Kumpir with Coleslaw and Yin & Yang Mayonnaise – “Oven Potato, purple coleslaw and the best mayonnaise of all time”
Kumpir with Coleslaw and Yin & Yang Mayonnaise – with “The Vegan Yin/Yang Mayonaise” by Truefoodsblog – I have never been a big fan of mayonaise in its simple way: too fatty, tasteless and boring. However, a few weeks ago a good friend of mine showed me this amazing book:
In this Book you will learn why conventional diets don’t work and how to eat based on your individual nutritional needs! The nutritional secrets of an ancient practice for eating in harmony known as Chinese food cures. Yin and Yang and the energetics of food, and how the five elements (Wood, Fire, Earth, Metal, Water) are related to a well balanced diet.
After reading this book I tried to figure out how I could create new recipes within the principles of Yin & Yang. One of them is the basis for this recipe Purple Coleslaw Vegan: The Vegan Yin/Yang Mayonaise. Let me know what you think about my first Yin/Yang creation and taste how much better it is then conventional Mayonaise.
How you do it:
- Preheat the oven to 200°
- Take a fork and put in holes into the skin of the potato.
- Take a piece of aluminum foil, put the potato on it & add a tbsp of olive oil and cover the potato with it
- Bake the potato for around 20 min, cut it half through and open it to be filled.
Truefoodsblog Yin/Yang Mayonaise
- Give the Soy Milk, Mirin vinegar, mustard, agave sirup, wasabi and the ume paste (or the allternatives) into a tall vessel and mix it up for 5 seconds.
- Start mixing the basis and drizzle very slowly first the rape seed oil, then the olive oil into.
- Mix up until the Mayonaise reached a nice firm texture, if needed add a little bit more oil into. 4. Add some Salt and white pepper at will. Turly Amazin or ?
The nice thing is this vegan Mayonaise stays good for min 1-2 weeks (best in the fridge) because there is nothing fast perishable inside.*
- take the purple cabbage head, cut the bottom ribs away. Shredd the leaves really fin with a sharp knife or a cabbage shredder (40% discount with the Truefoodsblog Link).
- Shredd the carrots with a square file (e.g WMF Profi Square file).
- Cut the baby leek into fin slices and add all together in a large bowl.
- Add vinegar, salt, sugar, and lime to the bowl and mix everything really well with your hands. Hint: Hereby, it is important that you squeeze the cabbage really well with your hand for at least two minutes. The coleslaw will get really soft and tasty from this procedur.
- Put the Coleslaw a side and wair for at least an hour, then taste it again an add salt, pepperand acidity at will.
If you dont have a good hand blender yet make sure to get your 50 % Truefoodsblog Discount for the Single Mixer with Vessel or for the Complete Mixer Set with 6 extras . Because you need some power for this recipe 🙂
*M No guarantee for shellife, only a suggestion.
The Truefoodsblog Team is using:
Preis: EUR 32,27statt: EUR 64,99
- Potatoe 1 big
- Olive oil 1 tbsp
- Aluminum foil depends on potato
- Olive Oil 1/2 Cup
- Rape seed Oil 1/2 Cup
- Soy Milk 160 ml
- Mirin Vinegar (Suhsi Vinegar) 3 tbsp
- Agave Sirup (alternativelly Honey) 2 tbsp
- Wasabi paste 1/2 tbsp
- Ume paste (alternativelly plum jam) 1 tbsp
- Dijon Mustard with seeds 2 tbsp
- Salt and white pepper Pinch
- Red Cabbage 1 small head
- Carrots 3
- baby leek 3 sticks
- Apple vinegar 3 tbsp
- chives garnish
- Salt 2 tbsp
- Brown sugar 1 tbsp
- Lime 1