Note: Here’s a vegan take on Green Goddess that helps put a fistful of herbs to good use. These proportions also can be used with other herbs (parsley, mint, basil or a combination), citrus, vinegars and oils. Based on a recipe in “Eat Your Vegetables: Bold Recipes for the Single Cook,” by Joe Yonan.
• 12 oz. silken tofu, drained
• 1 large or 2 small garlic cloves
• 1 c. lightly packed cilantro leaves and stems
• 2 tbsp. fresh lime juice
• 1/4 c. unseasoned rice vinegar
• 1/4 c. peanut oil (may substitute vegetable or canola oil)
• 1 tbsp. peeled, chopped fresh ginger root
• 1/2 tsp. fine sea salt, plus more to taste
Combine the silken tofu, garlic, cilantro, lime juice, vinegar, oil, ginger and ¼ teaspoon salt in a blender or food processor; purée until smooth, stopping to scrape down the sides of the blender or food processor bowl as needed. Taste, and add salt if needed.
Transfer to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.
Nutrition information per serving:
Calories 45 Fat 4 g Sodium 75 mg
Carbohydrates 1 g Saturated fat 1 g Protein 2 g Cholesterol 0 mg Dietary fiber 0 g
Cherry Tomato and Basil Dressing
Makes about 1 1/2 cups, or 12 servings.