Three Vegan Products: Toothpaste "Dirt," Truffle Mayo, and Cheese Crackers

I recently purchased three vegan products that are just wonderful.

The first product is called The Dirt. I purchased it here at Vegan Cuts.

This is a trace mineral tooth brushing powder. You wet your toothbrush and then dip it into the jar. Shake off the excess "dirt" before brushing. While brushing, it tasted slightly salty, but I really only noticed the wonderful orange-spice scent. Ingredients include bentonite clay, baking soda, and spices like cinnamon, nutmeg, and cardamom.

My teeth feel so smooth after using this product. The "dirt" washes off the toothbrush for the most part. It stays a little brown toward the base of the bristles. No big deal!

The next product I tried was a truffle vegan mayo by Da Rosario. I purchased the product here on Vegan Cuts. It's also available here at Vegan Essentials.

These spreads (white truffle and black truffle) deliver an amazing burst of truffle flavor with each bite. And the truffle taste isn't overpowering like what you get with truffle oil. The tang from the vegannaise base is great also. There are bits of truffles in each jar. This condiment would elevate any sandwich or dip. I added 2 teaspoons to a small batch of potato salad today, and it was fabulous!

Finally, I tried Earth Balance's Vegan Cheddar Flavor Squares, which many people call the vegan version of Cheez-Its. I purchased this box here from Rabbit Food Grocery. It's also available at Food Fight Grocery, and should be available at Whole Foods now.

These squares taste buttery, and the aftertaste is slightly like a Cheez-It. It definitely doesn't have that sharp tangy flavor (if that's what you are looking for in this cracker). But they are tasty and crispy and make a nice snack.

Recipe: Creamy Potato Salad with Tofu Eggs

This potato salad is creamy, tangy, and has chunks of "tofu egg salad" in it.

Who doesn’t love a good potato salad?!

I prefer mine on the saucy side and with a bit of a tang to it. I want to taste the tender potato chunks with crunchy elements, such as chopped celery. I also like a mild pungent flavor that only green onions can provide. 

Before I became vegan, I loved chopped boiled eggs in my potato salad. I can still have that egg flavor and texture with black salt and tofu.  

Creamy Potato Salad with Tofu Eggs

(Inspired by this recipe from Kraft.

Ingredients:

1/4 c. – 1/2 c. of prepared tofu egg salad (recipe below)

3 medium-sized red potatoes cut into small chunks (I leave the skins on)

1/3 c. – 1/2 c. of vegan mayo (start with less and add more if needed)

1 tablespoon of Dijon mustard

1 tablespoon of apple cider vinegar

1/2 tsp – 1 tsp of organic sugar

4 green onions sliced thinly (include most of the green part, too)

1-2 stalks of celery sliced thinly

Directions:

Boil the potatoes until fork tender, 15-20 minutes. Drain under cold water and set aside.

Mix the mayonnaise, mustard, and vinegar. Add ½ tsp of sugar and taste. Add more sugar if you want a sweeter sauce. If you want more tang, add a little more mustard or vinegar. Add the potatoes, green onions, and celery and mix well. Fold in the tofu egg salad (add the egg mixture 1/4 c. at a time until you get the ratio and taste you prefer). If you have any vegan bacon, chop some up, pan fry until crispy, and add to the potato salad.

Tofu Egg Salad

Ingredients:

12-15 oz container of extra firm tofu

1/4 c. of vegan mayo

1 tsp of yellow mustard or 1 tsp of Dijon mustard – you can add 1 tsp of both if you like the taste of mustard

3 tablespoons of sweet pickle relish 

1 tablespoon of fresh lemon juice or 1 tablespoon of vinegar or pickle juice

1 tsp of smoked paprika

1 tsp of turmeric 

Dash of black pepper

Dash of hot sauce

1 tsp of black salt (also called Kala Namak)

Directions:

Drain your tofu and wrap it in some paper towels while you assemble your sauce. In a bowl, mix everything but the tofu together. Once all your ingredients (except the tofu) are mixed, taste it. It should be salty, tangy, and egg-like in flavor. Add the tofu, and break it up with a fork or potato masher. Make it as chunky as you like. Mix everything well and taste. Add more relish or a pinch of black salt. Be careful with the black salt; too much and your dish will be very salty.