Thursday, October 10, 2013
Wednesday, November 7, 2012
Store bought vegan mayonnaise is so expensive. It is good...but expensive. I have been looking for a good home made mayo and, finally, I found it.
I tried several recipes first and found the problem I had with every one was that the mayo was thin and watery. This recipe is just right.Ingredients
1 cup safflower oil (I substituted canola oil)
1/2 cup regular soy milk (do NOT use vanilla, lite or anything but regular soy milk)
3/4 teaspoon salt (or to taste)
1/2 teaspoon garlic powder
1/2 teaspoon Dijon mustard
1 to 1 1/2 teaspoon apple cyder vinegar
1 tablespoon cornstarch dissolved in 2 tablespoons COLD water (may not need - see note below)
1. Place all ingredients except vinegar and cornstarch in a deep bowl and beat with a hand mixer on slow speed until well combined.
2. While mixing on medium slow speed, slowly add vinegar until mixture thickens.
Note: Mixture will thicken more when refrigerated. After cooling mixture in fridge, if still too thin, place mix in a small saucepan and heat while continually stirring. When steaming hot (not boiling) add the cornstarch (already dissolved in 2 tablespoons COLD water) and stir until completely mixed. Continue cooking just until you see the first bubbles around the edge of the pan then remove from heat. DO NOT BRING TO A FULL BOIL! DO NOT STOP STIRRING.
Allow to cool slightly, spoon into a jar, cover and refrigerate.
Thursday, August 30, 2012
Wednesday, August 8, 2012
I still can not make a good vegan omelet but here is what I've learned.
The major problem is the thickness of the batter. Every recipe I found insist on making a thick paste-like batter. The thick batter is hard to spread out in the pan. It takes as long as 30 minutes to cook the interior so it is not mush and by that time the outside is burnt black. Also it is impossible to fold the omelet without it falling apart.
One recipe called for Black Lava salt rather than regular salt. It adds a sort of egg flavor and I found that it is definitely worth using.
I am so frustrated with my failure to make an omelet I like but I haven't given up. If I ever find a way to do this I will put the recipe here.
If you have a good omelet recipe please leave a comment here with the recipe.
Wednesday, June 13, 2012
Thursday, May 3, 2012
Thursday, December 29, 2011
I have used it on salads and pasta for a long time but lately I started putting it in dishes I cook that would be enhanced with a little cheese flavor. I tried it in stews, gravies and some vegetables and wonder why I didn't think of this sooner.
Give it a try in your next vegan dish and see if you don't also marvel at the wonders of Parmesan Cheese.