RAINBOW VEGGIE SALAD
Fresh steamed and cooled asparagus, tomato, cucumber, Aloha peppers and sweet onion topped with Cilantro Cumin Mayo! Yikes!
Makes 4 main dish salads
2/3 lb. fresh asparagus – wash, break lower 1/3rd stalks off and discard, then steam till tender crisp and still bright green – transfer to bowl of ice with water in it to cool and retain bright green color; drain
2 ripe lg. slicing tomatoes, cut into bite size
1/2 Japanese cucumber, cut in half from end to end, then crosswise into thin slices
1/2 lg. Aloha pepper, or sweet red roasted pepper, diced into bite size
very thinly sliced sweet onion, light handful
Combine salad solids in large bowl. Toss. Transfer to serving plates.
Spoon Cilantro Cumin Mayo over top.
Sprinkle with fresh grind black pepper and serve.
Or, toss veggies with mayo, plate and serve.
AFC CILANTRO CUMIN MAYO
Looking for something extraordinary in the field of animal-free mayonnaise? Look no further! Flavors popping in all directions! Smooth!
Makes 2-1/4 cups
1/2 c. white Balsamic vinegar
2 t. garlic powder
1 t. ground cumin
1 t. ground coriander
1 t. dry mustard
1/8 t. celery seed
1 t. salt
1 T. brown sugar
1 T. vegan yeast (nutritional yeast)
1 c. loosely packed fresh cilantro tops, diced
12.3 oz. pkg. extra firm Silken tofu – I used Mori Nu
2 T. extra virgin olive oil
1/2 t. guar gum
In blender container place vinegar first followed by spices, then diced cilantro and tofu. Leave out guar gum for now.
Process to very smooth and silky.
Now sprinkle 1/2 t. guar gum over center of top of mayo. Blend on low speed till it disappears, then med and high till very smooth. Let it rest for about 15 minutes before blending again. Place in covered jar and refrigerate till ready to use.
Notes: Use to dress a salad, spread on a bun for a burger or chick’n pattie, top a green salad or use as a dip with crackers, potato chips, tortilla chips or flat bread. Versatile!