I’ve decided that my theme for this month—both for October Unprocessed and Vegan MoFo—is “how to.” In this post on Eating Rules, the home of October Unprocessed, I share my home-made condiment journey and the recipe for my vegan mayonnaise. I never would have thought a year ago that my kitchen would become such a chemistry lab… chemistry was one of my worst subjects in school! But now I’m culturing vegan cheese, making sauerkraut, there’s a sugar-free batch of kombucha brewing… Stay tuned for more how-to’s all month.
If you want to make this sandwich, that’s my tempeh bacon plus butter lettuce and some grilled red pepper strips. I have not yet been able to make this without soymilk, but I will keep trying alternative non-dairy milks to see if I can come up with a soy-free version.
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available.)
If you can’t find agar powder, here is one you can order:
Looking forward to your other how-tos… especially all these fermented things. MMMMM!
Thanks for stopping by Lindsay. Let me know if you have any specific requests, too.