Last week I started to blog about recipes made from my friend Chef Del’s new cookbook, Better than Vegan. Today, I am going to write about the Ginger-Miso Dressing that is on page 95.
Salads are an important part of my family’s diet. We have salads with dinner most every night, and I often have them with lunch as well. Salads can be a great friend to those who want to lose weight, provided that you don’t negate all the calorie savings of the raw veggies with a heavy dressing. And here lies my dilemma. When we adopted a Wellness Forum diet (please get in touch, if this is something that you would like to explore, I will be teaching classes in my home in January.) I quickly got rid of all oils, except for the WD-40, which is not used in the kitchen. We found, however, that the majority of the fat-free dressings were too thin to adhere to lettuce and ended up in the bottom of the salad bowl. Silken tofu makes a nice thickener, but I find I don’t need the whole package for dressing, and the remainder was going bad before I could use it. Nuts are another option to thicken a dressing, but since these are so calorically dense, they were adding too many calories for me to use them as every-day salad fare.
This dressing uses the cauliflower puree that I blogged about last week. I guess by now, I shouldn’t be surprised at how versatile this puree is. The dressing does not have any oils, nuts, tofu or other fat, yet it is quite thick and creamy and passes the ‘stick-to-the-lettuce’ test. I made a few changes to the recipe, mostly due to what was on hand in the house. I used chipotle pepper instead of cayenne, as I like that better, and I did not have any rice syrup in the house, so I used maple syrup. I also used my vitamix blender instead of a food processor, but I think you will get good results with either appliance.
Was it easy to make? Ridiculously so. Everything goes in a blender or food processor and you puree till smooth and creamy.
Did we like it? Everyone in our house enjoyed this dressing, but since the little guy thought it was good but spicy, next time I might cut back on the chipotle pepper. I wouldn’t eliminate it, but I’ll use less heat.
Would I make it again? Absolutely. It is nice to have another dressing in my recipe files that is tasty and healthy.
Again, I have no photos to share, but there is a fabulous one in the cookbook itself. In fact this cookbook is full of gorgeous pictures of the recipes.