Veganomicon: The Ultimate Vegan Cookbook (33 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

DRESSINGS
 
DRESSING are to salads what arm warmers are to t-shirts. Unless you hate arm warmers. What would a chapter about salads be without a note on dressings?
When it comes to salad dressings we like to keep it simple:
1. Make them fresh.
2. Make just enough for what is needed at the moment.
3. Use the best possible oils, vinegars, and herbs.
4. Season with salt and pepper to taste.
The best way to serve the following dressings is to place the greens and other vegetables in a large bowl, pour on the dressing, and use tongs to toss for at least a minute. This method ensures all the salad is evenly coated and is way better than leaving a pool of dressing on top with none below.
We love the light texture and neutral flavor of grapeseed oil in most of these salad dressings. Other great oils to use are avocado, almond, walnut, and hazelnut. Use olive oil only when the strong olive flavor is desirable. With the exception of Silken Mayo Dressing, we make these to order and use them up immediately.
SILKEN MAYO DRESSING
 
MAKES APPROXIMATELY 1 ½ CUPS
TIME:
10 MINUTES, PLUS CHILLING TIME
 
 
This is a simple, creamy, go-to basic salad dressing that’s receptive to dozens of variations. It’s thinner than commercially prepared vegan mayonnaise but still can be used on sandwiches, as a dip for fresh veggies, on steamed veggies, or as a base for many dressings.
 
➣
This dressing really needs to be chilled for at least 30 minutes before using, to allow the flavors to meld. Also, homemade mayonnaise doesn’t keep for very long; use within 3 days.
 
➣
For best results, use fresh, refrigerated silken tofu. Avoid the vacuum box-packed variety when making this recipe.
1 pound fresh silken tofu (not the vacuum-packed
kind)
3 tablespoons brown rice vinegar or other mild white
vinegar
3 tablespoons grapeseed, avocado, or almond oil
2 tablespoons agave nectar or pure maple syrup
2 teaspoons salt, or to taste
¼
teaspoon ground white pepper
¼ teaspoon mustard powder
 
BLEND ALL the ingredients in a blender until creamy, scraping down the sides with a rubber spatula to make sure you get everything. Taste to adjust the salt and spices. Chill for at least 30 minutes before using. Keep in a tightly covered container in the refrigerator.
 
 
Variations:
Silken Aioli Dressing:
Use extra-virgin olive oil in place of grapeseed oil and fresh lemon juice in place of the vinegar, and blend in 3 to 4 garlic cloves until smooth.
 
 
 
Silken Tarragon-Lemon Dressing:
From the aioli above, reduce the garlic to 1 clove and add 2 tablespoons of finely chopped tarragon
 
 
Dijonaisse:
Add 2 tablespoons of Dijon mustard.
 
 
Thousand Island Dressing:
Add 2 tablespoons of ketchup plus 1 tablespoon of pickle relish.
 
 
Creamy Pesto:
Add 2 to 3 tablespoons of basil pesto.
 
 
Creamy Olive Dressing:
Add ¼ cup of pitted black or kalamata olives.
 
 
Herbed Dressing:
Add 2 to 3 tablespoons of any fresh herb: chopped cilantro, chives, parsley, mint, or dill.
 
 
SUPER-SIMPLE DRESSINGS
 
THE following dressings are simple oil-based dressings that can service two to four servings of salad. (Think two if it’s a dinner salad and four if it’s a side.) Make them on the spot and use them right away.
MAPLE-MUSTARD DRESSING
 
SERVES 2 TO 4
TIME:
LESS THAN 10 MINUTES
3 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
2 tablespoons Dijon or whole grain prepared mustard
3 tablespoons grapeseed or nut oil
½
teaspoon mustard powder
Salt and freshly ground pepper
 
WHISK ALL the ingredients together and store in an airtight container. Keep refrigerated until ready to use.
MISO TAHINI DRESSING
 
SERVES 2 TO 4
TIME:
LESS THAN 10 MINUTES
 
 
How can just two ingredients and a little water taste so amazing? This dressing is based on an old standby that Terry used to whip up in her chef days long gone. It’s perfect not just on fresh crisp greens but pored on steamed veggies, any grain or simply seasoned and baked tofu.
It’s really good as is, but if you’re feeling experimental a clove of chopped garlic, a little lemon juice or a twist of freshly ground black pepper can jazz things up a bit.
¼ cup white, sweet miso
¼ cup tahini
⅓ cup or more warm water
 
IN A medium bowl with a large spoon, blend miso and tahini together to form a creamy paste. Slowly pour in warm water, gently whisking a little a time till a creamy dressing forms. If thinner dressing is desired, dribble in a little more water. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use.
MEDITERRANEAN OLIVE OIL AND LEMON VINAIGRETTE
 
SERVES 2 TO 4
TIME:
10 MINUTES
⅓ cup olive oil
¼ cup fresh lemon juice
3 cloves garlic, pressed or minced finely
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon salt
Freshly ground pepper
 
WHISK ALL the ingredients together and store in an airtight container. Keep refrigerated until ready to use.
SESAME DRESSING
 
SERVES 2 TO 4
TIME:
LESS THAN 10 MINUTES
 
 
A nice all-purpose dressing for Asian-themed green salads.
3 tablespoons rice vinegar
¼ cup grapeseed or other light-flavored oil
1 tablespoon mirin or rice wine
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon crushed sesame seeds

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