Use this simple recipe in place of oil in salad dressings.
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Archive for the ‘Dressings’ Category
Easy and delicious! Submitted by S. Ann Andrews.
This ranch dressing uses silken tofu instead of mayo for a low-fat version that will add creaminess to any salad.
1 12.3 ounce package firm lite silken tofu
1/3 cup water…
1 cup vegan mayonnaise
1/2 tsp. garlic powder…
1 red bell pepper
1/3 cup balsamic vinegar…
1 cup raw almonds
1 cup distilled water…
It’s yummy! Trust me….
1 cup cold water or light vegetarian broth
2 tsp cornstarch…
1/4 cup fresh lemon juice
2 Tbsp. frozen apple juice concentrate…
This dressing is great on a grain-based salad as well – such as quinoa with vegetables.
I must admit that salad dressing is my big “frustration” with this program. I have come up with one salad dressing that I really do like … it’s “creamy” and just “rich” enough to satisfy, plus it’s a welcome change from vinegar.
I’ve discovered that I really like raspberry dressing, but most of the fatfree ones in the grocery store have too much sugar. I found this recipe and have been experimenting with cutting down on the calories by decreasing the apple juice concentrate.
This is my lower-fat, vegan version of Annie’s Gingerly Vinaigrette (which contains honey). I’ve used ground flax seeds to thicken it–as well as add essential Omega 3’s.
Good on salad, avocado or jacket potatoes. You may want to add seasonings to taste.
- 911 Vegan GravyPeople new to oil-free vegan diets often ask what they can put on baked potatoes. If you’re used to using margarine or butter, it can be intimidating to be told that you need to either (a) get used to potatoes plain or with new toppings such as salsa or (b) make a cheesy sauce or gravy […]
- One Bowl Mix and Bake “Pumpkin” Millet PuddingOne of the things I’m most thankful for each Fall is that it’s time to eat orange food. And one of my favorite orange foods since I was a little kid has always been winter squash. If I’m going to eat it for dinner, either stuffed or right out of the skin, two of my […]