Spread some of the olive
oil mayo on each slice, then begin at the bottom with sliced cucumber, two pieces of tempeh, a few jalapeño slices, a forkful of the fermented pickles, and a few fresh cilantro leaves.
Not exact matches
Though they make everything from wonderful dressings, protein powders, to nut / seed bars, today I want to focus
on my absolutely favorite product in their line: the (I'm going to say FAMOUS) avocado
oil mayo.
My fish burgers made from a rotation of fresh tuna, salmon, cod or a combo chopped and gently mixed with grated zucchini, ginger, onion, sesame
oil, avocado
mayo, panko salt, pepper, then sautéed and served with a drizzle a soy sauce, vinegar, sugar, ginger sauce
on a brioche bun.
So far its been
on: Tacos, homemade baked beans, mixed into
mayo,
on a grilled cheese sandwich, mixed through pasta and the
oil used as a sourdough dipper.
I replaced the
mayo with olive
oil and lemon juice, and tossed in some colorful Swiss chard to switch things up
on this great side dish.
Oh, the Vegan
Mayo in the book that's
on this sandwich is so delicious and diabolically simple that it's worth the purchase of the book alone: you'll have no more guilt over eating
oil - laden store bought vegan
mayo, but you'll also stop pretending that blocks of tofu seasoned with lemon juice and pureed, or the non-fat vegan
mayo versions taste anything like real
mayo.
Grilled
on the barby with olive
oil, balsamic, and s & p is probably my fave, but that homemade
mayo sure looks tasty.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive
oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending
on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon
mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Directions: Preheat oven to 450 degrees / In a large bowl or
on the parchment - lined baking sheet, toss potatoes thoroughly with
oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts
mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon juice.
I made the
mayo and had it just the way you did
on grilled bread but I ended up using olive
oil to fry it in and it tasted ahhhmazing!
I made these, excellent flavor, mine fell apart, I will wring out zucchini in the future, served mine
on a salad with lemon and olive
oil dressing, put a dollop of cilantro,
mayo, garlic, lemon, soy sauce, and sesame
oil concoction....
I used
mayo with olive
oil instead of reduced fat and romano cheese instead of parm because that's what I had
on hand.
So slather
on the avocado
oil mayo and feel invigorated knowing you are eating something very good and good for you.
What we use it for: Stir it into freshly chopped herbs for a riff
on chimichurri, thin it out with
oil and acid for salad dressing, or stir a spoonful into
mayo to create a punchy, creamy dip.
I tried this with egg - free canola
mayo since I couldn't get my hands
on the grapeseed
oil mayo when I needed it.
Place egg in blender and blend
on a medium speed Now you can pour in the lemon juice and add the sea salt blend again for 30 seconds Very slowly drizzle in olive
oil through the top of the blender and blend until smooth
on the lowest speed The
mayo can be stored in a glass jar in the refrigerator for up to 14 days
I try to put cinnamon
on those, too, because it helps with insulin sensitivity and then you can choose abundant amounts of good, organic, clean vegetables; high quality fats whether it's coconut
oil, grass - fed butter, or if you can't tolerate butter, ghee may be better; avocado
oil, I use the Marks Primal
Mayo for my mayonnaise because it's really good
mayo with grass - fed eggs and avocado
oil versus all the soy in canola; and then you high quality meat.
My current favorite
oil mix for
mayo is to blend 1/2 sunflower or sesame
oil (whichever I have
on hand) and 1/2 expeller pressed coconut
oil.
Watch, I'll do it
on one sentences this time: blend 1 whole egg, 1 tablespoon lemon juice, salt and pepper while slowly adding 1 cup of olive
oil, macadamia nut
oil, or avocado
oil (you'll see the
mayo thicken as you add
oil).
Bonus, a new
mayo on the market with totally clean ingredients uses avocado
oil and tastes just like homemade.
Also... you can take any of the tuna recipes
on my blog and replace the
mayo with a tablespoon of extra-virgin olive
oil and 1/2 to 1 tablespoon of either lemon juice or a mild vinegar (like cider or raspberry).
If I want to add more calories to this delicious number; I mix
mayo and truffle
oil and serve it
on top!