The Condiment Chronicles :: Vegan Mayo De-Classified

The word is out. The mystery is solved. The myth de-bunked. You CAN make delicious mayo at home, cheap, without bothering any hens! (graphic)

Who knew it was this easy? Vegan Epicurean knew!

After reading the article with the original recipe about what she did, Here's what I did:

I went to BigLots and got a $2 bottle of canola oil, so this was REALLY cheap. I used one cup of oil (50c) and a 1/2 cup of soy milk ($3.50 for a 1/2 gallon, even cheaper when I make the soymilk myself) and the price of the spices and salt. That isn't very expensive to make over a cup of mayo.

Vegan Mayonnaise on the Cheap!

1 1/4 cup canola oil

1/2 cup plain soy milk (very slightly sweet so I left out the sweetener called for in the original recipe)

1/4 tsp vinegar

1 tbs lemon juice 

1/2 tsp salt

Put all in blender with whatever seasonings you want (I used 1/2 tsp dried mustard but you should adjust the salt, sweetness and tartness to your personal taste. It's only as good as you spice it)

If you have a high speed blender you should be able to whip this up in about 30 seconds. With a regular blender, you may have to mix longer.

Makes about a cup and a half of mayo

Scrape the mayo into a jar with a tight lid and store in the fridge. 

I will let you know how long it stores sometime in the future! It should last as long as the milk is good and when it's mixed with vinegar, salt and oil I think the milk should last a while in the fridge. We'll see. Let me know if you find out first!

Adzuki Bean Salad

                                                                                                       Adzuki Bean Salad

Sprouted adzuki beans

Adzuki bean are small, red and very full of flavor. This recipe starts with 1 cup of dried adzuki beans. Soak for 48 hours and sprout for 48 hrs. When most of the beans have visible tails, steam them until tender then cool.  After cooking you should have about 3 cups of beans.

                                                                 Adzuki beans steaming

If you don't have 4 days to soak and sprout, at least let the beans soak for 12 hours which will begin the germination process. Germinated legumes are easier to digest, have more available nutrition and are less likely to trigger allergies.

Ok, here is the recipe.

Adzuki (azuki) Bean Salad

Dressing

1 tbs soy sauce

2 tbs rice vinegar

1 tbs sesame oil

1 tsp wasabi powder (optional or sub with horseradish)

1 tsp yellow mustard powder

3 cloves minced garlic

Stir all ingredients together in a large bowl then add

3 cups cooked adzuki beans

1 cup frozen green beans

1 cup frozen corn

Stir well.

Chill and serve.

Sprout Salad

Sprout Salad

1 tbs lentils
1 tbs shelled raw sunflower seeds
1 tsp fenugreek seed

Place all in a jar with mesh lid and add water, 2 inches over the seeds.
Soak 12 hours.
Drain jar and set at an angle so water does not pool which can cause spoilage. The seeds should always be damp, but not be soaking in water.














Rinse no less than once and no more than 3 times a day for as many days as it takes.

Taste the sprouts daily so you can see when they are at peak tastiness for eating.

A view of the jar from the bottom:

Day 1, starting to soak. You can only see the lentils and fenugreek, the SFS are still floating.
















Day 2, tails are starting to form. They are bigger now and the SFS are mingling nicely.


















Day 3? I don't know what happened on day 3.


Day 4, ready to eat!

















When your sprout salad is grown, put a solid lid on it and store it in the fridge.
Cold retards their growth and they will keep up to 7 days in the refrigerator, longer if you rinse them daily.

Sprouts taste best when eaten fresh.

RAW! Cabbage Kale and Broccoli Coleslaw

So pretty and so tasty.
















Cabbage Kale Broccoli Coleslaw

1 c shredded green cabbage
1/2 c chopped curly kale
1/2 cup chopped broccoli
1 tbs olive oil
Juice of one lemon (about 1/4 cup)
1 clove garlic, chopped
1/2 tsp organic cane sugar
1/4 tsp ground black pepper
Pinch of salt (optional)

Makes two cups, enough for 4 sides or two entrees.

Vegan Dinner Last Night Roasted Eggplant over Pasta with Morel Mushroom Cream Sauce

This is what we ended up eating for dinner last night:













Roasted eggplant with morel mushroom sauce over pasta with a lovely green salad sporting fresh tomato and basil.



Here is the technical stuff if you are so inclined.


Roasted Eggplant
Preheat oven to 400F

Peel and slice an eggplant, lay the slices on a board.
Sprinkle some salt all over the top and put a towel on top of all the slices.
Put a cutting board on top and a heavy bowl full of water on top.
Let it rest for an hour or so then put sliced onion on top of the eggplant, cover with a kitchen towel, weight and let rest for 1 more hour.
This process draws some of the liquid out of the eggplant and begins the cooking process. It is optional, you can just roast fresh eggplant.

