Almost VeganMoFo + Almond Mayonnaise

Almost VeganMoFo + Almond Mayonnaise

Almond Almost Mayo

This is going to be a catch-up post pre-VeganMoFo. You know about that, right? Well, it’s that time of year again. I’ve so excited to have been a part of it since it’s inception. For the first time this year, I’m doing a joint blog with my friend, Liz, from Cooking the Vegan Books. We’re cooking from the Horizons cookbooks, and posting our experiences here.

We’ll be doing some contests for the Horizons Cookbooks which have been donated by Book Publishing Company, so be sure to keep your eyes open. Vegan Heritage Press is going to be doing giveaways, too, including American Vegan Kitchen. There’s always a chance I’ll be doing a giveaway on this blog, too.

Over at the PPK, people are cooking from American Vegan Kitchen. I’m always so excited when I see recipe reviews. You can check it out here.

We’ve put Food Network Friday and Vine and Dine on hold until November, but we’ll be back with skillets flying then. Besides doing VeganMoFo, Celine and I are working on our sandwich book and having a wonderful time. Be sure to check out the flickr pool for a super sneak preview.

Interested in vegan wine? Be sure to check out my wine articles over at One Green Planet. I’m also contributing to Go Dairy Free and GoodVeg.

Looking for something to hold this all together? How about my vegan mayo recipe? It’s not going to be in the book because it calls for lecithin and instant clearjel, not always pantry ingredients. But if you’re feeling experimental, give it a try.

Almond Almost Mayonnaise
Makes 1 cup

1 cup unsweetened almond milk
3 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon agave nectar
1 teaspoon salt
1 teaspoon onion powder
1/4 teaspoon mustard powder
2 tablespoons liquid lecithin
3 tablespoons olive oil
2 tablespoons instant clear jel

In a blender, combine the milk, lemon juice, vinegar, agave, salt, onion powder, and mustard powder. Blend well. Add the lecithin and blend well again. Drizzle the olive oil in very slowly, while blending. Add the clear jel and blend again. The mixture will thicken. Refrigerate airtight for an hour before using to allow the favors to blend.

It’s quick and easy. If you give it a go, please let me know. See you in October, both here and After Horizons!


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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