1 cup olive oil
1/2 cup cider vinegar
2 cloves garlic
1 tablespoon Dijon mustard
2 teaspoon tamari soy sauce
1/2 teaspoon ground black pepper
Whizz together in a goblet blender or mixer until smooth. Keeps well in a sealed jar in the fridge but use at room temperature. Try it on any mixture of green leaves or grain salad of cooked brown rice, chopped spring onions, grated carrot, roasted cashew nuts and lots of parsley.
Green herb dressing
1/2 cup olive oil Sprig of fresh mint (optional)
1 small lemon, deseeded 2 teaspoons tamari soy sauce
and chopped (including skin) 1/2 teaspoon ground black pepper
2 ozs fresh parsley 1 tablespoon cider vinegar
2 ozs fresh basil leaves
Whizz together in a goblet blender or mixer until thick and quite smooth. Usse immediately. Try it on a mix of rocket leaves with cooked beans (any mixture of beans) and thinly sliced button mushrooms, with or without thin slices of pink onion.
Creamy tofu ‘mayo’
8 ozs (225g) silken tofu 2 tablespoons cider vinegar
Juice of 1 big lemon 2 teaspoons tahini (optional)
1 tablespoon Dijon mustard 2 teaspoons miso paste (optional)
1 tablespoon tamari soy sauce 1/2 teaspoon ground black pepper
Blend together in a goblet blender or food processor. If you use a blender you may have to stop and scrape down the sides a couple of times to keep it moving/
Use mayonnaise in sandwiches, veggie burgers, or as a creamy dressing for salads. You can make it a little thinner by adding soya milk and then it is great for a new potato salad (cook them whole in their skins and slice warm into the dressing with some shredded spring onion) or for a ‘coleslaw’ with cabbage, carrots, onions and peanuts or sultanas.
Recipe by Jane Sen from ‘The Cancer Lifeline Recipes’