Oil a cookie sheet with olive oil and lay your eggplant and onion slices on the pan.
Spread a light layer of oil on the vegetables.
Bake in 400F oven for about 12 minutes until eggplant and onions start to get brown at the tips.
Remove from oven and turn vegetables over.
Drizzle with olive oil or add a tbs of water to the pan if you think they look a little dry.
Bake an additional 20 min or until the veges are tender.


Morel Mushroom in a Cashew Cream Sauce

1 med yellow onion chopped fine
4 cloves garlic chopped fine
1 tbs olive oil

.5 oz dried morel mushrooms soaked in 1 cup water for 20 min.
1/2 cup fresh basil
Salt to taste.

4 tbs dry cashews soaked in clear water.

Coarsely chop mushrooms and save soak water for making cashew cream :)
Saute onion and garlic in oil until they are a caramelized.
Add chopped, soaked morels and chopped basil to onions and let them cook a bit. Add a tbs of water if it seems to dry.

















Once mushrooms and basil are cooked, add cashew cream made from mushroom water and cashews in blender and blend until very smooth. The smoother, the better.
Add cashew cream to veges and stir until thickened. Add more water if you find the sauce gets too thick.

Mild Sweet Corn Salsa Raw Vegan Side Dish

Corn Salsa

1/2 cup frozen corn
1 roma tomato
1/2 med yellow onion
juice of one lime about a 1/4 cup

Pulse tomato and onion separately in processor or chop fine.
Transfer to bowl.
Add corn and lime juice
Mix well and chill for one hour or more
Drain before serving.

What to do with all those Tomatoes? Make Tomato Mushroom Salad!

1 cup cherry tomatoes, halved
1 cup mushrooms, sliced
2 tbs olive oil
1 tbs lemon juice
1/4 tsp onion powder
Salt to taste







Stir and chill

Mock Tuna Salad Vegan Lunch Dinner Snack Brunch Sandwich Ideas!

The original recipe called for pickle. I didn't have any so I subbed vinegar and dill!

Mock Tuna Salad

1 rib celery 1 green onion

Finely chop celery and onion and add:
1 tsp vinegar 2 tsp lemon juice 1 tsp onion powder 2 tsp nutritional yeast 1 tbs soy sauce 2 tbs vegan mayo 2 tbs dried dill 1 tbs dulse flakes 2 tbs ground nori black pepper to taste

Mix spices and mayo with the chopped celery and onion and let it set for a few minutes so the seaweed can rehydrate. Stir well.

Chop
1 15 oz can chickpeas
in the Food Processor or mash them well with a fork.
Mix with veg and spice mixture and chill 1 hour.

Serve on toast with tomatoes and cucumber slices
















or do like I like it, wrapped in collard leaves with tomato and zucchini slices






























It's an appetizer on a cucumber slice garnished with tomato and dill















As a salad with tomato and cuke















I like to call it Chickpea salad, too.

Almost Raw Vegan Lunch Ideas! Salad and Zucchini Chips

Dehydrating zucchini chips. These are very simple, just sliced zukes covered in soy sauce and a tbs or so of nutritional yeast. They are humming away in the big D right now at 125F Should be ready for after dinner snacking.
















My gorgeous salad contains microgreens, green onions, rainbow chard, zucchini, avocado, sauerkraut and a sprinkle of nutritional yeast.
















Ok, ok, nutritional yeast is not considered raw, I know. Neither is soy sauce. but hey, I'm doing my best.

I could be eating french fries and faux meat on bread, right?

RAW Dinner or Lunch Idea: Veges Au Gratin and Salsa Salad

Happy kitteh sleeping in the window















Chipmunk eating the seed the birds drop from the feeder











Salsa Salad
2 roma tomatoes
half a ripe avocado
2 or more tbs chopped onion
juice of one lemon
pinch of cane sugar
pinch of salt
big pinch of finely ground black pepper








And finally! Veges Au Gratin



Broccoli, cauliflower and carrot cut up in bite sized pieces and some curly kale, shredded.

Make some seed cheese subbing cashews for the seeds and adding 1/2 of a ripe avocado and enough water to make it sauce-y.





Pour cheese sauce over the veges in a shallow baking pan and dehydrate at 125F for 1 hour or more.

The shorter the time in the D, the crisper the veges will be. ooo, that rhymes :)

Serve with steamed quinoa or wrap in a collard leaf, that's what I did with mine.

What did you have for dinner?

