Last recipe of the year is an old fashioned one, yet with a slightly modern twist. Thanks for cheering me on in 2021 and for being wonderful. Wishing you all a happy, healthy New Year! 🙂
200 g prawns
vegan Marie Rose
Cut the tomatoes into small cubes.
Arrange the lettuce on the bottom of a glasses or a bowls and squeeze a bit of lemon juice over.
Put the prawns and tomato cubes on top of the lettuce and squeeze some lemon juice over that as well. Leave some tomato cubes for decoration.
Add a good spoonful of Mary Rose sauce over and tomato cubes. Decorate with a slice of lemon and some parsley.
Vegan Marie Rose sauce
200 g olive oil
100 g almond milk, unsweetened and without thickening agents
2 tsp lemon juice or apple cider
2-3 tbsp tomato paste, organic and without sugar and thickening agents
1/2 chilli, ground (optional, but I use more)
1/4 cayenne, ground (optional)
salt and black pepper
Put everything apart from the tomato paste in a pitcher jug – or something similar – and use an immersion blender to get the perfect texture. See video.
Keep in mind that this doesn’t work as well if the almond milk has other ingredients than almonds, water and salt. Doesn’t work with other types of plant milk I’ve tried nor does extra virgin olive oil work for this recipe. Add the tomato paste to the vegan mayo and season to taste. It’s very different how spicy people like it to be.
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