A side note: I started out making this with Cuisine Perel’s Spicy Pecan vinegar (available from Dr. Fuhrman’s website and elsewhere). However, that got to be very expensive considering the amount of this I use in a week. So I started making my own pecan-flavored vinegar using pecan extract and seasoned rice vinegar. But seasoned rice vinegar is loaded with sugar and salt, so I began using less of it and adding cider vinegar. The moral of this story is that you can use all Spicy Pecan vinegar or all seasoned rice vinegar (just use more vinegar instead of the water).
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Archive for the ‘Dressings’ Category
Use this as a replacement for oil in dressing and sauce recipes.
I originally used about 2 cups of basil and the final product didn’t seem quite basil flavored enough for me and tossed another cup in at the end. Then it was perfect. (Makes about 1 1/2- 2 cups)
there’s the basic recipe. but for those of you who know me, could this possibly have been good enough!? of course not! hehe. to this, i added a tablespoon or so of nutritional yeast, and two teaspoons or so of chicken flavored veggie broth powder. then a bunch of dried parsley and basil. (these additions made it creamy instead of watery). it tastes delicious! and trust me with the crushed garlic a little will go a long way.
Traditional Caesar dressings are primarily oil, but why drench a fat-free green salad in oil? This delicious dressing makes enough for two BIG salads, and also makes a good dip for raw veggies.
If it’s too thick, add a little more water. Place in a covered jar and refrigerate.
In a blender, puree all ingredients. Thin with water to preferred consistency. Refrigerate any leftovers.
This one has a real creamy dressing mouthfeel, but not vinegary. It’s an adaptation of a Dean Ornish recipe.
Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor. Store in a covered container in the refrigerator.
This wonderful tomato compote can also makes a wonderful salad dressing. I could even eat Bruscetta by itself for a light lunch.
Mix all ingredients together well. Makes about 1 cup.
Great on spring rolls!
- Guacamole Potato SkinsIt’s Super Bowl Sunday, and though I’m not throwing a party, I decided to make a little something special for my husband and me to enjoy while he watches the game and I sit in the recliner beside him and read a book (A Spool of Blue Thread by Anne Tyler, in case you want […]
- Baked Tempeh Sticks with Mustard Marinade (and A Dog’s Life)Before I tell you the story of the little transgression that gave rise to this recipe post, I want to remind you that my nutritional choices are based on my own subjective experience, which is dynamic, and can change over time. Therefore, it’s not medical advice, or even advice that strictly conforms to any one […]