[x-post from r/vegan] I was a mayonnaise addict before veganism. I have finally created the perfect vegan mayo / vegannaise recipe and want to share it. (original text, no links or ads) veganrecipes

The great thing about this is that you can adjust the recipe to whatever consistency or flavor you prefer.

These measurements are for thick, eggy mayo that tastes just like Hellman's Real Mayonnaise, but with olive oil because I also used to love the Kraft olive oil mayo. I don't like sweet mayo, but you can add a sweetener to the recipe if that's what you like.

Imgur link to show consistency and color.

Ingredients

• 8 ounces or half a brick of tofu (I used a mildly firm organic tofu because I wanted to be able to adjust the thickness with water and soy milk, but silken tofu may be the best. Honestly, you can use whatever tofu you have lying around.)
• 2-3 tablespoons olive oil
• 1-2 tablespoons lemon juice (I used lime juice for a little more acidity, but for that classic taste, lemon juice is best.)
• 1/3 teaspoon roasted garlic (Roasted garlic is very strong, so go light. Some people love the taste of garlic, so you can add more to taste as you blend. I used the Spice World roasted garlic that comes in a jar.)
• 1-2 teaspoon mustard (Most people like dijon mustard, but I used plain yellow mustard for this. The mayo will be creamy and texture-less that way.)
• 1 1/2 tablespoon aquafaba (Optional, but preferred to adjust consistency. I had it lying around and it made the consistency much better and makes the mayo eggy-er)
• 1/2 teaspoon salt (Go light on the salt. You should add more to your preference as you blend and taste.

Instructions

1. Drain and run the tofu under water a little.
2. Mash or pre-blend the tofu a little. You can use any kind of blender or food processor, but a bullet blender is best. Hand blenders are good too. If you have a strong blender, you don't need to pre-blend.
3. Add the olive oil, lemon juice, mustard and garlic. Blend.
4. Add the aquafaba and salt. Blend.
5. Add more mustard, garlic, or salt to adjust taste to your liking.
6. Add water, soy milk, or aquafaba to adjust consistency.
7. Store in refrigerator for two weeks. Glass container preferred.

Notes

This makes about a cup or so of vegannaise.

You must blend the tofu really well if you're not using silken tofu in order to get the desired level of smoothness. I prefer a completely texture-less mayo, so I blended it a lot. You can remove the bullet, shake to rearrange, then blend again.

Submitted September 25, 2017 at 07:28AM by raiskream http://ift.tt/2wQrpJj veganrecipes

[x-post from r/vegan] I was a mayonnaise addict before veganism. I have finally created the perfect vegan mayo / vegannaise recipe and want to share it. (original text, no links or ads) veganrecipes

The great thing about this is that you can adjust the recipe to whatever consistency or flavor you prefer.

These measurements are for thick, eggy mayo that tastes just like Hellman's Real Mayonnaise, but with olive oil because I also used to love the Kraft olive oil mayo. I don't like sweet mayo, but you can add a sweetener to the recipe if that's what you like.

Imgur link to show consistency and color.

Ingredients

• 8 ounces or half a brick of tofu (I used a mildly firm organic tofu because I wanted to be able to adjust the thickness with water and soy milk, but silken tofu may be the best. Honestly, you can use whatever tofu you have lying around.)
• 2-3 tablespoons olive oil
• 1-2 tablespoons lemon juice (I used lime juice for a little more acidity, but for that classic taste, lemon juice is best.)
• 1/3 teaspoon roasted garlic (Roasted garlic is very strong, so go light. Some people love the taste of garlic, so you can add more to taste as you blend. I used the Spice World roasted garlic that comes in a jar.)
• 1-2 teaspoon mustard (Most people like dijon mustard, but I used plain yellow mustard for this. The mayo will be creamy and texture-less that way.)
• 1 1/2 tablespoon aquafaba (Optional, but preferred to adjust consistency. I had it lying around and it made the consistency much better and makes the mayo eggy-er)
• 1/2 teaspoon salt (Go light on the salt. You should add more to your preference as you blend and taste.

