March 9, 2011

• …i opened up a taco stand, just to smell the smell…

  blame it on the faint breath of spring in the air, but i’ve been craving cool, fresh greens more than normal lately.  thanks to the greatest bargain shopper i know (hi mom!) i ended up with a huge, lovely tub of crisp spinach last week, and have been working my way through it one delicious bowl at a time.

  one thing i’m not a huge fan of is salad dressing.  first of all, they’re generally kinda oily.  i am admittedly weird about oil.  besides, there aren’t a whole ton of readily accessible pre-mades available for vegans in this little town.  which means that if i want a dressing, i sometimes have to whip it up on my own. 

  a really simple one that i love is tomato basil dressing.  i wish i had a picture to accompany the recipe, but i actually like this one enough to nosh it all basically right away.  this is mostly an eyeballer recipe (so take the measurements with a grain or two of salt, and taste as you go).

  tomato basil salad dressing

  1 large tomato
  1-3 fresh basil leaves (start with 1, work up to taste)
  1/3-1/2 cup red wine (again, depends on taste…and consistency)
  salt and pepper (to taste)
  optional additional herbs and spices:  parsley, oregano, garlic powder, onion powder

  1)  dice your tomato
  2)  chop or tear your basil as you please (i like to chiffonade mine)
  3)  combine all ingredients in a container with a good seal
  4)  shake it up, baby!

  stores nicely in the fridge for a few days

  

  • 9:43 pm
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