Another recipe for mayonnaise to make tuna sandwiches with: All-Tofu Mayonnaise From: This Can't Be Tofu! by Deborah Madison (Bantam Doubleday Dell; April 2000; ISBN: 0767904192; Paperback) Cookbook Heaven @ Kitchenlink.com Here's an all-tofu mayonnaise, but your family may never suspect, especially if you add a tablespoon or more of prepared mayonnaise a good idea if you're nervous about it. (Although this option is not for you, Kitty.) This will keep, refrigerated, for up to five days. Makes: about 1 cup 6 ounces soft tofu, well drained, or 1/2 box silken tofu 2 tablespoons prepared mayonnaise (optional) 1/3 cup olive oil 1 small garlic clove 2 teaspoons Dijon mustard 2 1/2 teaspoons fresh lemon juice or vinegar (red or white wine) Salt and freshly ground white pepper 1.Put the tofu in a food processor with the mayonnaise, if using, and oil. Puree until smooth. Scrape down the sides. 2.Add the garlic, mustard, lemon juice, and 1/4 teaspoon salt, and puree until smooth. Taste for salt and season with a little pepper. Scrape into a bowl and refrigerate until ready to use. Variations: Mustard Mayonnaise: Increase the mustard to 4 to 5 teaspoons, or to taste. Garlic Mayonnaise: Coarsely chop 4 to 6 cloves unblemished garlic. Pound in a mortar with 1/2 teaspoon salt until the garlic breaks down to a smooth puree, then stir it into the mayonnaise. Saffron Mayonnaise: In a small mortar, grind 2 pinches saffron then cover with 1 tablespoon boiling water. Let steep several then stir it into the mayonnaise. Pepper Mayonnaise: Puree 1/2 cup roasted peppers until smooth with 1 garlic clove and a pinch of cayenne and add it to the mayonnaise. Mayonnaise with Capers and Fines Herbes: Stir into the mayonnaise 2 tablespoons rinsed capers, 1/4 cup chopped parsley, 2 tablespoons each chopped tarragon and snipped chives. Chlpotle Mayonnaise: Add 1 teaspoon pureed chipotle in adobo sauce into the mayonnaise. Taste and add more if you prefer it hotter. In place of lemon in the mayonnaise, use fresh lime juice.

