Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [65]
When the potatoes are done, drain them into a colander and give them a quick rinse under cold water. Shake the colander so that all the potatoes are rinsed. Let them cool for about 15 minutes.
Add the potatoes to the dressing and use a wooden spoon to mix and coat them. Grate the carrot directly into the salad and mix. Carrots are an essential ingredient because they add sweetness, so don’t leave them out and don’t chop them; they have to be grated. Taste for salt and pepper, and refrigerate until chilled.
Once good and cold, taste for seasoning one last time, and serve.
BROOKLYN DELI MACARONI SALAD
SERVES 8 TO 10
TIME: 30 MINUTES, PLUS CHILLING TIME
This is another classic salad that would be great for any picnic or barbecue situation. It is prepared how we like it, but people tend to be very particular about their macaroni salad, so make it once this way and then see if you want to add any extra veggies or use more Vegenaise.
➣To quickly thaw your peas, run them under hot water for about 30 seconds.
Dressing: ¾ cups Vegenaise
¼ cup white vinegar
1 tablespoon sugar
¾ teaspoon salt
Several pinches of freshly ground black pepper
Salad: ½ cup frozen peas, thawed
2 average-size red radishes, grated
2 average-size carrots, peeled and grated
1 (1-pound) package elbow macaroni
(about 3 cups)
Prepare the dressing:
Combine all the dressing ingredients in a large mixing bowl. Mix with a fork until completely blended.
Add the radishes, carrots, and peas, and set aside while you cook the macaroni.
Boil the macaroni in salted water. Drain and rinse under cold water until the macaroni is still warm but not too hot to the touch. Transfer the macaroni to the salad bowl that contains the dressed vegetables and toss to coat. Cover and refrigerate. Wait until the salad is cold to see if it needs more salt or pepper. Stir the salad a few times when it is in the fridge to make sure that the dressing coats everything.
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