Creamy Almondaise

Makes 2 Cups - Egg & Dairy Free

This nut-based, eggless hollandaise-style sauce is a sublime substitute for mayonnaise. Slather it on a vegie burger or any favorite sandwich.

1/2 cup blanched almonds (3 oz.) • 1/2 cup soy milk • 1/2 medium clove garlic, minced, or 1/4 tsp. garlic powder • 1 tsp. nutritional yeast • 1 cup vegetable oil • 2 to 3 Tbs. fresh lemon juice •1/2 tsp. cider vinegar

1. In food processor or blender, process almonds just until minced. Add soy milk and process until paste forms. Add garlic and yeast.

2. With motor running, slowly add oil in thin stream until blended, then add lemon juice and vinegar. Season with salt to taste.

3. With rubber spatula, scrape mixture into small bowl. Cover and refrigerate at least 30 minutes before serving. The almondaise will thicken.

Per tablespoon: 76 calories; 1g protein; 8g total fat (1g sat fat); 1g carbohydrates; 0 cholesterol; 2mg sodium; 0 fiber.
Chef Beatrix Rohlsen teaches a cooking class at the White Lotus Foundation in Santa Barbara, California.

Quinoa Salad with Baked Marinated Tofu

Four Servings - Egg & Dairy Free

Here's a light grain salad with a wonderfully tangy flavor. For a convenient substitute, you can buy prepared baked marinated tofu for this recipe. To toast almonds, bake them at 350 degrees F. for about 15 minutes; cool.

Marinated Tofu:

1 lb. firm tofu, drained and cut into 8 slices • 1/4 cup tamari or reduced-sodium soy sauce • 1 Tbs. nutritional yeast • 1 Tbs. Dijon mustard • 1 small clove garlic, minced • 1 tsp. honey • pinch of cayenne.

1 cup uncooked quinoa • Pinch of cayenne • 3 stalks celery, diced • 1/2 medium red bell pepper, diced • 1 bunch fresh cilantro, chopped • 1/4 cup whole blanched almonds, toasted (1 1/2 oz.) • 1 to 2 Tbs. balsamic vinegar • Red leaf lettuce for serving • Seasme seeds and red bell pepper strips for garnish (optional). Click here for recipe instructions

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