SALADS AND DRESSINGS

[thevegantwins]

I invented this last night and it was delicious on my salad and used as a dip for carrot and celery sticks today. These measurements are approximate.

Creamy Salad Dressing

1/2 cup plain soy yogurt
1-2 tablespoons of vegan mayo (vegannaise!!!!!!!!)
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teapsoon or so of freshly cracked black pepper
1 teaspoon dried basil or oregano or thyme, if using fresh, use 2 teaspoons
1/2 teaspoon finely minced garlic

Mix well and let sit for a few hours or overnight. If it's too thick still, add a little bit of water or unsweetened, plain soymilk.

[Bowwowmeow]

Good timing vegantwins! I just ran out of salad dressing, and I happen to have some plain soy yogurt I was wondering what to use for, so I will try this. I always have Vegenaise on hand , of course! :yum: :hungry:

[Bowwowmeow]

Mellow Miso Dressing

1/3 c safflower oil
1/4 c water
3 T sweet or mellow miso
1 1/2 T brown rice vinegar
1 T chopped onion
2 t rice syrup or mirin
1/4 - 1/2 t dried mustard

Place all of the ingredients in a blender and blend until smooth. If necessary add more water to reach desired consistency. Transfer to a jar with a lid. use immediately or cover and chill until ready to use. Shake well before using.

[Bowwowmeow]

'Miso Islands' Dressing

1 c tofu mayonnaise
1/4 c ketchup
3 T sweet or mellow miso
1 T rice vinegar
1 T rice syrup
1 T finely grated onion
1 T grated fresh horseradish
2 T relish

Place all ingredients in a small bowl and stir until well blended. Transfer to a jar with a lid.
Use immediately or cover and chill until ready to use. Shake well before using.

[Bowwowmeow]

Amazake Dressing

1/2 c amazake
1/4 c brown rice vinegar
2 T light sesame oil
2 T olive oil
1 T red or brown rice miso
1 clove garlic, sliced

Place all of the ingredients in a blender, and blend until smooth. Transfer to a jar with a lid. Use immediately or cover and chill until ready to use. Shake well before using.

[Bowwowmeow]

Coconut - Lime Dressing

2 T fresh lime juice
2 T coconut milk
2 t maple syrup
1 T sweet or mellow miso
1 T water
1/4 c canola oil
3 T shredded unsweetened coconut

Place the lime juice, coconut milk, maple syrup, miso, and water in a blender. With the blender running remove the lid and add the oil in a thin stream. Blend until smooth, then stir in the shredded coconut. Transfer the dressing to a jar with a lid.
Use immediately, or cover and chill until ready to use. Shake well before using.

[Bowwowmeow]

Cool-as-a-Cucumber Dressing

1 medium pickling cucumber
2 T chopped onion
2 T lemon juice
2 T sweet or mellow miso
2 T water
1 T rice syrup
1 T lemon zest
1 T chopped dill
1/8 t black pepper
1/4 c walnut oil

Place all of the ingredients excepts the oil in a blender. With the blender running remove the lid and add the oil in a thin stream. Blend until smooth. Transfer the dressing to a jar with a lid. use immediately or cover and chill until ready to use. Shake well before using.

[Bowwowmeow]

Zesty Crimson Dressing

2 T sweet or mellow miso
2 T water
2 T brown rice vinegar
1 T brown rice syrup
1 T chopped red onion
1 T grated beet
2 t fresh ginger juice
1/4 c canola oil

Place all of the ingredients excepts the oil in a blender. With the blender running remove the lid and add the oil in a thin stream. Blend until smooth. transfer the dressing to a jar with a lid. Use immediately or cover and chill until ready to use. Shake well before using.

[Caprita]

:chef: Veganized carrot and celery salad :chef:

- 5 or 6 medium size carrots
- 1 celery
- half a jar of vegan mayo
- juice from 1 lemon
- salt (optional)

Scrape the carrots and celery (I use a manual scraper. And a manual lemon squeezer. :order:). Add the mayo and lemon juice, and salt if you prefer, and then mix it. You can serve it right away or leave it in the refridgerator for a few hours.

http://usera.imagecave.com/Sophia_Weiss/moze/salata.jpg

[thevegantwins]

Is that celery or celeriac/celery root Caprita?

