Egg Free, Soy Free, Soy Free, Dairy Free, Gluten Free MAYO!

I just discovered a mayo that I can have on occasion. I didn't think it was possible. It's here and is called soy free Vegenaise. It's interesting because I've never been a huge fan of mayo, but lately there have been a number of recipes and instances where I have actually found myself missing it. Here are the Ingredients: (vegan, gluten free, dairy free) Expeller-Pressed Hi-Oleic Safflower Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Pea Protein, Sea Salt, Mustard Flour, Lemon Juice Concentrate.

And a really yummy looking recipe to go with it. 

Gluten-free Tempura Artichokes Hearts with Vegan Goody-Goody Sauce. Go here to see more at simplygluten-free.com.

Ingredients

Vegan Goody-Goody Sauce

¾ cup Vegenaise (egg free mayonnaise substitute)
2 tablespoons water
1 teaspoon tomato paste
1 small clove garlic, finely minced or grated on a microplane grater
1½ teaspoons melted Earth Balance (dairy free butter substitute)
2 teaspoon sugar or light agave
2 – 4 dashes Tabasco sauce (hot sauce)

Gluten Free Tempura Artichoke Hearts

2 cans quartered artichoke hearts (not marinated) or 2 packages frozen artichoke hearts, thawed
3 – 4 cups vegetable oil
1½ cups white rice flour (possibly more)
1½ cups cold club soda (possibly more)
Kosher or fine sea salt

Directions

Vegan Goody-Goody Sauce

Whisk all ingredients together in a small mixing bowl. Putin small serving dish, cover with plastic wrap and refrigerate until ready to serve. Can be made up to 3 days ahead.

Gluten Free Tempura Artichoke Hearts

Preheat oven to 200 degrees. Line 2 oven proof plates with several layers of paper towels.

Drain the artichoke hearts and place on a couple layers of paper towels, pat dry.

Fill a heavy, high-sided saucepan with about 3 inches of oil. Heat oil to 375 degrees (use a fry or candy thermometer to gauge temperature).

When the oil is almost to temperature, whisk 1½ cups rice flour with 1½ cups cold club soda until smooth. You should have a batter the consistency of thick pancake batter, if too thin add a little more rice flour, if too thick add some more club soda.

Put about 6 artichoke heart quarters into the batter and coat each one by turning in the batter with a slotted spoon. Remove each artichoke heart quarter individually with the slotted spoon, let some of the batter drip off back into the bow and then carefully place in the hot oil. Fry until lightly golden with a few darker brown spots, about 2 – 3 minutes per batch. Remove from the oil and place on prepared plates. Sprinkle with some salt. Place in oven to keep warm. If the oil has dropped below 350 degrees, let it come back up to temperature before frying the next batch. Continue until all the artichokes heart quarters have been fried.

Serve hot with the Goody-Goody Sauce.

A gluten free, vegan side dish that serves 6 as an appetizer.