Ever since I started at the co-op, there’s one product in our bulk section which has been particularly intriguing to me: soy lecithin granules. I discovered more about its use, but never really came across any recipes that call for it.
That was before discovering Melody Polakow’s blog, Melomeals. She created a vegan mayonnaise that I tried last weekend, along with a couple of mayo based sauces. It tasted pretty close to traditional mayo, maybe almost too close for my tastes. Her recipe calls for soybeans, which I bought dried from our bulk bins and cooked in the pressure cooker. I used a stick (or immersion) blender to combine them with the soy lecithin granules, oil (I used a combo of olive and canola oils) and other ingredients.
I made her mayo-based Wasabi Ginger Dressing, which makes a great topper for steamed kale. I also made a ranch dressing which I plan on bringing to a Superbowl potluck this weekend, along with these Buffalo Tempeh Wingz.
By the way, if others are using soy lecithin, please chime in via comments and let us know how!