I made something similar last week using grated carrots and grated jicama.

[Caprita]

It's celery root. :agree:

[Bowwowmeow]

TOMATO TRIO SALAD

INGREDIENTS:
1/4 cup fruity olive oil
3 tablespoons balsamic vinegar
Pinch sugar
Salt
Freshly ground black pepper
1 pint yellow pear tomatoes, halved
1 pint grape tomatoes, halved
1 pint orange cherry tomatoes
1/3 cup fresh minced basil

DIRECTIONS:
Whisk together the oil, vinegar, sugar, salt and pepper. Add
the tomatoes and toss well to coat with the dressing. Add the
basil and toss gently. Serve at room temperature and do not
refrigerate for best flavor.

Yield: 6 servings

[my3labs]

I meant to post this awhile ago but forgot. There's a PCC a block from my new job and I've been enjoying trying out all of their yummy stuff. This is one of my favorites and I make it often:
http://seattletimes.nwsource.com/html/foodwine/2002967719_spicy03.html

I brought this to a work function and had four or five omni's ask for the recipe. It's delicious!! Dan and I have been making it on Sunday and bringing it to work throughout the week.

[Oracl]

That sounds really good! :yum: :hungry:

[my3labs]

It's soooooo good. It's kind of spicy and very filling.
We love it.

[paul]

looks sooooo good ,
welcome back my3labs,missed you over here:blinkwave:

[thevegantwins]

Sounds good and healthy, I've never had spelt in a salad but I'm starting to love using spelt flour in baked goods.

[Gliondrach]

Sounds nice. But what is kosher salt, when it's washed?

'Spelt' is spelt correctly.

[Cherie]

i have some whole spelt, so maybe i will try this! thanks!

[Fauxmage]

...But what is kosher salt, when it's washed?...
Salt water?

[Tiggerwoos]

Sounds yummy, will have to give that a go next week, when I'm off work. Haven't had tofu for ages.

[my3labs]

Does anyone have a good Ranch dressing recipe? I made some with Uncle Dan's ranch mix, soy milk and veganiase. It was horribly runny. I'm thinking of trying to create something with silken tofu??? would that be too creamy?

[my3labs]

Ok, I made some ranch with silken tofu. Yummy.

One package silken tofu, blended in food processor
1/2 cup soy milk
1/2 cup veganaise
3 tsp Uncle Dan's Ranch Dip & Dressing Mix

Mix all ingredients and let sit for a few hours to firm up a bit.

[thevegantwins]

my3labs, I just found this recipe on a blog I was looking at and it sounds good. I like that it can be made raw or not raw.

Ranch Dressing

Creamy Ranch
(can even be made "raw")


-- 1 1/4 cups raw cashews (soak them for an hour or so, then drain for a creamier dressing)
-- 3/4 cup soymilk OR water if you want a completely RAW dressing!!
-- 1/2 a lemon, juiced
-- 1/3 cup cider vinegar (I think that's raw, right?)
-- 1/3 cup extra virgin olive oil
-- 3 cloves garlic
-- 1 teaspoon garlic powder
-- 3 teaspoons onion powder
-- 1 teaspoon dill (or 2 tsp fresh - fresh is better!)
-- 1 tablespoon sea salt
-- 1/2 teaspoon basil (or 1 Tbsp. fresh, fresh is better)


And to add after it's done:1/4 cup finely minced parsley and 1/2 t more dill, minced.
Blend cashews and liquid until creamy and smooth - this takes a while. Then add everything except the last 2, then once blended, stir in the last 2 ingredients. This gets thicker in the fridge.


SO SO YUMMY and no one guesses it's vegan OR "raw".

[my3labs]

my3labs, I just found this recipe on a blog I was looking at and it sounds good. I like that it can be made raw or not raw.

Ranch Dressing



Thanks, TVT. I'll give that a try later this week.

