Jane Esselstyn's 3, 2, 1 Salad Dressing
Makes about 1/3 cup--enough for 5 or 6 salads
Every time we eat our daughter Jane's salads we ask, "What is this delicious dressing?" It is easy to make and to adjust to personal taste. (says Ann Esselstyn)
3 tablespoons balsamic vinegar (my tip: use a good thick balsamic--Olive Tap's are great)
2 tablespoons mustard of choice (I like grainy Dijon. Mary uses honey mustard)
1 tablespoon maple syrup
Mix all ingredients in a small bowl and whisk until smooth.
Chef Del's Sweet Mustard Dressing & How to Really Saute & Caramelize Without Oil
Chef Del is an extraordinary plant-based chef affiliated with Dr. Pamela Popper's Wellness Forum in Columbus, Ohio. He's not much for writing down recipes, but he has a $5.00 little book that's called, "Great Salad Dressings from an Oil-Free Kitchen" If you want a copy, call 614-888-3663 or check out his website.
Chef Del is the one finally taught me the right way to saute vegetables without oil. I was doing it all wrong--really steaming/stewing them by adding vegetable broth to the pan before adding the vegetables.. With his technique you get gorgeous browned caramelized vegetables and nothing sticks. There's a video on Del's site that explains it in detail. Tip: Quickly hit the video's stop button to disable the music. Andy--you'll love this--Del uses a cast-iron pan!
Sweet Mustard Dressing
Makes 2 cups
"At my first restaurant job we used to make honey mustard dressing with a lot of mayonnaise. It was good but I've grown to like this version better--it's healthier and I like the kick the cayenne pepper adds to it." Try it on a salad, or spread on top of a vegan "meatloaf" sandwich.
1 package light silken tofu (MoriNu)
1/3 cup prepared mustard
1/3 cup maple syrup or agave nectar (or less to taste)
1 tablespoon lime juice
1/2 teaspoon sea salt (optional)
1/4 teaspoon cayenne pepper (optional)
Combine all ingredients in a food processor or a blender and puree until smooth and creamy.