How to make the BEST plant-based Mayonnaise!
Channel: LivingTheAlleyWay
Date: 2024-04-01

Recipe Down Below.....

In this video we show you how to easily make the BEST homemade plant-based mayonnaise you'll EVER taste!  Just 6 simple ingredients:  neutral oil, canned chickpeas, aquafaba (the liquid from the can of chickpeas), Dijon mustard, lemon juice, salt.   It doesn't get easier than that!

https://www.youtube.com/@livingthealleyway5777?sub_confirmation=1 

====================================================================
Connect with us!
- Follow us on Instagram at: https://www.instagram.com/livingthealleyway/
- Follow us on Facebook at: https://www.facebook.com/profile.php?id=100084713623197

- Email us for inquiries:  livingthealleyway@gmail.com
====================================================================

Plant-Bassed Mayonnaise by LivingTheAlleyWay

Ingredients:
- the liquid from a can of chickpeas (aquafaba)
- 1 tablespoon of canned chickpeas
- 1/2 tablespoon of Dijon mustard
- 2 tablespoons of fresh lemon juice
- 1 1/2 cups of avocado oil
- 1/2 teaspoon salt

Instructions:
- Add the aquafaba, chickpeas, Dijon mustard, and lemon juice to a high-powered blender
- Blend on high to fully liquify the chickpeas
- Pour the mixture into a beaker or high-walled bowl or cup
- Use the immersion blender to mix while SLOWLY drizzling in the avocado oil
- NOTE:  once the mayonnaise has thickened to your likeness, add the salt
- Blend just enough to fully incorporate the salt, about 5 seconds

Store in the refrigerator in an air-tight container.  The mayonnaise will keep well in the refrigerator for several weeks!  Tofu Bacon recipe down below...

Cool products used in this video:
- Nutri Ninja Auto-iQ Blender:  https://amzn.to/3v2MLHv
- Cuisinart Smart Stick Immersion blender:  https://amzn.to/4abA6Bg
- Glass Measuring Cup:  https://amzn.to/4aBooQh
- Cuisinart Cutting Board:  https://amzn.to/4cDVD7c
- Avocado oil:  https://amzn.to/3vzBWwN

These are some of our FAVORITE things we can't live without!:

- Instant Pot Air Fryer:  https://amzn.to/4b1T2mZ
- KitchenAid food processor:  https://amzn.to/49Li7Bj
- KitchenAid mini food processor:  https://amzn.to/3Pd1uq4
- Nutri Ninja Auto-iQ Blender:  https://amzn.to/3v2MLHv
- Mueller cleaver knife:  https://amzn.to/43bNtPa
- casaWare ceramic cookie sheet:  https://amzn.to/3v4ClXU
- All-Clad cookware:  https://amzn.to/4c9yfOQ and https://amzn.to/3PjdVRo 
- small white bowls:  https://amzn.to/3SuzJeD
- large white bowls:  https://amzn.to/47UzUog


Tofu Bacon by LivingTheAlleyWay

Ingredients:
1 package firm or extra-firm tofu with the liquid pressed out of it, thinly sliced
1/4 cup low sodium soy sauce, Tamari (gluten-free), or liquid aminos
2 tablespoons olive oil or vegetable oil
2 teaspoons liquid smoke
1/2 teaspoon rice vinegar
1/4 teaspoon vegan Worchestershire sauce
1 tablespoon agave nectar or brown rice syrup
1 tablespoon mushroom umami seasoning
1 tablespoon nutritional yeast
1 tablespoon onion powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh cracked black pepper
1/8 cup water
Instructions:
Preheat oven to 350 degrees (bake on convection for best results, if you have a convection oven)
Add all ingredients except the tofu slices, in a shallow glass pan and whisk to combine
Lay each tofu slice in the liquid mixture, turning to fully coat each side
Allow the slices to sit in the liquid for a few minutes 
Line a large cookie sheet with parchment paper
lay the slices out on the cookie sheet - do not overlap
Cook in the oven for 8-10 minutes
Turn the slices over and return to the oven for 4-5 minutes
Cook to your desired crispness - be careful not to overcook and burn the bacon
Remove from the cookie sheet
Enjoy!
Keeps in the refrigerator for up to one week (but they won't last that long!)

Timecodes:
00:00 - Intro
00:46 - Blending the chickpeas, aquafaba, and Dijon mustard
02:11 - Adding the oil SLOWLY
04:14 - Making the sandwich
07:10 - Taste test
07:56 - Outro
09:26 - Anniversary pictures