Showing posts with label vegan secret burger sauce. Show all posts
Showing posts with label vegan secret burger sauce. Show all posts
Friday, September 15, 2006
A MODERN VEGAN BLT SANDWICH: HEAVEN!
See links to Variations and Updates of this recipe in the recipe below (versions made with hemp milk and oil; with the Vegg egg yolk replacer; and one with with no extracted oil).
One of my "5 things that everyone should eat at least once before they die" from this entry was "a sandwich made with homemade white bread, vegan mayonnaise, a ripe tomato still warm from the garden (it HAS to be freshly-picked from a garden and NOT the hothouse variety), and a little salt".
We are currently inundated with both red and yellow tomatoes, one of the few items that we (non-gardeners that we are!) cultivate every year. We savor as many sweet, juicy tomato sandwiches as we can before that sad day when our tomatoes are all used up, because we only eat tomato sandwiches with our own tomatoes, purists that we are! No store-bought tomato is ever as good as ours, and a tomato sandwich is basically about the tomatoes, so we just don't bother the rest of the year! Makes us savor them even more.
Tomato sandwiches are very individual. I have mine as described above, sometimes on toasted bread and sometimes not; sometimes with lettuce and veggie bacon or soy bacon bits (stuck to the mayonnaise) (making it a BLT), sometimes not.
My husband adds pepper-- I don't. And he NEVER uses lettuce--I do. I like more mayonnaise than he does, too-- LOTS of it. Since I don't want to ingest too much fat on my sandwich, I make my own low-fat vegan mayonnaise, recipe below (with miso and chili/garlic flax oil variations). To me, it tastes very like real mayonnaise.
This morning I had a toasted vegan BLT for breakfast (why not?), with, I swear, the sweetest tomato I have ever eaten! I used Italian bread and Yves Veggie Bacon (you could use LightLife Smart Bacon instead, or use organic soy bacon bits such as Frontier Bac'Uns). I didn't have any lettuce, so I used a modern touch-- organic baby greens mix. It was very satisfying. UPDATE: Try my homemade Tofu "Bacon".
What's your favorite way of making a tomato sandwich?
NOW, THE MAYONNAISE....
In the recipe below, right after you blend it, the mixture will be pourable, but....
...after the mayonnaise has set in the refrigerator for several hours, it should look like this. Then you whisk it in the jar to get the familiar creamy texture.
Printable Recipe with all Variations
(GF, vegetable-gum-free, can be soy-free or corn-free, too)
Makes about 2 1/2 cups
PS: There's a hemp milk and hemp oil version here and a new version using The VEGG (powdered vegan egg yolk alternative), and another version, using no extracted oil.
This is a revised version of the recipe that appears in several of my cookbooks. For those who are allergic to soy, do not like tofu mayonnaise, or the commercial "light" mayos (most are not vegan, anyway), here is a delicious (and inexpensive) solution! Four Hellman's fans of may acquaintance loved this (and were surprised that they did!).It contains a small amount of oil, just enough for good flavor and mouthfeel. It’s smooth and creamy, and a little tangy, but not too much.
**BRIGHT IDEA-- This mayonnaise, with the addition of herbs, garlic, etc., can be used as a savory vegetable and toast topping. Note: If you leave out the agar in the basic recipe, this makes a good base for cold savory sauces.
Mix A:
1 cup any creamy clean-tasting non-dairy milk (I use Silk Original Organic or my own homemade soy milk)
2 T. apple cider vinegar (my preference), plain rice vinegar, white wine vinegar, or lemon juice
1 to 1 1/2 tsp. salt
1/2 tsp. dry mustard
1/4 cup (my preference) extra-virgin olive oil OR flax or hemp oil, or any neutral vegetable oil, or a combination
Mix B:
1/2 cup + 2 T. cold water
4 tablespoons cornstarch (or wheat starch , which is GF, if you can't use corn-- do not substitute other starches! You can buy organic cornstarch in health food stores and online.)
1/2 tsp. agar powder (NOT flakes!)
