It appears as though I love veganaise. That would be vegan mayonnaise, people, and I swear to you, it’s quite good -- much less greasy and more flavorful than regular mayonnaise. The vegan British playwright made a pasta salad during my time at the convent that I've been thinking about all day as I eat peanut butter toast (I'm on my fourth piece now), the only food in the house.
As far as I can tell (I idly sat by while the vegan British playwright toiled over a hot nun’s stove), the recipe is as follows:
Cold Gruel a la Veganaise
1 package of whole wheat spiral pasta, cooked in heavily salted water
a head of broccoli florets (you could blanch them if you prefer)
2-3 stalks of celery, sliced
1/3 cup pignoli nuts
a handful of what the British call coriander (that would be cilantro)
veganaise, added to taste
fresh lemon juice, added to taste
The vegan British playwright does not eat nightshades (which, frankly, is taking things a little too far), so there were no tomatoes in her version, but tomatoes, asparagus, walnuts, or spinach would all be nice additions.
When you invite me to your barbecue this summer, I will come bearing a bowl of cold gruel a la veganaise, and a six pack of liquid courage for you to drink before you eat it.