Sastojci (oko 250 ml): 150 ml bademovog mleka ili ovsenog mleka (nezaslađenog), 200 ml suncokretovog ili ulja uljane repice, 20 ml soka od limuna ili jabukovog sirćeta, 3 g soli (½ kašičice), ⅛ kasicice belog luka u prahu (oko 0,3–0,4 g).
Priprema:
1. U visoku posudu (ili teglu) sipati biljno mleko, sok od limuna i so.
2. Dodati ulje.
3. Staviti stapni blender do dna i uključiti bez pomeranja 10–15 sekundi.
4. Polako podizati blender dok se masa ne emulguje u gust majonez.
5. Po potrebi prilagoditi so ili kiselost.
Napomena:
- Najbolji je kada se koristi hladan
- Može stajati u frižideru 4–5 dana u zatvorenoj posudi
- Ukus se blago intenzivira nakon nekoliko sati hlađenja
Upotreba biljnog majoneza bez soje:
Ovaj biljni majonez ima neutralan, blago kremast ukus i stabilnu teksturu, pa je vrlo svestran u svakodnevnoj kuhinji. Može se koristiti i hladan i kao dodatak jelima koja se kratko termički obrađuju.
1. Kao namaz
- Za sendviče i tostove (sa povrćem, pečenim pecurkama, pečenim paprikama, tofuom, falafelom)
- U tortiljama ili lepinjama ili kajzericama, rolnicama i burgerima (pljeskavice od povrca - biljnim ili klasičnim)
- Kao sloj u slanim pitama i sendvičima umesto putera ili margarina
2. Kao osnova za soseve i prelive
- Senf–majonez sos (dodati senf i malo limuna)
- Tartar sos (dodati sitno seckane kisele krastavce i peršun)
- Beli luk sos (dodati malo dodatnog belog luka i limuna)
- Preliv za salate kod salate od krompira, salate od testenine ili salate od povrća
3. Uz pečena i pržena jela
- Kao sos za umakanje uz krompiriće, pečeno povrće, krompir u rerni, medaljone od povrća ili falafel
- Uz pohovane tikvice, pohovane pečurke ili pohovano karfiol
4. U salatama
- Ruska salata (biljna verzija)
- Salata od krompira
- Testenina salata
- Kupus salata sa sargarepom i celerom
5. U hladnim jelima i filovima
- Kao vezivni sastojak u punjenim sendvičima i rolnicama
- U filovima za slane palačinke ili tortilje
- Kao dodatak u veganskim „paštetama“ i namazima
Ingredients (about 250 ml): 150 ml of almond milk or oat milk (unsweetened), 200 ml of sunflower or canola oil, 20 ml of lemon juice or apple cider vinegar, 3 g of salt (½ teaspoon), ⅛ teaspoon of garlic powder (about 0.3–0.4 g).
Preparation:
1. Pour almond or oat milk, lemon juice and salt into a tall bowl (or jar).
2. Add oil.
3. Put the hand blender to the bottom and turn it on without moving it for 10-15 seconds.
4. Slowly raise the blender until the mass is emulsified into a thick mayonnaise.
5. If necessary, adjust the salt or acidity.
Note:
- Best when served cold
- Can be refrigerated for 4-5 days in a sealed container
- Flavor intensifies slightly after a few hours of refrigeration
Using soy-free vegetable mayonnaise:
This vegetable mayonnaise has a neutral, slightly creamy flavor and a stable texture, making it very versatile in everyday cooking. It can be used both cold and as a side dish to dishes that require short cooking times.
1. As a spread
- For sandwiches and toasts (with vegetables, roasted mushrooms, roasted peppers, tofu, falafel)
- In tortillas or buns or kaisers, rolls and burgers (vegetable burgers - plant-based or classic)
- As a layer in savory pies and sandwiches instead of butter or margarine
2. As a base for sauces and toppings
- Mustard-mayonnaise sauce (add mustard and a little lemon)
- Tartar sauce (add finely chopped pickles and parsley leaf)
- Garlic sauce (add a little extra garlic and lemon)
- Dressing for potato salads, pasta salads or vegetable salads
3. With baked and fried dishes
- As a dipping sauce for potatoes, roasted vegetables, potatoes in the oven, vegetable medallions - patties or falafel
- With fried zucchini, fried mushrooms or fried cauliflower
4. In salads
- Russian salad (plant-based version)
- Potato salad
- Pasta salad
- Cabbage salad with carrots and celery
5. In cold dishes and fillings
- As a binding ingredient in stuffed sandwiches and rolls
- In fillings for savory crepes or tortillas
- As an addition to vegan "pates" and spreads
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