reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants by Ruth Tal;Jennifer Houston

Author:Ruth Tal;Jennifer Houston
Language: eng
Format: mobi
ISBN: 0470840846
Publisher: IB Dave's Library
Published: 2010-05-19T07:00:00+00:00

Spreads and Fillings

103

House Mayo New!

Formerly known as our Honey Mustard Mayo, we recently updated this recipe to make it totally vegan. Serves 6

Ingredients

1/2

onion, peeled and chopped

1 clove

garlic, minced

2 tsp.

white cooking wine

1 pinch

sea salt

1 pinch

nutmeg

1 pinch

ground black pepper

1/4 tsp.

Mixed Dry Herbs (see p. 5)

4 tbsp.

Vegetable Stock (see p. 20)

2 tsp.

miso paste

1 cup

fi rm tofu, chopped

2 tsp.

Dijon mustard

1 tbsp.

raw sugar

3 tbsp.

sunfl ower oil

2 tsp.

apple cider vinegar

Method

1. Combine onion, garlic, wine, salt, nutmeg, pepper, herbs and stock in a frying pan and cook over medium heat until liquid has evaporated, stirring occasionally.

2. Remove from heat and allow to cool.

3. Combine onion mixture, miso, tofu, mustard, sugar, oil and vinegar in a blender and blend until totally smooth. You may need to add a little water depending on the fi rmness of the tofu in order to get a mayo-like consistency.

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