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Condiments

French as in Red

My Beloved and I, on the far side of middle age, recall bottled French as a deep red and savory salad dressing, maybe a hint of sweetness. Groceries these days have moved French dressing below or way above eye level on shelves so it must be out of fashion. Those Frenches are way too sweet […]

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Condiments

Don’t Buy the Ranch, Make It

To start with, oils are 14 grams of fat per Tablespoon, a standard amount, and that’s the same for any of them, olive, avocado, coconut, soybean. Conventional vinaigrettes are 2/3 oil and 1/3 acid, not counting salt and other flavorings. Even before I started eating really healthy, that seemed like too much oil. Mayonnaise, and […]

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Condiments

Dress Up

Lettuce Rejoice Here are two vegan salad dressings, essentially “whole food plant based low oil,” using pantry items (well, my ongoing pantry of staples!). The first is really quick and the second super tasty. Healthier Savory Dressing Based on “2-Minute Oil-Free Balsamic Dressing” from Forks over Knives 2 parts good quality vinegar1 part vegan mayonnaise1 […]

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Condiments

Lettuce Rejoice

It’s getting harder to find a satisfying bottled salad dressing, for the convenience. They seem sweeter now, at least the lower fat varieties. Speaking of oil, there’s a way to cut that in half: toss your salad with a hand not utensils and you’ll need just half the dressing — 1 Tablespoon per serving instead […]

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Condiments

Vegan Queso Tastes Right, Feels Good

Behold, a dairy-free cheese recipe you might want to make often. Tastes authentic without making you feel bloated from dairy. Finally. It’s a spicy queso, with the main ingredient cauliflower, emulsified with cashew butter. Like most contemporary recipes my source calls for fresh. If you’re cooking the plant to death, why not use at-least-as-nutritious frozen?

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Condiments

Puttanesca Off Line

This pasta sauce says summer to me louder than gazpacho soup. If you’re desperate for hot weather, this’ll be almost as good with canned tomatoes and dried basil. The temperature contrast between room temperature sauce and steaming pasta is deliberate. Here’s a quote from a 1985 newspaper recipe by Arthur “Food Maven” Schwartz: “Some uncooked […]