I love when you wake up and someone gives you a call asking what you're up to and they find that they will be in the neighborhood and they'd love to drop by. Another friend texts and hears that so and so is coming over and they haven't seen you or the friend in eons and all of a sudden you have a small gathering coming over. You definitely have to whip up a few things for your impromptu afternoon of fun! Although I'm not vegan, I do like a number of treats that happen to be vegan and since I'm all about spreads, dips and any type of condiment that has zing in it, today's post is all about gatherings (I mean this could be perfect for tonight's Golden Globe Awards) and thankfully, Maggie Talisman of Dishes to Go shared her Vegan Mayo recipe which is below. The fab color got me to thinking of a fiesta!
First off, it's all about making seating comfortable and I fell in love with the Patrizia Sofa which takes the leather couch and makes it more refined by having it in more of a bench structure which I adore - just add pillows. Get togethers should always incorporate margaritas and wine so I'm loving Mikasa's glasses and pitcher which will ensure that there are enough rounds for everyone. You can also keep your preferred wine bottle chilled in this chiller by Nambe which is artistic even when it is not in use. Whether it's chips and salsa or you have pita triangles and hummus, I think this Nambe platter and bowl is the perfect way to present them to your guests. In addition, pop in some orange by setting out bowls and plates that are also by Mikasa. This is perfect no matter what the gathering!
Easy Vegan Mayo
1 cup soymilk
2 ½ cups canola oil
1 tablespoon tomato paste
1 ½ tablespoon cider vinegar
½ teaspoon dry mustard (or ½ tablespoon prepared mustard)
1 tablespoon agave nectar
½ tablespoon hot sauce (optional)
¼ teaspoon chopped garlic
1 tablespoon salt
1 teaspoon pepper
1. Place the soy milk in a blender, and with the blender still running, slowly drizzle in the oil.
2. Continue adding the oil until it is all absorbed.
3. Transfer to a large bowl, and whisk in the vinegar, mustard, tomato paste, agave nectar, hot sauce, salt and pepper.
4. The mayo will keep in the refrigerator, covered, for up to a week.