Blend all in a small processor or a blender. It will thicken somewhat as it sets. Flavors blend and marry after an hour or so. Serve over a mixed…
This doubles and triples well, and so good that you will want to use lots! Mix all except the toasted nuts. Turn onto a rimmed cookie sheet–best if…
Recipe from Dreena Burton, www.dreenaburton.com This is a surprisingly convincing Feta. The surprising step of boiling the tofu in water and wine vinegar, and then marinating it suffuses it…
Process all of the sauce ingredients in a blender until smooth. Refrigerate until ready to use.
Adapted from The Vegiterranean Diet by Julieanna Hever This is go-to classic dressing that is easy to customize with other fresh herbs, like dill or cilantro, or swap out…
Great with Nan’s Asian Slaw Salad and Kale Salad Makes 7/8 cup Put the orange, tahini, dates, ginger, and miso in blender and process until well combined. Add the…
Makes approx. 3/4 cup. Good with sushi, steamed whole edamame, spring rolls, steamed buns, etc.
Makes 3-4 cups Put all ingredients into a medium bowl and stir to combine. Taste for balance and seasoning; and adjust if necessary. Best if allowed to marinate 20…
Mix all in a blender, food processor, or immersion blender. Refrigerate for up to 7 days. Use as you would use mayonnaise. Enjoy!
Serves 2-3 over mashed potatoes, more if light eaters Start with a 12-inch skillet (I use a Scanpan titanium ceramic nonstick skillet) heated to medium-high. Add the sliced onions…