Along with the Cossack Pie and Solyanka, this will make my third Moosewood Cookbook recipe to veganize that called foe copious amounts of cottage cheese. I am having great luck with soft and firm tofu broken into curds with a fork. A little salt and lemon juice with tapioca starch and it was good enough to eat plain topped with a little cracked black pepper. Now if it would only melt just a tiny bit and I could eat it with hot baked beans the way my Mom got me hooked on it.
In the late 1980′s, if you mentioned The Moosewood Cookbook most folks would exclaim this recipe was one of their favorites. Remember, back in those days there wasn’t a vast array of vegetarian cookbooks to choose from. Thank goodness Gordon Ramsay’s disdainful remark back in 1994 that vegetarianism was on the decline was rubbish and we have shelves of amazing vegan cookbooks to choose from now.
Even with limited recipes in the 80′s, White Rabbit Salad was and is still a nice and easy recipe to throw together for a potluck since it adapts well to whatever fruits and nuts you might have on hand seasonally.
White Rabbit Salad veganized
1 lb tofu, drained and broken into small curds
1 Tablespoon tapioca starch
4 Tablespoons of lemon juice
1/2 teaspoon of the salt
2 small apples, chopped
1/4 cup raisins
1/2 cup chopped, toasted, nuts
1/4 cup toasted sunflower seeds
2 teaspoons poppy seeds
1-2 Tablespoons agave
2-3 Tablespoons lemon juice, to taste
• In a bowl, combine the tofu curds, lemon juice, tapioca starch and 1/2 teaspoon of the salt. Allow to sit and marinate at least an hour in the fridge.
• Combine everything else withe the tofu mixture and chill. Serve very cold, on greens.