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.

1 medium red or white onion, peeled and diced
[salt] and pepper to taste…

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.

Today I whipped together ingredients that were in my fridge to create a filling vegan salad dressing and I really liked the results!

Dressing will last for up to one week in a tightly sealed jar in the refrigerator.

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!

An easy recipe for making your own practically instant broth.