Raw Vegan Egg Salad with Garlic Aioli by Cru Cacao

5-6 Thai young coconut meat / finely chopped
2-3 TBS raw hot mustard

½ -1 cup of raw garlic aioli
4-5 celery stalks / finely chopped

1 bunch of scallions
1 sweet onion / finely chopped
1-2 TBS turmeric powder

1 handful of parsley / finely chopped

salt, pepper & paprika to taste.

Garlic Aioli
2 c. of pine nuts (soaked for 12 hours)
¼ c. agave nectar

¼ c. apple cider vinegar
6 cloves of garlic ½ c. of olive oil
water salt to taste

Hot Mustard

3/4 cup mustard seeds, soaked 8-12 hours and drained

1/2 cup lemon juice

9 dates, pitted

2 tablespoons tamari soy sauce

Puree all ingredients in a blender to form a smooth paste. Store in a glass jar in the refrigerator for up to 2 months.

 

1) Mix all ingredients in a bowl

2) Add desired amount of garlic aioli
3) Garnish with paprika and fresh herbs
4) Serve wrapped with swiss chard and tomato or raw bread.

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