|Creamy Ginger-Miso Dressing over an organic Spinach-Strawberry Salad|
|Nasoya Nayo Whipped and Nayonaise|
They also sent me this nifty jar opener – a gadget I have already made good use of, mostly on stubborn nail polish bottles.
Nasoya Nayonaise ReviewI have to be perfectly upfront before I tell you what I think: I am a huge fan of Nasoya's biggest competitor, Vegenaise, which to me is the gold standard of vegan mayos. But when I specify Vegenaise in recipes, some people write to ask if there are any substitutes, because they don't care for it. Here's your sub, kids!
Where Vegenaise is rich and hedonistic, Nasoya is lighter and tastes...healthy. "Healthy" is not necessarily a bad thing. But that said, I probably will not use these mayos as sandwich spreads. They do succeed wildly, though, as bases for sauces and dressings. Nasoya "nayos'" lighter texture and "blendability" makes them ideal flavor receptacles.
On first glance, I thought the Whipped product would be lighter than the Regular in terms of calories and texture. It's not. Upon reviewing the labels, both contain only 40 calories and 3.5 grams of fat per tablespoon. These "nayos" are healthier alternatives than real mayo, and are far lighter than regular Vegenaise. [If you're watching your calories and fat, Nasoya also offers a Light version.] The difference is in the flavor: the regular has a faint lemony essence, while the whipped is sweeter and a tad creamier. I prefer the taste of the whipped. The texture upon opening both jars was somewhat grainy, but after stirring, both smoothed out nicely.
The cool cats at Nasoya have offered to give away 3 coupons for free products to one lucky winner, US and Canada residents only. To enter, please leave a comment and tell us what you will use your vegan "nayo" for. Extra brownie points for liking Nasoya [https://www.facebook.com/Nasoya] and me [https://www.facebook.com/UrbanVegan] on Facebook. I'll announce the winner next week.
To get your ideas started, here are two recipes for your July 4th picnics.
Creamy Ginger-Miso Dressing
I adore a certain, store bought, obscenely expensive Ginger-Miso dressing that will remain nameless. I have finally cracked the code with this recipe; it comes darn close and at a fraction of the cost! The dash of Sriracha is optional, but highly recommended; it's the maestro that inspires all the flavors to harmonize. This dressing is on the thick side. That said, you can use it as a dragon bowl sauce or even a dipping sauce for carrots or seitan kabobs.
|DIY dressing, DIY chalkboard bottle|
While you're at it, why not make a cute DIY chalkboard salad dressing jar? Instructions are here.
- 3/4 cup Nayonaise [I used regular]
- 1 T white miso
- 1 -inch piece of ginger, peeled and minced
- 1 small garlic clove, peeled and minced
- 1 T soy sauce [I used Shoyu ]
- 1 T rice vinegar
- 2 tsp agave nectar
- A few drops Sriracha
Makes about 1 cup
Whisk everything together in a large bowl, then transfer to a glass jar. Refrigerate and use within 2 weeks.
This is not your nana's slaw. But nana will still like it because it has some interesting twists. The slight bitterness of the radicchio is a nice contrast to the sweet carrots and dressing.
- 6 T Nayonaise [I used whipped]
- 1 T Dijon mustard
- 1 T apple cider vinegar
- 2 tsp kelp granules [Optional, but I like the umami saltiness]
- 1 T plus 1 tsp agave nectar
- Lots of salt and pepper, to taste
- 5 cups Napa cabbage, finely shredded
- 3 cups radicchio, finely shredded
- 1 cup carrots, peeled and finely shredded
- 1/2 red onion, finely chopped
- 1 garlic clove, minced
Makes 6 servings
Whisk salad ingredients together in a large bowl.
Toss thoroughly with veggies, Let sit for an hour or two before eating to allow the flavors to meld.