Creamy Vegan Herb Salad Dressing

Creamy Vegan Herb Salad Dressing

Consider me an occasional fan of tofu.

My parents were early adopters of tofu.  Remember back when health food had as much cheese and potatoes as tofu?  Sure… there was the weirdest brown rice ever, but we covered it in cheese and sauce and all was right with the world.

Nowadays, I’m an occasional tofu enthusiast.  Count me among the few who just realized that you can make a delicious dipping and salad dressing from TOFU!  Did you know this?  Were you keeping it from me?

This thick dressing is creamy, satisfying, and doesn’t read as tofu per say… not that that would be a bad thing, but you know what I mean.   This dressing is more Ranch in distinction.  Herby, bright, and almost so good you want to rub it on your face (which is weird).

Creamy Vegan Herb Salad Dressing (1)

Into the food processor with silken tofu.  Firm silken tofu is key!  It blends up super smooth and creamy.

Add fresh parsley and fresh basil for bright and herby elements.  Lemon and vinegar for a necessary mouth-pucker.  Garlic for spice.  Salt and pepper for balance.  Olive oil for because we’re luscious.

Creamy Vegan Herb Salad Dressing (2)

Creamy and smooth, herby and bright vegetable dip!  It’s a delight and the fact that it’s made from tofu and not sour cream is such a bonus!  To our health!

xo

Creamy Vegan Herb Salad Dressing

makes about 1 cup

Ingredients

  • 6 ounces silken tofu
  • small handful fresh basil leaves
  • small handful fresh parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1 small clove garlic, coarsely chopped
  • salt and pepper to taste
  • few dashes of hot sauce, to taste

Instructions

  1. Place all of the ingredients, including just a bit of salt and pepper, to the bowl of a food processor fitted with the blade attachment.
  2. Pulse until incorporated, then blend on medium speed until smooth and well incorporated. Taste and season with more salt, pepper, and hot sauce to taste. You may also choose to add a bit more lemon or vinegar. It just depends on your taste. Blend to combine. Chill before serving. Serve as a salad dressing or as a vegetable dip. Store in an airtight container in the refrigerator for up to 4 days.
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Hoping for a more mature discussion on GM

A conference being held in London today is taking on the ambitious topic of agricultural technology and specifically will be looking at the implementation of the UK government’s Agricultural Technologies Strategy, launched last summer.

The strategy was launched at about the same time as then Environment Secretary Owen Paterson made some very public statements about GM, specifically articulating the difference in view between the UK government and many European governments and the European Commission on this hotly debated issue.

Paterson lost his job at Defra in July, being replaced by Liz Truss. Having been dubbed as “the worst environment secretary this country has ever suffered” by Guardian journalist and environmental campaigner George Monbiot, it is perhaps fair to say environmentalists were happy to see the back of him. However, the UK government remains at odds with the EU over GM and one hopes that, in what will be another packed morning in the Westminster Food & Nutrition Forum Keynote Seminar series, we will see a mature discussion of GM.

No Defra minister will be present but the ministry’s chief scientific adviser, Professor Ian Boyd, will deliver a presentation on the next steps in the development of UK agricultural technology. There will also be a presentation by Professor Charles Godfray, director of the Oxford Martin Programme on the Future of Food at the University of Oxford, on agri-tech’s role in providing food security.

Most interesting perhaps, given the differing view taken on GM taken on either side of the Atlantic, will be a presentation by Jack Bobo, senior advisor on biotechnology at the US Department of State, entitled “Can agriculture save the planet before it destroys it?”.

It is often said – and has been widely acknowledged – that conventional agriculture has been able to benefit from solutions developed in the organic sector, and a pragmatic approach should take the best from all areas of agriculture to help meet some hefty challenges. That should include an unbiased and pragmatic attitude towards GM. In particular, politicians should not be swayed by an irrational scepticism towards a technology that is misunderstood by many consumers.

The tone of the public and media debate on GM has arguably not been helpful to the pursuit of the optimal path on biotechnology. Politicians and industry leaders need to view GM and other sensitive issues in the area of agricultural technology dispassionately and objectively.