snoopy's Reviews
81 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating | Recipe Title 
Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet
By Christy Morgan
BenBella Books - 2011
I wanted to like this recipe, but it was the worst I've made in quite some time. There must be liquid ingredients missing from the ingredient list because the batter was very dry and not at all pourable. The instructions say just to add the wet ingredients to the dry without specifying the specific ingredients to be added, so I couldn't glean what was missing. I forged ahead with baking because I have a quickbread recipe from another cookbook that has a thick batter and comes out great (although, that author addresses the thickness of the batter in the instructions). This didn't turn out so great. It was dry, crumbly, and tasted like baking soda (probably because there was not enough liquid).
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
By Joanne Stepaniak
Book Publishing Company (TN) - 1996
It's been a long time since I made this recipe. I remember not being too crazy about it. Perhaps I'm just not a corn muffin person.
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The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great
By Neal Barnard, Robyn Webb
Da Capo Lifelong Books - 2010
I'm not sure it's fair to rate this recipe because I really messed it up. But the reason for that is that it makes way too much spread for just me (or even me and my spouse together) to eat, even over a few days. It calls for two cans of white beans. So I used one can, but then I forgot to halve the other ingredients. Oops! The consistency was thin (more dip than spread) and taste way too smokey with a sharp raw garlic bite. In retrospect, I'm not sure a smokey tasting spread is really my thing, so it's not high on my list to try again.
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Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs
By Neal D. Barnard M.D., Bryanna Clark Grogan
Rodale Books - 2006
I'm always looking for new recipes to justify the purchase of my high powered blender. This recipe is pretty amazing.
You take whole wheatberries and flax seed and blend them up on high power with a few other ingredients including chickpea flour to make the pancake batter. There is no added oil in this recipe, so I expected them to stick horribly. I cooked them on a non-stick crepe pan and they came out perfectly - no sticking. They were surprisingly fluffy, too.
They do taste "healthier" than a classic diner pancake, but I actually prefer that taste.
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Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet
By Christy Morgan
BenBella Books - 2011
I didn't dislike this recipe, but it wasn't the best either.
Flavor - With tamari, sea veggies, AND tempeh bacon, it was too salty. Beyond salt, the tempeh bacon didn't add anything to this recipe for me (I could hardly taste it). I didn't notice the wakame too much either -- that's not necessarily a bad thing, but I would not have minded it having a bigger presence. Also, the directions for the spices were incomplete (a list of 8 spice with instruction to use "1/2 tsp each" of the spices of your choice; I don't mind choice, but I would have liked some guidance or suggestions).
Texture - This was fairly fluffy and delicate. It didn't have the dense texture I associate with quiche. It was crustless, which I didn't mind, but that probably also made it less quiche-like. I did like the way the bits of zucchini turned out - cooked through but will some bite left.
All in all, this wasn't worth the extra effort to make it quiche-like. I bet a tofu scramble with similar add-ins (wakame, zucchini, red bell pepper), but less salt, would be good so I might try that sometime.
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World Vegan Feast: 200 Homestyle Recipes from 38 Countries
By Bryanna Clark Grogan
Vegan Heritage Press - 2011
I love big soup bowls available from Asian restaurants around town -- brothy, full of vegetables, with a little protein (tofu or seitan). The exact ingredients vary by specific cuisine, but almost uniformly these soup bowls make me swoon. I love soups, but these soup bowls are worlds apart from the bean or bean and grain soups I normally pack for lunch. For lunch, I want something relatively hearty and and dense that will fill me up with a fairly small portion. For a soup bowl, I want a big, big bowl, lots of broth, and lots of veggies. This soup totally met my expectations of a soup bowl.
It is very light with no added oil, and it gets a special zing from canned pineapple chunks and juice added to the broth. This soup reminded me very much of soup I had at a local Vietnamese restaurant several months ago. You must serve it hot. The broth was perfect. The amount of sriracha sauce was just right to give depth of flavor without being "spicy." I did forget the sweetener (a tbs of agave or sugar)-- but, for my tastes, it didn't need it. I used all of the suggestions for easier to find North American substitutions, and this still turned out great.
