Rediscovering Mayo- Part 1

I guess I have known for a while how hard it would be to eat after I got that small laminated list the held all the foods I could no longer have. For a long time I ignored the ones I didn't like- the foods I liked enough to suffer for- only obeying the small colored sheet when it served me, and paid the price.


I have realized recently that this cannot continue, and am facing the reality of a life without some of the ingredients that make up...most foods. When I add to it the foods I want to limit in my diet it seems like I have no real choices left. 


Here is my list.


Cannot have
Oats (which I had a serious love affair with most of my childhood)
Mushrooms


Stay away from. If you eat these, you will pay.
Banana (which puts a kink in my much loved and cherished Banana Pineapple milkshakes)
Basil
Bay Leaf
Broccoli (which most people would not mourn, but I have always loved)
Cabbage 
Caffeine (which I mourned a little, but do not really miss anymore)
Coffee (which I never drank, so no biggie)
FD&C Blue #2 (a dye used in a lot of stuff, including medications)
Yellow #5 (see above)
Green Pea
Green Pepper (this includes all Bell Peppers)
Millet
Mustard (used in an amazing amount of premade items)
Onion (see above. Any spice you get, it seems, has this in it. Plus, most recipes call for this and do not taste good without it.)
Oregano (with this AND Basil on the list, most of my favorite Italian foods are off the menu)
Polysorbate 80 (used in a lot of premade foods and also medications and other non-food items, a real bugger to avoid)
Sesame (finding this in all sorts of surprising places)
Soybean (also in everything under the sun)
Spelt
Watermelon (seriously? Watermelon? Why??)


Things I am trying to limit, but can still have
Milk 
Egg
Other animal proteins


So, lets say you want veggie dip...hmm...has onion, polysorbate 80, milk....OK, lets make some from scratch. What sort of recipes can we find? Hmm...they call for yogurt, sour cream, or mayo. Well, yorgurt and sour cream are out. I wonder what is in mayo? Eggs. OK, what about Miracle Whip? Second thing on the list is Soybean oil. 


Next step: Make my own mayo. I manage to find a recipe that does not use eggs/milk/soy and am pretty excited! However, it calls for Tahini. I have never heard of this before, so I google it to see where to buy it. Lo and Behold, Tahini is Sesame paste. So that is out.


Backup plan: Find a substitute for Tahini. Most are other variations of sesame, but google pulls though and I manage to find that using roasted sunflower seeds would work- as a Tahini substitute. I have *no* idea if it will work in the recipe though.


If anyone is brave enough to give it a try, here it is:

Egg-free Lactose-free Soy-free Mustard-free Sesame-free Mayo

Choose your favorite, best tasting extra virgin olive oil for this recipe. It really makes a difference. You can use your favorite clean tasting vinegar for the acid, or use fresh lemon juice. And if mustard is not a problem for you, add a half teaspoon or so of prepared mustard, to taste.

You'll need:

1-2 tablespoons chilled organic raw Tahini Substitute (see below)

2-3 tablespoons clean tasting apple cider vinegar or lemon juice

3-6 tablespoon cold plain rice, nut or hemp milk

1-2 teaspoons honey or raw agave nectar, to taste

1/4 to 1/2 teaspoon sea salt

1/4 teaspoon paprika

1/4 teaspoon xanthan gum

½ cup Extra Virgin Olive Oil

Optional: a dab of your favorite mustard, to taste

This recipe is a flexible template. Start with the lesser amounts and add a little more if you need to adjust thickness or taste.

In a small mixing bowl (or food processor) place 1 tablespoon of the raw tahini, 2 tablespoons vinegar or lemon juice, 3 tablespoons non-dairy milk, sea salt, paprika, xanthan gum and mustard, if using; beat/process to combine (I used a good hand mixer).

While the mixer or processor is running, start pouring the olive oil into the bowl in a thin, steady stream. After you have added all the oil, do a quick taste test to see if it needs more salt, acid or sweetness. Continue to beat or process until the mixture gets creamy and starts to thicken.

Here's the tricky part- you want it to emulsify and thicken but if you beat it too long, it can fall apart. When in doubt, stop the beating and check it. It will not be as thick and gelatinous as commercial mayo- more like a thick, creamy salad dressing.

If you have trouble getting it to thicken try drizzling in more vinegar or lemon juice. Or more mustard. That usually brings it around rather quickly.

Chilling it also thickens it, one reason (besides flavor) I use a good extra virgin olive oil in my mayo. Extra virgin olive oil is a heart-healthy monosaturated fat that becomes semi solid in the fridge. So make your mayo ahead of time, cover and chill it for best consistency.

Use within two days for best taste.

Makes about 3/4 cup.

Found: http://glutenfreegoddess.blogspot.com/2009/07/egg-free-olive-oil-mayo.html

Tahini Sesame free substitute

2½ cups roasted sunflower seeds
¾ cup extra virgin olive oil

Supplies

measuring cups
food processor
baking sheet (if you need to roast your sunflower seeds)

Prep

If your sunflower seeds are not roasted, place them on a baking sheet in a preheated 350° F degree oven and toast, stirring frequently, for about 5-10 minutes.  Do not let them brown. Allow to completely cool before proceeding.

Directions

Place sunflower seeds and olive oil in food processor.  Blend until smooth.  You’re looking for a thick, pourable consistency.  If you need to add more olive oil, add it slowly by drizzling it into the mix while it is blending the ingredients.

Makes 2 cups

Found: http://www.halleethehomemaker.com/2010/05/sunflower-seed-swap-tahini/

Once I make this I will adjust the recipe as needed.