Tag Archives: egg-free mayonnaise

Avocado Toasts

31 Aug

This is a breakfast inspired by a delicious treat we had last month while traveling in NYC.  We had breakfast at Le Pain Quotidien, a great French-style bakery/restaurant chain found in many cities in the US.   We were going to see the “China: Through the Looking Glass” exhibition at the Metropolitan Museum of Art and needed to make some time before the museum actually opened at 10AM.

China as seen by the fashion and movie industries.

We had only had some fruits and we were hungry…   so we ordered steel-cut oatmeal and Avocado Toasts with Kale and Cumin Salt, a seasonal option for breakfast and lunch at the restaurant.    To be honest, I’ve had better versions of the steel-cut oats from LPQ before, but the Avocado Toasts stole the show!!   I don’t know if it was the awesome gluten-free bread they were made in… or the interesting combination of the kale and cumin salt, but we were blown by the deliciousness of these toasts.  I even had to Instagram-it they were sooo good.

Le Pain Quotidien - Avocado Toasts

These days, I have such an abundance of avocados that I decided to have some for breakfast the other day…  I made it my own by exchanging the cumin salt for garlic salt and adding alfalfa sprouts instead of kale.

Avocado Toasts - KFC


2 slices of bread – I prefer whole grain or gluten-free versions

½ avocado – sliced

Vegan Mayonnaise

Dijon or Stone Ground mustard

Alfalfa Sprouts

Garlic Salt

Extra Virgin Olive Oil


I make this just like at Le Pain Quotidiene, open-faced.  But you can pile it all up, make it portable and eat it like a traditional 2 slice sandwich… it’s up to you.

  1. Toast the bread to your liking.
  2. Spread a generous amount of vegan mayo and mustard.
  3. Arrange the avocado slices, in shingle like manner.  Season with a light sprinkling of garlic salt.
  4. Pile the alfalfa sprouts.  Drizzle a small stream of olive oil.  Season with a light sprinkle of garlic salt again.

Asparagus Party Sandwiches

27 Apr

Yesterday, I participated in the Foodbuzz 24,24,24 event for April…  I cooked a dinner for my friend Mariví and her 4 oldest kids to get them to inadvertently try new foods and new flavors.   I titled it A Very Veggie Experiment…

The first dish of the night was these asparagus sandwiches…  I still can remember the first time I ate an asparagus sandwich at a birthday party.  I just ate it thinking it was a regular “sandwichito de mezcla” just rolled into a different shape and loved it.  It was not after I had eaten about 10 of these little sandwiches that someone told me it was asparagus.  I was hooked for life… 


I knew Mariví and her kids would be surprised about liking them too… 




1 jar of asparagus spears
¼ cup of egg-less mayonnaise
Garlic salt to season to taste
1 packet of whole-wheat sandwich bread


  1. In the bowl of a food processor combine the asparagus, egg-less mayonnaise and the garlic salt.  Pulse until it becomes a loose paste.  Set aside.
  2. mezcla-esparragos
  3. To make these rolled sandwiches, we need to flatten the bread slices with a rolling pin.  Just take off the crusts of the bread slices and flatten them one by one.
  4. sand-esparragos-2
  5. Spread the asparagus mixture on top of each flattened slice of bread.   I leave the farthest edge without asparagus mixture because it will spread onto the edge when you roll the bread.
  6. sand-esparragos-1
  7. Starting on the straighter edge of the bread, roll the bread carefully onto itself until you create a little roll of bread.  Place the rolls seam side down so they will not unravel.
  8. I place them in a pyrex lined with moistened paper towels and place them in the fridge to finish setting.  Refrigerate about 1 hour to 1 day before serving. 

Sometimes people place a whole asparagus spear in the center and then roll the bread around it, but because I knew these guys are finicky, I just made a puree out of the ingredients to avoid any apprehension before they tasted them.


Both Ignacio and Diego, Mariví’s oldest kids, smelled the rolls before putting them in their mouths… so typical of a finicky kid!!!  Ignacio, Diego, Kamila and Mariví all loved them.  They were all trying to figure out what was in them.  Ignacio and Diego had about 4 each and even told me they would love to have them again…

This was Ignacio’s face when he learned these were made from asparagus… HUH?!?!?


A new twist on MayoKetchup – Wichi’s Version

4 Jan

My brother-in-law made a huge batch of sorullitos de maiz for New Year’s… I had the chance to have some and they were awesome.  But I noticed he made his MayoKetchup different from mine…

Here’s his version – super tasty, really nice twist on the traditional recipe.



¼ cup egg-free mayonnaise, like Vegenaise
2 tbs ketchup
1tsp yellow mustard, I am sure you can substitute with Dijon or even grain mustard
A dash of crushed garlic – Wichi mashes his garlic in a “pilón”, but you can use the one in a jar
A pinch of salt


  1. Mix everything together in a small bowl. 

Serve with a nice side of sorullitos de maiz.

TuNofish Salad Sandwich

1 Feb

I am a sandwich person at heart… I love sandwiches for lunch or even dinner.  Heck, I love sandwiches for breakfast and snacks as well.  I bought these nice whole wheat hoagie rolls this last week and I have just been making sandwiches away… 

One of my favorite ones is TuNofish Salad – pay attention to the spelling, because it’s made with Tuno, the soy protein flavored with seaweed to taste like regular tuna.  It’s light and makes a great lunch.  My friend Jesiel would say it makes a great breakfast… because she only has tuna sandwiches as breakfast, ever since she was a little kid… 

It’s super simple…



1/3 cup Tuno soy protein, defrosted and squeezed as dry as possible
3 tbs egg-free mayonnaise, such as Vegenaise
1 tbs finely chopped onion
juice of 1/2 lemon or lime
Garlic salt and pepper to taste
Choice of bread – I used a whole wheat hoagie roll
Lettuce – romaine or arugula works great
3 tomato slices
Extra mayo to spread
  1. Mix together in a bowl the Tuno, mayo, onion, lemon juice, garlic salt and pepper. 
  2. Toast bread to your liking.
  3. Spread mayo on both sides.
  4. Place TuNo salad on bottom bread.  Top with lettuce and tomatoes.  Sprinkle some salt and pepper on top of tomatoes.

Enjoy with your favorite kind of natural potato chips or plantain chips.

Just to give you an idea that if you enjoy tunafish sandwiches and you decide to go veggie, you will not have to give the experience or the flavor.  Believe me, these taste just as good as the real thing used to taste to me.

Try it…

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