RECIPE: Italian Dressing (vegan)

[Guest guest]

Okay, this is the best lo-cal Italian dressing I've had in some time

(homemade or storebought). It's

from Joann Stepaniak's " Vegan Vittles " cookbook. Try it over oven-roasted Italian veggies

(squash, red bell pepper, zucchini, roasted garlic) over a bed of mixed greens

for a nice roasted vegetable salad.

 

I didn’t’ have apple juice concentrate, so I used 2 tablespoons of mirin

(a fermented oriental cooking wine used for sweetning dishes), so I think

(except for orange juice) that any subtle liquid sweetner can be used (like

honey, brown rice syrup). I think

maple syrup would be too strong, and orange might make it taste a litte funny.

 

Megan

 

 

ITALIAN DRESSING

 

1/2 c. cold water

2 t. cornstarch

1/4 t. garlic granules

1/4 t. onion granules

 

1/ c. red wine vinegar

2 T. apple juice concentrate

2 t. dijon mustard

1/2 t. dried oregano leaves

1/4 t. dried basil leaves

(or substitute 3/4 t. italian seasoning, works just as well)

pinch of salt or to taste

 

1. Place the water in a

1-quart saucepan, and in it dissolve the cornstarch, garlic granules, and onion

granules using a wire whisk

 

2. Place the saucepan over

medium-high heat, and cook the cornstarch mixture, stirring contantly, until it

is thickened

 

3. Remove the saucepan from

the heat, and stir in the remainign ingredients using a wire whisk

 

4. SErve the dressing warm

or allow it to cool. Then transfer

the dressing to a storage container, and chill it in the refrigerator. The dressing will thicken slightly when

chilled. Stir it well before

serving.

 

YIELD: ABOUT 2/3 CUP

PER TABLESPOON: calories,

10; protein, 0g; carbohydrates, 2g; fat, 0g.