Potato, Leek and Fennel Gratin

DSC00686-002Sliced Yukon gold potatoes, fennel bulb and chopped leeks are bathed in a rich non-dairy Gruyère-style cheese sauce and baked until browned and bubbly.

• 2 T non-dairy butter or margarine, plus 1 T for greasing the baking dish
• 2 and ½ lbs Yukon gold potatoes
• 2 large leeks, white and light green parts only,
split lengthwise, rinsed well and chopped into half “moons”
• 1 large fennel bulb, cored and sliced very thin
• 2 cloves garlic, minced
• ½ tsp dried thyme leaves
• coarse ground black pepper, to taste
• 2 cups Gruyère Cheese Sauce (see following recipe)

Gratin Preparation
Grease the interior of a shallow, rectangular baking dish with 1 tablespoon butter or margarine and set aside.

Peel the potatoes and slice them ⅛-inch thick. A mandoline makes the job much easier and creates more uniform slices – but watch your fingers! Place the slices immediately into a large pot of water to prevent the slices from oxidizing (turning brown). Add 2 teaspoons of salt. Bring to a boil and cook for exactly 1 minute. Remove from the heat and drain the slices thoroughly in a colander. Set aside.

Add the remaining butter or margarine to a skillet and place over medium heat. Add the leeks and fennel and sauté until tender and golden. Add the garlic, thyme and a dash of black pepper and sauté an additional minute. Remove from the heat and set aside.

Preheat the oven to 375°F/190°C.

Prepare the Gruyère cheese sauce; set aside over low heat to keep warm.

Layer ⅓ of the potatoes in the bottom of the baking dish and top with half of the leek and fennel mixture. Pour half of the cheese sauce over the layers. Repeat layering with another ⅓ of the potatoes, the remaining leek and fennel mixture and finish with a layer of potatoes. Cover with the remaining sauce and season with additional ground black pepper.

Bake uncovered for 45 minutes or until browned nicely. Remove from the oven and serve.

Gruyère Cheese Sauce
Dairy Gruyère is a slightly salty, ripened Swiss cheese. While its texture and complex flavor is difficult to reproduce in non-dairy form, this cheese sauce captures the flavor of Gruyère fairly well, while retaining its own unique character.

Sauce Ingredients
• 1 and ¾ cup plain unsweetened soymilk
• ¼ cup mild vegetable oil
• ¼ cup tapioca starch
• ¼ cup mellow white miso paste
• 2 T nutritional yeast flakes
• 2 T extra-dry vermouth or dry white wine
• 2 tsp raw apple cider vinegar
• ½ tsp kappa carrageenan (available from ModernistPantry.com)
• ½ tsp fine sea salt or kosher salt
• ¼ tsp dry ground mustard
• ¼ tsp ground coriander

*The vermouth or wine can be omitted for health or ethical reasons, but this will alter the flavor profile.

Sauce Preparation
In a small saucepan, vigorously whisk together the ingredients until smooth (a blender can also be used to efficiently combine the ingredients). Cook the mixture over medium-low heat, stirring slowly and continually with a flexible spatula.

As the mixture thickens and curdles (forms lumps), begin stirring vigorously until the curds disappear and the cheese becomes very thick, smooth and glossy. Keep warm over low heat, stirring occasionally, until ready to use. For a spreadable consistency, remove from the heat and allow the melt to thicken.

Spicy Italian Pancetta

DSC00665-001Pancetta is an un-smoked Italian bacon that is seasoned with black pepper and other spices and herbs before rolling and salt-curing. My meat-free version is seasoned with my own blend of spices and herbs to impart a distinctive Italian flavor. For this recipe, two batches of dough will be mixed to create the pancetta. Dough 1 is for the light marble layer and Dough 2 is for the dark marble layer.