[my3labs]

There's a small grocery store close to my office, similar to Whole Foods, but much smaller. They're completely organic and have tons of vegan stuff. They will give you recipes from anything in their deli. With that said, this is the best potato salad I've ever had:

(Reduce to suit your needs. I divided by 8 and I would say it served 4-6)

20 lbs red potatoes
8 cups veganaise
6 T Dijon mustard
2 T ground black pepper
4 T salt
0.4 lbs Italian Parsley (2 bunches)
1/2 lb green onion (2 bunches)
3 cups Dill relish
2.5 lbs celery (2 bunches)
4 cups Black Olives, sliced

Quarter small red potatoes. Steam until tender, at least 15 minutes. Rinse lightly and cool.
Mix dressing: veganaise, mustard, relish, pepper and salt.
When potatoes have cooled, toss with dressing.
Coarsely chop parsley, finely crosscut green onions and celery.
Mix all ingredients and cool for 1/2 hour.

Enjoy.

[Bowwowmeow]

Otsu

Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon agave nectar
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil
12 ounces dried soba noodles
12 ounces extra-firm nigari tofu
1/4 cup chopped fresh parsley
3 green onions, thinly sliced
1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
1 small handful of parsley sprigs, for garnish
1/4 cup toasted black sesame seeds, for garnish
Make the dressing by combining the zest, ginger, agave nectar, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.
Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.


While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.


In a large mixing bowl, combine the soba, the ¼ cup parsley, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the parsley sprigs and the toasted sesame seeds.
Serves 4-6.

[Fauxmage]

French Potato Salad

Kosher salt
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons vegetable stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons extra virgin olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat leaf parsley
2 tablespoons chiffonade of fresh basil leaves.

1. Fill a large pot three-quarters full of water and add 1 tablespoon
salt. Bring to a boil. Add white potatoes and red potatoes and boil
until they are just cooked through, 20 to 30 minutes. Drain in a
colander and place a towel over potatoes to allow them to steam for
10 more minutes. As soon as you can handle them, cut in half (or
quarters, if potatoes are large) and place in a medium bowl. Add wine
and stock, and toss gently. Keep warm and allow to rest for 10
minutes.

2. In a small bowl, combine vinegar, mustard, 1/2 teaspoon salt and
1/4 teaspoon pepper. Slowly drizzle in the olive oil while whisking
vigorously to make an emulsion.

3. Add about half the vinaigrette to warm potatoes. As potatoes
absorb vinaigrette, add more to taste. Add scallions, dill, parsley,
basil, 1 1/2 teaspoons salt and remaining 1/2 teaspoon pepper. Toss
gently to mix. Serve warm or at room temperature.

Yield: 4 to 6 servings.

[Fauxmage]

Apple-Wild Rice Salad


Prep Time: 35 mins
Total Time: 35 mins

6 ounces rice, long grain and wild rice mix
1 medium apple cider, cored and sliced
1/4 cup orange juice, or apple juice
1 tablespoon vinegar, cider
1/2 cup grapes, seedless, halved
2 tablespoon raisins, golden
1 tablespoon oil, olive
1/8 teaspoon pepper, black ground
2 tablespoon nuts, pecans, toasted (optional)

1. Cook rice mix according to package directions.

2. Meanwhile, in a large bowl, toss apple slices with orange juice and vinegar. Add grapes, raisins, oil, and pepper. Stir in
rice. Cover and chill for 2 to 12 hours.

3. To serve, if desired, stir in pecans.

Recipe Tip: Chill 2 to 12 hours.

[gabbles]

Garbanzos are chickpeas.

Greek garbanzo bean salad

While it's best to cook your garbanzo beans, you can always use canned beans if you want to make this tasty Mediterranean-style salad in a matter of minutes.

Prep Time: 10 minutes
Serves 2

Ingredients:

2 cloves garlic
1 15 oz can garbanzo beans, preferably organic
2/3 cup minced green onion
1 medium tomato, diced
3 TBS parsley, minced
2 TBS extra virgin olive oil
1 TBS fresh lemon juice
Sea salt and pepper to taste
1 head romaine lettuce
Optional: 1/4 cup cheezly or something similar
Directions:

1. Press or mince garlic and let sit for at least 5 minutes to bring out its hidden health benefits.
2. Drain liquid from garbanzo beans and rinse under cold running water; this helps prevent intestinal gas.
3. Mince green onions.
4. Dice tomatoes.
5. Mince parsley.
6. Combine all ingredients and serve over a bed of romaine lettuce.

