Saturday, August 13, 2011


It's became very obvious, in reading Forks Over Knives, that I NEED to reduce my oil intake.  A great place to start is with my many dressed summer salads that I've been consuming.  Forks Over Knives features SO MANY great sounding recipes that owning my digital copy is now no longer good enough.  I've ordered a hard copy.  Being totally inspired by Julie Powell, of Julie and Julia fame, I feel the need to make, if not ALL, at least most of this book's recipes. 

Today I started with the salad dressings; I've purchased some ingredients for others.  The dressing recipes featured in the book contain NO oil.  This first recipe was delicious and very satisfying.  I'll definitely be making this one again.

some real staples in the vegetarian kitchen:  tahini, nutritional yeast, miso
I was out of fresh lemon so I used frozen REAL lemon juice.


2-3 average-size garlic cloves
1/2 fresh chives
1/2 cup fresh parsley
2 Tbsp tahini
2 Tbsp nutritional yeast
1 Tbsp miso
2 Tbsp freshly squeezed lemon juice
1/2 tsp salt
? water (as needed, Tbsp at a time)

Put all into the food processor.  Blend and serve.

I used this dressing on a combination of lettuce, mango, red onion, English cucumber and shredded carrots


Anonymous said...

Finally got around to trying your tip for the frozen fruit in the white wine. And here I had been wasting the stuff in smoothies. Used some frozen apricots tonight and drank a toast to your blog. Bruce

spécialiste de l'éphémère said...

I will try it for sure. It seems absolutely perfect. Thank you!

Deborah said...

I've since tried another one and will post it SOON.

Anonymous said...

How do you store the leftover dressing?