If I could change one thing about this recipe, I would have more broth. But, I'm not complaining -- there was a lot of broth. The broth was so great, though, that I would have liked more. Also, if you are serving this on its own as a meal, keep in mind that it will serve closer to 2-3 rather than the 6 servings listed.
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
By Joanne Stepaniak
Book Publishing Company (TN) - 1996
Super easy weeknight fare. While the shells are cooking, mash up some tofu, add mayonnaise (a low-fat recipe is included or use store bought vegan mayonnaise) and spices, drain the pasta, mix together and viola! Since a good portion of the flavor comes from the mayonnaise, this recipe is better with the full-fat variety (I use Vegenaise); however, if you use the Vegenaise, I find that you can get away with using an amount on the lower end of range she calls for.
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The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great
By Neal Barnard, Robyn Webb
Da Capo Lifelong Books - 2010
This is described as a lowfat sub for pad thai with a Japanese twist. I would make it again. Only craved the missing peanuts and fried tofu a little bit. Coworkers complemented the the nice appearance with different colored veggies included.
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Great Vegetarian Cooking Under Pressure
By Lorna J Sass
Cookbooks - 1994
I used the "elegant" variation since I had some black sesame seeds on hand. The taste wasn`t anything special (it's pretty much just rice, after all; I did not add the optional sesame oil) but the texture was good - cooked through but chewy. The main effect of the sesame seeds was to turn it black. I used the high amount of water because I was concerned about sticking and that turned out to be the right amount. All in all, this made a nice base to an Asian-flavored grain salad so I was happy with it.
Edit: I added two pictures: 1). The rice salad I made with this recipe as an ingredient; 2). The actual rice produced.
Edit: I originally rated this a 3, but I've decided to promote this recipe to a 5. I've seen a number of stuffed vegetable recipes calling for forbidden rice, and I think this variation would make a teriffic lower cost and easier to find alternative. Pressure cooking makes a sticker rice which is desireable for those types of recipes, so I see myself making this more in the future.
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Pretty! Bright magenta with purple bits of beet. This had a nice orange flavor without the cloying sweetness of many sweet potato recipes. I was lazy and mashed this in the pot instead of pureeing, so my bits of beet were larger.
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
By Joanne Stepaniak
Book Publishing Company (TN) - 1996
This recipe has a classic taste if you use Vegenaise in the dressing. The addition of finely minced red bell pepper gives it added flavor.
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Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet
By Christy Morgan
BenBella Books - 2011
This is a raw kale salad. It was tolerable (think about how good it is for you!), but not very appealing. I admit that I'm a raw kale skeptic -- I love lightly steamed cooked kale, and this preparation seemed like a lot of fuss. You have to massage the dressing in for 5 minutes to wilt the kale. I used tender, fresh kale from the farmer's market, so it compressed down well. I usually like miso, but I didn't think the flavor of the dressing really enhanced this much.
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The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great
By Neal Barnard, Robyn Webb
Da Capo Lifelong Books - 2010
I find that my day is just better when I have oatmeal for breakfast. Plain steel cut oats cooked in the pressure cooker is what I have most days. This recipe makes me feel extra special. I do make some changes -- steel cut oats, cook in pressure cooker, no agave because the raisins make it sweet enough -- but I'm still giving this 5 stars because of the inspiration. The dried cranberries used in this recipe give it an extra sweet-tart zing. Yummy.
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
By Joanne Stepaniak
Book Publishing Company (TN) - 1996
Another recipe to impress!
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World Vegan Feast: 200 Homestyle Recipes from 38 Countries
By Bryanna Clark Grogan
Vegan Heritage Press - 2011
This review is for the crepes only, not the sauce or filling.
