In our March weekend of classes at the Natural Kitchen Cooking School, we were given The Saucy Vegetarian by Jo Stepaniak, a favorite vegan cookbook author and inspiration. One of our assignments was to choose a recipe from the book and to make it this past month. It was a difficult process as there are so many wonderful recipes for sauces and dressings in Jo’s book, but I decided to take the easy route and make a dressing that incorporated ingredients I had on hand. I also was intrigued by trying a dressing that used sesame oil, as that has never been an oil option I considered for a salad dressing. I chose the sesame cilantro vinaigrette which featured ingredients like sesame oil, cilantro, and fresh lime juice (along with a few more) that came together smashingly! It was tangy, refreshing, and had a very nice savory flavor. I served it over a romaine salad with carrots and toasted pumpkin seeds. Divine!
The Saucy Vegetarian
For our “Sauces, Dressings, and Condiments” weekend at the Natural Kitchen Cooking School, we were challenged to come up with our own dressing based on the formula in The Saucy Vegetarian by Jo Stepaniak.
Since I had an abundance of parsley in the fridge and a lovely Blushing Peach Balsamic Vinegar by F. Oliver’s (a local oils and vinegars business) in the cupboard, I decided to make this simple salad dressing.
Parsley Peach Balsamic Viniagrette
1/4 cup olive oil
1/4 cup Blushing Peach Balsamic Vinegar
1 TB Bragg’s Liquid Aminos
handful of fresh chopped parsley
Blend all ingredients in a regular blender or with an immersion blender. Serve with your favorite salad or entree.
This was a tangy, sweet, and refreshing dressing to change up the basic oil and vinegar dressings most of us are accustomed to. I’d definitely make it again with some variations with the green herbs added to it. Enjoy!