I was off to San Diego last week for four days, thinking that SD would be a vegan friendly type of place. I was kind of wrong about that and ended up having some feta cheese at two different meals. But my E2 guy is perfectly okay with being a bit flexible, attempting to eat a plant-based program most of the time. One result of the SD trip was photos taken of me--I have so few photos taken that I don't realize how bad I look, even after going vegan for a good month now. So it's time to go cold turkey on those yummy ice cream substitutes and other desserts and stick to the low fat E2 diet. Luckily, I really do love salads in just about any shape or form. I had a really wonderful roasted beet salad (red and yellow beets!) in SD which I've been wanting to re-create but haven't gotten around to yet due to having tons of freelance work this month in addition to the ol' job. I did come across this salad dressing, perhaps best described as a cross-dressing ranch (it looks like it but not quite the real thing). It is thankfully light--only 19 calories & 1 gram of fat for 2 T. and fairly tasty. It is made with silken tofu which I've come to learn is the go-to tofu for any creamy delectable such as vegan sour cream, vegan pudding, vegan mayo and now salad dressing. And I actually have been keeping it on hand, which is a big plus! It could be more flavorful with more tahini but that would also up the fat and calorie count.
6 ounces lite firm silken tofu (1/2 pkg. of Mori-Nu)
1/4 cup water
1 1/2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons low-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon sesame oil
1 tablespoon tahini
2 green onions, white parts removed, chopped
1 tablespoon chopped fresh parsley, packed
1 large clove garlic
Place all ingredients in blender and process until smooth.
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