Marie Burcham, JD, lives in the Pacific Northwest where
they actively garden and work to improve the soil wherever
they are. Their educational background is in Animal
Science and English from the University of California,
Davis and they also have law degree from
Lewis and Clark Law School. After completing law school
and passing the Oregon Bar exam, they practiced in animal
and agricultural law for a few years before joining
Cornucopia’s policy team. Now Cornucopia’s policy
director, Marie is particularly passionate about
conservation agricultural, farm ecology, and animal
welfare. Marie leads Cornucopia’s regulatory advocacy
work and Marie champions authentic organic agriculture in
their research, writing, education, and direct advocacy.

Vegan Curried Egg Salad

Ingredients

1 can Eden Garbanzo Beans
¼ cake extra firm tofu
¼ cup diced celery
¼ cup grated carrots
1 Tbsp. dill
5 Tbsp. vegan mayo
1 t. curry powder
¾ t. black sal

Directions
1. Drain the garbanzo beans. Pulse the garbanzo beans in a food processor until they are
chopped, but not pureed. You want them to be chunky. Place in a mixing bowl.
2. Press the ¼ cake of tofu between a dish towel to remove excess water, and then crumble
into bowl with garbanzo beans.
3. Add the celery, carrots and dill.
4. Mix in the mayo, and add the curry powder and salt.
5. Taste and adjust seasoning to your liking.
6. Garnish on a plate with lettuce, tomato and cucumbers, or make into a sandwich on some
delicious whole wheat sourdough bread, with mayo, lettuce and tomatoes.