Aromatic Seasoning Ingredients
• 1 and ½ tsp finely ground black pepper
• 2 tsp dried basil leaves
• 2 tsp dried oregano leaves
• ¼ tsp ground fennel seed
• ¼ tsp ground red pepper (optional)

Dry Ingredients for Dough 1
• ½ cup (75 g) vital wheat gluten
• 1 T garlic powder

Liquid Ingredients for Dough 1
• 6 T (90 ml) water
• 1 T olive oil
• ½ tsp fine sea salt or kosher salt

Dry Ingredients for Dough 2
• 1 cup (150 g) vital wheat gluten
• 1 T onion powder
• 2 tsp sweet paprika

Liquid Ingredients for Dough 2
• ½ cup plus 2 T (150 ml) water
• 2 T tamari, soy sauce or Bragg Liquid Aminos™
• 2 T nutritional yeast flakes
• 2 T red miso paste
• 1 T olive oil

Additional Item Needed
• 18-inch wide heavy-duty aluminum foil

Warning! It is very important to use only heavy-duty aluminum foil for this recipe. Regular foil is not sturdy enough and can easily rupture from steam pressure which builds up inside the sealed package.

Combine the Aromatic Seasoning Ingredients
Combine the aromatic seasoning ingredients in a small dish and using the back of a spoon, grind the mixture until the oregano and basil are coarsely ground; set the mixture aside. This blend will not be added to the dough, but rather layered over the dough before rolling in the foil.

Preparing Dough 1
Preheat the oven to 325°F/170°F.

Combine the dry ingredients for Dough 1 in a medium mixing bowl.

Stir together the liquid ingredients for Dough 1 in a separate bowl or measuring cup until the salt dissolves.

Pour the liquid ingredients into the dry ingredients and mix well to incorporate. Knead the dough with a spoon or spatula in the bowl until the dough offers some resistance to mixing. Divide the dough into 2 pieces. Set aside.

Preparing Dough 2
Combine the dry ingredients for Dough 2 in a large mixing bowl.

Whisk together the liquid ingredients for Dough 2 in a separate bowl or measuring cup until the miso and yeast dissolves (the yeast will not dissolve completely).

Pour the liquid ingredients into the dry ingredients and mix well to incorporate. Knead the dough with a spoon or spatula in the bowl until the dough offers some resistance to mixing, about 2 minutes. Kneading can also be done in a food processor fitted with a dough blade attachment and processed for about 1 minute. Divide the dough in half.

Layering the Dough
Now you will begin the layering process which will create the marbling effect for the pancetta.

Tear off a sheet of foil (about 18-inches) and place on your work surface. Take a piece of Dough 1 (the light dough) and flatten into a disc. Place the flattened dough onto the foil. Sprinkle about ¼ of the aromatic seasonings over the disc of dough (don’t worry if some of the seasonings scatter on the foil).

Next, repeat with a piece of Dough 2 (the dark dough) and place on top of the first disc. Scatter ¼ of the aromatic seasonings over the disc of dough. Repeat with the second piece of Dough 1, again scattering ¼ of the aromatic seasonings over the disc of dough.

Finish layering with the second piece of Dough 2 and scatter the remaining seasoning over the dough. Firmly press down and stretch the stack against the foil until it is about ¼-inch thick.

Now, roll the dough into a cylinder and then use your hands to compress the dough into a thick compact log. Press any seasoning mixture that has scattered on the foil into the log.

Roll the dough in the foil to create a cylindrical package and twist the ends tightly to seal. Bend the ends in half to lock them tight. Repeat this wrapping procedure with 2 additional sheets of foil.

Place the package directly on the middle oven rack and bake for 90 minutes.

Cool the pancetta in the foil and then refrigerate for a minimum of 8 hours. Chilling will firm and enhance the texture and make slicing easier – this is important. The pancetta can be stored in the refrigerator for up to 1 week before slicing and finishing or in the freezer for up to 3 months.

For the best finished texture, use a very sharp knife and slice the pancetta as thinly as possible. Of course, if you prefer a thicker cut, that’s entirely up to you. The slices can also be cut into narrow strips if desired. Pancetta can also be small diced.

Finishing the Pancetta
Finishing the pancetta in the oven is my preferred method since heating is controlled. Sliced pancetta can also be given a “rippled” appearance using this method. To do this, preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper and lay the slices (or diced pancetta) on the paper. Mist or brush the slices or dice with cooking oil. Use your fingers to “scrunch” the pancetta slices, thus giving them a rippled appearance. Bake for 20 minutes. Let the pancetta cool for about 5 minutes and then transfer to a serving plate. As the pancetta cools it will crisp up a bit while still retaining a nice chewy texture. Transfer to a plate lined with paper towels to blot any excess oil.

