The Starch Solution (37 page)

PREP: 15 MINUTES • SERVES 4

2 tablespoons almond meal

3 tablespoons Dijon mustard

3 tablespoons nutritional yeast

3 cloves garlic, crushed or minced

3 tablespoons fresh lemon juice

2 tablespoons regular or reduced-sodium soy sauce

2 heads romaine lettuce, washed, spun dry, and torn into pieces

Put the almond meal, mustard, nutritional yeast, and garlic into a 12-ounce jar. Stir with a fork to make a paste. Add the lemon juice, soy sauce, and 1 tablespoon of water. Close the jar tightly and shake vigorously to mix.

Put the lettuce in a large bowl. Shake the dressing well, then pour about half of it over the lettuce. Toss, taste, and continue to toss in dressing until the salad is dressed the way you like.

This salad has morphed more than a few times over the 20-plus years I have been making it. The only ingredients that have stayed the same are the tofu that serves as the base of the salad and the turmeric that gives it the yellow color of egg salad. If there is something you have always liked in egg salad, feel free to try it here. A little pickle relish, perhaps?

Serve the salad on a bed of greens or spread it on bread or bagels, adding lettuce, tomatoes, pickles, or other toppings of your choice.

PREP: 10 MINUTES | CHILL: 2 HOURS • MAKES 1¼ CUPS

1 package (14 ounces) firm tofu, drained well and mashed with a fork

¼ cup
Tofu Mayonnaise
or Nasoya Fat-Free Nayonaise

¼ cup finely chopped celery

2 tablespoons finely chopped onion

2 teaspoons vinegar

½ teaspoon ground turmeric

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon dried dill weed

¼ teaspoon salt

Put the tofu in a bowl and add the rest of the ingredients. Mix well.

Cover tightly and refrigerate for at least 2 hours or up to 2 days before serving.

These dressings and sauces will not only dress up the recipes in this book but also help you get started creating new dishes of your own.

In a pinch, turn to the oil-free dressings, salsas, and other condiments at your local supermarket or natural food store. You will also find our quick and easy
No-Parmesan Cheese
recipe, as well as
Cashew Milk
, a terrific base for creating creamy sauces.

We use this quick topping on our
Tex-Mex Potatoes
. It also makes a very good dip for cooked, chilled potato chunks or raw vegetables.

PREP: 5 MINUTES | CHILL: 3 HOURS

1 package (12.3 ounces) silken tofu, drained in a fine-mesh strainer

½–1 packet taco seasoning mix

Combine the tofu and seasoning mix in a food processor until very smooth. Taste, and add more of the taco seasoning for a spicier flavor, if desired. Transfer to a bowl.

For best flavor, cover and chill for several hours before serving.

This makes a great substitute for sour cream. Refrigerating the mixture for a few hours before using it allows it to thicken and the flavors to develop.

PREP: 5 MINUTES | CHILL: 2 HOURS • MAKES 1½ CUPS

1 package (12.3 ounces) silken tofu, drained in a fine-mesh strainer

2½ tablespoons fresh lemon juice

2½ teaspoons granulated sugar

Dash of salt

Combine the drained tofu, lemon juice, sugar, and salt in a food processor and process until the mixture is completely smooth.

Transfer to an airtight container, cover, and refrigerate for at least 2 hours or up to 2 weeks.

This is my go-to creamy mayonnaise for dressings and sandwiches.

PREP: 5 MINUTES • MAKES 1½ CUPS

1 package (12.3 ounces) silken tofu, drained in a fine-mesh strainer

1½ tablespoons fresh lemon juice

1 teaspoon granulated sugar

½ teaspoon salt

¼ teaspoon mustard powder

¹
⁄
₈
teaspoon ground white pepper

Combine the drained tofu, lemon juice, sugar, salt, mustard, and pepper in a food processor and process until the mixture is completely smooth. Transfer to an airtight container, cover, and refrigerate for at least 2 hours or up to 1 week.

This thick, flavorful dressing with bits of vegetables can be used in salads and on sandwiches in place of Thousand Island.