I am also tyramine intolerant, and my gf suffered from "IBS" (the doctor didn't know what was wrong with her, so he just lied, IBS doesn't exist, like sciatica, it just means 'I don't know, now please go away' ) for years until we made links between artificial additives and her problems. I also get hypertensive crises from Chinese food, and really from anything that is off, or badly stored or prepared, but what really does me in is the crippling migraines I get from eating the wrong food. They are like a barometer reading, if food is the slightest bit suspect, I am on the deck within the hour. I am also the same with the delicate stomach, I am like that the whole time and have been for some years, although only tyramine will actually make me sick. I must admit, I hadn't made any connection between raw food and upset stomach though, that is very interesting. I know I have to avoid stews, it is just down to the cooking time and the low simmering heat, if the stew simmers too cool for too long then the tyramine levels will climb even in low tyramine foods, especially in beef and lamb stews. Annoying, isn't it? Anyway, don't need to tell you that I am sure. So, what do I eat? Breakfast is porridge, made with water not milk. Lunch is usually something egg related, omelet with shallots (and not onions), potato and sweetcorn, or egg and chips is a good one too. Dinner is normally chicken or white fish. I must stress I only eat whole chickens, the processed breasts and drums, stuff like that, they are "packaged in a protective atmosphere" and as far as I can make out are stored for up to 6 weeks before they hit the supermarket shelves. The whole chickens are much more fresh, but are a bit of a pain to process (not nearly as much of a pain as one of my headaches though), hence I often just roast them whole. Luckily, a lifetime of this has left me underweight, as a diet of roast chicken and chips isn't exactly what fat fighters ordered! Although most food lists say that meat is ok, lamb and beef are normally hung for several weeks to mature. Unfortunately, that is nowhere near fresh food by my standards. For vegetables, I avoid any legumes except garden peas, cauliflower and broccoli seem ok, and carrots. Watch out for ginger, garlic and onion too. Tesco (if they have invaded your local area) frozen mixed farmhouse vegetables have got no beans in them, they work for me. So, it's roast chicken with chips (chipped from potatoes, not frozen ones out the bag) or roast potatoes, chicken curry, stuff like that most of the time, last night was Pollack fillets with chips and a creamy white sauce with herbs and peas. For a cup of tea, which for me is a very important part of my day, I use oat milk (also sourced from Tesco - www.oatly.com ) which makes a nice cuppa... visitors don't even notice. The only migraine I had since starting this diet was from a cup of tea my nan made me... she still gets her milk off the milkman, and it had sat on the step a bit too long that day. I didn't even think about it at the time, one teaspoon of milk won't hurt, will it? Yes, it will, it will hurt a lot. For four days. The oat milk is a good substitute for making a creamy sauce too. For sauces, I use oil (not olive oil), plain flour and juices from whatever I just cooked and a little extra water. I admit, they are not as nice with just water, but my taste buds have adapted. For booze, I have found beer is just Russian Roulette. I love real ales, and malt whisky, but there is no way. Cider, I have found, especially genuine farmhouse cider, is fine. I drink it all the time (actually I make my own), with no ill effects. Well, except the normal ones, the ones you expect and deserve! Other than that, vodka or apple brandy, otherwise booze must be avoided at all costs. It sounds to me that like yourselves we have been feeling our way around this problem... I have been on the tyramine free diet for just 6 months, but I haven't had a migraine for the whole time. Previously, I had one almost every day for 20 years, so I must have got something right now. And you thought YOUR post was enormous! :) Please feel free to email me, I know how awful this tyramine thing is. It is like I have been trapped down a well the last 20 years, the doctors rubbished me and made like I was putting it on. One doctor actually snorted and told me migraines are a womans problem, then sat back and folded his arms. Another two doctors prescribed me MAOI antidepressants, which (now I understand the problem) I realise could have killed me. Just as well I didn't trust either of them, and threw away the prescription! But now at last I am free. If I can help anyone else, I would be glad to. This is the best food list I have found to date. http://www.headaches.org/consumer/topicsheets/LowTyramineDiet.pdf Best regards, and good luck Keith

Golden Lasagna ________________________________________ PREP TIME 15 Min COOK TIME 50 Min READY IN 1 Hr 5 Min INGREDIENTS  6 lasagna noodles  1/4 cup chopped onion  1 (4.5 ounce) can sliced mushrooms, drained  3 tablespoons chicken broth  1 (10.75 ounce) can condensed cream of chicken soup  1/3 cup milk  1/2 teaspoon dried basil  2 cups diced chicken breast meat  1 pound ricotta cheese  1 1/2 cups shredded Cheddar cheese  1/8 cup grated Parmesan cheese DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. 2. In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside. 3. In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.

Well, despite my good intentions, I didn't get any baking done because my son-in-law awoke before everyone else yesterday, and used all the eggs to make us Mother's Day breakfast. Who could complain about that? ;) I spoke to my brother (nephew's father) who does most of the cooking for their family; he said they'd made spaghetti using the gluten-free product we'd given my nephew. They all, including the two teenagers, liked it, and brother said he couldn't tell any difference in taste from semolina pasta. Most of the time, I try to tailor recipes to my family's tastes, or convenience, so I appreciate the discussions of different methods and substitutions of ingredients. Thanks again to all of you who have shared real life experiences and advice about gluten-free/vegan cooking and medical issues. My SIL (nephew's mother) shares a practice with a local internist, so I think they have the medical issues covered. I'm just trying to help out with my specialty--as the family baker.