This is my quick and easy green salad side dish recipe that goes well with any savory ulam (main dish), pasta, pizza, noodles or sandwich. I simply arrange pieces of fresh lettuce together, put a dallop of eggless mayonnaise on top, then add grated cheese. If eggless mayonnaise is not available, you can use sour cream (to make home made sour cream, add a little vinegar to all purpose cream and mix well).
Typically, mayonnaise is prepared with egg yolk and oil beaten to a creamy and foamy consistency. My eggless mayonnaise is made with milk and tofu/tokwa combined with oil. This is a healthy alternative for vegetarians who avoid egg intake or for those who are allergic to eggs.
Eggless mayonnaise can be made creamy and smooth just like a regular egg mayo and the taste is the same. I usually make just a small amount to use for a recipe but a larger amount can be prepared and stored in the refrigerator for later use (for not later than 2-4 days because it has no preservative).
My recipe of eggless mayonnaise is available in my Gulay ebook 1, for a FREE copy of Gulay ebook 1, pls click the link: https://www.smashwords.com/profile/view/nonalema
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