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!
- Crispy Fat-Free Spanish PotatoesLately I find that much of my cooking inspiration comes from going out to restaurants with few vegan options and being forced by hunger to order something I wouldn’t ordinarily eat. Last Saturday, after a long day of marching and standing at the Women’s March on Jackson, I wound up with some friends at one... […]
- At Home in the WorldSeveral years ago a man who broke my heart told me that somewhere in the Casteneda books, the wise man told the seeker that if you’re in love with the world you’re never lonely. This man said he thought that I was one of these special people, that I was in love with the […]