Optionally, the pancetta slices or dice can be briefly fried in a non-stick skillet with a light layer of cooking oil over medium to medium-low heat. Frying “low and slow” is preferable to frying at a high temperature. The pancetta will brown (and burn) quickly and the texture will become hard if the temperature is too high. Transfer to a plate lined with paper towels to blot any excess oil.

Serve warm; chop, dice or crumble in recipes; or layer on your favorite sandwich.

Beer-Braised Shredded Beaf

DSC00606Shredded beaf amazingly resembles slow-cooked shredded beef in texture and is superb for hot sandwiches when finished by skillet braising in a mixture of beer and savory seasonings.

• 1 recipe Stewing Beaf (from the Seitan and Beyond Cookbook)
• 2 T tamari, soy sauce or Bragg Liquid Aminos™
• 1 T Dijon or spicy mustard
• 1 tsp vegan Worcestershire sauce
• ¼ tsp coarse ground black pepper, or more to taste
• ¼ tsp dried thyme leaves
• 2 T cooking oil
• 1 medium onion, halved and thinly sliced
• 4 cloves garlic, minced
• 1 bottle or can (12 oz) beer of your choice

Prepare and then chill the Stewing Beaf according to the cookbook directions.

Remove the foil and recycle. Using your hands, bend the roast in half to split it lengthwise; this will reveal the “grain”. Tear the roast in half following where it has been split. Bend and tear those pieces in half lengthwise. Now, with your fingers, pull the beaf into long strings or shreds, following the grain as much as possible. Tear those pieces into smaller bite-size shreds.

In a small dish, combine the tamari, mustard, Worcestershire, black pepper and thyme; set aside.

Add the oil to a large non-stick skillet or wok and place over medium heat; sauté the onion until tender and translucent. Add the garlic and sauté 30 seconds.

Add the shredded beaf and sauté, tossing frequently, until lightly browned. Add the tamari seasoning mixture and the beer and stir well to combine. Simmer uncovered, stirring frequently, until almost all the liquid has evaporated but the beaf is still moist. Serve hot as a filling for sandwiches.

Milk Chocolate Pudding (non-dairy and egg-free, of course)

CUS6-03MOUSSERich, creamy and delicious. This recipe yields about 3 cups or six ½ cup servings.

• ½ cup (2.5 oz. by weight) whole raw cashews (pre-soaking unnecessary)
• 2 and ½ cups non-dairy milk
• 2 T unmodified potato starch, cornstarch or arrowroot powder
• 1 cup organic sugar
• ⅓ cup unsweetened cocoa powder
• 2 tsp real vanilla extract
• ¼ tsp sea salt or kosher salt

Place the strainer over a large glass bowl or BPA-free plastic storage container and set aside.

Add all ingredients to a blender and process on high speed for 2 full minutes. Stop to scrape down the sides of the blender as necessary.

Pour the mixture into a large saucepan and place over medium heat. Stir slowly and continually with a whisk. Whisk vigorously as the mixture begins to thicken (vigorous whisking will help to prevent lumps from forming). Continue whisking until the mixture begins to bubble.

Pour the mixture into the strainer over the container and stir with the whisk to press the mixture through the mesh. Cover the container with a lid or plastic wrap and let cool for about 15 minutes and then refrigerate for several hours until well-chilled.

To serve, stir the mixture thoroughly and spoon into individual dessert cups. Garnish the individual cups with non-dairy whipped cream, if desired.

Non-Dairy Churned Butter

DSC07736-004Dairy butter is an emulsion that consists of butterfat, milk protein and water. It is made by churning fresh or fermented cream. Lightly fermented cream, along with salt, adds flavor to the butter.

Non-dairy churned butter is an emulsion consisting of plant fat, pure soymilk protein and water. Lactic acid is added to produce the lightly fermented quality and add flavor, along with salt. No additional emulsifiers (such as lecithin) or stabilizers (such as guar gum) are required. It looks like dairy butter; it tastes like dairy butter; it behaves in cooking just like dairy butter; and it can be used in any recipe just as you would use dairy butter.

Churned butter is prepared with soy-based extra-heavy whipping cream. The composition of this cream is remarkably similar to dairy cream, which makes it ideal for home-churning butter. Do not use any other form of non-dairy cream; it will not produce the same results and most likely will not work at all.

You will also need a stand mixer with a balloon whip (wire whisk) attachment or an electric rotary mixer (the rotary mixer is not as efficient as a stand mixer and will take longer to produce butter). Do not attempt with a food processor or blender; they won’t work properly.

