Monthly Archives: January 2023

Mayo

I have tried every single tofu mayonnaise recipe I could find and didn’t like any of them.  Until I decided to wing it with the amount of other ingredients I added and bingo!  Delicious! Finally I have a low fat mayo that I can dip my potatoes into with abandon!

mayo

Mayo
 
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Light but creamy textured mayo with a lemony hum. If you like add a clove (or more) of crushed garlic to the lemon juice and let it steep before adding in to create more of an aioli.
Author:
Recipe type: Sauces
Serves: 1.5 cups
Ingredients
  • 300g of Macro Slightly Firm Classic Tofu
  • 3 tablespoons freshly squeezed lemon juice
  • 2.5-3 teaspoons American style yellow mustard
  • ½ teaspoon black salt / kala namak (for the eggy aroma)
  • ½-1 teaspoon salt
  • 1 teaspoon pure maple syrup or other liquid sweetener of choice
  • 2 dessertspoons mashed potato flakes
Instructions
  1. Gently drain and rinse the tofu of all its liquid.
  2. If making the garlic variety, crush or microplane the garlic and drop into a little dish with the lemon juice, leave for 5-10 minutes.
  3. Put all the ingredients into a blender (I used a Nutribullet) and blend until very smooth.
  4. If you want a slightly richer mayonnaise add 12 raw cashews to the mix.
  5. Taste and adjust as suits your taste buds.

Mushroom, Rice & Tofu Mini Roasts

I’ve had these on the back burner for a while.  I was trying out some mushroom burger recipes and noticed I had half a block of tofu and some already cooked brown rice that needed to be used up so I added them in and the texture was lovely.  Rather than shaping by hand I used a muffin tray which gave them a nice crispy exterior and made portioning them out really easy.  Just as delicious cold as a light lunch with a salad or hot with mashed potato and gravy!

mushroom rice roasts

Mushroom Rice & Tofu Mini Roasts
 
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Author:
Recipe type: Main, Snack
Serves: 4-6
Ingredients
  • 1 small onion
  • 300g sliced mushrooms
  • 1 tsp thyme or mixed herbs / oregano
  • 1 heaped cup cooked brown rice
  • 200g firm tofu
  • 1 tablespoon miso paste
  • 2 tablespoons nutritional yeast
Instructions
  1. Pulse the onion, mushrooms and thyme in a food processor until finely chopped but not a purée.
  2. Tip into a large frying pan, sauté for 7-10 minutes or until most of the liquid evaporates. No need to wash out the processor - put the rice, tofu and miso into the processor and pulse until well incorporated.
  3. Tip the contents into a large bowl, stir in the mushrooms and onion and mix really well until all the ingredients are completely combined.
  4. Pack into muffin trays. This makes enough for 6 small or 4 large roasts.
  5. Bake for 30 minutes.
  6. Cool for 5 mins, tip out onto baking tray and put back in oven for 5-10 minutes.

 

Italian Lemon Vinaigrette


Italian Lemon Vinaigrette
 
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Recipe type: Salad Dressing
Cuisine: Italian
Serves: 6
Ingredients
  • 4 T red wine vinegar
  • 1 clove garlic minced
  • 4 T soy milk / plant milk
  • 2 T liquid from roasted red peppers jar
  • 2 t Dijon mustard
  • 1 T fat free vegan mayo
  • 1 teaspoon date syrup / other liquid sweetener
  • Pinch of salt
  • 1 teaspoon dried oregano
  • Fresh lemon zest from one lemon
Instructions
  1. Grate or mince the garlic and put in a small glass jar.
  2. Add the vinegar and leave to steep for 10 minutes
  3. Add the other ingredients and shake well. The lemon and herb flavour will develop ad become stronger over several hours.

 

Garlic Vinaigrette

I am finally getting around to adding my vinaigrette recipes on here!  Sometimes you want a traditional, light dressing for a green salad more reminiscent of those oil and vinegar ones we used to make!  This is the 1st of three I make on a regular basis.  They all keep in the fridge for a couple of weeks with no problem.


Garlic Vinaigrette
 
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Tangy refreshing vinaigrette with a hint of garlic
Author:
Recipe type: Salad dressing
Cuisine: French
Serves: 6
Ingredients
  • 1 clove garlic
  • 4 T vinegar (I used white wine but any kind will work and will change it slightly)
  • 1 T fresh lemon juice
  • 4 T soy / almond milk
  • 2 t date syrup
  • ½ t salt
  • 1 t Dijon mustard
  • 10ml tahini
  • 2 tsp miso
  • Slice onion
  • ½ cup water
Instructions
  1. Finely grate or chop the garlic and put in the blender with the lemon juice and vinegar. Allow to steep for 10 minutes before adding all the other ingredients and blend until thoroughly combined and silky smooth.