Tag Archives: mayonnaise

RAW VEGAN HOT DOGS ON INDEPENDENCE DAY!

POST #761

Here’s what we did for July 4th – kind of simple, but still yummy.

RAW VEGAN HOT DOGS
http://thesunnyrawkitchen.blogspot.com/2007/10/autumn-n yummies.html
Raw whole food hot dogs
Makes 6-8
We put mustard and fresh-made sauerkraut on some of them, and mustard and cole slaw on the others. Both ways, YUMM!

1-1/2 c walnuts
¼ onion
¼ beet
½ carrot
2 clove garlic
2 T agave (to taste)
2 T soy sauce/tamari
2 t hickory smoke flavor*
1 t marjoram
½ t celery seed
½ t salt
½ t smoked paprika
sprinkle cayenne pepper

Blend till smooth in food processor.
Form dough into hot dog shapes on teflex (6-8).
Dehydrate 105 about 4 hrs.
Flip onto grid dehydrate to the texture you like. (Another hr or so.) Roll lightly into shape.
Serve warm.

*Carmella’s Notes:
~ Hickory/ liquid smoke can be found in health food store, usually alongside other savory sauces.
~ This is pretty intense stuff so I would recommend starting with less than what’s called for.

COLE SLAW

  • 3/4 1-lb cabbage
  • 2 T mayonnaise (more or less, depending on how soupy you like it. I don’t like soupy)
  • 1/4 C finely chopped onions
  • sea salt and black pepper to taste
  • cayenne paper (to taste, if you choose)

 

( I also sometimes make my cole slaw with just extra virgin olive oil, instead of mayonnaise)

We also had sauerkraut (I served it as a side, but we put it on some of the hot dogs)
This was a 3-day sauerkraut, and it came out PERFECT!

COLE SLAW WITH CASHEW MAYONNAISE

I have just realized that I have never posted my traditional cole slaw recipe, so here it is, together with a nice, traditional mayonnaise recipe.

MY COLE SLAW
1 hd cabbage
1/4 – 1/2 onion, finely chopped
black pepper to taste
cashew mayonnaise,  as needed (recipe below)

  • Finely slice cabbage or grate in a food processor (my choice).
  • Add black pepper to taste
  • Mix in mayonnaise until mix is just moist (or to taste)
  • Eat immediately, or refrigerate for up to 24 hrs.


CASHEW MAYONNAISE
1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika (optional)
2 cloves garlic
1 t onion powder
1 – 3 T lemon juice (to taste)
1/4 C extra virgin olive oil
2 T parsley, chopped (optional)
1 – 2 T water, as needed
Seas salt, to taste

  • Combine all ingredients, save parsley (if used),  in a blender or food processor.
  • Process to a creamy consistency, adding water as necessary
  • Taste and adjust salt and lemon juice, if necessary..


Refrigerate for up to 4 – 7 days

KOHLRABI/APPLE SLAW

KOHLRABI & APPLE SLAW

1 C mayonnaise (your recipe, or my recipe, below)
1 lb kohlrabi, trimmed,  peeled, and chopped
2 apples, peeled, cored, and chopped

Process kohlrabi and apple in the food processor to a slaw texture (you could use the grater attachment, but I just use the S blade)
Place kohlrabi/apple mixture in a mixing bowl, add mayonnaise, and toss until thoroughly combined.
Serve immediately.

CASHEW MAYONNAISE

1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika
2 cloves garlic
1 t onion powder
3 T lemon juice
1/4 C olive oil
2 T parsley, chopped
2 T water, or as needed

Combine all ingredients save parsley in a blender or food processor and process to a creamy consistency.

Store in refrigerator for up to a week.

NOTE: I usually make this mayonnaise without the parsley

CASHEW MAYONNAISE

I am a sucker for mayonnaise. Funny, since I never liked mayonnaise before I was 30.

I like this one because it contains no sweetener and not too much oil. It is adapted from a recipe I saw in Kristen Suzanne’s Easy Raw Entrees.

CASHEW MAYONNAISE

1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika
2 cloves garlic
1 t onion powder
3 T lemon juice
1/4 C olive oil
2 T parsley, chopped
2 T water, or as needed

Combine all ingredients save parsley in a blender or food processor and process to a creamy consistency.

Store in refrigerator for up to a week.