| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
pk |
Mori-Nu Lite soft or firm tofu (not extra-firm) |
|
|
Cloves from 1 head roasted garlic |
| 2 |
ts |
Rice vinegar or more to taste |
| 1 |
ts |
Tamari |
| 1 |
tb |
Nutritional yeast (I use only Red Star brand) |
|
|
Salt to taste or more tamari |
|
|
Water to desired consistency |
INSTRUCTIONS
Throw the first 5 ingredients in a blender or food processor and blend
until smooth. The dressing will be about mayonnaise consistency. Gradually
add water until the desired creamy consistency is reached. Add salt, tamari
or more vinegar to taste and blend in. This keeps about 3 days in an
airtight container in the fridge.
To roast garlic, peel off loose skin layers until the individual cloves
show. Don't peel the cloves. Brush them with a little veg. oil (don't
worry, it won't soak in) and put in a ceramic dish. I do 4 heads at a time
in an 8x8 cake pan. Bake at 400F for 15-20 min. until the skin chars a
little. Peel the cloves and mash them with a fork to use as a breadspread
or in the salad dressing above.
Variations: add 4 halves of reconstituted sundried tomatoes, diced, or 1
tbs baked eggplant, or your favorite fresh or dried herbs to taste, or sub.
balsamic vinegar for rice.
Posted to fatfree digest V96 #285
Date: Tue, 15 Oct 1996 08:13:41 -0400
From: dts@sympatico.ca
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