Gumbo Ya Ya: Creamy Soy Dressing

Welcome to my site!

I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Friday, June 8, 2012

Creamy Soy Dressing

This recipe is from the Cooking Light cookbook; although I’ve adjusted the measurements a bit. I imagine you could add a drop or two of anchovy paste if you wanted it to be more like a Caesar Salad dressing. But, I wanted to make it Vegan for my Vegan friend Laura. So, I stayed true to the ingredients called for in the recipe.

I served this over a combination of Hearts of Romaine and Red Leaf lettuce and added sun dried tomatoes, artichoke hearts and olives. It was a HIT ! Everyone loved it – especially Laura.

Ingredients:

Juice of whole lemon

4 tablespoons water

1 tablespoon Dijon mustard

½ teaspoon sea salt

4 ounces firm silken tofu

3 garlic clove, minced

2 tablespoons extra-virgin olive oil

Directions:

Put everything except the olive oil in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well blended.

Click here for printable recipe.