These are from Sept. 1997 Veggie Life magazine. I have copied only three
of the ones presented:
Creamy Caesar Dressing
5 ounces llite silken tofu
1 Tbsp slivered blanched almonds
2 cloves garlic, minced
1 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 Tbsp extra virgin olive oil
1 Tbsp nutritional yeast
1 teasp soy sauce
1/2 sheet nori, torn into pieces
In a blender, mix together all ingredients, stopping to scrape down
sides as necessary, until smooth.
Makes about 1 cup
per tablespoon 18.6 Cal, 1 gr prot., 1.5 gr fat
Creamy Italian Dressing
1/4 teasp each thyme, basil and oregano
5 ounces lite silken tofu
1 clove garlic, minced
1 Tbsp olive oil
2 teasp red wine vinegar
1 teasp minced shallot or onion
salt and pepper to taste
Conbine herbs in mortar and pestle and crush until well blended. If you
don't have a mortar and pestle, press between your fingers to release
flavors. In a blender, combine herbs with remaining indredients and mix
until smooth, stopping to scrape down sides as necessary.
makes about 3/4 cup
per tablespoon 13 Cal, 1 gr prot., 1 gr fat
Creamy Sesame Miso Dressing
5 ounces lite silken tofu
2 Tbsp light miso
2 Tbsp soy milk or water
1 Tbsp cider vinegar
1 teasp sesame oil
pepper to taste
In a blender, mix together all ingredients, stopping to scrape down
sides as necessary, until smooth
Makes about 3/4 cup
per tablespoon 18 Cal, 1 gr prot, 1 gr fat
The rest of the salad dressings presented in the mag are as low or lower
in f*t content as these.
Keep up the low/no f*t. Love the recipes.
Mac
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