Creamy Pear and Apple Vinaigrette

 
1/4 cup ginger, minced
2 cups pear, peeled, cored, and diced
1/2 cup apple juice
1/4 cup apple cider vinegar
1/4 cup brown rice syrup
1/4 cup walnut oil or olive oil
1 T. toasted sesame oil
1/2 t. salt
1/4 t. ground cardamom
 

Place the minced ginger in your hand, firmly squeeze it over a small bowl to catch all of the juices of the ginger, it should yield at least 2 T. of juice, and then discard the minced ginger (or use it in another dish). Transfer the ginger juice to a blender or food processor, add the remaining ingredients, and process for 1-2 minutes or until very smooth and creamy. Transfer the vinaigrette to an airtight container and store in the refrigerator. Use the vinaigrette on salads, mixed grains, or in place of soy mayonnaise in recipes.

Yield: 2 1/2 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett