Chipotle dressing: -3 / 4
cup vegan mayo (I used Nasoya since they sent me some to try!)
Not exact matches
Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4
cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not
vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with
mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.
for the fritters: 2
cups of cooked quinoa 2
cups of cooked peas 1
cup of loosely packed basil, roughly chopped 2 tablespoons of extra virgin olive oil + a couple of tablespoons for frying 2 tablespoons of chickpea flour 1 teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons of
mayo (
vegan or regular, etc) 1 tablespoon of lemon juice 2 tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4
cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic
vegan mayo (or regular real - food
mayo) 1/4
cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper
I have tried SO many posted recipes for
vegan mayo and always ended up with oily «glop»... This one had my teenage
vegan finger cleaning the magic bullet
cup!!!
Method: Pre heat the oven to 350 F Line up the mushroom
cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the
vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom
cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!
1
cup of
vegan mayo 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon of dried dill 1/2 teaspoon of dried parsley 1/2 teaspoon of salt