http://www.vizualgraphix.com/index.htmlVegetarian & Vegan Foods For Everyoneenheather@vegetarianadvantage.comCopyright 2008 Vegetarian Advantage2008-09-06T05:49:48-07:00 hourly 1 2000-01-01T12:00+00:00 Sat, 06 Sep 2008 07:53:47 -0700heather@vegetarianadvantage.comVegan2008-09-06T05:49:48-07:00http://www.vizualgraphix.com/blog/files/41e0630338628943f3fd9522d5452094-0.html#unique-entry-id-0http://www.vizualgraphix.com/blog/files/41e0630338628943f3fd9522d5452094-0.html#unique-entry-id-0Creamy Herb Dressing with Tofu
I've replaced the buttermilk in the original recipe on page 367 with tofu, water, and lemon juice and doubled the seasonings to make a non-dairy dressing. To make this recipe vegan, replace the mayonnaise with vegan mayonnaise.

Since I make this recipe nearly every week, I use the Make-a-Mix strategy to save time. I line up 6 small bowls on the counter and measure the dry ingredients for multiple mixes at one time. I store each seasoning mix in a small zip-closing bag and place in an airtight plastic container with the directions.

Preparation Time: 5 minutes Refrigeration Time: 1 hour Makes: 2 cups

• 1 (12.3 oz) box silken tofu
• 1/2 cup water
• 2 tablespoons lemon juice
• 1/2 cup mayonnaise
• 4 teaspoons dried parsley flakes
• 2 teaspoons dried chopped onion or dried chives
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon celery salt or vegetable seasoning salt such as "Veg-Sal"

Using a blender or food processor, process the tofu, water, lemon juice, and mayonnaise until smooth. Stir in seasonings. Refrigerate at least one hour. If desired, thin with 1-2 tablespoons water. Store the dressing in an airtight container in the refrigerator for up to 2 weeks.

Heather Reseck, R.D.]]>