BRYANNA’S NO-OIL VEGAN POPPY SEED DRESSING

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BRYANNA’S NO-OIL VEGAN POPPY SEED DRESSING

 

8 ounces medium-firm tofu, OR (2/3 of a box) firm or extra-firm SILKEN tofu,

crumbled

6 tablespoons maple syrup, OR half of a 6 ounce can frozen apple juice

concentrate, thawed

6 tablespoons non-dairy milk

3 tablespoons cider vinegar (or other preferred vinegar-- not red wine or

balsamic vinegar, but

light wine vinegars, berry or fruit vinegars are good!)

1- 1 1/2 tablespoons poppy seeds

1 1/2 tablespoons chopped onion

1 1/2 tablespoons wholegrain Dijon mustard

1 scant teaspoon salt

 

 

 

 

 

In a blender, mix until smooth.

Store in a jar in the refrigerator. This recipe is easily multiplied.

Makes about 2 cups

 

VARIATIONS:

Use the white part of 2 or 3 green onions, or a shallot, instead of the onion.

 

Use lemon juice instead of vinegar (you could also add a teaspoon of organic

lemon zest, if you

wish).

 

Use 3 tablespoons maple syrup and 3 tablespoons frozen orange juice concentrate

for the sweetener,

and add a teaspoon of organic orange zest, if you wish.

 

Source: Bryanna Clark Grogan, Notes from the Vegan Feast

Formatted by Chupa Babi: 01.11.08

 

Nutrition Facts (using reduced-fat silken tofu, reduced-fat soymilk, apple juice

concentrate, and

only 1 tablespoon of poppyseed)

Nutrition (per 1/4 cup): 45.2 calories; 18% calories from fat; 1.0g total fat;

0.0mg cholesterol;

268.3mg sodium; 110.7mg potassium; 7.1g carbohydrates; 0.3g fiber; 0.6g sugar;

2.5g protein.

 

 

 

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