Saturday

Green Smoothie


Banana, coconut milk, ground flax, juice of one orange, Renewme! 20oz water and blend












Juice





Carrot, beet, celery, ginger, lemon







I'm sorry, the cat hair is not optional :)

Tabouleh






Steamed quinoa, tomato, fresh mint, lemon juice and a touch of salt

Raw Vegan Carrot Cake Cookies

Good morning everyone!
What a beautiful day juice feasting yesterday!



Shown with Roastaroma tea. These would be so good with coffee!






This morning I bring you my recipe for Raw Vegan Carrot Cake Cookies. The cookie/cake isn't very sweet but the pecan date topping is. Serve these for breakfast, brunch or dessert. I had mine for breakfast this morning with a cup of roastaroma. I ate the garnish, too :)

The cookie is

1 cup of carrot pulp from juicing
1 apple cored and chopped
1/4 cup ground flaxseed
2 tbs flaxseed oil
Water if needed to blend

Chop in Food Processor with s-blade until smooth.
Spread on dehydrator sheet about 1/2" thick or as thick as you want your cookies to be.
Dehydrate at 120F for 2 hours or until you are able to flip it onto the rack.
Continue to dry at 95-112F overnight or until it's stil flexible but not crumbly.
Freeze the big cookie for two hours and then cut it into the size and shapes you want your cookies to be.

Topping
I didn't measure but
A bit handful of pecans
12 or so dates
In FP with s blade chop it until it's a lumpy paste
Press the lumpy paste to the top of a frozen cookie and shape it with your hands. Allow to thaw in the fridge and serve with hot tea or coffee.
















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For dinner last night I had a huge salad made from greens that I grew woot, sauerkraut that I made aw yeeah, and raw leeks and celery. I had a bowl of the potato leek soup slurp! and TWO slices of bread with brazil nut cheese nomnomnom.


Playing with my food













I was full but it felt good. I like juice feasting one day a week, but I really like to prepare food and eat it with my family, not just chop and juice and clean the juicer and repeat all day. One day a week is enough for me now. That could change in the future.

Pelicans

Salad From My Garden

Red Chard and Red Sails Lettuce



The leaves are actually quite small, that is a 10" glass mixing bowl.

I grew them.

Raw Vegan Snack Ideas: Snacking Happens: Banana Date Mash Up Avocaco Sauerkraut Salad

I decided to post photos of my lovely raw vegan snacks today because I can only take so many photos of green smoothies...

Mid Morning Snack (Second Breakfast)

Banana Date Mash Up














2 ripe bananas
5 or so dates, chopped or whole 1/4 cup mostly raw granola (which is oats, sunflower seeds, chopped almonds, chopped dates and coconut oil, dehydrated overnight at 95f), all mashed up in a bowl.

Mid Afternoon Snack

Avocado & Sauerkraut Salad














1 half a ripe avocado sprinkled with vegan parm (1/4 cup almonds, 1/4 tsp salt, 1/4 cup nutritional yeast, 1/2 tsp cornstarch, optional, keeps it from clumping) and covered with about a 1/4 cup of raw sauerkraut. Eat with a spoon.

Sauerkraut Salad

Mid afternoon snack.













Sauerkraut, avocado, red bell pepper and flax crackers.

I'm thinking of dinner. What to feed the omni's tonight and how long it can go on this way? I have to cook something and not eat it but still have it taste good. These lunkheads aren't going to change so I will have to. I'm certainly capable. Adapt or die, as they say.

Dinner Last Night with Banana Nut Cake and Bliss

Juice this morning was carrot, beet, celery.














I'm going to use that pulp to make some Beet Your Meat Raw Vegan Burgers for dinner



Dinner last night was tempeh baked in tomato sauce with onion and potato.














I didn't write down the recipe but it was really good. A sweet sauce made with tomato, zucchini, onion, garlic and grape juice. I am always trying to make barbecue flavor. This one was ok. The man put more barbecue sauce on it :)

Also featured are side salad of corn, tomato, cuke, zuke, onion and fresh thyme, red leaf lettuce with sauerkraut and horseradish and some bread that didn't seem to want to rise. I may or may not have forgotten the baking powder or something. It still tasted good, it was just... thin. and dense. The boy loved it, ate three pieces before I caught him :)

I also made a banana cake with banana nut raw frosting that I was happy with.

Banana Layer Cake

Preheat oven to 350F and grease and flour a loaf pan

In blender:
1 cup grape juice
3 ripe bananas
1/4 tsp vanilla
1 tsp salt
2 tbs oats
2 tbs ACV
Blend well and set aside

In large bowl:
1 cup white flour
1 cup wheat flour
2 tsp aluminum free baking powder
1/2 tsp baking soda

Mix dry ingredients well and add liquid banana mixture

Pour batter in greased and floured pan and bake at 350F for 1 hour. Cool completely.

