Marvellous Mayonnaise

This awesome egg-less mayonnaise is the discovery of the year. Not just for me — Mr Gnoe also thinks it tastes better than any ordinary variety we’ve ever had. So even in the unlikely event that I’ll turn into my old 100% lact-ovo vegetarian self again, we’ll probably stick to eating this veganaise!

And you know what? It’s soooooo easy to make: you can whip it up in under 5 minutes! Of course only if your stick blender doesn’t die on you in the process, like mine did today. :\

The recipe originates from EVA, the Belgian Vegetarian Association, but I learned about it in my ExtraVeganza kick-off: Happy Herbi’s Eat Good, Feel Good cooking class. And it made my vegan pilot project so much easier! I’ve put it on sandwiches with avocado, used it for several dipping sauces, guacamole, salad dressing and wasabi ‘mayonnaise’ for sushi. Now how could I keep a fabulous recipe like that from you? Not.

Veganaise

Ingredients

100 ml soy milk (it is very important to shake well before use!!!)
175-250 ml sunflower oil
1 tbs cider vinegar
1 ts mustard
1/2 ts salt
1 ts agave syrup

The original recipe states double measures but since this egg-less mayonnaise keeps well in the fridge for about 2 weeks these are the amounts I use.

Preparation

Put all ingredients — except oil — in a tall bowl and slowly mix with the immersion blender while pouring in the oil. Voilá! ;)

Now you can add al sorts of things (herbs & spices) to make your own fabulous sauces.

Mr Gnoe & I like ‘olivonnaise’ so next time I’ll be trying olive oil (partly) instead of sunflower.

Eat Good, Feel Good Cooking Class

I promised to tell you more about the Eat Good, Feel Good vegan cooking class I took, mainly because I had some leftovers for lunch on my third day of ExtraVeganza. Well, it was great fun!

After an introduction on the vegan lifestyle and answers to some questions we had asked in advance, the four of us made a three course meal together of potato-carrot soup & kale pate on toast for starters, a main course of spicy seitan satay (made from scratch!) with peanut sauce, rice with capucijner peas, cumin & veganaise and bean sprout & apple salad. For dessert we had a delicious (but pretty heavy for someone not used to afters ;) raw banana mousse ‘petite-pie’. And like I said, us lucky participants got to take the leftovers home! :)

Kale paté

Mixed rice salad

I was the only first-timer but didn’t do too bad. ;) I am glad I took this cooking class for a kick-off because it totally inspired me!

– – – – –

Join Beth Fish’s Weekend Cooking with a food-related post!

– – – – –

New recipe(s) tried for the Whip Up Something New! Challenge!

– – – –
Recipe submitted to Midnight Maniac’s Meatless Monday & the newly discovered Vegan Mondays.