No original recipes to share today, just a shout-out for Bryanna's Delicious Low-Fat Veggienaise. I'm a long-time fan of Hellman's (in my pre-vegan days) and Vegenaise, both of which are no-no's on the McDougall Plan. I've tried Nayonaise, which is probably fine if you like Miracle Whip, but is way too sweet for my taste. Homemade tofu versions were equally lacking. No luck finding a fat-free vegan mayo substitute. So, I was excited when I saw Bryanna's version a few months ago, and I finally got around to making it. I'm not going to post the recipe here, since Bryanna has not only the recipe, but pictures of all the steps - very helpful - right here.

Note: Bryanna's recipe does call for 2 tablespoons of olive oil, which I omitted. My verdict - this has great potential. Mine did not turn out nearly as stiff as Bryanna's, but I attribute that to leaving out the oil. Taste wise, it was very salty, but at least it wasn't sweet! Next time, I will decrease the salt to 1/2 tsp to start. I will also start with lesser amounts of cider vinegar and dry mustard, taste and add more as needed. Still, this is by far the best mayo substitute that I've come across, and I'll continue to tweak the recipe until it's perfect for me. The other beauties of this recipe is that it can be soy-free (I used DariFree for the non-dairy milk), it is inexpensive to make, and, even with the olive oil, it's around 10 calories per tablespoon. Thanks, Bryanna, for your genius in creating this recipe.

Here it is in chick pea salad, with baby romaine lettuce on an Ezekiel sprouted grain tortilla:



In other news, my Penzey's order arrived today; I can't wait to start cooking!