Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Sunday, April 25, 2010

Homemade Vegan Soy Free Mayonnaise

I'M SO EXCITED!!! I finally made mayonnaise that looks and tastes like the real thing! There are no eggs and no soy in this recipe, and it's very easy and cheap to make! Finally Megan can have mayonnaise again (she did not care for my previous incarnations). In fact, right now she's enjoying her first chicken salad for lunch in months. She even likes the mayo plain. I'm so excited that I even did a little victory dance in the kitchen. I was aiming for a flavor like Whole Food's 365 Canola Oil Mayonnaise (our favorite before we learned of Megan's egg allergy), and I came really darn close!

The recipe I really wanted to try was this one at Elana's Pantry, but I could not find Marcona Almonds anywhere. I also don't have a Vitamix and I was afraid the almonds would not grind to a paste in my food processor. So I settled for plain almond milk. I also tried using coconut milk and rice milk. All three versions worked great. The mayo is a creamy white and the thickness is just right!

Notes: I used a food processor to make this mayonnaise, but a blender would work just as well. I also used black pepper but substituting white pepper will take care of the little black specks in the mayo if you don't like them.

1 tsp. dry mustard
1/4 tsp. xanthan gum
1/4 tsp. salt
1/8 tsp. white pepper

1 medium clove garlic
1/4 cup plain almond milk OR So Delicious Plain Coconut Milk OR plain unsweetened rice milk
generous 1 tbsp. lemon juice (OR vinegar, start with 1 tsp. and adjust to taste)
1 tsp. honey or agave nectar

1/2 cup canola oil

Mix the dry mustard through the pepper in a small bowl, set aside. Mince the garlic in the food processor. Add the almond milk, lemon juice honey and spice mixture and pulse to combine. The mixture should look slightly thickened at this point.

Scrape down the sides of the food processor. Turn the food processor back on and slowly add the canola oil in a thin stream. The mixture will immediately start to thicken. Turn off the food processor as soon as all of the canola oil is added, you don't want to over-mix the mayo. You may want to adjust the seasonings to your taste. Store in the refrigerator up to 4 days.

Friday, April 23, 2010

GFCF Skillet Sandwich Wrap

(Anna's hummus wrap looks thin, but I've stuffed wraps full of meat and veggies with no breakage!)

Summer is almost here. So far this spring has been mild, but it is getting warmer and one of these days summer will arrive in all its triple digit glory. Although our kitchen does not heat up as much or as fast as our old kitchen, it still gets hot in here. I've been thinking about ways to keep oven use minimal for the next few months, and then a friend threw out a challenge to make sandwich wraps in a skillet instead of in the oven. And you know how much I love a challenge!

These wraps are my favorite, but they are time-intensive, require an oven, don't make much at a time and are gone in no time flat, making them impractical for me to make often. These wraps by Living Without look really interesting, but they call for 3 eggs and require rolling out before cooking. What I was looking for was a vegan wrap that Megan could enjoy with the rest of the family, that didn't require rolling and that was fast enough to make multiple times per week.What I ended up doing was combining elements of two different recipes. What I ended up getting was a crepe-y wrap that is sturdy enough to stuff and eat with your hands, which is exactly what I wanted.

The first time I made them, my friend and I enjoyed them stuffed with leftover sliced lamb and sauteed spinach, onions and peppers. They were so good. I made the wraps again yesterday and stuffed them with leftover Cuban Black Beans for me, hummus and Galaxy Cheddar for Anna, and tomato sauce and Daiya Italian for Megan. The kids loved them! They had two apiece, and by the end of the day the wraps where gone. And that is fine, because I can whip up another batch really fast. They get eaten fast, I can make them fast - it's perfect!

There are couple of things to keep in mind when making these wraps. First, let the batter sit several minutes (at least 10) to thicken while the skillet is heating. Heat the skillet to medium-low - if the skillet is too hot, the wraps will burn on the outside and be wet on the inside. Cast iron works best for me, but a crepe skillet might work too. Also, these wraps are best when they are lukewarm or room temperature. I don't know how long they'll keep on the counter because they've been gone in one day, but I think two days on the counter will be fine. So far I've used chickpea flour for these wraps - the next time I make these I'll try a different flour and report back here.

One last note: rice milk works best in this recipe. Almond milk makes them too thick. I've had the same experience using almond milk in other baked goods (I think it's the carrageen) If you only have almond or coconut or another such milk, cut it by half with water.

Skillet Sandwich Wrap

2/3 cup chickpea flour
1/3 cup arrowroot flour
1 tbsp. flax seed meal
1/2 tsp. xanthan gum
generous 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper

2 tbsp. honey or agave syrup
2 tbsp. olive oil
1 1/4 cup plain rice milk

In a medium bowl, sift together the chickpea flour through the cayenne pepper. Make a well in the center and set aside.

In a small bowl, combine the honey, olive oil and rice milk with a whisk. Pour the wet ingredients into the dry ingredients and whisk until smooth. Set batter aside and let sit several minutes to thicken slightly.

While the batter thickens, heat a skillet over medium-low heat. Add a teaspoon of olive oil to the skillet. Pour 1/4 cup of batter onto the skillet. With the back of a spoon, quickly spread the batter thinly into a circle. Cook until the top is dry and the bottom is light brown. Flip and cook until light brown on the other side. The whole process should take about 4 minutes. Remove the wrap to a plate to cool. Repeat with the remaining batter. Makes about 8 medium-sized wraps.

(They look like pancakes, but don't be fooled - these wraps are sturdy, flexible, and stand up to kids!)