Optional: 1/2 to 1 tablespoon nutritional yeast flakes (This adds a subtle richness to the mayo.)
NOTE: If the cooled-off mayo seems too thick or stiff to you, beat it with a whisk (you can do it right in the jar if you have a whisk that fits) until creamy.
If you cut down the amount of cornstarch, it gets a bit runny after a week or so. The whisking method works for me-- it stays creamy but thick.
4 tablespoons cornstarch (or wheat starch , which is GF, if you can't use corn-- do not substitute other starches! You can buy organic cornstarch in health food stores and online.)
1/2 tsp. agar powder (NOT flakes!)
Optional: 1/2 to 1 tablespoon nutritional yeast flakes (This adds a subtle richness to the mayo.)
NOTE: If the cooled-off mayo seems too thick or stiff to you, beat it with a whisk (you can do it right in the jar if you have a whisk that fits) until creamy.
If you cut down the amount of cornstarch, it gets a bit runny after a week or so. The whisking method works for me-- it stays creamy but thick.
1.) Place the Mix A ingredients into your blender jar and set aside.
2.) In a small saucepan or microwave-proof bowl, mix together the water and agar from Mix B, and let sit for a few of minutes. Add the cornstarch and whisk well. If making in the pot on the stovetop, stir constantly over high heat until thick and translucent-- not white (you might have to switch to a silicone spatula halfway through). Microwave option (my preference): Use the microwave-proof bowl for the mixture, and microwave on HI 30 seconds. Whisk. (I switch to a silicone spatula after 2 turns in the microwave). Repeat this about three times, or until thick and translucent-- even if this takes more than four 30-second intervals in your microwave. (The microwave works well with starch mixtures.)
Tip: If you don't cook this thoroughly (and "translucent" is the key word-- meaning semi-transparent), the mayo won't thicken properly.Tip #2: Make sure to scrape the bottom of the pot or bowl with the spatula, so that no starch mixture gets left at the behind.
3.) Scrape the cooked Mix B into the blender (using a spatula so that you get as much of it as you can out of the bowl or pot) containing Mix A. Blend until the mixture is very white and frothy and emulsified (you can't see any oil globules). (**!!Tip: This mayo doesn’t get thick as you blend it, like regular mayonnaise or soy mayonnaise made with lots of oil, so don’t blend it and blend it, thinking it will thicken as it blends— it won’t!! It will thicken after a few hours in the refrigerator.)
4.) Pour into a clean pint jar, cover and refrigerate for several hours, until it is set. It should be firm enough to stand a knife up in.
Keep refrigerated. Will keep for about 2 weeks.
Nutrition facts were (using Living Cookbook software) calculated using my homemade soymilk and 1/4 cup olive oil. I calculated it using various kinds of nondairy milk and the nutrition facts are in this range no matter what you use (except for full-fat coconut milk). 21 calories a tablespoon is pretty darn good, considering regular mayonnaise (even vegan) contains about 100 calories per tablespoon!
Nutrition Facts: (per tablespoon, using 1/4 cup oil in the recipe): Nutrition (per serving): 21.0 calories; 75% calories from fat; 1.8g total fat; 0.0mg cholesterol; 92.5mg sodium; 2.3mg potassium; 1.1g carbohydrates; 0.0g fiber; 0.1g sugar; 1.1g net carbs; 0.2g protein; 0.6 points.
VARIATIONS:
MISO MAYO AND CHILI-/GARLIC FLAX OIL VARIATIONS:
Omit the salt and use 3 T. miso (not a dark variety)and/or omit the mustard powder and use chili/garlic flax oil
“SECRET BURGER SAUCE”: Mix to taste, Veggiennaise (already set and chilled), ketchup, and pickle relish; or you could use Veggiennaise, ketchup and mustard, or Veggienaise and a ketchup-style chili sauce.
