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ISO: ISO: Vegan restaurant salad dressings
- Thread starter cheezz
- Start date
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I don't have a recipe for you but
I have made a salad dressing that I found on Gwyneth Paltrows blog that sounds similar. It's a ginger carrot dressing, but I think that if you use mango instead of ginger and adjust the seasonings, you can start there.
Vegan cooking use a lot of japanese flavors, so I think you can start with a white miso, which is the mildest miso (red is the strongest).
Salad with ginger carrot dressing:
For dressing:
1 large carrot, peeled and roughly chopped
1 large shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon roasted sesame seed oil
1/4 cup grapeseed oil
2 tablespoons water
For salad:
1 head of baby gem lettuce (or any greens), roughly cut
1/4 red onion, thinly sliced
1/4 avocado, diced
Pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.
Combine the lettuce, onion and avocado in a bowl, drizzle with plenty of dressing and serve.
I have made a salad dressing that I found on Gwyneth Paltrows blog that sounds similar. It's a ginger carrot dressing, but I think that if you use mango instead of ginger and adjust the seasonings, you can start there.
Vegan cooking use a lot of japanese flavors, so I think you can start with a white miso, which is the mildest miso (red is the strongest).
Salad with ginger carrot dressing:
For dressing:
1 large carrot, peeled and roughly chopped
1 large shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon roasted sesame seed oil
1/4 cup grapeseed oil
2 tablespoons water
For salad:
1 head of baby gem lettuce (or any greens), roughly cut
1/4 red onion, thinly sliced
1/4 avocado, diced
Pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.
Combine the lettuce, onion and avocado in a bowl, drizzle with plenty of dressing and serve.
Rec: "Creamy" Mint Dressing
Not vegan, but could be easily made so by omitting the cheese? and yogurt (do they make a yogurt substitute?)? Hmm, then it wouldn't be so creamy I guess... here it is, anyway.
Servings: 6 servings
1 Clove garlic; minced
1 ts Dijon mustard
2 tb Fresh lemon juice
2 tb Chopped fresh mint
1/2 c Crumbled goat cheese or silken tofu
5 tb Plain low-fat yogurt
2/3 c Olive oil
Salt and freshly ground black pepper to taste
In food processor or blender, combine garlic, mustard, lemon juice, mint, tofu, and yogurt and process until smooth. Add oil in a thin, steady stream until well blended. Season with salt and pepper.
Recipe by: Vegetarian Times Magazine, March 1998.
Not vegan, but could be easily made so by omitting the cheese? and yogurt (do they make a yogurt substitute?)? Hmm, then it wouldn't be so creamy I guess... here it is, anyway.
Servings: 6 servings
1 Clove garlic; minced
1 ts Dijon mustard
2 tb Fresh lemon juice
2 tb Chopped fresh mint
1/2 c Crumbled goat cheese or silken tofu
5 tb Plain low-fat yogurt
2/3 c Olive oil
Salt and freshly ground black pepper to taste
In food processor or blender, combine garlic, mustard, lemon juice, mint, tofu, and yogurt and process until smooth. Add oil in a thin, steady stream until well blended. Season with salt and pepper.
Recipe by: Vegetarian Times Magazine, March 1998.
Either one of these two? One from Yankee magazine, other just from
a google search...
Source: Allrecipes.com
1 cup plain yogurt
1/2 cup chopped mint leaves
1 cucumber, peeled and finely chopped
1 teaspoon fresh lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground white pepper
In a blender, combine yogurt, cucumber, lemon juice, garlic, salt. and pepper. Blend until smooth; store in refrigerator.
---
Source: Yankee Magazine
2 medium cucumbers
1/2 cup fresh mint leaves
1 large clove garlic
Juice of half a lemon
1/2 cup mayonnaise
2 cups sour cream
1/3 cup red-wine vinegar (I'd use apple cider vinegar though)
Freshly ground black pepper
Peel cucumbers, slice in half lengthwise, and scoop out seeds. In a food processor, puree mint leaves, garlic, cucumber, and lemon juice until very fine.
In a large bowl, mix together with mayonnaise, sour cream, and vinegar. Add black pepper to taste.
a google search...
Source: Allrecipes.com
1 cup plain yogurt
1/2 cup chopped mint leaves
1 cucumber, peeled and finely chopped
1 teaspoon fresh lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground white pepper
In a blender, combine yogurt, cucumber, lemon juice, garlic, salt. and pepper. Blend until smooth; store in refrigerator.
---
Source: Yankee Magazine
2 medium cucumbers
1/2 cup fresh mint leaves
1 large clove garlic
Juice of half a lemon
1/2 cup mayonnaise
2 cups sour cream
1/3 cup red-wine vinegar (I'd use apple cider vinegar though)
Freshly ground black pepper
Peel cucumbers, slice in half lengthwise, and scoop out seeds. In a food processor, puree mint leaves, garlic, cucumber, and lemon juice until very fine.
In a large bowl, mix together with mayonnaise, sour cream, and vinegar. Add black pepper to taste.