(I used leftover Vietnamese "Fisherman's Soup" without broth, because the broth had all been eaten, for the filling)
These crepes are made of soaked moong dal, brown rice flour, and lite coconut milk. The batter is made in a blender after the moong dal soaks for 30 minutes. They had a great texture - crispy, with a light bite imparted by the brown rice flour - and the taste was rich and buttery without any butter. Note: This is not a flexible, stretchy crepe recipe. These do not roll up well, but they were great folded in half, stuffed with filling, and eaten with a fork and knife.
I used a non-stick crepe pan, and I found that the crepes got crispy without the added cooking oil directed. There was no trouble with sticking. The batter is spread into the crepe pan and the pan is covered to lightly steam the crepes while they cook with heat from the burner. Do watch the timing -- I have an electric stove, and once my pan was well heated, I found the 5 minutes directed to be a bit too much. My crepe did not burn, but it was darker than I prefer. 3 minutes worked better.
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Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating (No Matter Where You Live)
By jae steele
Arsenal Pulp Press - 2010
I'm new to rhubarb, so I thought I would give this recipe a try. It was very easy -- just some maple syrup and rhubarb. I was concerned that there wasn't enough liquid, but the rhubarb released a lot of water once it started cooking. I followed the author's suggestion and tried it over granola -- tasty.
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My muffins didn't come out too pretty, but they were very tasty. I used strawberries instead of raspberries; perhaps they have more water, and they shrank as they cooked, causing the centers of the muffins to fall. I let them cool fully in the pan, and that helped to make them a bit more managable. But the basic muffin base was great. This muffin used spelt flour with whole millet added for crunch. I used agave for the sweetener and almond for the milk.
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Lorna Sass' Short-Cut Vegetarian: Great Taste in No Time
By Lorna J. Sass
William Morrow Cookbooks - 1997
This recipe and I were best of friends in college. Really yummy and good for the soul. Problem was I had trouble finding the quick cooking barley so my mom would send it in care packages. These days I make barley soup in my pressure cooker so I no longer need to search for the quick cook kind.
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The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets
By Colleen Patrick-Goudreau
Fair Winds Press - 2007
The first time I made this, I did not like it. The texture was poor - very dense. A few years later, having initially forgotten the poor results, I made this again. It was terrible.
I have always had delicious results with the Pumpkin Bread recipe in Vegan Vittles by Joanne Stepaniak.
Conserve your pumpkin supply and steer clear of this recipe.
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
By Joanne Stepaniak
Book Publishing Company (TN) - 1996
My go-to Pumpkin Bread recipe. Perfect texture and taste, with consistent results batch after batch.
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These are a lot of work but worth the effort when you want to go all out. The instructions are easy to follow, even for yeast bread novices like myself. I've made these four or five times in the 10 years I've had this cookbook. They turned out well every time.
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Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating (No Matter Where You Live)
By jae steele
Arsenal Pulp Press - 2010
Yum, yum. This salad is a good way to get a bunch of different fruits and veggies (zucchini, carrot, cabbage, apple, beets, and dates (in the sauce) in mine). The recipe called for red cabbage, but I only had green, so that is what I used. Also, the recipe calls for a red pepper, but I did not have one; I used a beet instead (I realize these are quite different! But still good, if you don't mind a pink "pad thai"). I also cheated some on the preparation. I don't have a spiralizer or mandoline so I used the course grate disk (for items to be spiralized or julienned) and thin slicing disk on my food processor.
The nutty chili sauce is excellent and does give this salad a vaguely pad thai taste.
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
By Joanne Stepaniak
Book Publishing Company (TN) - 1996
This is a very tasty way to prepare tofu without added oil. First, the tofu is marinated (overnight is best). Then, it is dredged in the coating mix and baked. The result is full of savory goodness, and the coating bakes to form a crispy "skin."
This is not a mock meat recipe; don't expect anyone to think this is turkey. Just appreciate it for what it is. It is even good the next day after it has been refrigerated. I withheld the excellent rating because it is difficult to get the coating to come out well on both sides.