From whfoods.org

[gabbles]

Bean and Rice Salad

This health-promoting rice salad not only tastes great but can supply 114% of your Daily Value (DV) for manganese, 141% DV for vitamin C, and 26% DV for magnesium to your Healthiest Way of Eating.

Prep and Cook Time: 50 minutes - includes cooking time for rice
Serves 4

Ingredients:

4 cups cooked brown rice
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 cup corn
1 cup black beans
Your favorite vinaigrette
1 tsp ground cumin
Pinch of cayenne
2 TBS chopped cilantro
Directions:

1. Combine 4 cups cooked brown rice, diced bell peppers, corn, and black beans. Toss with your favorite vinaigrette.
2. Add 1 tsp cumin seed and a pinch of cayenne to dressing. Sprinkle rice salad with chopped cilantro.

whfoods.org

[gabbles]

ORANGE AND FENNEL SALAD
(Ancient Roman recipe)

Ingredients:

4 navel oranges
2 medium size fennel bulbs
1 small red onion
4 Tbs. extra virgin olive oil
freshly ground pepper
Peel the oranges with a knife so as to remove all of the white pith. With a sharp knife, cut along the membranes separating segments so as to remove them (segments so removed are known as "supremes").

Wash the fennel and remove green stalks and any bruised or discolored outer leaves. Slice cross-wise as thinly as possible. Use a mandoline or other slicing device if you have one.

Peel the onion and remove both ends. Slice cross-wise as thinly as possible. Again, use a mandoline or other slicing device if you have one. Combine orange supremes, fennel and onion in a bowl and toss with olive oil. Serve with freshly grated pepper as is or atop a bed of lettuce. For 4 to 6 people.

From a recipe mentioned by Sims Brannon on initaly.com/regions/classic/sims.htm

[gabbles]

Fruit and Cheezly salad

Preparation and Cooking Time: 10 minutes
Serves 2

Ingredients:

3/4 cup green seedless grapes
3 fresh apricots (or dried), cut into eighths
3 dried figs, sliced medium thick
1/2 lb mixed salad greens
2 TBS fresh lemon juice
Salt and cracked black pepper to taste
Extra virgin olive oil to taste
3 oz cheezly or something similar

Directions:

Toss all ingredients, except the cheezly, together. Then top it all with the cheezly.

[gabbles]

Veggie salad

Prep Time: 10 minutes
Serves 1

Ingredients:

4 cups mixed salad greens
2 oz cheezly or similar I changed cheese to cheezly.
1/2 cup cucumber slices
1/2 cup tomato, diced
1/2 cup sliced red bell pepper
1/4 cup avocado, diced
1 cup garbanzo beans (chickpeas)
1/2 cup crimini mushrooms
3 TBS sunflower seeds

Dressing

1 TBS extra virgin olive oil
1 tsp lemon juice
Salt and pepper to taste

Directions:

1. Combine all ingredients. Toss with olive oil and lemon juice. Add salt and pepper to taste.

From whfoods.org

[Gliondrach]

Yellow Eyed Wild Rice Salad

C = cup. T = tablespoon. t = teaspoon.

2 c cooked wild rice
1 3/4 c cooked, drained yellow eyed beans
1 c. chopped zucchini
1/2 c chopped red bell pepper
1/2 c chopped green pepper
1/4 c. chopped fresh parsley
1 c chopped tomato
1/2 c chopped green onions

Dressing:

6 T lemon juice
2 T Dijon Mustard
2 T Red wine Vinegar
1 large garlic clove, minced
1 t sea salt
1/2 t pepper

In large bowl, combine rice, vegetables and parsley.

In small bowl, mix remaining ingredients and blend well.

Pour over salad and toss.

Let marinate in refrigerator 1 hour and serve.

From barryfarm.com/