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
Written recipes as a concept can be traced back into the distant past, at least as far into history as the Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early cookbooks were just very simple pictorial recipes for preparing food.
In an interesting twist, the oldest recipe found, according to experts in ancient history are some clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Continuing our culinary historical journey, there are some recipe books from the fourteenth century - a book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the spicy food that is served today, but instead accounts of the types of meals on the menues of the upper classes of those days. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including coriander, basil and rosemary. These new foods and tastes led to an explosion in cookery books, the majority of which are now in private libraries. Over the succeeding few hundred years, the powerful families of Wesstern Europe competed to offer the best banquets, and as a result the best cooks and their recipes could command a high salary. However, it was during the 19th century the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and writing down recipes that were common in the better off homes of the day. When we get to the twentieth century, recipe publications were in great demand, due to increased literacy, more leisure time and a general increase in wealth. The TV revolution brought us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Almonnaise recipe.