Omit the salt and use 3 T. miso (not a dark variety)and/or omit the mustard powder and use chili/garlic flax oil
“SECRET BURGER SAUCE”: Mix to taste, Veggiennaise (already set and chilled), ketchup, and pickle relish; or you could use Veggiennaise, ketchup and mustard, or Veggienaise and a ketchup-style chili sauce.
OTHER USES FOR MAYONNAISE:
You can make tasty sandwich spreads by blending half vegan mayonnaise (blended but not set), and half grainy gourmet or creamy Dijon mustard (for a "Dijonnaise"), OR, for serious miso fans, light soy or chickpea miso.
Aioli:
To make a delicious garlic dip for cold, steamed vegetables and artichokes, omit the dry mustard and add 4-6 peeled raw cloves of garlic while blending. This also makes a good spread for making garlic toast.
Tartar Sauce:
Use dill pickle brine instead of plain vinegar. To the blended, but not set, mayonnaise, add 3/4 c. minced raw onion and 3/4 c. minced dill pickle. If you have no pickles, use chopped cucumber with dillweed and white wine vinegar to taste. Capers are optional, in my opinion.
Old-Fashioned Russian Dressing:
This dressing is a traditional addition to many deli sandwiches. To the blended but not set mayonnaise, add 2 T. prepared horseradish, 2 tsp. vegetarian worcestershire sauce, 1/2 c. ketchup-style chile sauce, and 2 tsp. grated onion.
To make a delicious garlic dip for cold, steamed vegetables and artichokes, omit the dry mustard and add 4-6 peeled raw cloves of garlic while blending. This also makes a good spread for making garlic toast.
Tartar Sauce:
Use dill pickle brine instead of plain vinegar. To the blended, but not set, mayonnaise, add 3/4 c. minced raw onion and 3/4 c. minced dill pickle. If you have no pickles, use chopped cucumber with dillweed and white wine vinegar to taste. Capers are optional, in my opinion.
Old-Fashioned Russian Dressing:
This dressing is a traditional addition to many deli sandwiches. To the blended but not set mayonnaise, add 2 T. prepared horseradish, 2 tsp. vegetarian worcestershire sauce, 1/2 c. ketchup-style chile sauce, and 2 tsp. grated onion.
OLD-FASHIONED THOUSAND ISLAND DRESSING
Makes about 1 1/2 cups.
Mix together:
1 cup Veggiennaise (already chilled and set)
1/3 cup ketchup
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. garlic powder
3 Tbsp. sweet pickle relish
2 Tbsp. minced stuffed green olives
FLAVORED MAYONNAISE
Flavored mayonnaise can turn a quick sandwich or salad meals into a gourmet treat. Try these suggestions, and then invent your own.
1.) Use cranberry or other berry vinegar, or white balsamic, champagne, or sherry vinegar, or lime juice, instead of ordinary vinegar (or lemon juice).
2.) Use your favorite herbal vinegar plus 3 to 4 T. of the appropriate fresh herb.
Add while the Veggiennaise is still runny (don't add AFTER the mayo is set, or it will get "soupy"), add one of these:
3.) 3 T. minced pickled jalapeños
4.) 3 minced chile chipotles
5.) several tablespoons vegan Pesto OR pureéd roasted red pepper OR pureéd sun-dried tomatoes (oil-packed--I rinse the oil off-- or soaked,dried ones)
6.) 1 T. minced or grated fresh ginger
7.) 2 T. prepared horseradish
8.) 1 T. curry powder
9.) 1/4 c. or more minced fresh herbs, such as basil, mint, oregano, cilantro, tarragon, etc..