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Great Vegetarian Cooking Under Pressure
By Lorna J Sass
Cookbooks - 1994
I've made half or quarter batches of this soup several times to use up extra eggplant from other recipes. It is delicious. I would make this more often than I do except that it is more of a side dish soup than a main dish. I inevitably put in a lot of chili pepper flakes relative to the reduced batch size - good for clearing out the sinuses.
I ignore the instruction about a food mill and discarding the eggplant seeds.
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Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet
By Christy Morgan
BenBella Books - 2011
The seaweed is front and center in this salad. It was very briny and the cucumbers even took on the sea vegetable taste after they soaked over night in orange juice, pickling lightly. I can't say this is a salad I crave, nor would I serve it to someone who doesn't regularly eat seaweed. But, I think it has its place, in small quantities, as an accompaniment/condiment. I left the tamari out because I didn't want something too salty, but that would have made it even more pickle-like.
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
By Joanne Stepaniak
Book Publishing Company (TN) - 1996
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Vegan Diner: Classic Comfort Food for the Body and Soul
By Julie Hasson
Running Press - 2011
This is humble, classic, creamy tomato soup. The creamy comes from blended cashew nuts. You soak the cashews in the blender jar, add the other ingredients, blend for a couple minutes (with a high powered blender, this was smooth and creamy in less than a minute), and then heat on the stove. It all came together very quickly.
Next time, I'll cut back a bit on the garlic. But, all in all, this was a hit.
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The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes
By Madhu Gadia
Perigee Trade - 2009
I like okra but have a tendency to let it spoil. This recipe avoids that with the option to use frozen cut okra. Very tastey for such simple ingredients.
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The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes
By Joanne Stepaniak
Vegan - 1994
Mr. Snoopy and I both rated this one as "excellent." I used full-fat vegan mayonnaise; this is not a lowfat dish -- just classic comfort food. I served it with roasted broccoli. It is sweet and rich, so no need for a dessert. I used broken lasagne noodles for the wide, flat noodles. Very easy to make. Will make this again for Mr. Snoopy when need a quick meal that is still special.
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Great Vegetarian Cooking Under Pressure
By Lorna J Sass
Cookbooks - 1994
I haven't made this in a while, but it used to be in my regular lunch soup rotation. There's no reason for it to have been dropped; it's a great main dish soup. I usually substitute jarred roasted red peppers for the red pepper (slice them up and add at the end after cooking) to make it a completely pantry soup (assuming you have frozen corn on hand as well).
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Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet
By Christy Morgan
BenBella Books - 2011
This vegetable saute had a really great balance of flavors with sweet carrots, nutty tempeh, lots of broccoli, etc. I liked that this uses a mustard sauce instead of a lot of oil for flavor (the recipe used 2 tsp sesame oil, which I used, but I think water would have been fine too). The arame (a kind of kelp) has a very mild taste and good texture; it also added a nice color contrast. Although I used the recipe from the cookbook, the author has this recipe available on the Recipes section of her website at: http://theblissfulchef.com/recipes/
I did make one change. I didn't have any celery on hand so I substituted a little bit of spring onion (the cookbook author avoids alliums).
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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
By Moosewood Collective
Clarkson Potter - 1996
Delicious! I fiddled with it a bit to make it a pressure cooker recipe (short grain brown rice and wheatberries went into the pressure cooker with some water, I think it was about 3 cups or maybe 3.5, and cooked on high for 35 minutes). The rice came out wonderfully sweet and creamy, studded with chewy and nutty wheatberries. The mushrooms are cooked in a separate pan and developed a nice sauce as they cooked. I used vegetable broth instead of wine. The cooked mushrooms are stirred in at the end.
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
By Joanne Stepaniak
Book Publishing Company (TN) - 1996
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Great Vegetarian Cooking Under Pressure
By Lorna J Sass
Cookbooks - 1994
I'm so glad I tried this recipe. The seasoning on this wasn't my favorite, but the basic technique is top notch.