• 1 cup pure soymilk (no additives), room temperature (sorry, no substitutions)
• 1 tsp fine salt or kosher salt (reduce or omit as desired)
• 1 cup organic refined coconut oil*
• ½ tsp lactic acid powder (available from ModernistPantry.com)

The soymilk must be at room temperature to emulsify properly with the coconut oil. If necessary, gently warm the milk in a saucepan over low heat or briefly in the microwave. If cold soymilk is used, the coconut oil will congeal when it comes into contact with the cold liquid.

Remove the metal lid from the jar of coconut oil and place the jar in a microwave. Heat just until the solid oil liquefies, about 30 seconds to 1 minute (this will depend upon the solidity of the coconut oil). Alternately, place the jar in about an inch of simmering water and melt the oil in the same manner. Measure the coconut oil and set aside.

Pour the milk into a blender and add the salt. Put the cover in place but remove the center insert. Begin blending on low speed, gradually increasing to high speed (if the milk is splashing too much in the blender jar, reduce the speed slightly). Pour the coconut oil slowly into the milk through the opening in the blender jar’s lid. After the oil has been incorporated, add the lactic acid.

Continue to process for a few seconds until the mixture thickens (this should occur instantaneously). The mixture will resemble crème fraîche. Transfer the thickened cream to a sealable container and refrigerate until very cold (a minimum of 6 hours). Cold cream is essential to the success of churning butter. Also place the metal bowl and balloon whip attachment from a stand mixer or a metal or ceramic mixing bowl and 2 beaters from an electric rotary mixer into the refrigerator. Chill until very cold.

Please note that the thickened cream may taste somewhat salty; don’t worry, as a substantial portion of the salt is carried away with the buttermilk when the liquid separates from the butter. The finished butter should have a well-balanced flavor; however, the salt can always be adjusted to taste. For baking purposes, reducing or omitting the salt is recommended.

Scoop the cold thickened cream into the chilled bowl and begin whipping with the electric mixer or stand mixer on high speed. Using a stand mixer, it will take about 7 minutes for a stiff, grainy-appearing texture to form. From there it will begin to clump as the buttermilk separates from the butter. Total churning time is about 9 to 10 minutes. Using an electric rotary mixer, it will take about 12 to 14 minutes for a stiff, grainy-appearing texture to form. From there it will begin to clump as the buttermilk separates from the butter. Total churning time is about 15 to 17 minutes. This requires patience – but it will turn into butter.

Tip: When using the rotary mixer, occasionally scrape the sides towards the bottom of the bowl with a flexible spatula as the mixture is whipped.

DSC07743-002The butter separated to the left side, the buttermilk on the right

Press the butter to one side of the bowl with a spatula or the back of a spoon and then pour off the buttermilk (about ½ cup). The buttermilk can be discarded if you wish, but I enjoy drinking it – it’s rich, tangy, salty and delicious. Transfer and pack the solid butter into a container. As the butter is packed down, a small amount of residual buttermilk will rise to the top of the container; simply pour this off. Store the butter in the refrigerator until ready to use. The butter will stay fresh for several weeks. It can also be stored in the freezer for up to 3 months.

Tip: The butter will be quite solid and hard after refrigeration; simply let it sit out at room temperature to soften before using.

Coq au Vin, Vegan-Style

DSC00440Coq au Vin consists of tender chikun simmered in a luscious red wine sauce with mushrooms and pearl onions and garnished with parsley. Serve over cooked eggless noodles. This recipe yields about 4 servings.

• 1 recipe Chikun Drumsticks or Tenders (from the Seitan and Beyond Cookbook)
• 6 T Bacun Grease (from this blog)
• 8 0z cremini or white mushrooms, quartered
• 1 and ½ cup pearl onions, thawed from frozen
• ¼ cup all-purpose flour
• 2 cups dry red wine (e.g. Cabernet Sauvignon; Merlot)
• 2 cup chikun simmering broth (reserved from preparing the chikun)
• 6 sprigs fresh thyme or 1 tsp dried thyme leaves
• 1 bay leaf
• ½ tsp fine sea salt or kosher salt, or more to taste
• coarse ground black pepper to taste
• chopped fresh parsley for garnish

Prepare and refrigerate the drumsticks or tenders according to the directions in the recipe. Reserve 2 cups of the simmering broth for the sauce.

