Monday, March 3, 2014

Vegan Deviled Egg Filling

I am so excited! For the first time I made something without seeking a recipe to follow/tweak. I made a vegan deviled egg filling. Wow! The secret is this salt the hubby bought for me. It's from India and Pakistan and has a sulfuric smell and taste. 

So here's what I did. I was winging it so I'll try to estimate the measurements best I can. 

1/8 cup tahini
1/4 cup lemon juice 
1 squirt of lime juice (you know from one of those cool little bottles)
1 can of cannellini bean, drained and rinsed
8 dashes turmeric (or to taste)
8 dashes cumin
1 tsp. of Himalayan pink salt 
1/4 tsp. India Black Salt 
a few dashes of paprika 
1/2-1 shallot
2 cloves of garlic 
1 tbs. oil, grapeseed and/or olive

In the food processor: 1/8 cup tahini, 1/4 cup lemon juice, squirt of lime juice (you know from one of those cool little bottles), and whip. That's right, whip it good. About a minute of blending and scraping down the sides produces a creamy beginning that will replicate the mayonnaise/mustard blend of standard deviled eggs. I then threw in a drained and rinsed can of cannellini beans. They have that yolk-like texture. I added several dashes of turmeric and cumin, about 8 or so each, enough to lightly coat the beans all around. 1 tsp. of Himalayan pink salt and 1/4 tsp. India Black Salt, a few dashes of paprika, 1/2-1 shallot, two cloves of garlic and blend! Drizzled in about 1 tbs. total of oil, grapeseed and olive.  Scrape down sides and blend until super creamy. Dash of paprika to garnish and spread on sourdough rye crisps. I imagine it would be perfect on a slice of avocado to give it that deviled egg feel. Super creamy yummy!


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