There are pros and cons to having a family owned bakery walking distance from your house.
1. Fresh homemade bread anytime you want it.
2. Quick lunches without having to make something boring at home.
3. Free coffee. Enough said.
In case you didn’t catch the beauty the first time.
1. Fresh homemade bread anytime you want it (And I want it all the time. I eat a lot of bread.)
2. Too. Many. Doughnuts.
My parent’s bakery does a pretty good job of offering vegan options. You can get vegenaise on an avocado sandwich, a couple of their soups are vegan, and my mom makes these amazing “cinnadoodles” that are rarely in stock because even non-vegan people are addicted to them.
Salad dressings, however, are a problem unless you want Italian. I get tired of Italian. They make an amazing (non-vegan) cilantro dressing and I’ve been trying to imagine ways to veganize this dairy-based dressing.
As always, tofu to the rescue. (There’s a phrase you hear everyday, right?)
I had a ton of cilantro leftover from my last salsa making extravaganza and I threw that into the magic bullet along with some silken tofu, olive oil, AC vinegar, garlic, cumin and salt.
I realize I say this about 99% of my recipes, but it was so quick and easy!
Unk C’s salad
My mega burrito
Mom, if you’re reading this, you need to try this recipe at the bakery. Even Unk C, carnivore extraordinaire, liked it!
Also, don’t let me eat anymore bread…until next week.
Cilantro Salad Dressing
1/2 cup cilantro
4 oz silken tofu
1/4 cup olive oil
1 TBS apple cider vinegar
1 garlic clove
1/4 tsp salt
1/4 tsp cumin
Combine all ingredients in a blender (vitamix, magic bullet) and purée until smooth.
Pour on everything.