The song: “Tom’s Diner” by Suzanne Vega (lyrics)
The connection: Diner food!
Right out of the gate, and already with the ’90s music! I won’t lie; most of this month’s Eat to the Beat soundtrack isn’t from this decade, or even this millennium. Hole, Beck, Blind Melon, Bloodhound Gang – and The Beatles, The Marcels, and The Monkeys – this is the music I grew up on. Some of it was considered “the oldies” way back then, while the contemporary stuff is now called “vintage.” (Much to my shock and dread!) Not to date myself, but. Fellow 30-somethings, represent!
Today’s specials are the Bacon and Egg Salad from Vegan Junk Food, served on a bed of greens with a side of Taters and Strings from American Vegan Kitchen, and set to the beat of “Tom’s Diner” by Suzanne Vega. This is diner food at its best! (And possibly its healthiest – despite its title, the goodies found in Vegan Junk Food are generally healthier than the stuff I make myself!)
To replicate the taste and texture of boiled eggs, Lane Gold uses mashed chick peas, small bits of tofu, and large homemade croutons mixed with vegan mayo, dijon mustard, and relish. Oh, and don’t forget the vegan bacon bits! Though it’s been ages since I’ve had non-vegan egg salad, the result is spectacular. Not quite egg-like (but maybe that’s a good thing? boiled eggs, they smell like feet!), but still delicious. And the texture’s pretty spot-on, too! Easy to throw together in a pinch, you can make it ahead of time for a quick and simple meal. In future versions, I’ll probably thrown in some black olives – I always loved olives in my egg salad – but that’s really the only thing I’d change.
Along with some garden-fresh tomatoes (some of the last of ‘em, I’m afraid!), we have Taters and Strings on the side. Baked red potatoes with fresh green beans, baked in olive oil and tossed with lemon juice, parsley, and rosemary. Super-yummy, and also ridiculously easy to make. (Especially since you don’t even need to peel the potatoes!) I usually prefer my green beans canned (so silky soft!), but these were pretty tasty too. I ate my veggies and I LIKED IT! I am officially an adult now.
By the by, at the last moment I discovered that I was out of Nayonaise. The horror! Luckily, I was able to make my own version with silken tofu. (Available by the case on Amazon. Yay!) Using this recipe for Tofu Mayo as a jumping-off point, I added and subtracted seasonings based on the ingredients list for Nayonaise. The result? Pretty damn close, if I do say so myself. The mustard gives it a bit of a yellow tinge – but close your eyes, and it’s almost like you’re eating the name brand stuff. Not that you’d want to eat mayo by the spoon, ’cause that’s just weird. But if you wanted to.
This adorable crab plate, by the way? Snagged it for just 69 cents at Goodwill! I never pay more than a buck for a piece of dinnerware, I tell you what!
12 ounces silken tofu
3 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 tablespoon mustard
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
a dash of paprika
1. Using blender or food processor, blend the tofu until it’s smooth and silky. Add the rest of the ingredients and process until well blended, stopping several times to scrape the bowl. Sample to taste and add extra seasonings as desired. Store in an airtight container in the fridge; use within a week.