All Dressed Up

I’ve been de-veganized.

Three times.

First it was an innocent sip of a protein shake.

(I don’t know why I wouldn’t ask what KIND of protein)

Then I was back doored by a pretzel.

(What the hell? When did they start putting milk in pretzels?)

And then a Greek salad made me its bitch.

(I requested no cheese on the salad. The waiter told me there was cheese in the dressing as I was stuffing my face full of romaine).

I could’ve been mad that this series of events ruined six months of vegan eating.

I could’ve given up the vegan challenge altogether.

I could have eaten a whole pint of Ben and Jerry’s Half Baked and never looked back.

But I didn’t.

Accidents happen.

I can’t control every single morsel that goes into my mouth.

I can only do the best I can and try to make educated choices.

But that doesn’t always mean its easy.

Animal and dairy products are hidden in all kinds of clever places.

I recently went out to dinner with some friends at a sushi restaurant.

I ordered steamed edamame, an asparagus roll, and a salad with a soy ginger dressing.

All I wanted was that dressing.

My salad came before my friends’ food so it sat in front of me for 15 minutes untouched.

It looked so creamy and delicious.

Then it occurred to me.

It looked CREAMY and delicious.

Damn.

Upon further inquiry, it was made with mayonnaise.

Ugh.

Bring me the stupid raspberry vinaigrette and don’t tell me what’s in it.

I still haven’t been able to get the idea of that dressing out of my head.

I want it.

How do you a make a creamy dressing when you can’t use dairy?

Silken tofu.

Get the silken tofu that doesn’t need to be refrigerated if you can because it blends more smoothly into recipes. Check for it in the ethnic food aisle or your local asian grocery.

Don’t be afraid.

Silken tofu is pretty bland and flavorless until you add something to it.

It’s the creamy texture makes it a perfect replacement for sour cream, mayonnaise or yogurt in recipes.

GINGER SOY DRESSING

1 (2 inch) pieces of fresh ginger

2 cloves garlic, roughly chopped

3 tablespoons reduced sodium soy sauce

3 tablespoons rice vinegar

1 tablespoon sesame seeds

1 teaspoon sesame oil

12 oz. silken tofu

Scrape ginger with the edge of a spoon to remove peel.

I don’t know if this is a 2 inch piece. I don’t keep a ruler in my utensil drawer. It’s a chunk. Use a chunk of ginger until its gingery enough.

Roughly chop the ginger.

And the garlic.

Add ginger, garlic, soy sauce, rice vinegar, sesame seeds, and sesame oil to a blender or food processor.

Pulse.

Add the silken tofu.

Blend until smooth.

Serve with your favorite salad or as a dip for fresh vegetables.

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