Interesting reading, all of this. I think as long as people approaching middle age and beyond look for a diet regimen that can essentially reverse the aging process--- more energy, fewer to no health problems--- preventing any new illnesses and reversing the lifetime effects of what they've eaten up to that point, there will be studies, books, and food products to satisfy the market. Today's wonder diet or food is usually tomorrow's carcinogen. But alternative (this free, that free) and organic---- if a universal standard is ever adopted--- markets are the fastest sectors of the food industry, so at the least all this specialization is growing the economy :-) Don't you wonder, though, if this will be the next human rights issue.....if the affluent are sure that certain foodstuffs are dangerous long term to human health, how can we allow the poor to consume them with no protections?

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.

It's entirely possible. For anything that calls for soybeans you can easily substitute other beans (white beans are probably the blandest and would change the flavor of the recipe the least but there's no reason not to use whatever bean you like). You can substitute things like rice milk, water, fruit juices for soy milk, as long as the flavor difference will work with the recipe. You'll be skipping tofu and tempeh and I don't know of good subs for them, but just leave them out or be creative. There's always seitan but personally it just tastes like soggy bread to me. I have many vegetarian cookbooks that have tons of recipes without soy (unfortunately, all are in storage 2500 miles away right now). Take some time at a bookstore or used bookstore and peruse all the veggie cookbooks there -- you should find plenty that fit your bill. There are tons of veg*n websites, too. I'm sure you can find good recipes there and also support for your changes. If you're worried about protein, see the website below, or google something like "protein myth" or "protein needs." It seems to be one of the least understood nutritional components, partly thanks to the pseudo-science of things like the Adkins diet. Here's an additional link: http://exercise.about.com/cs/nutrition/a/protein_2.htm I cook lots of things without soy -- in fact, we only eat it every few weeks at most and then only as tofu or tempeh -- there are so many great veggies, grains, beans, fruits, and a whole world of delicious eating without meat, and if you want, without soy! Have fun! Here is a link that might be useful: veggie protein

Floral, Thanks for offering, but I'm not trying to adapt a recipe. I'm trying to find an alternative to the soy cheeze I used to use. Amylou, I appreciate your perspective. :) Some of it's good. I've also been to vegan restaurants which had very good food. The ones with the best food also have nutritious food, which works for the vegans, but not always the crazy kosher people, or I'd just get some delivered once entertaining is back. There's also vegan fine dining near here, which has some tasty foods, but much more nutritionally suspect, and much less vegetable forward. The good places serve heaps of good veg. The big issue I have is that sometimes there's nothing firm to sink your teeth into. They need to work on texture! And the fanciest vegan restaurant I've been to had the world's worst "risotto". Proper risotto from proper arborio rice can be made with just water (and salt or something for flavor). It sound be ever so easy to make vegan. What they served was a big sticky ball that reminded me of school cafeteria "Mexican" (i.e., orange) rice. Olychick, thanks for the links! I may have to go there, though I'd really prefer a commerical product. Sleevendog, thanks for the tips. I don't currently go into WF or TJ's, which is part of my problem. Violife (coconut oil) and some others are easily found, but I'm not cooking with something I'm allergic to. It would be fine, if I didn't eat it, probably. I can stand traces, but I don't want to be the one who has a big reaction creep up unexpectedly. Amylou, I can do without butter if I have good EVOO. ;) Though Lidia taught me that both is even better. :) I'm not a saint--really. I'm forcing my own opinion that good nutritious food is necessary, rather than letting them get away with eating bread and sweets. I have a very involved recipe I developed for a good vegan loaf made with legumes and grains. The trick is to use lots of oil in the pan so it kind of fries on the bottom and sides for at least a little texture, but it's soft, in the end. Good with a slice toasted and topped with crunchy things. I don't have the gumption to make it anymore, however. It takes about 10 times as long to prepare as Awesome Roast Chicken.