The 30-Minute Vegan - Mark Reinfeld [47]
Sometimes we make huge salads that are bursting with vegetation, nuts, seeds, and sprouts; so much so that there is hardly any room left for lettuce. Other times it is fun to stick to just a couple of ingredients. Play with your fancy in the moment. Once you have created your masterpiece, here are a few dressings to sample.
VERSATILE VINAIGRETTE
This is a simple recipe from which you can create an infinite array of vinaigrettes depending on what you add to this basic formula. See the variations below for a small sampling.
MAKES 1 CUP
¾ cup safflower oil
¼ cup water
1½ tablespoons raw apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon agave nectar or pure maple syrup
1 garlic clove
2 tablespoons minced fresh cilantro
2 teaspoons soy sauce
Sea salt
Pinch of cayenne (optional)
Place all of the ingredients in a blender and blend until creamy. If whisking by hand, you’ll need to press or mince the garlic.
Variations
• For Italian Dressing, replace the cilantro with fresh basil and add 1 tablespoon of Italian Spice Blend (page 276).
• Experiment with other oils, such as olive, sunflower, flax, or sesame oil.
• Add 2 teaspoons of Mexican or Indian Spice Blends (page 277).
• Replace the cilantro with other fresh herbs, such as basil, dill, or Italian parsley.
• Try adding 2 tablespoons of pumpkin seeds, sunflower seeds, cashews, macadamia nuts, walnuts, or pecans—raw or lightly toasted (page 26).
• Replace the lemon juice with lime juice or orange juice.
Quicker and Easier
Store-bought dressings are there for you in a pinch. We like the Annie’s brand. Feel free to discover your favorites. Keep a bag of prewashed organic mixed greens or organic baby spinach on hand. Toss with some dressing and some beans for a quick and easy salad experience.
CUCUMBER DRESSING
The cucumbers provide abundant liquid and vital nutrients in this low-fat salad dressing. When you desire something light or simply highly nutritious, choose this dressing over the more oil-laden alternatives.
MAKES 1 CUP
1 medium-size cucumber, peeled and seeded (1¼ cups sliced)
⅓ cup soy yogurt
2 teaspoons raw apple cider vinegar or freshly squeezed lime juice
1 teaspoon soy sauce
2 tablespoons chopped fresh mint
¼ cup fresh cilantro
¼ teaspoon sea salt
1 teaspoon nutritional yeast
1 teaspoon balsamic vinegar (optional)
1. Blend all of the ingredients together on high speed for 40 seconds, or until creamy. If you wish to adjust the flavor, allow the dressing to sit for at least 15 minutes first, as the flavor enhances over time.
2. Serve immediately, or store in an airtight container in the refrigerator for 2 to 3 days.
Variation
• ♥ For a live version, replace the soy yogurt with 2 to 3 tablespoons of chopped macadamia nuts.
CITRUS-CURRY DRESSING
Low-fat, food-based (rather than oil-based) salad dressings are just as satisfying with a fraction of the calories and fat, but high in taste. The ingredients call for foods you might not normally think of as dressing ingredients. Keeping foods like baked squash on hand is a fantastic time-saving habit. This dressing is a superb way to use up that leftover baked squash. This recipe works well with butternut, buttercup, or acorn squash. You can also try it with pumpkin.
MAKES 2 CUPS
1 cup baked squash
2 tablespoons freshly squeezed lemon juice
½ cup freshly squeezed orange juice
1 tablespoon agave nectar
¼ teaspoon sea salt
¾ teaspoon curry powder
½ teaspoon stone-ground mustard
1 teaspoon soy sauce, or to taste
1. If it is necessary to bake the squash, preheat the oven to 450°F, cut the squash in half, discard the seeds, and place cut side down on a baking tray. Add about a ½ inch of water to the pan. Bake it for about 20 to 25 minutes, or until you can easily stick