PREP: 5 MINUTES | CHILL: 2 HOURS • MAKES ABOUT 2 CUPS

1 package (12.3 ounces) silken tofu, drained in a fine-mesh strainer

3 tablespoons ketchup

1 teaspoon regular or reduced-sodium soy sauce

1 tablespoon fresh lemon juice

2 tablespoons sweet pickle relish

1 tablespoon finely chopped red onion

1 tablespoon finely chopped parsley

Freshly ground black pepper

Combine the tofu, ketchup, soy sauce, lemon juice, and
¹
⁄
₃
cup water in a blender or food processor and process until smooth. Transfer to a bowl and stir in the relish, onion, parsley, and pepper to taste. Transfer to an airtight container, cover, and refrigerate for at least 2 hours or up to 1 week.

A tasty oil-free bottled salad dressing is difficult to come by, and getting it right at home isn’t easy, either. This dressing solves the problem of both taste and texture. It’s worth splurging on top-quality vinegars to create a dressing with great flavor.

PREP: 10 MINUTES | CHILL: 2 HOURS • MAKES 2½ CUPS

¼ cup balsamic vinegar

¼ cup apple cider vinegar

¼ cup red wine vinegar

¼ cup unseasoned rice wine vinegar

3–4 cloves garlic

¼ cup ketchup

1 tablespoon Dijon mustard

1–2 tablespoons agave nectar

½ teaspoon xanthan gum or guar gum

Pour the balsamic, cider, wine, and rice vinegars into a blender. Add the garlic, ketchup, mustard, 1 tablespoon of the agave, and 1 cup of water. Blend until the mixture is very smooth. With the blender running, slowly add the xanthan or guar gum through the top to avoid forming clumps. Continue to blend until the dressing is smooth and thickened. (The dressing will thicken further as it chills.) Taste, and add more agave if you like.

Refrigerate the dressing in a tightly covered container for at least 2 hours or up to 2 weeks before serving.

Include some cilantro stems along with the leaves for the boldest flavor. Or improvise by substituting other fresh herbs for the cilantro: basil, parsley, or mint all make a lively dressing.

PREP: 5 MINUTES | CHILL: 1 HOUR • MAKES ABOUT 2 CUPS

1 package (12.3 ounces) silken tofu, drained in a fine-mesh strainer

½ cup rice wine vinegar

¼ cup regular or reduced-sodium soy sauce

2–3 cloves garlic, crushed or minced

½ bunch fresh cilantro

Combine the tofu, vinegar, soy sauce, and garlic in a blender or food processor and blend or process until smooth. Add the cilantro and process again just until the cilantro is chopped.

Pour the dressing into a jar, cover, and refrigerate for at least 1 hour or up to 5 days.

To make a thicker dressing that clings better to salad greens, add up to ½ teaspoon of xanthan gum or guar gum to the blender through the feed tube while it is running, then chill the dressing for 20 to 30 minutes to let it thicken.

PREP: 5 MINUTES • MAKES ABOUT 1½
CUPS

1 cup orange juice

¼ cup Dijon mustard

½ cup rice wine vinegar

2 cloves garlic

1 tablespoon chili powder

1 tablespoon sweet Thai chili sauce, such as Mae Ploy

Combine the juice, mustard, vinegar, garlic, chili powder, and chili sauce in a blender and blend until smooth.

Refrigerate leftover dressing in an airtight container for up to 1 week.

We use this aioli as a dip for raw veggies, a spread for crackers or bread, and as a change of pace from ketchup on our burgers.

PREP: 10 MINUTES | CHILL: AT LEAST 1 HOUR • MAKES 2 CUPS

1 package (12.3 ounces) silken tofu, drained in a fine-mesh strainer

½ cup jarred roasted red peppers, drained

2 tablespoons fresh lemon juice

1 tablespoon apple cider vinegar

Dash of salt

Process the tofu in a food processor until smooth. Add the peppers, lemon juice, vinegar, and salt and continue to blend for several minutes until very smooth.

Refrigerate in an airtight container for at least 1 hour or up to 4 days.