Newsletter - Animal Writes sm
10 October 1999 Issue

From [email protected]

My father used to make the best Roquefort dressing, it was a loaded with fresh garlic. It is something I have missed since I became a vegan, but this is a close substitute. A new product appeared in my health food store last month, Vegenaise, which is made from grape seed oil. I was amazed how much it tastes like mayonnaise. It sure beats the Nayonaise I used to use.

1 cup Vegenaise
1 or 2 large cloves garlic, minced
(warning: fresh garlic can be hot. If you don't want the
dressing too spicy cook the garlic by microwaving
it for 20 seconds or so, or use garlic powder.)
1 tablespoon chopped fresh parsley or 1 teaspoon dried
2 teaspoons nutritional yeast
1/3 cup grated Soymage mozzarella style vegan cheese
(or Veganrella brand) plus a few small chunks

Mix all ingredients in a bowl and let flavors blend in the fridge a few hours or overnight.

If you wish, I suppose you could paint the small chunks with a toothpick dipped in blue food coloring to simulate the mold found on blue cheeses. (Moldy congealed bovine mammary fluid, I wonder who first decided this would be good stuff to eat?)

Serve on mixed leaf lettuce or tossed salad, also works well as a dip for veggies

Go on to Help Us Find Him (Poem)
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