I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
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 LouAna Oils | 2015-09-15 15:46:25 |  11,877 Views |
How to make salad dressing with coconut oil
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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For a couple of reasons I suspect that few of you have ever used coconut oil as the main ingredient in a salad dressing. It’s solid and crumbly at room temperature. And when you melt coconut oil it resolidifies as it cools. In general it’s just hard to imagine that it would be a good base for a salad dressing. But when someone you trust and admire tells you something is a good idea you listen. Coconut oil dressing was just one of the brilliant ideas that caught my eye in Julia Sherman’s new cookbook Salad For President . It was passed on to Julia by Claire Evans frontwoman of the band Yacht and futures editor for Vice’s Motherboard website. Check out the description in the headers: “…this recipe is gold. The trick is to heat the oil just enough to liquefy it mix all the ingredients together toss them into the salad and then let the dressing solidify again coating each leaf with a velvety rich texture and bright citrus chile spice.” Right? I was so sold on the concept that I ended up creating a 4X quad-size version of the dressing. What you see below is my modified version of the amazing Tatsoi Macadamia Nuts and Shaved Coconut with Yuzu Kosho Dressing from Salad for President. I used kale because that’s what I had (my tatsoi quest fell short). Make it a full meal by tossing some grilled tofu in some of the leftover dressing and serving it on the side or as part of a salad.
