My friend Ed is a master gardener par excellence! He has turned his backyard garden, which is just a hop, skip, and a jump from the beach, into a vegetable wonderland. How do I know? I’m the lucky recipient of the most extraordinary selection of greens from it.
Today’s head of cabbage is such a thing of beauty that I hesitate to slice into its green crispness. But I will and it will make the perfect slaw with this Asian Dressing recipe I’ve included here from my new book, Go Veg With Class. Thank you, Ed.
Asian Dressing
In a blender or processor add the following:
1 Tablespoon fresh ginger,
2 Tablespoons fresh garlic,
2 Tablespoons each soy sauce and lemon juice, 3 Tablespoons rice vinegar
1/4 teaspoon Cayenne pepper
One 12 to 16 ounce package drained and crumbled tofu.
Blend until creamy.
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
