It's been quite a challenging week for us. For one thing the weather has really turned and we can feel the undeniable promise of winter coming. In our case this means we have to get ready to move, as we won't be able to stay comfortably in the trailer where we are for much longer than another 5 or 6 weeks. My fingers are actually so stiff from the cold that I'm having a hard time typing right now. Brrr! Anyhoo, as always, transitions are not an easy time. We still haven't got a clear sense of what The Mystery has in store for us next and are doing our best to try to decipher the omens.
Also my laptop is seriously sick. We suspect that the logic board or the video card is toast; a costly repair that is probably not worth getting done as the computer will be obsolete in another year or two anyway. It's a major expense we hadn't expected, especially unfortunate right now. In times such as these it can be hard to remember that all will work out for the best in the end. I just wish I could see with greater clarity what is the right course of action.
Anyhoo, difficulties or nay, thankfully I can still take refuge in my sunny raw kitchen and whip up something delicious to brighten up my mood. Today I'm sharing with you a video in which I demo how to make a raw vegan almond-based mayonnaise. We've been making a variation of this recipe for many years. It's sooooooooo creamy, versatile and best of all yummy! It makes a fantastic dip for veggies, condiment for sammies (try it on a piece of onion bread with a slice of tomato and some sprouts!) or even dressing (just thin it with a little water).
From Carmella's Delightfully Raw
1/2 cup almonds, soaked overnight
1/2 cup water (put 2 ice cubes in the water)
1 1/2 tsp raw agave or honey
1 tsp nutritional yeast
1 tsp herbal seasoning of choice (I like unsalted Spike)
3/4 tsp salt
1/8 tsp yellow mustard powder
1/8 tsp black pepper
2 cloves garlic
1 cup cold pressed olive oil
3 tbs lemon juice
1/2 tsp apple cider vinegar
Process first nine ingredients in a high-speed blender such as the Omni V 3HP until smooth. It may take a while to break down all of the almonds but don't lose heart!
With the blender running on low, remove insert in top and drizzle in the oil in a thin stream.
Keep the blender running and add lemon juice and vinegar. Blend on low for a few more seconds to allow mixture to thicken.
For a plain Almonnaise, stop here.
For a Herbed Almonnaise, now add:
2 tsp dried basil
2 tsp dried tarragon
1 tsp dried dill
1 small green onion, minced
Blend briefly, only to incorporate.
Refrigerate in an airtight container. It will keep for about 10 days.
~ The purpose of the ice cubes is to help thicken the mixture. If the almonnaise seems runny after adding the oil, add in an ice cube or two to help thicken it up again. Bear in mind that it will also thicken once refrigerated.
~ If you don't have almonds already soaked, you can also use dry almonds. Just make sure to powder them up in a coffee grinder or in the blender first before adding the rest of the ingredients.
~ For a lighter almonnaise you can replace half of the olive oil with 1/2 cup Irish moss paste. To make Irish moss paste, blend 1/2 cup packed soaked Irish moss with 1 cup water until completely broken down.
~ Don't hesitate to make your own herb blend by using your favorite dried or fresh herbs!
Omni V 3 HP
You can learn more about the Omni 3HP blender on this page.
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