Instructions

1. Drain and run the tofu under water a little.
2. Mash or pre-blend the tofu a little. You can use any kind of blender or food processor, but a bullet blender is best. Hand blenders are good too. If you have a strong blender, you don't need to pre-blend.
3. Add the olive oil, lemon juice, mustard and garlic. Blend.
4. Add the aquafaba and salt. Blend.
5. Add more mustard, garlic, or salt to adjust taste to your liking.
6. Add water, soy milk, or aquafaba to adjust consistency.
7. Store in refrigerator for two weeks. Glass container preferred.

Notes

This makes about a cup or so of vegannaise.

You must blend the tofu really well if you're not using silken tofu in order to get the desired level of smoothness. I prefer a completely texture-less mayo, so I blended it a lot. You can remove the bullet, shake to rearrange, then blend again.

Submitted September 25, 2017 at 07:28AM by raiskream http://ift.tt/2wQrpJj veganrecipes

Does cooking with homemade almond milk extend its (refrigerator) shelf life? veganrecipes

First - hoping this is the right place to ask. If not, feel free to redirect me.

So. I want to make this recipe because it looks amazing, but the sauce calls for Califia Farms toasted coconut almond milk. I'm Canadian, and we only just got Califia farms almond milk - no sign of the specialty ones yet.

So I was thinking I would go ahead and make my own toasted coconut almond milk to substitute. However, none of my homemade almond milks have lasted beyond 3 days and I would hate to go through all of the trouble of making the milk and the sauce for it to spoil.

BUT the sauce recipe involves first bringing the sauce to a boil and then reducing it, so I was thinking this might effectively pasteurize the almond milk and, therefore, extend its shelf life.

Does anyone have any experience in sauce making with DIY almond milk? I would greatly appreciate your input.

Thanks! :)

Submitted June 04, 2017 at 10:57AM by animal-magnetism http://ift.tt/2s6iG7a veganrecipes

Odd request: dishes that go well with mustard? veganrecipes

I'm a huge mustard enthusiast and have far more types in my refrigerator that is reasonable, so I'm writing here to ask: what are you favorite dishes that you like to put mustard on? I have a number of the standard vegan cookbooks (most of Isa's stuff, a bunch by Robin Robertson, Terry's Viva Vegan, Voluptuous Vegan, etc) so recommendations out of a cook book are welcome alongside recommendations from websites/blogs.

Also, not vegan-specific question, but if you have brand/type recommendations where mustard is concerned, I'm open to those too. :)

Thanks in advance!

Submitted March 05, 2017 at 05:41AM by stranger_flower http://ift.tt/2mqzKCm veganrecipes

Odd request: dishes that go well with mustard? veganrecipes

I'm a huge mustard enthusiast and have far more types in my refrigerator that is reasonable, so I'm writing here to ask: what are you favorite dishes that you like to put mustard on? I have a number of the standard vegan cookbooks (most of Isa's stuff, a bunch by Robin Robertson, Terry's Viva Vegan, Voluptuous Vegan, etc) so recommendations out of a cook book are welcome alongside recommendations from websites/blogs.

Also, not vegan-specific question, but if you have brand/type recommendations where mustard is concerned, I'm open to those too. :)

Thanks in advance!

