Pecan Vinaigrette

Reprinted with permission from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi (Beaufort Books, 2007). Copyright 2007 by Mark Reinfeld and Bo Rinaldi.

Prep time:

Cook time:

Total time: 20 minutes

Yield: Makes 3 1/2 cups

From Chef Mark Reinfeld's menu for A Holiday Vegan Feast:

Spinach Stuffed Mushrooms
Organic Mixed Green Salad with Toasted Pecan Vinaigrette
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy
Acorn Squash with Wild Rice Pilaf
Cranberry Sauce (no recipe)
Pumpkin Pie with Dairy-Free Maple Whip

From the December 13, 2008 episode.

Ingredients

1 cup water
1 cup pecans, toasted
1/2 cup safflower or sunflower oil
1 tablespoon maple syrup or agave nectar
5 teaspoons apple cider vinegar, raw
1 tablespoon soy sauce, or to taste
1/4 teaspoon garlic, minced (optional)

Instructions

1. Place all ingredients in a blender and blend until smooth.
2. Serve with a large organic mixed green salad with all of your favorite veggies such as tomato, cucumber, grated carrots, red onion slices, olives and more.

Categories:

Dressings/Sauces Holidays Menus Thanksgiving Vegan Vegetarian

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