Ginger Salad Dressing

First and foremost, I need to say that this is the best salad dressing I have ever had! I wish that I could take ownership of this recipe as I make it all the time and LOVE the taste of it. Finding a good salad dressing is very hard for me being vegan. I am usually stuck to the normal Olive oil dressings or a vegan Thousand Island dressing. This one however lights my taste-buds up. I don't mean this as in heat, but in flavor. I hope that you enjoy it as much as I do. I found the original recipe here. I did make modifications to make it vegan, but kept to the originality as best I could.

Ginger Salad Dressing

Ingredients:

1 carrot chopped
1 cup mayo ( I used Veganaise)
2 Tbs. ground ginger (I used 1/2 Tbs. of ground ginger. 2 was too much for me.)
2 Tbs. soy sauce ( I used La Choy, its gluten free.)
2 Tbs. white sugar

Method:

1) Put all ingredients into a food processor and blend until smooth. I usually let mine go for 2-3 minutes.

Low-fat Vegan Mayo

There is something about the taste of eggs that has not been sitting well with me lately. I have been trying to find an alternative to all my egg based items. So far baking has proven to be the hardest. I had purchased some new kind of mayonnaise that was supposed to be creamier, without the milk. It had peaked my interest. I tried it and with the first bite of my nicely made sandwich, I was throwing it out. It was ruined by the distinct taste I really dislike, eggs. They had added more egg yolk to the dressing. What a tragedy. So on a mission I started looking for some vegan mayo recipes. There are a few out there I would like to try, but this one that I found on myvegancookbook.com . 

Ingredients

1/2 14oz Block Silken Tofu

1/2 Teaspoon Salt

1/2 Teaspoon Onion Powder

1/2 Teaspoon Champagne Vinegar or White Vinegar

1 Tablespoon Lemon Juice

1/2 Tablespoon Olive Oil

1 Tablespoon Corn Starch

2 Teaspoons Sugar

Method

1) Place tofu, salt, onion powder, vinegar, lemon juice, olive oil, corn starch and sugar into blender and blend until smooth.

2)  Pour into small sauce pan and cook until thickens, stirring and mashing downward (to get rid of lumps) constantly with a whisk on medium heat. It will continue to thicken up after you take it off the stove, so you want to keep that in mind.  

If you cook it too long it will lose it's glossy appearance.

Berry Vinaigrette

Alright. I have to share this with everyone as this was my first attempt ever to make something from scratch that is 100% my own. I saw some ingredients on the back of a dressing that I liked so much and decided to see if I could remake it in my own way. Guess what....it turned out better! So I would like to share it with you.

Berry Vinaigrette

Ingredients:

1/2 c. Strawberries
1/2 c. Pineapple
2 TBS Raspberry Preserves
3 TBS Apple Cider Vinegar
3/4 c. Extra Virgin Olive Oil
4 oz. Pineapple juice
1/2 tsp. Dried Thyme
1/2 tsp. Dijon Mustard


Method:

Put all ingredients in a food processor and blend until smooth.


NOTE: It is so easy to make and so tasty. Hope you enjoy. Would love to hear what you think.