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Mayonnaise, garlic dip – vegan, without egg

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Ingredients for 1 servings:

  • 1 bag of rice or leftovers from the day before
  • Water, hot, three fingers wide
  • 3 tbsp oil
  • Paprika powder
  • Salt
  • lots of garlic

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

tasty, inexpensive, for larger quantities

We got the recipe from a Cuban cook. Simply cook the rice according to the instructions. Pour the water and oil into a tall container. Blend, gradually adding the cooked rice until the mixture thickens and reaches the desired consistency. Season with salt, paprika, and garlic. The flavor can, of course, be varied to your liking. This also goes very well with the vegan schnitzel rolls from my profile. http://www.chefkoch.de/rezepte/1267211231938039/Veganes-Schnitzelbroetchen.html

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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