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By Root 889 0

bursting with color, and this contains all the chef’s favorite meats: eggplant bacon, baked tofu, and roasted cauliflower. Don’t expect to be hungry for a few hours after eating this big boy. Make some components in advance, bake the tofu and roast the cauliflower at the same time, and it’s smooth sailing (or, cheffing) from there. If you can’t find sunflower sprouts, broccoli sprouts or alfalfa sprouts will work, too.

8 cups chopped romaine lettuce

½ recipe Herb-Roasted Cauliflower, cooled (page 108)

1 recipe Eggplant Bacon (page 42)

½ recipe Basic Baked Tofu, cooled, cut into bite-size pieces

(page 144)

1 cup thinly sliced radishes

1 small red onion, sliced thinly

1 cup sunflower sprouts

1½ cups cherry tomatoes

1 medium-size carrot, peeled and shredded

½ recipe Sanctuary Dressing (recipe follows)

Basically, just toss everything together, or arrange however you prefer.

Sanctuary Dressing

SERVES 8 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 10 MINUTES

PER SERVING

(SCANTY ¼ CUP):

Calories: 40

Calories from fat: 25

Total fat: 2.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 2 g

Fiber: 0 g

Sugars: <1 g

Protein: 2 g

Cholesterol: 0 mg

Sodium: 130 mg

Vitamin A: 0%

Vitamin C: 0%

Calcium: 4%

Iron: 2%

Because ranches are not nice places for cows, I give you Sanctuary Dressing. I fussed with this recipe a lot, trying to achieve something rich and creamy, the stuff you wannajust drink from the bottle, without having a gazillion grams of fat. The litmus test is, “Do I lick it off the spatula and am I reluctant to put the food processor in the sink until I have gotten every last bit?” A resolute yes!

12 ounces extra-firm silken tofu (the vacuum-packed kind, such

as Mori-Nu), cut into 1-inch cubes

2 tablespoons reduced-fat vegan mayonaisse

¼ cup water

2 tablespoons vegetable broth powder

¼ teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion flakes

2 tablespoons apple cider vinegar

1 teaspoon light agave nectar

Pinch of freshly ground black pepper

¼ cup lightly packed fresh dill, or 1 teaspoon dried

First we’re going to blanch the tofu, but don’t be deterred by a little stovetop action. It will take only a few minutes and you can gather everything else while the water is coming to a boil. This step is important because it takes away the “beany” taste associated with blended tofu.

Bring a small pot of water to a boil, just enough to submerge the tofu in. When boiling, add the tofu and cover. Lower the heat to a simmer and let cook for 2 minutes. Drain into a colander and run under cold water for 30 seconds or so, just to cool it down a bit.

NOTE

This dressing is thick, and it thickens even more as it chills. If you prefer a thinner dressing, just dilute with tablespoonfuls of unsweetened nondairy milk. You may have to adjust the seasonings a bit so that the flavor is not diluted, but that shouldn’t be a big deal.

In a food processor or blender, combine the tofu, mayo, and water. Blend until smooth, scraping down the sides with a rubber spatula to make sure you get everything.

Add the remaining ingredients, except for the dill if you’re using fresh, and blend until smooth. Taste for salt. Add the fresh dill and pulse until it’s just tiny flecks of green in the dressing.

Transfer the dressing to a container, cover tightly, and chill until ready to use. It tastes even better after it’s chilled a few hours. Keeps well for about 3 days.

INGREDIENT SCAVENGER HUNT

A few words about the ingredients: If reduced-fat Vegenaise is not available to you, you can use full-fat vegan mayo; just try 1 tablespoon plus 1 teaspoon at first and see if that does the trick for you. It’s diluted enough in this dressing that even if you need 2 tablespoons, it should still fit into your food budget. I even tried it with I tablespoon of grapeseed oil instead, and it was good, but the Vegenaise makes it great. As for the broth powder, it really does great things for the texture so I decided to use it. Some brands I like are Vogue VegeBase and Frontier veg broth or nonchicken broth