Cinco con mayo: 5 dishes with vegan mayonnaise
“When this girl at the museum asked me who I liked better, Monet or Manet, I said, ‘I like mayonnaise.’ She just stared at me, so I said it again, louder. Then she left. I guess she went to try to find some mayonnaise for me.” – Jack Handy
I positively adore reduced fat Vegenaise. I put it on everything. EVERYTHING. My secret favorite snack? Corn chips dipped in reduced-fat vegenaise.
I swear I’m not a stoner.
Cinco de Mayo is coming up, and rather than tequila shots and avocado, this beloved Mexican holiday makes me think of reduced fat Vegenaise.
You know, mayo = mayonnaise = the non-vegan version of Vegenaise.
In honor of the celebration, here are five (cinco) recipes that use vegan mayo and look really tasty.
- Hot artichoke dip from C’est La Vegan
- I Eat Trees’ 4 ingredient Mediterranean Penne
- Veggies on the Counter’s Tofu cakes with Curried apple
- The Blissful Chef’s Curried Tempeh Chicken Salad
- The Tolerant Vegan’s Salsa Verde Sliders with Avocado Mayo
And, hey, because I’m arrogant, I’ll include a sixth of my own: Chive-y Ranch Dip on a buffalo sub.
Not into Vegenaise? Maybe try Fat Free Vegan Kitchen’s Tofu-Cashew Mayonnaise.
Image by artizone via Creative Commons
This entry was posted on Wednesday, May 2nd, 2012 at 5:24 PM and is filed under condiments. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.