Month: June 2023

Mayonnaise on everything is as close to Peanut Butter and Jelly in the heart of most in the USA. Unfortunately, it is not a heart-friendly product. I grew up (and hated) the Kraft mayonnaise alternative of Miracle Whip. My mother’s love for the product made me believe I hated mayonnaise. When I took cooking classes for my Hospitality degree, we had to learn how to make mayonnaise from scratch, and I fell in love with it. 30 years later, as plant-based, I had given it up. Sure, there are plant alternative versions, but they suffer from the same problems as non-plant versions in that they are mainly oil (bad fats) based.

With this recipe, I take a traditional non-WFPB product that is a great protein source. By blending it with simple ingredients (and one strange/unique one), it produces a good alternative to unhealthy mayonnaise.

Ingredients

1 pkg Firm Organic Tofu

1/2 cup Organic Distilled White Vinegar
1/4 cup Organic Lemon Juice

1 tbsp Organic White Miso
2 tsp Nutritional Yeast, My preference is NOOCH from Well Your World
1 tsp Ground Mustard Seed
1 tsp Druids Grove Lactic Acid (helps increase the acid without adding liquid)
1/8 tsp Cayenne Pepper

Directions

Blend all in a high-speed blender and chill.

Once chilled, use as you would mayonnaise.

I have been working on several flavors to make an enjoyable white sauce. I finally returned to one of my favorite flavors, rosemary. Once I hit on this combination of flavors, I could not help but smile ear to ear. One of the best items used is the sweet corn broth from Plantstrong Foods. New Low-Fat version of recipe updated 6/22/2023

Ingredients

1 large head of Organic Cauliflower
1 box Plantstrong Sweet Corn Broth
8-10 oz Pressure Steamed Whole Potato
1 box of No Sodium Cannellini Beans with liquid
½ cup Nutritional Yeast (recommend Well Your World’s Nutritional Yeast)
2 tbsp Tapioca Flour
2 tbsp Granulated Garlic
1 tbsp Granulated Onion
1 tbsp White Miso Paste
1 tbsp Organic Dried Rosemary
1 tsp Ground Cumin
1 tsp Plant-Based Lactic Acid
1 tsp Ground Mustard
¼ tsp Cayenne Pepper
¼ tsp Fresh Grated Nutmeg

Directions

Day(s) before pressure steam potatoes. I do this for 12 mins in Instant Pot, then let it rest for 1 hour. Chill overnight to help the potatoes for resistant starches.

Trim the green parts off the cauliflower and place it with broth in a pressure cooker setting it for 3 minutes with a 10-minute natural release period.

Combine all ingredients in 64 ounce high-speed blender container. Blend at maximum speed until smooth. When the sound changes, the sauce is thickened and is ready to transfer to storage containers.