I am very happy my low cost xmas campaign is being recieved well by everyone, not because its just xmas but also because these recipes can come into use for anyone at anytime of the year. Today my vegetarian followers can try their hand at this savoury cake. Its an eggless, vegan cake and can be made in advance. It is served cold and i was lucky that it did hold its shape!! I used a bit of cream cheese but that can be avoided totally… i used normal mayonaise but you can also use the eggless variety. I will also include a recipe on how to make an eggless mayonnaise at the end of my recipe which is not my own but taken from the internet.
slices of white or brown or grainy bread, edges removed ( i used white sliced bread,….courtesy BIMBO SPAIN)
grated cucumbers, carrots, apple, finely chopped black and green olives, corn kernels, lettuce, de-seeded tomatoes capers etc
chopped nuts if you like and dont have an allergy
cream cheese of your choice and mayonnaise
salt and pepper to taste and a dash of hot sauce if you like it spicy
mix the grated and finely chopped vegetables, olives and nuts with the cream cheese(if you use it) and mayonnaise making sure the mixture is a little dry as the vegetables tend to ooze out their own water. Take a silicon container ( you can also use a glass dish but then you wont be able to turn it out which is okay if you dont have a silicon dish or you can even use a spring form baking tin) and spread some of the mixture on the bottom. Add a layer of sliced bread and then again a layer of the mixture and bread and go on till the container is full and the last layer should be the bread. Press it slightly with the palm of your hand to secure it well and cover it with plastic wrap and refrigerate for a few hours. To unmould…. remove the plastic wrap and then place a plate on top of the silicon container and carefully turn it over. Decorate it with olives, cucumber rounds or sliced tomatoes… Cut into slices and serve
NITU DIDI TIP: this is a little tricky to make… i made it for the 1st time and it turned out well , but please make sure not to have a wet filling or else the cake will not form well.
Low-fat vegan mayo recipe
1 300g silken tofu
1/2 tsp salt
1/2 tsp sugar
1/2 tsp mustard powder*
1 tbsp lemon juice
1 tbsp vinegar
Combine all the ingredients in a food processor or blender and process for 1-2mins. Adjust seasonings to taste (sometimes add a little more salt and sugar and lemon juice)Chill before serving.Sometimes water forms on the top – just stir it back in before using it.