2) is there some reason that tofu, tempeh etc must be made out of soybeans? i always assumed there was some magical characteristic of the soybean that made it the only choice for making these foods, but could it be that it's just the *best* choice for making these foods? or is this just a sad pipe dream on my part?
3) favorite soy-free vegan mayo? doesn't matter if it's a commercial product or i need to whip it up on my own.