Sunday 24 March 2013

Isa's Roasted Red Pepper Almond Mayo

Isa's Roasted Red Pepper Almond Mayo

First, I hope you like the new look to the blog, I've been meaning to update my header and background for ages now, the other ones were supposed to be only briefly temporary! I do get around to things.....eventually :-)

Second, I hope you'll forgive me posting another "no recipe" blog post but I made this Rouille by Isa (she needs no last name!) the other day and it was so epic I just had to blog about it.

Now, I had never heard of rouille before but it's a French breadcrumb based sauce. Isa based hers on a Julia Child recipe which uses almonds instead of breadcrumbs. That swap made this spread taste not hugely dissimilar to the almond feta before it gets baked but with a spicy mustard, roasted red pepper thing going on. Oh yeah....

Pan Grilled Avocado, Baby Spinach and Basil Multigrain Sandwich with Roasted Red Pepper Almond Mayo.
Multigrain Pan-Grilled Avocado, Baby Spinach and Basil Sandwich with Roasted Red Pepper Almond Mayo

Although it's called rouille (which is a sauce) I decided to fully embrace the mayo title here and use it as a sandwich spread....and wow. It's simply stunning in sandwiches. Those of you who follow my daily blog will know I was spreading that stuff in everything but was loving this sandwich in particular. The flavour combination of that mayo with avocado is a match made in heaven. 

I am so happy to have found this recipe. I always seem to be short of delicious vegan sandwich spread options. Sure, I have a mayo I love - Plamil Organic and there's always houmous and all it's variations but for the most part that's about it. This one will get well used. Thank you Isa!!

Just keep one thing in mind, this may have healthier ingredients than regular mayo but it actually has more calories than full fat egg mayo (!) So, if you are watching the calories you may want to spread conservatively... although, as you can see, I struggled with that one!

Isa's Roasted Red Pepper Almond Mayo

*Make sure you go to the PPK for the FULL mayo recipe
These are just a few personal notes of small changes I made but I otherwise followed the recipe exactly.

I roasted my pepper using the quick roasting method from the "Golden Slipper" post. Simply top, tail and de-seed a bell pepper and slice into 4 large flat pieces. Place these skin side up on a grill safe baking tray and grill until the skin is blackened. Transfer to a bowl and cover with cling film and let it sit for 15 minutes to sweat. Peel off the skins which should peel off easy now, then simply chop them up before adding to the blender.
I used ground almonds or almond meal instead of slivered. As you guys know, I have a weak ass blender. I used 55g (½ cup) of ground almonds and pan fried the ground almonds in a dry non-stick frying pan until fragrant and ever so slightly golden.
I used 3 garlic cloves instead of 2 (but they weren't very big).
Recipe called for 1/4 tsp of salt and then more to taste. I used ½ tsp of salt in total.
As she says, don't worry if it seems a bit runny at first as it does thicken up in the fridge. Still, if it is getting hard to blend resist the urge to add more water. I only added the amount of water the recipe calls for....I further made no changes to the oil or dijon mustard.

Pan Grilled Avocado, Baby Spinach and Basil Multigrain Sandwich with Roasted Red Pepper Almond Mayo.
A great lunch with some thai sweet chilli and red pepper crisps and a refreshing glass of  San Pellegrino Limonata!

Pan-grilled Avocado, Baby Spinach and Basil with Roasted Red Pepper Almond Mayo

• 2 slices good quality multigrain bread (or whatever you like!)
• slices of avocado
• handful of baby spinach
• fresh basil leaves
• 25g or a couple tablespoons of the Rouille / Mayo
• salt and pepper (preferably smoked sea salt)
• vegan butter to fry

Get a cast iron grill pan nice and hot. Assemble the sandwich: mayo, avocado, tiny pinch of smoked sea salt and a few grinds of black pepper, basil then the spinach.
"Butter" the top of the sandwich and place this butter side down onto the hot grill pan. "Butter" the top again and flip over when golden brown. 

Pan Grilled Avocado, Baby Spinach and Basil Multigrain Sandwich with Roasted Red Pepper Almond Mayo.

