Fresh horseradish blends with silken tofu, chickpea miso, and soymilk into a creamy, pourable dressing, sharpened with lemon, brown rice vinegar, dijon mustard, and a dash of hot sauce.
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In blender, combine horseradish, tofu, oil, miso, soymilk, garlic, lemon, vinegar, and mustard. Process until creamy and smooth. Add pepper and Tabasco to taste, blending until incorporated.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