10.) 1/3 c. chopped chives, 1 T. grated lemon zest (preferably organic) and Louisiana hot sauce to taste (this makes "Creole Mayonnaise")
11.) 1 T. Chinese hoisin sauce (or 1/2 T. EACH dark or red miso and maple syrup)
2.) 1/4-1/2 c. salsa
13.) 1-2 tsp. wasabi (Japanese green horseradish) powder
14.) 2 T. citrus zest (preferably organic)
15.) 1/4-1/3 c. minced Japanese-style pink pickled ginger
16.) 3-6 T. of your favorite chutney
17.) 12-18 cloves (1 head) roasted garlic
For those allergic to corn and or gluten: It's harder to find than other starches, but wheat starch can be used like cornstarch more easily (tsp. for tsp.) than, say, arrowroot, which I have never had success with. Wheat starch is easily available from amazon.com and it is gluten-free! (See http://www.glutenfreeliving.com/gluten-free-foods/ingredients/new-word-on-wheat-starch/ ) I have also purchased it in Asian food stores and the International sections of some supermarkets. Food Scientist Shirley O. Corriher (who I will mention more about below) says: "Asian grocery stores are a great place to buy starches. They have arrowroot, potato starch, rice starch, tapioca starch (a powder), wheat starch, etc. at a fraction of their cost in regular stores."
I use cornstarch because it works well in this recipe, is cheap (even organic is relatively cheap) and is easy to find. Wheat starch works the same way. Corriher explains why in this short article: http://www.splendidtable.org/story/tips-vegetable-cookery-starch-shirley-corriher
For more detailed information on starches and how they work, here are two more articles by Corriher: http://articles.sun-sentinel.com/2006-05-18/features/0605160149_1_starch-sauce-tablespoon and http://seattletallpoppy.blogspot.ca/2009/01/schoolin-in-starch-from-food-sleuth.html
I experimented quite a bit over the years with this mayo recipe and I definitely recommend corn or wheat starch for best results.
3.) 3 T. minced pickled jalapeños
4.) 3 minced chile chipotles
5.) several tablespoons vegan Pesto OR pureéd roasted red pepper OR pureéd sun-dried tomatoes (oil-packed--I rinse the oil off-- or soaked,dried ones)
6.) 1 T. minced or grated fresh ginger
7.) 2 T. prepared horseradish
8.) 1 T. curry powder
9.) 1/4 c. or more minced fresh herbs, such as basil, mint, oregano, cilantro, tarragon, etc..
10.) 1/3 c. chopped chives, 1 T. grated lemon zest (preferably organic) and Louisiana hot sauce to taste (this makes "Creole Mayonnaise")
11.) 1 T. Chinese hoisin sauce (or 1/2 T. EACH dark or red miso and maple syrup)
2.) 1/4-1/2 c. salsa
13.) 1-2 tsp. wasabi (Japanese green horseradish) powder
14.) 2 T. citrus zest (preferably organic)
15.) 1/4-1/3 c. minced Japanese-style pink pickled ginger
16.) 3-6 T. of your favorite chutney
17.) 12-18 cloves (1 head) roasted garlic
For those allergic to corn and or gluten: It's harder to find than other starches, but wheat starch can be used like cornstarch more easily (tsp. for tsp.) than, say, arrowroot, which I have never had success with. Wheat starch is easily available from amazon.com and it is gluten-free! (See http://www.glutenfreeliving.com/gluten-free-foods/ingredients/new-word-on-wheat-starch/ ) I have also purchased it in Asian food stores and the International sections of some supermarkets. Food Scientist Shirley O. Corriher (who I will mention more about below) says: "Asian grocery stores are a great place to buy starches. They have arrowroot, potato starch, rice starch, tapioca starch (a powder), wheat starch, etc. at a fraction of their cost in regular stores."
I use cornstarch because it works well in this recipe, is cheap (even organic is relatively cheap) and is easy to find. Wheat starch works the same way. Corriher explains why in this short article: http://www.splendidtable.org/story/tips-vegetable-cookery-starch-shirley-corriher
For more detailed information on starches and how they work, here are two more articles by Corriher: http://articles.sun-sentinel.com/2006-05-18/features/0605160149_1_starch-sauce-tablespoon and http://seattletallpoppy.blogspot.ca/2009/01/schoolin-in-starch-from-food-sleuth.html
I experimented quite a bit over the years with this mayo recipe and I definitely recommend corn or wheat starch for best results.
Enjoy!
Subscribe to:
Posts (Atom)