Although there was some slicing involved, this was still the least messy and most efficient way by far I've seen for making pickled beets. You slice the beets with the skins on and before they have been cooked. That makes a huge difference in the amount of beet juice going every which way in the kitchen. Plus, time under pressure is very short and the pickling liquid is used both for the cooking and the marinade.
I will definately be digging out some other recipes to adapt using this technique.
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Lorna Sass' Short-Cut Vegetarian: Great Taste in No Time
By Lorna J. Sass
William Morrow Cookbooks - 1997
I've used this very basic technique for microwaving kale a few times when trying to pull together a few different side dishes for a meal. The instructions produce a lightly-cooked (California-style) kale. Stiring the kale well (such as to add a dressing) helps with the last bit of cooking. I like serving this with lemon-tahini dressing.
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The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes
By Lindsay S. Nixon
BenBella Books - 2011
I have this cookbook on loan from the library, and I wanted to find at least one recipe to try. This is a spicy quinoa recipe to replace high-fat, processed soy (or meat) chorizo. The recipe was simple, although I had some trouble with the water amounts (this may have been my fault). Also, it tasted more like chili (there is a lot of chili powder) than sausage. All in all, though, I would make something like this again. It was good over steamed greens.
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
By Joanne Stepaniak
Book Publishing Company (TN) - 1996
For a vegan "cheese" (uncheese), this recipe is super simple. It's not a block uncheese so there is no agar to fuss with. Oats are used as the thickener. I can't say it's too impressive on its own, but it is extraordinary mixed in with Breakfast Tofu Scramble.
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Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet
By Christy Morgan
BenBella Books - 2011
I had a string of not so great reviews from this book, so I'm glad this one worked out! The lemon is sliced thin and almost melts into the asparagus as it cooks, leaving behind pieces of roasted lemon rind. As pretty as it is, I would recommend picking out most of the rind prior to serving, as some eaters may not appreciate it (I left a few pieces for myself). Don't throw it out though; save it to mince up for something else or use as a garnish. I also liked the addition of fennel seeds. I didn't have fresh oregano, so I used dried.
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Another great sea vegetable recipe from this book. I was super happy with how this recipe came together. It made a very blissful weeknight meal for me. Very pretty with different veggies, and it had a nice balance of flavors. I used the option of kale instead of broccoli. The recipe is reprinted with permission here: http://goodveg.squidoo.com/recipes/entrees/land-sea-soba-noodles
I used sriracha sauce instead of liquid smoke.
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My primary motivation for trying this recipe was to see if I could make a lower sugar version of store bought Key Lime Soy Yogurt. The verdict: I would stick with the store bought. This recipe had good tart limeyness, but it has as much or more sugar than the store kind. (this recipe uses maple syrup and the store kind uses evaporated cane juice, but that distinction doesn't make a big difference to me) To start off, I cut the maple syrup down by half. The lime flavor was good, but there was a strong tofu undertone. Adding the rest of the maple syrup called for did mask the tofu taste; however, at least the store bought has some probiotics with the sugar.
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
By Joanne Stepaniak
Book Publishing Company (TN) - 1996
This is an odd combination but so incredibly good on toasted pumpernickel bread. Very easy to make. Eat right away so it doesn't get soggy. Makes a nice, quick non-traditional breakfast if you already have the steamed kale on hand.
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Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs
By Neal D. Barnard M.D., Bryanna Clark Grogan
Rodale Books - 2006
All this is is tender cooked greens stuffed into pita and dry toasted in a cast iron skillet. Somehow the completd product is exceptional. (maybe I just needed a new way to eat greens!) I used beet greens,spinach and arugula.
Actual recipe was downgraded for not specifying size of pita and amount of filling per dumpling.
