Kumpir with SauerCrowd Coleslaw and Yin & Yang Mayonnaise – “Oven Potato, purple coleslaw, and the best mayonnaise ever”
Kumpir with Coleslaw and Yin & Yang Mayonnaise – with “The Vegan Yin/Yang Mayonaise” by Truefoodsblog – I have never been a big fan of mayonnaise 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 halfway through and open it to be filled.
Truefoodsblog Yin/Yang Mayonaise
- Give the Soy Milk, Mirin vinegar, mustard, agave syrup, wasabi and the ume paste (or the alternatives) into a tall vessel and mix it up for 5 seconds.
- Start mixing the basis and drizzle very slowly first the rapeseed 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. Truly 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.*
The easy way is to just use the amazing raw fermented “purple rain” Sauerkraut from SauerCrowd. Use one Jar of SauerCrowds finest ferments and add the Mayo for your coleslaw.
Alternatively, you can make it yourself:
- 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).
- Shred 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 procedure.
- Put the Coleslaw a side and wair for at least an hour, then taste it again and add salt, pepper and acidity at will.
If you don’t 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 shelflife, only a suggestion.
The Truefoodsblog Team is using: [amazon_link asins=’B00A925G3A’ template=’CopyOf-ProductCarousel’ store=’truefoodsblog-21′ marketplace=’DE’ link_id=’f498db7c-a1cf-11e7-a7aa-f5a394999541′]
- 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