Frosting or filling

In food processor:
1.5 cup Brazil nuts
2 ripe banana
1/2 tsp salt
1 tbs vinegar
1/4 tsp vanilla
Process with S-blade until positively creamy. Chill while the cake is cooling.

When cake has completely cooled, cut the cake in half, cutting the top off of the cake.
Put the bottom back in the pan and spread the frosting all over the bottom half of the cake. Put the top half of the cake back on and chill the cake for an hour before serving.















Shown with Cherry Amaretto Coconut Bliss
which I would never buy but the man brought it home. He said I deserved a treat. Thank you, baby. I like treats. I really don't need any ice cream but I love you for thinking of me. The reason I look sadly at your bowl when you have ice cream is because I am thinking of how bad it is for the cows. I never liked ice cream very much, it's too damn cold :)

EASY Creamy Dill Potato Salad :: Cooked Vegan Dinner Idea :: Barbecue :: Picnic

A great side dish to bring to a pot luck or barbecue. No one will know this potato salad is vegan. The omnivore's will love it!












Wash 6 medium sized potatoes. Boil them whole for about 2 hours or until you can stick a fork in one easily but it doesn't break apart. Let them cool and then peel them. Save the peels for use in making vege broth, seitan, soups, etc.

Cut the cooled potatoes in to large chunks. They will break down a lot when the mixture is stirred so make large chunks or you will have a mashed potatoes salad. Some people like that.

In a large bowl combine the potato chunks and

1 cup celery, fine chopped
1/2 cup chopped onion, fine chopped
3 tbs dried dill
1 tsp paprika
1/2 tsp salt
2 tbs ACV
5 tbs Vegenaise or other vegan mayonaise

Mix well, chill and serve.

Three Potato Casserole :: The Second Dinner Of Art ::OR:: Quick Casserole that I just Threw Together at the Last Minute!

The second day Art was here I made dinner again!


I made tomato salad














Dice 2 Roma tomatoes, add a dash of Celtic Sea Salt, a smidge of Black Pepper and a splash of ACV. Holy Yum!


And Sweet Potato Bread













Basic bread recipe using 1/2 cup grated sweet potato and 1/2 cup water in place of the cup of oat milk. Add vinegar and salt to the sweet potato/water mixture like usual. Bake as usual. Be amazed.


Simple cabbage soup














Cabbage, carrots, celery onion, garlic, cumin, paprika, salt, pepper and water. Simply fantastic!

And this Three Potato Casserole














Layer in a loaf pan:
Dehydrated eggplant slices*, sprouted quinoa, sundried tomatoes, sliced red and orange bell peppers, sweet potato, white potato and purple potato, more quinoa and zucchini slices on top. Make a sauce by thinning out some oat cheese with water, pour that all over the top and bake covered at 350F for about two hours, until it's not juicy anymore. It bubbled over on me, so use a cookie sheet underneath the pan.





Footnotes:

*I slice eggplant thin and dehydrate it. Its great to use as layers in casseroles or vegan lasagna.

Vegan Dinner: Baked Breaded Tempeh Cutlets

I made dinner!














I took an 8 oz package of regular old tempeh and cut it in half then sliced each half to make four cutlets.


My new Favorite Marinade Recipe! I am so glad I wrote down the measurements.














1/4 cup ACV
1/2 cup vege broth
1/4 tsp dried mustard
1/4 tsp black pepper, ground
1 tsp garlic powder
1 tsp herbs de Provence
1 tsp Italian seasoning
1/2 tsp salt

Mix it well and pour it over cutlets in a shallow pan. Place thinly sliced onions on top (optional).
Let these marinate at least 4 hours








Remove them from the pan and put the marinade in a bowl to use later.





I used the crumbs from about 4 slices of bread. Two slices crumbled on the bottom of the ungreased 9x13" baking pan.
Place the tempeh cutlets back in the pan on top of the crumbs.

Two cups of finely chopped celery goes on top of the cutlets, then the other two slices of bread crumbled on top.
Mix the left over marinade with 1 cup of oat milk and gently pour the liquid over the whole thing. Cover and bake at 350F until it starts to get brown, about two hours














Serves four.

Extreme Close up!!














The money shot

Served with mashed roots, salad is red lettuce, collard greens and raw sweet potatoes, sauerkraut, and a healthy dollop of seed cheese.















This is comfort food with a twist. The breading on the tempeh tastes like a "traditional" stuffing because of all the celery and the tempeh is tender but holds together well.
Absolute Success