Add the bacun grease to a deep non-stick skillet and place over medium heat to melt. Brown the chikun in the hot grease and transfer to a plate.

In the same skillet, sauté the pearl onions and mushrooms until the onions are translucent and golden and the mushrooms have rendered their liquid. Sprinkle in the flour and mix well. Continue to cook for about 2 minutes to eliminate the raw flour taste.

Incorporate the wine in increments while stirring. Stir in the broth and add the chikun, thyme, bay leaf and salt; season with black pepper. Bring the mixture to a simmer and cook uncovered for 30 minutes, stirring occasionally, to reduce and thicken the sauce. Season the stew with additional salt to taste and remove the thyme stems and bay leaf before serving. Garnish with chopped parsley after plating.

Vodka Blush Sauce

DSC00436Vodka blush sauce is a creamy tomato-based pasta sauce flavored with vodka. This is my own variation which can be prepared with either cashew cream or soy cream. Sweet red pepper was included for flavor. For the photo, I used torchiette pasta rather than the traditional penne pasta.

• ¼ cup whole raw cashews*
• ½ cup water*
• 2 T olive oil
• 1 medium onion, peeled and chopped
• 1 large sweet red pepper, seeded and chopped
• 3 cloves garlic, chopped
• 1 can (28 oz) diced tomatoes with liquid
• ¼ cup premium vodka
• 2 T tomato paste
• 1 tsp dried basil leaves
• 1 tsp fine sea salt or kosher salt, or more to taste
• ½ tsp dried oregano leaves
• ½ tsp crushed red pepper flakes
• grated non-dairy parmesan
• julienned fresh sweet basil for garnish (optional)
• fresh ground black pepper, to taste
• cooked pasta of your choice (penne is commonly used)

*or ½ cup basic Soy Cream (from the Non-Dairy Evolution Cookbook or Seitan and Beyond Cookbook)

In a blender, process the cashews and water on high speed for 2 full minutes. Transfer to a cup and chill until ready to use. Alternately, the cashew cream mixture can be replaced with ½ cup soy cream.

Add the olive oil to a skillet and place over medium heat. Add the onions and sweet red pepper and sauté until the onions are translucent. Add the garlic and sauté an additional minute or two.

Stir in the diced tomatoes with liquid, vodka, tomato paste, dried basil, salt, dried oregano and the red pepper flakes. Bring to a gentle simmer and cover the skillet. Reduce the heat to low and cook for 45 minutes, stirring occasionally.

Transfer the skillet mixture to the blender. Begin processing on low speed, gradually increasing to high. Process the contents until smooth and then transfer back to the skillet, placing over medium heat.

Stir in the cashew or soy cream and cook until heated through. Season the sauce with additional salt as needed to taste. Ladle the sauce over cooked pasta, sprinkle with parmesan and fresh ground black pepper and garnish with the optional fresh basil.

Bacun Grease

Bacun grease is essentially a flavored vegetable shortening. Use for any cooking purpose just as you would real bacon grease; store in an airtight container in the refrigerator and use within 1 year. This recipe yields 1 cup.

• ⅔ cup organic refined coconut oil
• ⅓ cup vegetable oil
• 1 and ½ tsp tamari, soy sauce or Bragg Liquid Aminos™
• 1 tsp dark brown sugar or real maple syrup
• ½ tsp liquid smoke
• ¼ tsp coarse ground black pepper
• ¼ tsp guar gum or xanthan gum (acts as an emulsifier and stabilizer; do not omit!)

Melt and measure the coconut oil.
Process all ingredients in a mini-blender or in a heavy measuring cup using an immersion blender until emulsified.
Transfer to a sealable container and freeze until hardened and then transfer to the refrigerator for storage until ready to use.


