Green Onion Miso Vinaigrette

In my eternal quest for awesome homemade salad dressings, I whipped up a batch of Green Onion Miso Vinaigrette, courtesy of my fave veg chef, Isa Chandra Moskowitz. This one comes from her Appetite for Reduction cookbook.

It’s a tangy, toasty dressing that tastes a bit heavier than a standard vinaigrette, but in a good way. My ranch-obsessed brain thinks it would be even better jazzed into a creamy dressing of some sort. I’ll get to work on that.

Green Onion Miso Vinaigrette

Green Onion Miso Vinaigrette

Lucky for you, the recipe is available via Google’s book preview:

Appetite for Reduction – page 21 – Green Onion Miso Vinaigrette



Do you get food-obsessed? I’m one of those eaters that will get on a kick and eat the same thing every day for 3 weeks straight, then drop it like it’s hot for a year. There are a few things I never tire of – my morning cereal, for example. That has been a staple since I was 5 years old (maybe longer). But outside of breakfast, my life has been an ongoing series of hot-and-heavy food obsessions (with occasional repeat offenders).

Dilly eggs are one of my current obsessions (as noted last week). Another: homemade thousand island dressing – particularly with cucumber sticks.

Thousand Island Recipe

My ratty first draft of the recipe... which is actually perfect (except that I double it now).

That’s the first draft of the recipe sheet that has taken up permanent residence on my kitchen counter for the past month. It’s getting quite messy. It’s time for me to commit this one to my permanent digital collection. I might have to frame that stained, crayola’d version, though. It’s that good.

It’s so good, I could drink it.

A tub of glorious Thousand Island dressing

A tub of glorious Thousand Island dressing

OK, I don’t drink it. But I could.

My favorite way to eat the best Thousand Island dressing ever: with cucumber sticks.

My favorite way to eat the best Thousand Island dressing ever: with cucumber sticks.

The Best Thousand Island Dressing Ever

by Shelly

Prep Time: 5 minutes

Cook Time: 0

Ingredients (16 oz (2 cups))

    For 2 cups of dressing (16oz):

    • 1/2 cup Vegenaise or mayo
    • 1/2 block (or 6oz) soft silken tofu (such as Mori Nu)
    • 4 tablespoons ketchup
    • 2 tablespoons white vinegar
    • 1 tablespoon sugar
    • 4 teaspoons relish
    • 2 teaspoons minced onion
    • 1/4 teaspoon salt
    • 2 dashes black pepper

    For a double batch – 4 cups of dressing (32oz):

    • 1 cup Vegenaise or mayo
    • 1 block (or 12oz) soft silken tofu (such as Mori Nu)
    • 1/2 cup ketchup
    • 1/4 cup white vinegar
    • 2 tablespoons sugar
    • 3 tablespoons relish
    • 4 teaspoons minced onion
    • 1/2 teaspoon salt
    • 4 dashes black pepper


    For a Creamy Dressing

    Puree all ingredients in a food processor until smooth.

    For a Chunkier Dressing

    Add all ingredients to food processor except for half of the relish. Puree until smooth, then stir in remaining relish.

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    Thousand Island Nutrition Data

    Nutrition deets.

    Chickpea cutlet sandwich with creamy garlic

    Sandwich Experimentation

    I’m the happiest foodie version of myself when eating with my hands. I love sandwiches and finger-foods. After an accidentally awesome sandwich creation a couple weeks ago, I vowed to recreate my favorite pizza joint take-out sandwich: the Chicken Club from Nancy’s Pizza.

    Last night, I attempted my first batch of the secret ingredient: the creamy garlic dressing.

    Now, I don’t have the slightest idea of the ingredient list of the original dressing on this sandwich – so I’m just going to have to wing it by flavor!

    After digging through my vegan cookbook collection and coming up empty, I searched the interwebs for a vegan creamy garlic dressing. My first attempt used this recipe, supposedly from the Chicago Diner (meat-free since ’83!). It turned out much too bland. I added some additional garlic, some fresh basil, and a sprinkle of Garlic Gold (the Italian herb blend) – and while that did make it quite tasty, it’s not quite there. Also, the consistency is much too thin.

    Still, that didn’t prevent me from trying the dressing on a sandwich! I made up another batch of Chickpea Cutlets from Veganomicon (and had a total cutlet fail – forgot half of the seasonings. Funny, they still turned out alright – since I’m smothering them in dressing anyway).

    Behold: phase one of my quest to veganize the Chicken Club sandwich from Nancy’s:

    Chickpea cutlet sandwich with creamy ranchYeah, it’s not much of a club sandwich – I was too tired to make tempeh bacon. This was really just an attempt to get the dressing right, after which point I’ll proceed with the rest of the sandwich. But boy – it sure is a delicious process 🙂

    I think my next attempt at the dressing will use silken tofu, similar to Isa’s Sanctuary Dressing recipe (which I am still enjoying almost daily!)

    (There’s some Daiya mozzarella on there too). Kale chips and a ring of fresh pineapple on the side. Nom!