Undo It!: How Simple Lifestyle Changes Can Reverse Most Chronic Diseases

by Dean Ornish

Basil Mayo Made from a base of silken tofu, this vibrantly green, flavorful vegan mayonnaise has no added fat and makes a great sandwich spread or vegetable dip. It’s best used within a day of being made. Serves: 28 Serving Size: 1 tablespoon Prep: 5 minutes Ready: 5 minutes 12 ounces firm silken tofu 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard ⅛ teaspoon stevia 1 teaspoon onion powder ¾ teaspoon garlic powder ¼ teaspoon fine sea salt ⅛ teaspoon freshly ground pepper ¾ cup firmly packed fresh basil Place tofu, lemon juice, mustard, stevia, onion powder, garlic powder, salt, and pepper in a blender or in a food processor fitted with a metal blade. Blend on medium speed until mixture is creamy. Add basil and blend or process again until basil is completely pureed and mixture is bright green. If mayonnaise seems too thick, add 2–3 tablespoons water. Cover and refrigerate until needed. Chef’s Notes Widely used for vegan desserts, dips, and spreads, silken tofu has a delicate, custardy texture that’s very different from regular tofu. Different brands of silken tofu can vary greatly in flavor and texture. We’ve had best results using Morinaga’s Mori-Nu firm silken tofu. Look for it in aseptic (non-refrigerated) packages in the Asian foods section of your grocery store. You can also order it directly from Morinaga or other online retailers.