I also made a wrap using this mayo in place of regular mayo in my chicken salad recipe and adding some avocado, tomato and basil. I also chose to pan-grill this one but you could also eat it as is. It was a beautiful wrap.

Vegan Chicken Salad Wrap with Roasted Red Pepper Almond Mayo, Avocado, Tomato and Basil

• 1 large wrap
• 30 - 40g vegan chicken style pieces (I used Fry's)
• 30 - 40g Rouille / Mayo
• 1 large spring onion, chopped fine
• diced avocado
• diced tomato
• fresh basil leaves
• olive oil

Fry the chicken pieces in a tiny bit of olive oil until cooked, or according to your brands instructions.

Warm up a large wrap in a dry frying pan to make it more pliable. Finely chop the chicken and mix it in a bowl with the mayo and spring onion. I added a few grinds of black pepper here as well. 

Top with the avocado, tomato and basil - wrap up and eat OR get a grill pan nice and hot, brush the wrap with olive oil and pan grill until golden brown. 

You Might Also Like:

Garden Fresh Summer Mint
Sandwich with Zesty Cannellini
Bean Houmous
Vegan BBQ Chicken &
Avocado on Garlic
Bread Ciabatta Roll


  1. [ Smiles ] I have never tried almond mayo, but I am guessing that it is very friendly to the taste buds.

  2. I love the new look! I've never seen that Isa recipe before either, it looks super delicious!

  3. Thanks! Yeah, Isa posted it on facebook the other day, I had never seen it before that. So glad she did, it's wonderful!

  4. How long would you say I could kep this mayo in the fridge? If I did't use the red pepper could i keep it longer?

    1. Hi! Hard to say really, I would only be guessing as ours was all used up in just a few days :-) I don't think omitting the pepper would make it last longer though and the flavour would be substantially different then. It is of course a freshly made spread with no preservatives so it won't keep very long. It's so easy to make I would just use it up quickly and make it again fresh :-)

  5. Thank you for introducing me to the best sandwich toppings in the world! I made the mayo and had it just the way you did on grilled bread but I ended up using olive oil to fry it in and it tasted ahhhmazing!

  6. Bravo Debbie! Looks so delicious! I love your blog, you do such a great job! :-)
    Oh and the new look is cool!
    Btw, I tried one of your recipes a few months ago (one of your orange, banana and chocolate healthy muffins) but I've been busy and still have a lot of pending recipes to be published. As soon as I write a post about it I'll let you know, hope you like my version of your yummy recipe! ^_^
    Greetings from Spain!

    1. Thanks Gemma! Glad you like the new look :-) Love your blog too - such beautiful photos!!

  7. Allthough we are RAW VEGANS your food pics inspires us and give us great ideas what to create in the kitchen. Keep shining! Hugs from Amsterdam

  8. wahow. i made the same sandwich, but with a kind of chipotle mayo instead. vegan mayo, chipotle, salt, lime juice, red onion cherry tomatoes, a red chilli and garlic all finely chopped mixed all together in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado slices, spinach and if you can get it a little vegan cheese to melt into it all. I just ate two sandwiches in a row, and now i'm over stuffed.

    This is the one blog in the world i actually keep coming back to, your food is positively exciting.

    1. Jude - so sorry your comment got posted so late, I missed it at the time and only saw it today! Your sandwich version sounds incredible!!

      Thanks so much for the comment, so glad you like the blog :-)

  9. So I decided to add this sandwich to my dinner plans for the next week and then changed my mind. Then changed my mind again and added it back on the menu. Problem was that I forgot to put the ingredients back on my shopping list. So I ended up making a -kinda- version of the sandwich and it was fantastic! I made the sauce with powered garlic since I was out of the fresh stuff. Then I fried some asparagus and red onion slices. Put the sandwich together with the sauce, asparagus, red onion, and slices of fresh white Cheddar. Sprayed the outside of the sandwich with olive oil and fried it like a grilled cheese. Probably less healthy because of all the frying, but tasted soooooo good :)

    1. :-) sounds great! Love the sound of asparagus and red onion with it!


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