Swap out the mayo and mustard and use this Mexican hummus as a spread for burgers, sandwiches, and wraps. My favorite sandwich includes slices of cheesy beer bread, a generous slathering of chipotle hummus, an unsavory amount of deli turkey breast, slices of pepper jack cheese, and whatever ...
–Just a tad above average in heat, the thin, spicy mayo from Musashi will hit you in the throat with the serrano peppers – this time they’re red serranos. Interesting! Overall Rating: –I can’t get past the thin consistency (nowhere near a mayo thickness) and saucy appearance. May...
I use vegan mayonnaise which uses plant-based ingredients to emulsify the mayo rather than raw eggs, which are the primary ingredient in most regular mayonnaise. (I am sensitive to raw egg.) This is the brand I use, made with avocado oil rather than the usual canola, soybean, or other ...
Onigiri Recipe: Chicken and Spicy Mayo Onigiri (which is the honorific term for nigiri) has been a favorite snack of mine since I was a little girl. I love the variety in flavors and the simple ritual of wrapping nori (dried seaweed) around a ball of perfectly cookedJapanese rice. One o...
(ad). You can of course sub in light mayonnaise if you would prefer, or vegan mayo if you’d like to keep these dairy free. Furikake is a blend of sesame seeds, seaweed flakes and sometimes shisho I adore which you can find in Whole Foodsor online(ad), but you can always sub in...
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo#minimalistbakeron Instagram. Cheers, friends! Nutrition (1 of4servings) Serving:1servingCalories:142Carbohydrates:30.9gProtein:5.4gFat:0.2g...
Spicy Sesame Guacamole It’s kinda crazy that Cinco de Mayo and the Kentucky Derby fall on the same weekend. I feel torn because I really WANT to wear a big hat and drinkmint julepsbut my heart of hearts tells me that I MUST go all out and celebrate Cinco de Mayo. Can I just wear...
When I do make tuna salad for wraps ahead of time, I find it’s best to decrease the amount of mayo to help prevent it getting too soggy. Next time I’d recommend starting with just a tbsp of mayo and a bit less Sriracha (to balance flavors). The salad will look a bit dry at ...
Might I recommend, for dipping, blending some mayo, minced garlic and a couple of chipotle peppers? Because that’s what heaven looks like to me. April 3, 2009 at 11:48 am Reply DC365 Deb. Oh my God, Deb. I just made these, but I swapped out the spices. 2 lbs of sweet pota...
The only downside to my zhoug addiction is that occasionally, after indulging in a late-night snack of zhoug and pita, the spiciness of the peppers and the acid from the vinegar give me heartburn and I have trouble falling asleep. Some might say that I should stop eating spicy foods lik...