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Vegan Brunch: Homestyle Recipes Worth Waking Up For--From Asparagus Omelets to Pumpkin Pancakes
By Isa Chandra Moskowitz
Da Capo Lifelong Books - 2009
This technique of rolling the seitan in foil and steaming has been popular for a while (this author credits blogger Julie Hasson)... but I have never tried. It is so easy! I used cheese cloth instead of foil. I also put my steamer basket in my pressure cooker and steamed them on high pressure for 15 minutes (vs. the 40 minutes of standard steaming called for) and then let the pressure release naturally.
The texture is great - nice and chewy. If you've ever failed at seitan-making and ended up with a spongy brain-like mess (I speak from experience), there was none of that.
The "Italian Feast" variety that I tried is very spicy. I look forward to using slices of this in white bean and kale soup. I like that it is far, far less oily than the variety I can pick up at the store. I can also make this quicker with pantry ingredients than it would take me to get to the store and back.
I will use this method again (without the spices) when I need some basic seitan strips.
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
By Joanne Stepaniak
Book Publishing Company (TN) - 1996
This stuff is the best. Perfect substitute for goat cheese. Great on toasted pumpernickel bread. If you eliminate the canola oil, the texture isn't quite as incredible but the taste is still really great.
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Website: Fatfree Vegan Kitchen
This isn't a fat-free recipe, but it is oil-free (I used the whole sesame seed option). I made a half batch, and I did not include the additional spices (cumin, paprika, chili powder). The resulting hummus had a creamy texture - not quite the same as traditional recipes, but still very good. I liked that the hummus has a nice sesame taste (after all, why add any sesame if you can't taste it).
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The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes
By Joanne Stepaniak
Vegan - 1994
I have made this a number of times for parties with non-vegans, and it has always been gobbled up. Mr. Snoopy and I like the variation of spreading it on english muffins and broiling -- makes a very tasty dinner, just make sure to eat right away so they don't get soggy.
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Great Vegetarian Cooking Under Pressure
By Lorna J Sass
Cookbooks - 1994
This is a solid recipe. Pretty basic, versatile. In retrospect, I should have saved some florets for garnish as suggested. The cauliflower is the only source of creaminess. My spouse found it lacking in that regard. I liked it, though.
Edit: In retrospect, I decided to downgrade this to a two. I found myself dreading the leftovers, and I don't think I'll be making it again. There are better tomato soup recipes out there that can be adapted for the pressure cooker.
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Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating (No Matter Where You Live)
By jae steele
Arsenal Pulp Press - 2010
Wow! So pretty, and the taste is amazing with rich carmelization. (And these are rich. A tablespoon each of olive oil and sweetener, I used maple syrup, for the batch which is so addicting I could easily eat it in one sitting.) I will be making these again. They would be great used as a garnish.
A few notes about the recipe. I have a set of graduated heart cookie cutters. Even with a big beet and my smallest cutter, I could only get 1 heart per slice. I got 6 hearts out of my beet. So, I used different sized cutters centered on the beet slice to make a positive and a negative heart, and I cooked them both. The negatives didn't hold their heart shape too well, but they tasted great - chewy/crispy with lots of carmelization. Also, she mentions using a toaster oven, but that would have worked only if I cooked the 6 hearts alone.
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Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary
By Joanne Stepaniak
Book Publishing Company (TN) - 1996
This recipe substitutes easily for egg salad.
As written it calls for low-fat egg-free mayonnaise (Jo provides a recipe) or your favorite egg- and dairy-free mayonnaise. Much of the flavor comes from the mayonnaise, and I was always happier with the result made with Vegenaise. Alas, Vegenaise makes this salad much higher in fat.
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Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
By Isa Chandra Moskowitz, Matthew Ruscigno
Da Capo Lifelong Books - 2010
One component of this salad is a simple mashed chickpea mixture with capers. The mixture gets its flavor from Green Goddess Garlic Dressing. I up the amount of dressing (4 tbs vs 2 tbs), and this mixture is great on its own.
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