Here’s a fun salad that you could try this Easter season, perhaps instead of a classic egg salad. This creamy mixture is delicious on top of a seed crisp and can be garnished with other fresh faves like avocados, radishes and pea shoots. P.S. it’s also delish served alongside our French potato salad (which is in our first book for those of you lucky enough to have it on hand, otherwise you can get an english copy here).

Happy Easter everyone and to all the little bunnies out there too!

Vegan Easter Salad
(1 bowl)

4-5 small cremini mushrooms
1/2 red onion
3 tablespoons small capers
2 tablespoons chopped chives
2 tablespoons chopped dill
½ cup vegan sour cream
½ cup Food Pharmacy mayonnaise (see recipe below)
1-2 teaspoons of dijon
1 teaspoon white wine vinegar
1 teaspoon of honey
salt and white pepper

Suggested topping:
Avocado, radishes, arugula.

Food Pharmacys mayonnaise (eggless):
½ cup unsweetened soy milk
1 tbsp dijon
1 tablespoon white wine vinegar
1 + ¼ cup cold pressed canola oil
salt & freshly ground black pepper

Start by making the mayonnaise first.

Combine the soy milk, mustard and vinegar in a blender on low or food processor. Slowly stream 1 cup of the oil into the mixture while continuing to mix, it will start to thicken towards the end. However, for a thicker mayonnaise continue adding oil up to an additional ¼ cup.

Chop the mushrooms and the onion and finely chop the herbs.

Add mushrooms, onions, herbs, mayo and the rest of the ingredients in a bowl.

Stir to combine. Season with salt and pepper.

Done! Put a dollop on a seed crisp and enjoy.

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