This is my favorite salad so far, and I made it up pretty much by myself. 🙂 (Hence the lack of precise measurements.) It looks a bit messy but tastes great.
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The tofu makes a very creamy dressing, which you can use in many different recipes such as on tropical fruit for a first course or for a delicate mixed greens salad garnished with fresh fruit. Other possibilities include using it as a dessert sauce over frozen fruit-flavored yogurt or as a flavorful topping for cut-up fruit for dessert.
4 cups cooked garbanzos-(allow to cool)
1 cup roasted red peppers, cut into strips (Trader Joe’s)…
This is the one I teach at McDougall program and use all the time -great for potato salad with lots of dijon. Vit C makes it nice and tart – more like a sour cream than a mayo.
My garden is bursting with zucchini and basil right now, so I thought I’d share a favorite recipe. I’m not sure where it came from, I think a magazine. I jotted it down on a post-it and it became something the whole family loves.
This recipe was adapted from “Tofu Cookery” by Louise Hagler. The oil has been omitted from an otherwise wonderful recipe and the quantity of tofu changed for convenience.
I like creamy salad dressings that seem full of fat so since we can’t have that “fat” (nasty word)–here is my salad dressing:
I love this recipe. I follow the variation at the bottom to make a cheddar “cheese sauce” and pour it over baked potatoes topped with broccoli for a great no-fat meal. Another thing I do is make a nacho cheese dip by following the variation, but instead of using non-dairy milk, I use Rotel spicy tomatoes. Goes great with baked tortilla chips!
Pack mixture into 8 lightly-sprayed muffin or custard cups. Bake in a preheated 350F oven for 25-30 minutes.
This is my traditional Thanksgiving turkey substitute, adapted from the New Farm Cookbook:
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