Sunday 19 February 2017

I think I have a crush!

Crush Chipotle and Garlic Mayo
I was recently sent some vegan mayo to try from the lovely people at Crush Foods.  I must admit I wasn't aware initially that it was vegan, I saw chipotle mayo and I was there! After realising it was vegan, which basically means there is no egg, I started to wonder what I was letting myself in for, I have to say, I love mayo and go through quite a lot and to my mind, how the heck can you make mayo without cracking a few eggs! 

Well V day arrived (see what I did there lol), and I received a jar of the Chipotle Egg Free Mayo and the Garlic Egg Free Mayo; first impressions, packaging looked good, quite eye catching and certainly something that would jump out at me if I saw it on the shelves of a farm shop or in Waitrose.  Now the big test, what does it taste like? Well both mayo's have a vibrant colour to them which I found very appealing, and on opening the jars you couldn't be mistaken as to what they were, they both smelled divine-  the garlic one would cure a cold on one sniff alone and the chipotle mayo you knew there was some spice in there!  Given the mayo is mainly rapeseed oil based, it is a lot runnier than your egg based variety, it's very smooth and silky and spreads like a silken sheet!  I'm not going to lie, I had a small taste of each and whilst packed with flavour I couldn't help but think this isn't mayo!  I think my initial reasoning for this was the consistency, you could definitely tell there was no egg in it, I think we are so used to just dolloping mayo onto things, this mayo, you definitely couldn't dollop, it would be more of a splat!

The above aside, I set my mind to what I could make to use both of these mayo's.  My first dish I came up with to use the garlic mayo on was a vegetarian onion bhaji burger.  This is a cheats dish as everything was pre-bought, I just assembled it but oh my god, this was so tasty and easy to put together.
Crush vegetarian onion bhaji burger
  • Mini Naans
  • Onion bhaji burgers (I purchased these from Waitrose)
  • 2 portobello mushrooms
  • 1/2 grated cucumber
  • 3 tbsp natural yoghurt 
  • 1 tbsp finely chopped fresh mint
  • Beefsteak tomato, thickly sliced
  • Mango chutney
  • 2 tbsp Crush garlic mayo
  • Baby gem lettuce

I knocked up a cucumber mint raita, combing the mint, yoghurt and grated cucumber.  Once done, I cooked the bhaji's according to the packet instructions in the oven along with the mushrooms and grilled the mini naans (2 per person).  I spread the Crush garlic mayo on one of the naans, then I topped this with a couple of baby gem leaves and placed a mushroom on top and then the tomato and the bhaji.  I topped this with the raita and spread the mango chutney onto the second naan and placed this onto the burger.  

 Vegan  Baby Gem Wraps

For my vegan dish, I made a variation of my tostadas deluxe recipe.  I replaced the flour tortillas with baby gem lettuce and omitted the feta cheese.  I drizzled the chipotle mayo over each of the lettuce cups to complete the dish.

Well, despite my previous comment about the consistency, using both mayo's in the dishes they worked so well, packed with flavour, they really enhanced each dish and gave them that extra hit.  I may not be a vegan but I certainly wouldn't have any hesitation in using Crush egg free mayo, packed full of flavour and so many possibilities to use it with, I definitely have a crush!  Go on, give them a try, you know you want to! 

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