Mayonaise question

[Guest guest]

In this edition of Vegetarian times, there is a recipe for Tofu patties, which

look good, except for the mustard,which I'd not include,cause I don't have a

taste for mustard. The recipe calls for mayonaise, 3/4 cup. I odn't eat

mayonaise,and don't keep it around,either. Can I substitute either plain yogurt,

or sour cream for the mayonaise?

 

--rhonda

[Guest guest]

I'd use Veganaise or make up Marvi-whip (recipe in the files here). Both are

outstanding flavors to use instead of Mayonaise. The Marvi-Whip is found in

our recipe files under " Sauces, Marinades, Gravies, Pesto & Condiments " and

then click on the " Condiment " subfolder to find it. Here is a repost of it. It

is so very easy to make.

Judy --------

---------

---------

 

 

Marvi-whip Mayonaise --------- We love this stuff.

Recipe from the Guilt Free Goumet Cookbook

 

Blend until very smooth and creamy

 

2 c. Mori-Nu - Soft Tofu

2 T. Nutritional Yeast Flakes

1 t. salt

1/4 c. Lemon Juice

1 t. Onion pwd.

1/2 t. Garlic pwd.

1/3 c. Olive oil or raw Cahews

1/4 c. water if using cashews in place of oil

 

 

To make a creamy Italian Dressing from the recipe above, add 1/2 t.

EACH of

dill weed, basil and Italian dressing/

For a tangy dip or salad dressing, add 1 tsp. dill weed.

 

Chill and serve.

 

This delightful, light Mayonaise is delicious on salads or as a dip on

raw

veggies. It is a great topping on top of baked potatoes, or on a

Mexican

Haystack Salad, . Use it a dollop on any hearty bean soup for a tart

accent.

Judy

-

rhonlynns

Thursday, September 24, 2009 3:21 PM

Mayonaise question

 

 

In this edition of Vegetarian times, there is a recipe for Tofu patties,

which look good, except for the mustard,which I'd not include,cause I don't have

a taste for mustard. The recipe calls for mayonaise, 3/4 cup. I odn't eat

mayonaise,and don't keep it around,either. Can I substitute either plain yogurt,

or sour cream for the mayonaise?

 

--rhonda

 

 

 

 

 

 

[Guest guest]

Oh wow,that'd taste much better than mayonaise. thanks alot.

[Guest guest]

You're welcome. It is a great flavor!

Judy

-

rhonlynns

Thursday, September 24, 2009 4:34 PM

Re: Mayonaise question

 

 

Oh wow,that'd taste much better than mayonaise. thanks alot.

 

 

 

 

 

[Guest guest]

The mayonnaise is probably being used as a binding agent....I

would go with real, not the low or fat free, sour cream so it would

be thick. Yogurt might be too thin since it has a tendancy to thin

down once it is stirred.....unless it is that kind of yogurt that has

all of the stablizers and stuff in it. I don't like that kind.

Nancy C.

East Texas

 

 

In this edition of Vegetarian times, there is a recipe for Tofu patties,

which look good, except for the mustard,which I'd not include,cause I don't have

a taste for mustard. The recipe calls for mayonaise, 3/4 cup. I odn't eat

mayonaise,and don't keep it around,either. Can I substitute either plain yogurt,

or sour cream for the mayonaise?

 

--rhonda

 

 

 

 

 

 

[Guest guest]

Yep, that's what it's used for, a binding ingrediant.

, " nancy curtis " <nancihank wrote:

>

>

> The mayonnaise is probably being used as a binding agent....I

> would go with real, not the low or fat free, sour cream so it would

> be thick. Yogurt might be too thin since it has a tendancy to thin

> down once it is stirred.....unless it is that kind of yogurt that has

> all of the stablizers and stuff in it. I don't like that kind.

> Nancy C.

> East Texas

>

>

> In this edition of Vegetarian times, there is a recipe for Tofu patties,

which look good, except for the mustard,which I'd not include,cause I don't have

a taste for mustard. The recipe calls for mayonaise, 3/4 cup. I odn't eat

mayonaise,and don't keep it around,either. Can I substitute either plain yogurt,

or sour cream for the mayonaise?

>

> --rhonda

>

>

>

>

>

>

[Guest guest]

I don't understand it when I see recipes that are supoosed to be healthy for you

and then they want you to add 3/4 cup of mayo to it..ridiculous! I make tofu

patties all the time, and you do need a binder. Try some ground almonds for

heartiness, and use flax seed powder  

for your binder. I don't use mayo either, but you can substitute 1 tbsp. flax

seed powder mixes with 2 tbsp. of water for 1 egg in a recipe. Not if you're

making a quiche of course, but for, pancakes, stuff like that you can use flax

seed powder for. You can also use any bean flour (garbanzo bean, etc.) for a

binding agent as well.

[Guest guest]

Wow.....that is amazing. We eat eggs though....I have had backyard flocks of

chickens for over 30 years and am getting 12 to 20 eggs a day so I LOOK for

ways

to use them. I will transfer your information to paper so I will have it if

I need it.

Thanks,

Nancy C.