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Quick note on Vegenaise March 19, 2007 9:56 AM

Just a quick note on another topic of interest to many veg*ns that might easily escape notice...

If you're a fan of Vegenaise and prefer to avoid genetically modified ingredients, you might want to take note of this information on the Follow Your Heart Vegenaise web page...

What about genetically engineered ingredients? Consumers who are concerned about genetically engineered ingredients (GMO's [Genetically Modified Organisms]) can be confident that the Expeller Pressed Vegenaise, Grapeseed Oil Vegenaise® and Organic Vegenaise® are all free of GMO's. While the soy protein used in all of our Vegenaise®
products is from Certified Non-GMO sources, we are still seeking to obtain a conventional canola oil which is Certified Non-GMO for use in our Original Vegenaise. (Note: Vegetable oils do not contain genetically modified material, due to the fact that protein, absent in refined oils, is part of the seed which is modified.)

(Since most canola - and soy, for that matter - is genetically modified, if it's not labeled organic and/or non-GMO, it's most likely genetically engineered).

Here's a link to their page listing the nutritional info/ingredients of the four Vegenaise products (and from which you can explore the rest of the Follow Your Heart web site)...


http://www.followyourheart.com/vegenaise_nutrition.php

On a personal note, we buy the Grapeseed Oil Vegenaise (which we love... we find it every bit as good... maybe even better... than the original). I tried the Organic while visiting a friend in Michigan, and didn't care for the flavor. But, that's probably just me.

Enjoy your day!

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 March 19, 2007 2:36 PM

Thanks for the great info!

I used to always use the Grapeseed Oil Vegenaise too, up until the other day when I went to purchase it and saw the price was up to 7 bucks!  So I had to go back to the regular blue labled jar, which the price is still at 5 bucks.  Does anybody know why the price on the grapeseed type has gotten so high now?

Thanks!

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 March 19, 2007 2:44 PM

grapeseed oil is expensive.....

but gotta love follow your heart
with that decent real vegan fake cheese
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 March 19, 2007 2:47 PM

yep.... bet it's hard to find non-gmo conventional canola
most conventional seed can no longer be certified gmo free
cuz of genetic pollution...
even the organics are getting polluted cuz of the gmo proliferation
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 March 19, 2007 4:05 PM

Maybe global warming is burning up all the grape seeds or something.  Luckily I don't use it too often anyway, but did enjoy knowing I was getting the health benefits of the grapeseed oil.  I may have to bite the bullet and go for the grapeseed next time, then swap up or something.

Thanks!   

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Really Good Stuff March 19, 2007 8:54 PM

Even my not-quite-vegan Dear Hubby loves the Grapeseed Veganaise!


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 March 20, 2007 2:06 AM

grape seed extract is also a very powerful antioxidant
used widely in health supplements...
the extract is quite costly as well

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another possible alternative March 20, 2007 6:50 AM

everybody!

We're paying close to $7 for the big jar of Grapeseed Oil Vegenaise (they also make a smaller jar of it for less than $5, but the bigger jar is the better buy), but as little as we use, and for getting the benefits of grapeseed oil and avoiding GE canola (and not funding the likes of Monsanto), we think it's well worth the extra couple of bucks.

But here's an idea you might want to consider, Billye... I'm considering it too, given that heading into summer we use quite a bit more Vegenaise (for our vegan BLTs, potato salad, mock chicken salad and lots more vegan tuna salad!) There are quite a few homemade vegan mayo recipes on the web, but this one comes from Bryanna Clark Grogan, the vegan cookbook author. And given that Vegenaise is the commercial vegan mayo she recommends, I figure her own mayo recipe probably comes as close as any! I think I'll try making this myself when we run low on our current stash of Grapeseed Oil Vegenaise!

BRYANNA’S TOFU MAYONNAISE

makes a generous 1 and 1/2 c.

Silken tofu makes a smooth, thick, rich-tasting mayonnaise that doesn't separate. I think it tastes quite rich enough as it is, but if you like, you can add a little extra-virgin olive oil. This is very easy to make and much cheaper than the bottled variety. I prefer it to the commercial tofu mayonnaise because I can make it with no sweetener in it, which I prefer. You can add a touch of maple syrup if you like.

12.3 oz. pckg. extra-firm silken tofu

2 T. cider vinegar or lemon juice

1 and 1/8 tsp. salt

1/2 tsp. dry mustard

1/8 tsp. white pepper

Optional: 1-2 T. extra-virgin olive oil

Note: I don't care for sweet mayonnaise, but if that is what you prefer, add about 1 tsp. sweetener of your choice.

Combine the ingredients in a food processor or blender until very smooth. Scrape into a clean jar, close tightly and refrigerate. This will keep for about 2 weeks in the refrigerator.

Combine all ingredients in a medium bowl and whisk until smooth. Place in a covered container or jar and refrigerate for several hours before using.

From Bryanna's Free Vegan Recipe Archives:

http://www.bryannaclarkgrogan.com/page/page/661699.htm




This post was modified from its original form on 20 Mar, 6:52  [ send green star]  [ accepted]
 
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