Submitted March 05, 2017 at 05:41AM by stranger_flower http://ift.tt/2mqzKCm veganrecipes

Spicy Carrot Refrigerator Pickles Recipe veganrecipes

http://ift.tt/1iB2Bhu

Submitted June 26, 2016 at 08:21AM by newfoodie http://ift.tt/291Chfz veganrecipes

Raspberry Cardamom Refrigerator Jam! veganrecipes

http://ift.tt/1OVf8rV



Submitted March 31, 2015 at 08:40PM by JennyD2 http://ift.tt/1Dm586z veganrecipes

Classic Chicago Deep Dish Pizza veganrecipes

Ingredients For the dough: *• 3¼ cups whole wheat all-purpose flour *• ½ cup cornmeal *• 1½ tsp salt *• 2 tsp organic cane sugar (or sweetener of your choice) *• 2¼ tsp instant or rapid-rise yeast *• 1¼ cups water, room temperature *• 3 tbsp Earth Balance , melted, plus 4 tablespoons, softened *• 1 tsp plus 4 tablespoons olive oil *Sauce *• 2 tbsp Earth Balance *• ¼ cup grated onion *• ¼ tsp dried oregano *• Table salt *• Crushed red pepper *• 3 garlic cloves, minced or pressed through garlic press (about 2 teaspoons) *• 1 (28-oz) can crushed tomatoes *• ¼ tsp organic cane sugar (or sweetener of your choice) *• 2 tbsp coarsely chopped fresh basil leaves *• 1 tbsp olive oil *Toppings: *• 8oz (or more? I dunno, whatever you want) Vegan mozzarella style cheese of your choice *• Mushrooms? *• Green Pepper? *• Go crazy – it’s your pizza, not mine.

*Instructions *FOR THE DOUGH: 1. In a large bowl, mix the flour, cornmeal, salt, sugar and yeast together. Add the water and melted Earth Balance. Knead that baby for about 10 minutes, until glossy and stretches a lot when you try to break it apart. Really get your elbows into it. You’ve got to work for your pizza 2. Coat a large bowl with 1 teaspoon of olive oil, using your fingers. Transfer the dough to the bowl, turning once to oil the top. Cover tightly with plastic wrap and let rise at room temperature until it’s nearly doubled in size, about 45-75 minutes. *TO LAMINATE THE DOUGH: 1. Heat your oven to 425 degrees, and put the oven rack on the lowest position. Turn the dough out onto a dry work surface and roll it into a 15 by 12-inch rectangle. Using an offset spatula, spread the softened Earth Balance over the dough but leave a ½-inch border along the edges. Starting at either short end, roll the dough into a tight cylinder. Flatten the cylinder into a 18 by 4-inch rectangle. Cut the rectangle in half, crosswise. Take one half and fold into thirds, pinching the seams together to form a ball. Repeat with the other half. Place both dough balls into an oiled bowl and cover tightly with plastic wrap. Let the dough balls rise in the refrigerator until doubled in size, about 45-60 minutes. 2. Oil two 9-inch round cake pans with about a teaspoon of olive oil each. Place 1 dough ball on a dry work surface and roll out into a 13-inch disk, about ¼-inch thick. Transfer dough to the pan by rolling it loosely around the rolling pin and unrolling it into the pan. Press the dough into the pan lightly, working into the corners and up the sides by 1-inch. If the dough is tough to work with, let it relax about 5 to 10 minutes before trying again. Repeat with the other dough half. 3. Sprinkle faux-mozzarella over the surface of the dough for each pizza. Scatter toppings on top of this. Spread the tomato sauce on top. Bake until the crust is golden brown, about 25-35 minutes. Remove the pizza from the oven to rest for about 15 minutes. *FOR THE SAUCE: 1. Heat Earth Balance in a medium saucepan over medium heat until melted. Then add the onion, oregano, crushed red pepper and ½ teaspoon of salt, cooking and stirring occasionally until liquid has evaporated and onion is golden brown — about 5 minutes. Add the garlic and cook until fragrant — about 30 seconds. Stir in the tomatoes and sugar, increase the heat to high and bring to a simmer. Lower the heat to medium-low and continue simmering until the sauce has reduced to 2½ cups, about 35-30 minutes. Remove the sauce from the stove and stir in basil and oil. Season with salt and pepper, taste and adjust as needed.

Submitted October 07, 2014 at 03:29AM by duckrabb1t http://ift.tt/1q5PqRL veganrecipes