So I surfed the tags and found some entries about Japanese mayo and one that was sort of about Okonomiyaki but not that helpful to me. So here's a brand new post. What do you sub for the eggs? I saw a mention of silken tofu, but how much, and what do you do to it? It's been a very long time since I've made okonomiyaki because I just assumed it was ( Read more... )

I've been lacto-vegetarian my whole life, and am now much closer to vegan (though I occasionally allow myself my slip-ups), so I don't really know what Japanese mayonnaise tastes like. Given how little I like the taste of egg, I'd rather keep it that way. However, I want to try making vegan sushi pizza, for which Japanese mayonnaise must be used. ( Read more... )

I have a jar of vegan aioli--which is kinda like a garlicky mayonnaise.

Besides dipping raw veggies in it or using it as dressing, any ideas of what to do with it?

Yes. This cake is made of mayo. Chocolate cake. It's amazing. This cake tastes just as good as the non-vegan version and holds up better than any other cake I've made. It's really easy and delicious.

( Yum. )

It's spring in New Zealand so I'm coming up with recipes for warmer weather. This one is now my new favorite thing. About 25 minutes prep time including steaming the tempeh.


( Read more... )

Okay, so I really miss having mustard with my tofu pups & veggie burgers but I'm allergic to apples & grapes so I guess that means mustard made with most vinegars or apple cider vinegar is out. But I got to thinking, what about rice vinegar? Is it possible to make a mustard with that? If so, anyone have any good recipes for making your own mustard/ ( Read more... )

On a recent episode of Steven Raichlen's cooking show Barbeque U, the topic was vegetarian grilling and he had a really great tip for tofu and portobello mushrooms. Inserting slivers of garlic or ginger into marinated tofu or portobello mushrooms before placing on the grill adds a great flavor, especially as the garlic cooks.

( His recipes for ginger-grilled tofu steaks with miso mayonnaise and portobello burgers )

I have a nearly full jar of Nayonaise that needs to be used up. I made a small waldorf salad for Thanksgiving, and now I'm stuck with the stuff. I'm kind of on an anti-sandwich kick, and I never used mayo for anything else but sandwiches in my pre-vegan life, so I have no idea what to do it. Ideas, please&thank you!

Has anyone tried a peanut butter, luttuce, and mayo sandwich? At first I thought it sounded odd, but then after I thought about it it sounds good since mayo with lettuce is very tasty and natural peanut butter would probably go good with it. I even found a recipe for it ( Read more... )

I feel like I've posted this before, but I don't see it in the archives and it's a handy little quick recipe, so here you go:

Tofu Aioli1 lb. firm tofu, broken up ( Read more... )