This is a tasty bean/vegetable salad that I made the other day. I’m not sure of the exact ingredient proportions for the dressing because I just tossed it together. The salad is basically equal parts tomatoes, sweet corn, garbanzo beans (or whatever beans you have on hand, black would be perfect) and some fresh cilantro. Here’s the recipe, or at least what I can recall for the dressing.
These buttons by John Caswell are hilarious.
So there’s the normal large carton of organic strawberries at Trader Joes which averages about five to six dollars, but the other day on the table right as you walk in there was an extra super jumbo mega carton for the same price. It was like two/three times the size so I snatched one up without hesitation. One of the first things I made was this fresh strawberry vinaigrette. I found the recipe in one of my cookbooks, it was for blueberry vinaigrette so just swapped the fruits and it turned out great. I’m sure there’s a basic formula here like your choice of oil, vinegar, sweetener and fruit using the basic amounts below. For our salad we used baby spinach, raw walnuts and thin slices of freshly cut Parmesan cheese.
I have been wanting to make this tofu mayo ever since I came across it (in the book mentioned in the recipe section below). It was actually one of the main reasons I decided to buy the book really. The first attempt with this was sort of a disaster (a few weeks ago) as my blender sucks and the motor will start to heat whatever is being blended fairly quickly. The recipe calls for blending the ingredients for two minutes but when I did that it just turned into hot vinegar soup, yuck. So on the second attempt I just blended it for about 20 seconds before I started to pour in the remaining oil, just enough to get a mayo consistency. As I added more oil it got a bit thinner but after a little while in the fridge it was pretty much just like mayo.