4th of July, Salads, Mayo, Dressings

Videos from my cooking demo in Madison, WI.






Soy Milk Mayo
1/3 cup Soy Milk
3/4 tsp cider or distilled vinegar
2/3 cup canola oil
Salt, to taste
Seasonings, to taste

In the blending container, add the soy milk and vinegar, and mix with an immersion blender. Add the canola oil, and make a plunging motion with it to get all the ingredients emulsified.

Fat Free Chickpea Dressing
1 16-oz can chickpeas, drained and rinsed
1 ½ TB sweet white miso (chickpea miso is fine too)
4 TB nutritional yeast
1 ½ tsp garlic powder
1 tsp onion powder (I prefer granulated onion powder, but use whatever you like)
2 tsp cheap yellow mustard
¼ cup lemon juice OR 2 TB cider vinegar
Salt, to taste
3 cups water, reserved

In the jar of a blender, combine the chickpeas, miso, nutritional yeast, garlic powder, onion powder, lemon juice, mustard, and salt. Add about 1 ½ cups of the reserved water, and blend on high. Continue adding water as needed, until the chickpeas are all ground to a puree.

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Leftover pilaf

I'm home, and looking to get dinner knocked out fast. In with some onions and garlic, some frozen peas, frozen corn, leftover chickpeas I had from earlier this week, some cashews, leftover coconut rice, some steamed quinoa I had use somewhere else, extra hot chili powder, some curry powder, and a dash of gingelly oil. It very good, for being a bunch of odds and ends I had lying around.

Leftovers pancake

Last night, as I put away the results of a shopping trip to the Indian store, I was left with tiny amounts of each daal I had bought. I like to store my daal in glass bottles so that they don't get bigs. It means that I always have a tiny bit that will not fit into the bottle.

Instead of finding a bunch of tiny jars, I decided to soak them all overnight and make a batch of adai. This batch has toor daal, urad daal, mung beans, cracked barley, brown rice, poha, and masoor daal (red lentil) soaked overnight in cold water. The next morning, I ground it in the blender with salt, red pepper flakes, coconut, curry leaf, and some water.

They taste amazing.