So, yesterday I told you my latest cooking class at Whole Foods was blueberry themed.
Well, not just blueberry themed…my blueberries had passports.*
After traveling to a relatively familiar land–also known as the only country of the three I discussed that I’d actually been to–I decided to turn away from my faux, but desired, Latin roots and head abroad to France.
If I say we went to France, we went to France, mercibeaucoup.*
Blueberry Lavender Dijon Dressing
(on Mixed Greens, with Walnuts, Blueberries, and Haricot Verts)
- 1 cup thawed frozen blueberries (with juice)
- 2 Tbsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. agave or honey
- 1/2 tsp. liquid aminos or tamari (or salt to taste)
- 1/2 tsp. dried lavender
- pinch of dried thyme
- 3-5 oz. tofu (optional for a creamir version)
Combine all ingredients in a blender.
I’ve never been to India, either, but I sure love Indian
Confession: The only ‘authentic’ Indian food I’ve ever eaten was at a cooking class with goddess of Kerala, Ammini Ramachandran, and goddess of Atlanta, Asha Gomez…or that made for me by a roommate in Austin one time.
I’ve even made a vegan version before.^
^For more on that, and a lesson on how NOT to cut a mango, see this post.
Blueberry Mango Lassi
(Serves 2…maybe )
- 1 cup previously frozen blueberries
- 1 cup previously frozen mango
- 1/2 block (7 oz.) firm tofu*
- 2-4 Tbsp. unsweetened almond milk (or other alterna-milk), depending on desired consistency
- 1 tsp. vanilla extract
- 1 tsp. ground ginger
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/8 tsp ground cardamom
- Combine all ingredients, except almond milk, in a food processor or blender.
- Process until relatively smooth.
- Add almond milk a tablespoon at a time, processing in between, until lassi reaches desired consistency. [It will thicken in the fridge.]
- Serve chilled.