A few weeks ago, my friend and I visited a vegetarian restaurant in London called Mildred’s. It’s a quirky little place with a brightly-lit dining space, a bar to sip cocktails in whilst you wait for a table, and a friendly team of staff.
I’m not a vegetarian, but I’m an advocate of reducing society’s meat consumption for a more sustainable way of living. If we all ate meat only two or three times a week, then fewer animals would be slaughtered; deforestation for land to both feed and graze cattle would reduce; and the production of CO2 and waste products would dramatically decline.
So, I was excited by the prospect of a veggie meal. My friend and I each ordered the classic burger, consisting of smoked tofu, lentils, pepper, red onion and rocket, and a choice of monterey jack or vegan cheese. These burgers were incredible – flavourful, filling, and just as satisfying as any form of meat. I chose sweet potato wedges as a side, which were crisped to perfection.
- 65ml mayo (can be egg-free if you wish)
- 1 tbsp olive oil
- two cloves of crushed garlic
- juice of half a lemon
- two handfuls of fresh basil
- pinch of salt
Put everything into a food processor and blend for short intervals, making sure to scrape around the sides to mix everything together. Taste it as you go, and feel free to add a little more of any of the ingredients! It won’t take long to blend, but the smell and flavour released by the basil will be lovely.
There you have it. I do reccommend Mildred’s if you’re in and about London, although it’s a little tricky to find. If you can’t visit, this mayo is good enough to be enjoyed at home.