1/2 cup almonds, blanched
1/4 cup soy milk
1 tsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp seasoned salt
1/4 cup soy milk
1 1/4 cup oil, sunflower
3 tbsp lemon juice
1/2 tsp cider vinegar
Directions
Water can be substituted for soy milk.
Process almonds to fine powder in blender or food processor. Add soy
milk, yeast, garlic powder, and salt. Blend well, then add remaining
soy milk to form smooth cream.
With blender running on low, remove insert in top and drizzle in oil
in thin stream until mixture is thick. Keep blender running and add
lemon juice and vinegar. Blend on low for 1 minute longer, to allow
mixture to thicken to desired consistency.
Refrigerate tightly sealed; this will keep 10-14 days in
refrigerator.
Yields 1-1/2 to 2 cups Note: Do not be discouraged if, on occasion,
your Almonnaise does not thicken to your expectations. Homemade
mayonnaise products are among the most sensitive to prepare, and
sometimes they just don't respond. This recipe has been made
successfully by many people, but once in a while it fails even for me
[the author of The American Vegetarian Cookbook]. For every failure,
however, I've had hundreds of successes that make it worth the small
risk.
-from The American Vegetarian Cookbook Posted by J.PRINCE13 [Dale]
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
Servings: 4 servings
Almonnaise Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beverage; Fruit; Nut; Vegetable; Vegetarian
The History of Recipes
Historians have tracked the existence of recipes back into history, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. In practice though, these, old records were just very simple hieroglyphic recipes for meal preparation.
In fact, the oldest recipe in existence, according to academics is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later, there are a couple of recipe books which date from the 1300s : a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian food that appears on menues today, but rather descriptions of the types of meals enjoyed by the rich. For the decades that followed, the powerful families of Europe competed to serve the most exotic banquets, and as a consequence, cooks and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and publishing popular recipes of the day. By the time we get to the 1900s, cooking books were highly popular mostly due to more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Almonnaise recipe.
