Monday, June 25, 2012

Just in time for Summer Plant-Based Eating

Make Your Own Oil-free, egg-free TOFU MAYO

Here's a quick and easy recipe for TOFU MAYONNAISE from McDougall Quick & Easy Cookbook:

1 10.5 – oz package lite silken tofu               ½ teaspoon salt
1 ½ tablespoons lemon juice                         ½ teaspoon dry mustard
1 teaspoon honey                                           ½ teaspoon pepper

Process all ingredients in blender until smooth and creamy. 

Now create your own or try the following salads using TOFU MAYO:

   Patriotic Potato Salad

A mix of colorful potatoes makes this a delicious, “patriotic” salad.

Cut into chunks 2-3 lbs. little red potatoes, Peruvian Purple Potatoes and traditional white potatoes, then boil until just tender (about 20 mins.).
1 cup finely chopped red onion
1 cup finely chopped celery
1 cup thinly sliced radishes
(Add additional ingredients for more flavor and texture :  chopped cucumber, pickle relish, chopped green onions, chopped green or red pepper)

½ cup oil-free, egg-free tofu mayonnaise ( McDougall Quick & Easy Cookbook)
1 tablespoon prepared mustard
1 tablespoon non-dairy milk or enough to moisten the mixture
1 tablespoon fresh herbs (parsley, cilantro, chives, basil, dill)
Salt & pepper to taste

Pour dressing over combined ingredients, mix and serve warm or cold.

Napa Summer Slaw

This fresh tasting slaw with an Asian twist will delight the senses and nourish the body.

8 cups shredded napa cabbage
12 oz snow peas, strings removed, rinsed and thinly sliced
1 1/3 cups thinly sliced radishes
1 1/3 cups thinly sliced green onions
1 1/3 cups chopped cilantro


3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons Bragg Liquid Aminos (soy sauce)
1 clove garlic minced
1 teaspoon fresh ginger minced
¼ teaspoon cayenne powder
1 cup oil-free, egg-free mayonnaise (McDougall Quick & Easy Cookbook)

Combine dressing with slaw, mix and serve sprinkled with toasted sesame seeds and toasted almonds.

Patriotic Potato Salad & Napa Summer Slaw created, tested and savored in the kitchen of Dorothy P. Greet

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