Jac made it with olive oil and I would love to try it with the rice bran oil that I use a lot. I was amazed just how thick it go when I let it whizz in the blender on a medium speed.
Chickpea pilaf, tofu bacon and lots of vegies. It tasted so good.
Then I made a potato salad with tofu bacon and spring onions. This is pretty much the way that I used to have it as a child (but meat bacon not tofu bacon). It was great comfort food on a lazy evening. We love to eat it a bit warm but I am sure that it would be great at room temperature and should keep in the fridge.
I must make more mayonnaise. After all the weather is warming up and there is nothing like a good salad sandwich with mayo on a hot day.
- Jac (and Lisa) for No Croutons Required, a vegetarian soup and salad blog event
- Deb for Souper Sundays, a weekly soup, salad and sandwich blog event
- Sue for her Salad Days link up where she is sharing salads all February.
More mayonnaise recipes on Green Gourmet Giraffe:
Chickpea and hemp seed cheese
Cranberry and mustard coleslaw
Finnish green bean paté
Mock tuna (chickpea) salad
Potato salad with spring onions, watercress and sun-dried tomatoes
More mayonnaise recipes on the internet:
Spring wedge salad - Namely Mary
Okanamiyaki - Your Vegan Mom
Mexican salad with creamy avocado dressing - Taste Space
Zucchini crab cakes - Fun and Fud
Chopped BBQ tofu salad - Delish Knowledge
Creamy Potato salad with tofu bacon
500g red skinned potatoes
2 spring onions, finely sliced
1/2 cup fried diced tofu bacon
2-3 dessertspoons of mayonnaise
Chop potatoes and place in a small saucepan. Pour cold salted water into the saucepan about half the depth of the potatoes and cover with a lid. Heat on high until the water boils. Turn heat to low and simmer for about 15 minutes or until potatoes are soft when a knife goes into them. Drain potatoes and rinse under cold water. Mix with remaining ingredients and serves warm or room temperature.
Adapted from Vegan Dad
Makes about 2 cups
1/2 cup soy milk
1 1/4 cup sunflower oil
3 tsp apple cider vinegar
1 tbsp caster sugar
pinch of smoked paprika
1/2 tsp mustard powder
1 1/2 tsp salt (or less)
Put soy milk in high speed blender and start the motor. Slowly drizzle in oil while the blade is whizzing on low. Turn off motor and add remaining ingredients. Turn up to about medium speed and whizz until mixture thickens. Keeps for about 2 weeks in the fridge in an airtight container (stir every few days).
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