Low Fat Vegan Garlic Aioli Food

GARLIC AIOLI

Steps:

• in a blender, combine garlic, egg, lemon juice, parsley, salt and pepper.
• put on the fastest setting.
• add the oil in a slow stream and continue to process until the mixture has formed a thick texture.
• *this is more or less the same recipe i use when making mayonnaise. 1/2 cup oil, 1 egg, 1 tbsp lemon juice and a dash of paprika.
• *please note that this does use a raw egg. i prefer to get my eggs from a free range family in my area. although i have heard people say to use store bought (which i don't trust--personal opinion) just make sure to wash the egg before cracking. the use of the lemon kills bacteria with it's high acidity.

GARLIC AIOLI

Steps:

• Blend egg, pepper, vinegar, garlic and salt together until pale.
• With the blender motor on, add the oil in a thin stream until all has been added and the mixture is pale and creamy.
• Refrigerate a few hours to let flavours intensify.

LOW FAT AIOLI DIP

Steps:

• Toss garlic with ¼ teaspoon olive oil. Roast at 425 until tender, 10-12 minutes. Slip off skin.
• In food processor, combine roasted garlic with remaining ingredients until smooth.

GARLIC AIOLI

Steps:

• Whisk ingredients together.

VEGAN ROASTED GARLIC CASHEW AIOLI

Steps:

• Soak cashews in filtered water for 4 hours. Drain and rinse well.
• Wrap 4 garlic cloves in foil and roast under grill (broiler) 15 minutes Open foil pouch and roast 5 mins, turning regularly as the skins darken. Wrap again in foil to cool then peel. Peel remaining 2 raw cloves.
• Blend soaked cashews with raw and roasted garlic until very finely chopped. Add vinegar, juice and mustard and blend until mixture begins to form a paste. Blend in oil until smooth. Blend in water to achieve desired consistency. Blend in salt to taste.
• Use as is or flavour as desired.
• Start with Vegan Roasted Garlic Cashew Aioli recipe and add in your choice below.
• 6 Vegan Aioli flavour variations:.
• Vegan Spicy Chipotle Aioli:.
• •add 2 tsp dried chipotle powder with vinegar OR.
• •add 2 Tbsp chipotle in adobo sauce before adding water OR.
• •soak 2 dried chipotle peppers in boiling water for 15 mins, add with cashews and garlic then use soaking water instead of plain water to thin aioli.
• Vegan Wasabi Aioli:.
• •replace half the mustard with soy sauce or tamari, replace half the apple cider vinegar with rice wine vinegar, add 1 - 2 tsp wasabi paste or powder to taste.
• Vegan Tartar Sauce:.
• •add 1 Tbsp extra lemon juice, stir through 3 Tbsp diced gerkins, 2 Tbsp chopped capers and 1/2 tsp fresh cracked black pepper with the salt.
• Herbed Vegan Aioli:.
• •add 2 - 4 Tbsp roughly chopped herbs and bend with the mustard, juice and vinegar - try parsley, basil, dill and tarragon, or even coriander (cilantro).
• Vegan Black Olive Aioli:.
• •add 1/4 c pitted kalamata olives with the oil, add 1 tsp extra mustard, reduce vinegar by half, reduce salt to taste.
• Vegan Mango & Chili Aioli:.
• •add 1/4 c diced mango and 1/4 - 1/2 tsp chili flakes with oil, reduce water as necessary.

RAW VEGAN FALAFEL WITH LEMON GARLIC AIOLI

Steps:

• For the Falafel:.
• First, add only the carrots to the food processor, and process until your carrots are nearly a paste.
• Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed.
• Finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well.
• Move to a large bowl, and add the sesame seeds by hand.
• Roll 1 Tbsp at a time into falafel balls.
• Place these balls directly onto your dehydrator sheets and dehydrate for 2-12 hours depending on how moist you prefer the inside to be. The longer you dehydrate, the more crisp the outside becomes.
• For the AIOLI.
• Process the cashews, garlic, and salt in a coffee grinder or spice grinder until there are NO remaining chunks.
• Remove from the food processor, add to bowl with the lemon juice, and whip with a fork.
• OR you can turn this aioli into a fabulous dressing by blending 2/3 cup cashews soaked in 2/3 cup water with 1/2 of a preserved lemon in your Vitamix or blender.
• These falafels are fantastic as appetizers, or for use in raw wraps or as a topping on salads.

CRUMBED CALAMARI WITH LEMON AND GARLIC AIOLI

Steps:

• Line a baking tray with baking paper.
• Cut calamari into 1 cm thick rings.
• Place flour, salt & pepper into a bowl, mix through.
• Beat eggs and water in a separate bow.
• Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
• Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
• Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
• Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
• Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
• Serve calamari with the garlic/lemon aioli, chips and salad.

LOW-FAT VEGAN GARLIC AIOLI

Steps:

• Place all ingredients into a blender and blend til smooth.