Guest guest Posted November 1, 2005 Report Share Posted November 1, 2005 This is one I've been using. I will be interested to see other recipes! Soy milk Vegetable oil (I use canola; tried olive but not real thrilled with the taste. Probably need to use a combo of canola and olive) Bit of salt and few drops of lemon juice Food processor or blender Just like making mayonnaise, if you've ever done that. I start with about 1/2 C soymilk and 1 C. oil. Slowly add the oil while processor/blender on. The whirring will create a " hole " in the middle; keep adding enough oil until the hole closes. Transfer into storage bowl; add a bit of salt (optional) and a few drops of lemon juice (I think for color and as a preservative). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2005 Report Share Posted November 1, 2005 Does it harden like margarine? It sound like a recipe for mayo. I agree that olive oil would have too strong a taste for something like this. If you want it to be yellower, add a pinch of tumeric. Not enough to taste it but enough to make it yellow. Carol momcat2002 <irach wrote: This is one I've been using. I will be interested to see other recipes! Soy milk Vegetable oil (I use canola; tried olive but not real thrilled with the taste. Probably need to use a combo of canola and olive) Bit of salt and few drops of lemon juice Food processor or blender Just like making mayonnaise, if you've ever done that. I start with about 1/2 C soymilk and 1 C. oil. Slowly add the oil while processor/blender on. The whirring will create a " hole " in the middle; keep adding enough oil until the hole closes. Transfer into storage bowl; add a bit of salt (optional) and a few drops of lemon juice (I think for color and as a preservative). For more information about vegetarianism, please visit the VRG website at http://www.vrg.org and for materials especially useful for families go to http://www.vrg.org/family.This is a discussion list and is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. edical advice. Medical advice should be obtained from a qualified health professional. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2005 Report Share Posted November 1, 2005 I for one am excited to try this. I love those magical scientific food moments! Have you found home made to be any less expensive than store bought? Nikki , " momcat2002 " <irach@w...> wrote: > > This is one I've been using. I will be interested to see other recipes! > > Soy milk > > Vegetable oil (I use canola; tried olive but not real thrilled with > the taste. Probably need to use a combo of canola and olive) > > Bit of salt and few drops of lemon juice > > Food processor or blender > > Just like making mayonnaise, if you've ever done that. I start with > about 1/2 C soymilk and 1 C. oil. Slowly add the oil while > processor/blender on. The whirring will create a " hole " in the middle; > keep adding enough oil until the hole closes. > > Transfer into storage bowl; add a bit of salt (optional) and a few > drops of lemon juice (I think for color and as a preservative). > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2005 Report Share Posted November 1, 2005 the best Vegan Margarine is Avocado carol sobczak wrote: > Does it harden like margarine? It sound like a recipe for mayo. I > agree that olive oil would have too strong a taste for something like > this. If you want it to be yellower, add a pinch of tumeric. Not > enough to taste it but enough to make it yellow. > Carol > > momcat2002 <irach wrote: > This is one I've been using. I will be interested to see other recipes! > > Soy milk > > Vegetable oil (I use canola; tried olive but not real thrilled with > the taste. Probably need to use a combo of canola and olive) > > Bit of salt and few drops of lemon juice > > Food processor or blender > > Just like making mayonnaise, if you've ever done that. I start with > about 1/2 C soymilk and 1 C. oil. Slowly add the oil while > processor/blender on. The whirring will create a " hole " in the middle; > keep adding enough oil until the hole closes. > > Transfer into storage bowl; add a bit of salt (optional) and a few > drops of lemon juice (I think for color and as a preservative). > For more information about vegetarianism, please visit the VRG website > at http://www.vrg.org and for materials especially useful for families > go to http://www.vrg.org/family.This is a discussion list and is not > intended to provide personal medical advice. Medical advice should be > obtained from a qualified health professional. > > edical advice. Medical advice should be obtained from a qualified > health professional. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2005 Report Share Posted November 2, 2005 > carol sobczak <cpsobczak > Re: RE: Recipe for vegan margarine > > Does it harden like margarine? It sound like a recipe for mayo. I agree > that olive oil would have too strong a taste for something like this. If > you want it to be yellower, add a pinch of tumeric. Not enough to taste > it but enough to make it yellow. > Carol No, it doesn't harden, it's more like a spread. It won't work for the cookies, which was the reason for the original post. But (I think) it works well for topping toast, sandwich spread, mashed potatoes, etc. And thanks, Carol...the suggestion of tumeric is great for the color! Will use that next time. Also, I forgot to mention....don't know if it will make a difference, but I use homemade soymilk. Don't know if the additives in store bought would make any difference, good or bad. Might be better...thicker...?? Ilene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2005 Report Share Posted November 2, 2005 You may be able to add either Xanthan Gum or Guar Gum that I'm sure you can get on line to add thickness. I use Xanthan gum instead of marangue powder in icing as a stabilizer. My cake teacher just told me that she wants my recipes. It does really work though. Let me know if you use it, how it turns out. Thanks Ilene Rachford <irach wrote:> carol sobczak > Re: RE: Recipe for vegan margarine > > Does it harden like margarine? It sound like a recipe for mayo. I agree > that olive oil would have too strong a taste for something like this. If > you want it to be yellower, add a pinch of tumeric. Not enough to taste > it but enough to make it yellow. > Carol No, it doesn't harden, it's more like a spread. It won't work for the cookies, which was the reason for the original post. But (I think) it works well for topping toast, sandwich spread, mashed potatoes, etc. And thanks, Carol...the suggestion of tumeric is great for the color! Will use that next time. Also, I forgot to mention....don't know if it will make a difference, but I use homemade soymilk. Don't know if the additives in store bought would make any difference, good or bad. Might be better...thicker...?? Ilene For more information about vegetarianism, please visit the VRG website at http://www.vrg.org and for materials especially useful for families go to http://www.vrg.org/family.This is a discussion list and is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. edical advice. Medical advice should be obtained from a qualified health professional. Quote Link to comment Share on other sites More sharing options...
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