Asian Salad and Scones

I've been playing with cashews in sauces and dressings and having a lot of fun with them. It's crazy, because I really don't like nuts. But the creaminess and rich flavor of cashews is a great backdrop for all kinds of fun things. The latest is this Creamy Asian Dressing.

Creamy Asian Dressing
1/2 cup cashews
1/4 cup + 2 Tbsp water
1 Tbsp tamari
3 Tbsp rice vinegar
1/2 tsp salt (more to taste if needed)
1 tsp sugar
1/2 tsp 5 spice
1 tsp sesame oil
1/2 tsp sriachi
1 Tbsp sesame seeds, toasted.
Blend everything together except the sesame seeds using a blender. Stir in the seeds and refrigerate so the flavors can come together. Check the seasonings before serving.

One of my favorite ways to add protein to a salad is dry-frying tofu then seasoning it. I call these tofutons for fun. They don't really have a crouton texture and I don't want to sleep on them, but it's way cooler than just calling them tofu cube salad toppers or something. Cube the tofu and dry fry it in a very lightly oiled nonstick pan. When they start to brown, add 1 Tbsp nooch and 1 Tbsp tamari. Stir for a couple more minutes and top your salad with them. I know I read this method somewhere else and I'm sorry I don't remember where it was so I can't give credit. But thank you!



Here's another tester for Vegan Brunch and it's one you can make right now, too! Isa posted the recipe at her blog. I had to sub blueberries for marionberries...do those grow anywhere besides Oregon? The scones are outta this world, I'm telling you.

Tonight's dinner: Something quick and easy. Jim is playing the last show for the Hoppin' in the Harbor so we'll be eating a little late. You can hear his music here in the comfort of your own home!