Sunday, May 28, 2006
LOWFAT POPPYSEED DRESSING (NEW: SOY-FREE OPTION)
Tonight we had a spinach salad with my husband's favorite dressing, Poppy Seed. I'm going to share this easy, low-fat recipe with you-- it's very similar to the Poppy Seed Dressing that you can buy in bottles, or be served 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... We had it alongside Pommes Frites (French for French fries, but in this case they were oven-fries and also low-fat) and a new dish I tried for the next issue of the Vegan Feast newsletter [update: newsletter is now defunct], Vegan "Steak" au Poivre, made with homemade seitan "beefsteaks".
Steak au Poivre is a classic French dish, usually very heavy on the butter, which was not the case here. The black pepper "crust" is addictive! It is scrumptious, and fast and easy to make, once the juicy seitan "steaks" are made (they freeze well). (UPDATE: The recipe for the "steaks" and the au Poivre is in my new book, World Vegan Feast.)
PS: ABOUT SPIRAL SLICERS: The Joyce Chen Saladacco Spiral Vegetable Slicer mentioned above gets mixed reviews online. It got consistently poor reviews on amazon, but pretty positive ones on cooking.com. I didn't buy mine, it was a gift, and I'm kind of glad I didn't pay the Cnd $30 for it. I like it, but it isn't very heavy-duty. I will just use it for decorative slicing, I think. But, here is a whole page (6 pages printed!) about using the Saladacco properly-- seems a bit much for something that is supposed to be simple. This is a Japanese one, the "Super Spiral Slicer", that is supposed to be a little better, and this one is very similar, but quite a bit cheaper (there are many similar models on the market).
Options? This is a more expensive one, but it's bound be better than the Saladacco, because a.) it weighs quite a bit more, b.) because of the way you clamp the vegetables on it looks more stable, and c.) that you can just keep spiralling into a bowl and you don't have to empty the device out every few minutes. Oh, and it does thin strands, too.
BRYANNA’S NO-OIL VEGAN POPPY SEED DRESSING (UPDATED WITH SOY-FREE OPTION)
Makes about 2 cups
In a blender, mix until smooth:
8 ounces medium-firm tofu OR (2/3 of a box) firm or extra-firm SILKEN tofu, crumbled
(For soy-free, omit tofu and instead use 1 cup rinsed and drained cooked or canned white kidney beans or Great Northern beans)
6 tablespoons maple syrup (you may substitute agave nectar for the maple syrup, but you may need a bit less)
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-- but *not* red wine or balsamic vinegar; use white wine vinegar, and berry or fruit vinegars are good!)
1 to 1 1/2 tablespoons poppy seeds
1 1/2 tablespoons chopped onion
1 1/2 tablespoons wholegrain Dijon mustard
1 scant teaspoon salt
Store in a jar in the refrigerator. This recipe is easily multiplied.
1.) Use the white part of 2 or 3 green onions, or a shallot, instead of the onion.
2.) Use lemon juice instead of vinegar (you could also add a teaspoon of organic lemon zest, if you wish).
4.) 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.
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.
Posted by Bryanna Clark Grogan at 10:23 PM