I heard through the grapevine that you are looking for a good recipe for vegan poppyseed dressing. Here is one from Bryanna Clark Grogan:
BRYANNA’S NO-OIL VEGAN POPPY SEED DRESSING
This very similar to the Poppy Seed Dressing that you can buy, or get in restaurants, but those versions consist first and foremost of oil and either sugar in excess, or non-vegan honey.
This version is quick and easy and very low in fat; sweet, but not cloying. It’s great on fruit salads, spinach salads, etc..
In a blender, mix until smooth:
6 oz. (3/4 c. crumbled) medium firm tofu or SILKEN tofu (any kind) 1/4 c. maple syrup (you could use a fruit concentrate syrup instead, or even some frozen apple or white grape juice concentrate) 1/4 c. non-dairy milk 2 T. cider or other preferred vinegar (not red wine or balsamic vinegar, but light wine vinegars, berry or fruit vinegars are good!) 1 T. poppy seeds 1 T. chopped onion 1-3 tsp. Dijon mustard (according to your taste) generous 1/2 tsp. salt
Store in a jar in the refrigerator. This recipe is easily multiplied.
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 tsp. of organic lemon zest).
Use 2 T. maple syrup and 2 T. frozen orange juice concentrate instead of all maple syrup, and add a tsp. of organic orange zest.
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branchandroot
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Date: 2005-01-23 01:55 am (UTC)Oh, the IMBB event is TOMORROW, not TODAY. Sorry about that. Maybe you could backdate the entry if you did it??
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Date: 2005-01-23 06:09 am (UTC)no subject
Date: 2005-01-24 03:31 pm (UTC)BRYANNA’S NO-OIL VEGAN POPPY SEED DRESSING
This very similar to the Poppy Seed Dressing that you can buy, or get in restaurants, but those versions consist first and foremost of oil and either sugar in excess, or non-vegan honey.
This version is quick and easy and very low in fat; sweet, but not cloying. It’s great on fruit salads, spinach salads, etc..
In a blender, mix until smooth:
6 oz. (3/4 c. crumbled) medium firm tofu or SILKEN tofu (any kind)
1/4 c. maple syrup (you could use a fruit concentrate syrup instead, or even some frozen apple or white grape juice concentrate)
1/4 c. non-dairy milk
2 T. cider or other preferred vinegar (not red wine or balsamic vinegar, but light wine vinegars, berry or fruit vinegars are good!)
1 T. poppy seeds
1 T. chopped onion
1-3 tsp. Dijon mustard (according to your taste)
generous 1/2 tsp. salt
Store in a jar in the refrigerator. This recipe is easily multiplied.
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 tsp. of organic lemon zest).
Use 2 T. maple syrup and 2 T. frozen orange juice concentrate instead of all maple syrup, and add a tsp. of organic orange zest.