Vegan Recipes - How To Make An Egg Free Apricot Mayonnaise & ChickPea Burgers or Shwarmas
A couple of Vegan Recipes
For those people out there who are vegan, or just feel the need to reduce the amount of eggs in the daily diet, I have put together a good and tasty Mayonnaise as well a way of a change a tangy vegetarian patty that is ideal for a main meal, or just a plain snack for the kids.
Apricot Basil Mayonnaise
Where possible you should try and use organic ingredients, these are a bit more expensive, however the taste from the natural raw materials makes for an overall improved taste sensation and is well worth the extra cost.
1/2 cup chopped dried apricots, if not organic look for natural dried with a low sulphur content.
1/2 cup boiling water, use filtered water where possible.
1/4 cup egg substitute(= 2tbspoons chickpea flour + 4tbspoons of water
Zest of about 1/2 lemon (1 teaspoon)
The juice of 2 lemons freshly squeezed (1/4 cup juice)
2 cloves garlic, cut in half
Small handful sweet Italian basil leaves (about 1/2 cup)
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt, if you can, use non iodated sea salt
3/4 cup virgin olive oil or extra virgin olive oil
Processing the Mayonnaise
Place apricots in a small bowl and cover with the boiling water. Let them cool down to room temperature. Drain off any excess water. The apricots should have absorbed the majority of the water and be fleshy.
Place the cooled apricots, together with the egg substitute, lemon zest and juice, garlic, basil, pepper, and salt in a food processor or blender and process until the entire mixture is smooth.
Stop to scrape down the sides of the container once or twice during the process or more if necessary.
With the cover on and the processor running, slowly add the olive oil in a thin stream through the top of the processor or blender until the all of the olive oil has been blended through, and the processed mayonnaise is smooth, thick and creamy.
Transfer the mayonnaise to a large sterilised jar and let it cool down to room temperature.
Serve at room temperature or chill.
Refrigerate for up to 2 weeks.
You can, if your taste buds desire, use fresh lime zest in place of the lemon, to give the mayonnaise a different taste sensation which is quite appealing.
Chick Pea Patties
2 x 15-ounce cans of chickpeas, rinsed and drained
4 slices wholee or crushed wheat bread, torn into small chunks
1/2 large red onion, sliced
1 jalapeno pepper, seeded and sliced
2 cloves garlic, sliced
1 tablespoon dried oregano
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt non iodated sea salt if possible
1/2 cup egg substitute ( 4 tablespoons chick pea flour + 8 Tablespoons water )
1 tablespoon olive oil, plus 1 for moistening, if needed
For the Burgers or Pitta Pockets
Apricot-Basil Mayonnaise (as above)
8 to 10 warm whole wheat pita pickets or toasted English muffins
Putting the Patties Together
Pulse the chickpeas, bread, onion, jalapeno, garlic, oregano, cumin, pepper, and salt in a food processor until coarsely chopped.
Remove half of the mixture to a medium-sized bowl.
Add the egg substitute to the mixture in the processor and process until almost smooth.
Spoon this into the coarse chopped chickpea mixture that is in the mixing bowl and mix thoroughly until is well blended. If the mixture seems too stiff, mix in 1 tablespoon of the olive oil.
Divide the mixture into 10 equal sized balls, them pat and press into patties about a 1/2 an inch thick. Place in a large dish or baking tray sprayed with nonfat cooking oil.
Drizzle about 1 tablespoon of olive oil over the top of the patties. Cover with clingwrap and place in the refrigerate for several hours.)
Cook on a griddle or large skillet on medium to medium high heat. Add patties avoid crowding them and fry for 4 to 5 minutes. Drizzle some olive oil around the sides of the skillet, turn, and fry the patties 4 to 5 minutes longer, until they are nicely browned. Fry all the patties.
Dress the split pitta bread or muffin, with a layer of mayonnaise, add the shredded lettuce on top of the mayo, cover the lettuce with slices of tomatoes, onions and cucumber and finally the golden brown pattie.
Serve with golden brown french fries or potato wedgies.
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