Thai Yellow Chikun Curry

• 4 cups vegan no-chicken broth or similar
• 2 medium russet potatoes, peeled and diced
• 1 T grated ginger
• 3 cloves garlic, chopped
• 4 tsp yellow curry powder
• 1 medium onion, peeled and chopped
• 1 large green bell pepper, chopped
• 1 can (14 oz) coconut milk (full fat; not lite)
• ½ cup green peas, fresh or from frozen
• 1 can (15 oz) straw mushrooms
• 2 tsp sambal oelek (chili paste) or other hot red pepper sauce, or to taste
• a few Thai bird’s eye chilies (optional)
• 1 and ½ cup Stewing Chikun, torn into bite-size pieces; or Shredded Chikun (both from the Seitan and Beyond Cookbook; the Soy Chikun Strips from the same cookbook can be used as substitute if desired; or simply use bite-size cubes of pressed tofu or additional vegetables if you wish to omit the chikun or tofu entirely)
• sea salt or kosher salt, to taste
• chopped Thai basil for garnish (optional)
• chopped cilantro for garnish (optional)
• cooked jasmine rice for serving

In a large soup pot, simmer the potatoes, ginger, garlic and curry powder until the potatoes are tender, about 20 minutes. Transfer to a blender and process until smooth (exercise caution when blending hot liquids; place a kitchen towel over the blender lid and begin on low speed progressing slowly to high speed).

Transfer the purée back to the soup pot. Place over medium-low heat and stir in the coconut milk.

Mist a skillet with cooking oil and sauté the onions and bell pepper over medium heat until softened. Add to the soup pot. Stir in the peas, mushrooms, sambal oelek and optional bird’s eye chilies. Cover and simmer about 20 minutes or until the bell pepper is very tender.

Add the Stewing Chikun and simmer an additional 10 minutes; season with salt to taste. If using Shredded Chikun, stir into the curry just before serving. Garnish with the Thai basil and cilantro.

Warning: Do not eat the bird’s eye chilies!

Eggless Egg Salad

ss8This tasty sandwich filling remarkably resembles real egg salad in appearance taste and texture, but without the cholesterol (or animal cruelty). A blender is required for preparing the “egg whites” and a food processor is recommended for the “yolk” mixture. You will also need 1 block (about 14 oz before pressing) extra-firm water-packed tofu (not silken tofu). Drain and press the tofu until it is not releasing any more liquid – this is very important! After pressing you should have approximately 12 ounces of tofu.

Ingredients for the “Egg Whites”
• ⅓ block (about 5 oz before pressing) extra-firm tofu (not silken tofu)
• ¾ tsp kala namak (Himalayan black salt)
• 2 cups water
• 2 and ¼ tsp agar powder

Ingredients for the “Yolk” Mixture
• ⅔ block (about 9 oz before pressing) extra-firm tofu (not silken tofu)
• ¼ cup eggless mayonnaise, plus additional as necessary for consistency
• 1 T nutritional yeast flakes
• 2 tsp prepared mustard, your choice of Dijon, spicy, golden or yellow
• ¼ tsp kala namak (Himalayan black salt), or more to taste
• ¼ tsp sweet paprika
• ¼ tsp ground turmeric
• 2 T minced shallot or red onion
• 1 rib of celery, diced
• coarse ground black pepper to taste
• optional ingredients sliced black olives, capers, or diced sweet or dill pickle

Drain and press the tofu until it is not releasing any more liquid. Slice ⅓ of the tofu to use for the “egg whites. The remaining ⅔ will be used for the “yolk” filling.

To prepare the “egg whites”, place the “egg white” ingredients into a blender and process until smooth. Pour the mixture into a saucepan and bring to a simmer over medium heat, stirring frequently to avoid scorching the tofu mixture. Avoid boiling as this will cause the soy protein to re-coagulate (a minimal degree of re-coagulation may occur as the mixture is brought to a simmer but will not affect the final appearance or texture). Pour the mixture into the 8” baking pan and set aside to cool. After cooling a bit, refrigerate until completely set, about 1 hour.

Next, crumble the ⅔ pressed block of pressed tofu into a food processor and add the mayo, nutritional yeast flakes, prepared mustard, kala namak, turmeric and paprika. Process the contents until completely smooth, stopping as necessary to scrape down the sides of the food processor. Alternately, the mixture can be mashed using a fork but the mixture will not be as smooth.

Transfer the “yolk” mixture to a bowl or a food storage container and stir in the minced onion, celery, black pepper and any optional ingredients. Mix well, cover and refrigerate until ready to use.

Now, run a table knife around the perimeter of the “egg white” container to loosen if necessary and invert onto a work surface. Chop the “egg whites” into fine dice and transfer to a mixing bowl. Stir in the “yolk” mixture and add additional mayonnaise as necessary to thoroughly moisten the eggless salad. Season the mixture with additional salt and pepper as desired, cover with plastic wrap and chill thoroughly before serving.