IN A medium bowl with a large spoon, blend miso and tahini together to form a creamy paste. Slowly pour in warm water, gently whisking a little a time till a creamy dressing forms. If thinner dressing is desired, dribble in a little more water. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use.
MEDITERRANEAN OLIVE OIL AND LEMON VINAIGRETTE.
SERVES 2 TO 4.
TIME: 10 MINUTES.
cup olive oil
cup fresh lemon juice
3 cloves garlic, pressed or minced finely
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
teaspoon salt
Freshly ground pepper
WHISK ALL the ingredients together and store in an airtight container. Keep refrigerated until ready to use.
SESAME DRESSING.
SERVES 2 TO 4.
TIME: LESS THAN 10 MINUTES.
A nice all-purpose dressing for Asian-themed green salads.
3 tablespoons rice vinegar
cup grapeseed or other light-flavored oil
1 tablespoon mirin or rice wine
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon crushed sesame seeds
WHISK ALL the ingredients together and store in an airtight container. Keep refrigerated until ready to use.
RASPBERRY-LIME VINAIGRETTE.
SERVES 2 TO 4.
TIME: 10 MINUTES.
A pretty, brilliant magenta dressing with a fresh and bold fruity flavor. Serve with the most tender, young salad greens you can find, or with chunks of ripe mango on a bed of arugula.
12 ounces frozen raspberries, thawed
cup grapeseed oil or nut oil
3 tablespoons lime juice
1 teaspoons sugar
teaspoon salt
Pinch of grated lime zest
Ground white pepper
USE A large spoon to press the thawed raspberries in several batches through a large sieve into a medium-size bowl. Discard the seeds. Add the remaining ingredients, whisk to combine, and pour into an airtight container if not using immediately.
SAMMICHES.
OTHERWISE KNOWN BY most people as "sandwiches," sammiches are the miracle of modern food technology. They are simultaneously a finger food and a whole meal, loved by the young, old, and in between. We take them most seriously here in the Veganomicon and we're not afraid to pile on the good stuff, such as roasted vegetables, seared seitan, crunchy salads, and only the best bread we can get our hands on. These might take a little more work than your average PB&J, but they're no big cyclopean (huge, ancient, and made out of stone) effort.
BAJA-STYLE GRILLED TEMPEH TACOS.