veganaise, but this recipe is super simple, super tasty and super inexpensive!

Best-Ever Homemade Vegan Mayo 
(Adapted from a recipe found in Kids Can Cook Vegetarian)

• 1 (12 oz) box firm silken tofu
• 1/2-2/3 c olive oil
• 2 tsp chopped garlic
• scant 1/4 cup lemon juice (preferably fresh squeezed)
• 1 Tbsp Dijon mustard
• 1/2 tsp salt
• freshly ground pepper, to taste (optional)

     Using a food processor or blender, combine the tofu and 1/2c olive oil until a smooth emulsion is formed, adding more olive oil as needed to achieve desired consistency. (About 45 seconds.)

     Add the remaining ingredients and blend for an additional 30 seconds. 

     Use immediately or store in an airtight container in the refrigerator for up to two weeks.

     Yields about 2 cups.

     Gluten-free, Nut-free, Vegan and more delicious than anything you can buy at the store!