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¼ teaspoon dried thyme

½ teaspoon ground mustard

¼ teaspoon ground ginger

¼ teaspoon dried sage

¼ teaspoon ground nutmeg

In a medium bowl, pour in the oil and vinegar. Add the garlic, Dijon mustard, agave nectar, and jam. Whisk in 1 teaspoon of the salt, ¼ teaspoon of the pepper, the herbes de Provence, thyme, mustard, ginger, sage, and nutmeg. Add pinches of salt and pepper, to taste. Cover and chill. Let stand at room temperature for 15 minutes after removing from the refrigerator. Always whisk to blend before serving.

Srv: 26 g | Cal: 140 | Fat: 14 g | Sat Fat: 2 g | Col: 0 mg | Carb: 3 g | Fib: 0 g | Pro: 0 g

Ranch Dressing

Ah, the ever-so-popular ranch dressing. I had to include this for my girlfriend who would have dabbled in veganism years ago had she owned a recipe for a dairy-free ranch dressing. The girl dips everything in it.

MAKES 1½ CUPS (360 ML)

½ cup (120 ml) almond milk

1 tablespoon freshly squeezed lemon juice

½ package (7 ounces/200 g) silken tofu

½ cup (120 ml) almond milk

1 teaspoon minced garlic

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh dill

1 teaspoon chopped chives

¼ teaspoon onion powder

¼ teaspoon salt

Pinch of pepper

In a blender or food processor, add the almond milk and lemon juice and let set 2 minutes. Add the remaining ingredients and blend until smooth and creamy. Use immediately or refrigerate in an airtight container.

Srv: 34 g | Cal: 15 g | Fat: 0.5 g | Sat Fat: 0 g | Col: 0 mg | Carb: 1 g | Fib: 0 g | Pro: 1 g

Caesar Dressing

A creamy Caesar dressing is just good to have on hand for a quick-fix salad. This recipe also doubles as a dipping sauce for raw or cooked vegetables.

MAKES 1⅓ CUPS (315 ML)

½ cup (115 g) silken tofu

¼ cup (60 ml) freshly squeezed lemon juice

4 garlic cloves, lightly chopped

1 tablespoon Dijon mustard

1 tablespoon vegan Worcestershire sauce

½ teaspoon salt

1 tablespoon capers

½ cup (120 ml) olive oil

In a blender or food processor, add the tofu, lemon juice, garlic, mustard, Worcestershire sauce, salt, and capers and pulse until blended. With the motor running, add the oil in a slow, steady stream until the mixture is smooth and creamy. Use immediately or refrigerate in an airtight container.

Srv: 29 g | Cal: 90 | Fat: 10 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 1 g | Fib: 0 g | Pro: 1 g

Herbed Croutons

These are a savvy substitute in any recipe that calls for breadcrumbs. Just blend them in a food processor to break into smaller crumbs.

MAKES 3 CUPS (120 G)

¼ cup (60 ml) cold-pressed olive oil

2 teaspoons dried sage

2 teaspoons dried marjoram

2 teaspoons dried thyme

½ teaspoon salt

¼ teaspoon pepper

3 cups (430 g) chopped whole grain bread

Preheat the oven to 250° F (120° C).

In a small bowl, whisk the oil, sage, marjoram, thyme, salt, and pepper together. Place the bread in a large mixing bowl. Slowly drizzle the herb oil over the breadcrumbs, mixing the oil evenly into the bread with your hands. Spread evenly on a baking sheet. Bake 20 minutes, or until dry and crispy, stirring occasionally. Use for Skinny Stuffing (see page 180). You could also use it to top a vegan green bean casserole.

Srv: 79 g | Cal: 190 | Fat: 8 g | Sat Fat: 1 g | Col: 0 mg | Carb: 29 g | Fib: 11 g | Pro: 4 g

THE SKINNY: COLD-PRESSED OLIVE OIL

COLD-PRESSED OIL IS NOT A TYPE, BUT ACTUALLY HOW AN OLIVE IS PROCESSED. PREMIUM OLIVE OIL IS COLD-PRESSED IN THE WINTER, MEANING DESCRIBES THE OLIVE PASTE IS GENTLY WARMED JUST TO ROOM TEMPERATURE TO RETAIN THE DELICATE FLAVORS, ANTIOXIDANTS, AND HEALTH BENEFITS.110

Spicy Mango Chutney

I like it hot. Plain and simple, I want something that sets my mouth ablaze. With that said, I have become an avid fan of chutney for the sweet-yet-sour flavor it brings to an Indian dish. This chutney is a fine balance between what I love and what my family can handle. Family cooking is all about compromise.

MAKES 2 CUPS (640 G)

1 tablespoon grapeseed oil

½ jalapeño chile, seeded and diced