Today was fun with mayonnaise! No…not that nasty stuff made with raw eggs….but the groovy vegan kind. Nasoya has come out with some revamped vegan mayonnaise (and for those that were Miracle Whip kids like I was, they have a normal version too!).
They sent me two jars on the house to see if I could make anything fun…and I did. Here are two of their stories (insert Law and Order music here).
First up was a Tofu eggless salad. It’s sweet and spicy and mustardy. Here’s the recipe!
Crissie’s Sweet & Spicy Two Mustard Tofu Salad
*1/2 cup whipped Nayo Whipped
*2 tbsp dijon mustard
*2 tbsp yellow mustard
*1/2 tsp salt
*1 celery stalk – diced small
*2 green onions – chopped with about 1/2 of the green part
*1/4 cup blend of bread and butter pickles and pickled jalapenos (a sweet and spicy relish would work great if you can find one)
*12 ounces lite firm tofu (from the box on the shelf, not the produce section packed in water).
*Blend everything except the tofu in a dish.
*Chop the tofu into small pieces. This works awesome in a hardboiled egg slicer.
*Eat on anything you like. I used some gluten free bread, but see this as road trip food on crackers this coming week!
My second dish was a topping for some tempeh tacos. For this one, I used the regular Nayonaise (not the whipped) to create a topping for my dinner. Here’s the full recipe.
Crissie’s Tempeh and Potato Taco’s with Simple Spicy Aoili
Ingredients for Tacos
*8 ounces tempeh – cubed and preboiled for 20 minutes (allegedly helps with digestion)
*2 tsp chipotle chili powder
*1 tsp cumin
*1 tsp adobo seasoning
*1/2 tsp salt
*1/2 of a lite beer – I used Miller lite, but any beer will do
*3-4 dashes liquid smoke
*1/2 tsp agave nectar
*2 small potatoes – peeled, diced, and microwaved in saltwater for 4 minutes
Directions for Tacos
*Coat the tempeh cubes in the spices and let sit for a few minutes. Add the beer, liquid smoke, and agave. Let sit for at least 15 minutes.
*After nuking the spuds (be sure they’re covered in salt water), run under cold water to stop the cooking process.
*Heat a non-stick pan on medium-high until well heated. Add the tempeh and potatoes and stir fry until cooked through – about 15 minutes.
*Eat however you love tacos! I put mine on some corn tortillas with a spicy cabbage blend and my Nayonaise Spicy Aoili!
Ingredients for Simple Spicy Aoli
*1/2 cup Nayonaise
*3 tbsp hot sauce of choice (I used siracha, but any fav hot sauce will do)
*juice of 1 lime
Directions for Simply Spicy Aoili
*blend all that stuff together! I used a small blender, but a wisk would work too.
So here’s my take on Nayonaise. They were at the Vida Vegan Con Conference last month, and that was the first I saw of their revamped product. I will say, I like it. I grew up a Miracle Whip kid, and this is the first vegan company that I’ve found that has tried to replicate Miracle Whip over regular mayo. Don’t get me wrong…after I grew up and before I was vegan, I became a mayo eater becaues my husband is….but I missed Miracle Whip. It’s fun to have it back…in a cruelty free sense.
If you make these recipes, please let me know. Next time you’re in the market for some vegan mayo, try out Nasoya.
I was up earlier than everyone today and plugged in a workout DVD and then did a short yoga sequence to work out my kinks. Nothing major, but still got my blood pumping. I wanted to run, but it was windy and I don’t want to push my luck! Tomorrow though, I’m hoping too (if the planned storms hold off).
First of all a big ‘ol HAPPY FATHER’S DAY to all the Dad’s out there! Of course the two most important to me are D and my Dad!
We had a low-key day. We went to the outdoor pool at the Y and goofed off and then came home and relaxed. Right now, all five of us are sitting outside chilling by the fire light. M is playing his guitar, D is catching up on Twitter, A is lying on the deck reading, R is playing with fireflies, and I’m blogging. Good times.
Naysoya sent me their products on the house. That said, I’m giving my honest opinion about their two products.