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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  How to make good dressings without vinegar ?
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How to make good dressings without vinegar ?  This thread currently has 14,579 views. Print Print Thread
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Bekki Shining Bearheart
Friday, May 22, 2009, 8:13pm Report to Moderator Report to Moderator

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OOPS!
Forgot to say

a teaspoon or so of honey, to taste.

I think the fresh grapefruit is way better than packaged grapefruit juice of any variety
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Sikaranista
Wednesday, August 12, 2009, 12:43am Report to Moderator Report to Moderator

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I have an Asian-style dressing that I put together on the fly...I'm sorry the portions aren't exact.

Start with the juice of 1 medium sized, thin-skinned lemon.  Add approximately 1 Tablespoon soy sauce.  From there, add seasonings if desired.  I usually add shavings of scallions or sesame seeds, small cubes of tofu, etc.

I'm still experimenting with making a Miso dressing without vinegar or orange juice, when I find a good blend, I'll post that up too


ENTJ engineer...
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silverseale
Thursday, August 13, 2009, 2:33pm Report to Moderator Report to Moderator

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I'm using tahini or almond butter as the base for all my salad dressings these days, just whisking in stuff like lemon juice, garlic, onion, sugar (just a tad bit to balance the flavors), etc. I thin it with a little water if necessary after I've put in everything I want.

Aside from being an O, vinegar is one of my worst IBS triggers.


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Victoria
Thursday, August 13, 2009, 7:26pm Report to Moderator Report to Moderator

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Just a reminder to everyone . . . check all foods in these luscious recipes for compliancy with your own food lists.  



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of some rare and perfect tomorrow.
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Mayflowers
Thursday, August 13, 2009, 8:01pm Report to Moderator Report to Moderator
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I've given up on salad. I can't make a dressing I like that doesn't bother me. I can't stand grapefruit juice, pineapple juice is too sweet...and lemon juice causes abnormal growths on my face. (acne like red bumps) So I'm doing the Wall-E and having my salad IN A CUP !    (I vitamix lettuce, celery, cuc, spinach and frozen berries..and water) Very tasty.
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VictoriousLiving
Thursday, January 7, 2010, 8:25am Report to Moderator Report to Moderator

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You can always substitute apple cider vinegar or lemon juice.


RH Negative Explorer
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Possum
Thursday, January 7, 2010, 8:52am Report to Moderator Report to Moderator

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Quoted from wwbailey
Well I got my Verjus in the mail the other day and yesterday I made the following:

1 hamburger patty (grass fed but of course) broken up on a plate, covered with a scoop of black beans and juice, then covered with basmati rice, then covered with roasted garlic stewed tomatoes, then covered with manchego cheese and heated up.  

THEN sprinked some Verjus on top.  OMG... omg... OMG!!!! The Verjus made the entire thing incredible.  The best healthy mexican type dish I've been able to enjoy in awhile!

I went to heaven.

Verjus ROCKS!  As Peppermint would say!!! ha...
Sounds amazing!!! I had to laugh (hence the above)...last I heard... Hamburger patties didn't really get  a chance to eat grass...
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christaalyssaA+
Thursday, April 29, 2010, 9:04am Report to Moderator Report to Moderator

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I just made a really yummy salad with romaine, firm tofu cut into squares that I marinated in tamari (which is wheat free soy sauce all regular soy sauce is about half wheat), with hemp and flax seeds. The dressing I made was with the left over tamari that the tofu soaked in, mixed with dry mustard powder, walnut oil and a splash of apple cider vinegar. I use apple cider vinegar instead of other vinegars cause I know I can handle it with my type. But I'm sure that even if you didn't put the Bragg's apple cider vinegar in it, it would still be really yummy!!! I have just taken a pic and posted it on my facebook. Too bad we can't add pics here. Oh well. *takes another big bite of her yummy salad*


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Goldie
Thursday, April 29, 2010, 11:24am Report to Moderator Report to Moderator

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Ribbit I think a long while ago you posted this// I am looking to find out what Quark would be in the US?

.
Quoted Text
Did anybody look at my quark recipe?  It's our favorite


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Lola
Thursday, April 29, 2010, 4:13pm Report to Moderator Report to Moderator

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Quoted Text
Too bad we can't add pics here.


there s a photo album thread with comment and one without!!
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-rost/m-1208973160/s-0/

put er up there!!!


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Changeling
Friday, May 21, 2010, 3:42pm Report to Moderator Report to Moderator

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So what is the verdict on Verjus?  Does it fill the need for vinegar or is it more like lemon juice?  And which to buy...red or white Verjus?

I'm really struggling without vinegar...sigh...

Changeling
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Lola
Saturday, May 22, 2010, 2:32am Report to Moderator Report to Moderator

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read ingredients......if it contains ingredients you cannot pronounce, you wouldn t want to ingest them either!!

read and compare, or post here, someone will be happy to help decide


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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unveganista
Thursday, June 24, 2010, 5:20am Report to Moderator Report to Moderator
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Thanks so much for the grape juice salad dressing idea!  I tried it and it tastes just like the balsamic vinegar dressing I love on my salads.  
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MileHighRob
Thursday, June 24, 2010, 6:39am Report to Moderator Report to Moderator

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You mean there's a good dressing WITH vinegar?  ewwwww
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Stefina
Friday, June 25, 2010, 3:59pm Report to Moderator Report to Moderator

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These are good points for my O husband. I've learned a lot from this thread. For myself, I still use vinegars.
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Ribbit
Saturday, June 26, 2010, 1:32pm Report to Moderator Report to Moderator

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Quoted from Goldie
Ribbit I think a long while ago you posted this// I am looking to find out what Quark would be in the US?

.


Oh, hello.  I just saw this.  I get quark at our international farmers market.  It's like thick yogurt, only the flavor is slightly different.  In that Ranch dressing recipe (which two of my children insist I fix for their carrot sticks), I usually use yogurt.  If I have quark I'll use it.


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nodoubt147
Saturday, June 26, 2010, 10:00pm Report to Moderator Report to Moderator

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Use a very basic hummus( garbanzos, tahini, lemon juice, olive oil, water). Thin this down pretty well with water. Waalaa! You have the base for an awesome salad dressing, sandwich spread, mock mayo, or whatever else you want to use it for. Seems so easy, but it took me  years to figure this out. I use it for salad dressings, as well as a sauce when I make some sort of meat roll up in lettuce leaves. I notice that dill, gives it almost a ranch taste. Yum! I also make a little spicy chipotle sauce with it( more lemon, cayenne, cumin).This goes great with any steak salad, or wrap. I put it in my hard boiled eggs for deviled eggs. The possibilities are endless. Try it, try it! For any of my fellow hunters out there, it's a godsend condiment for how limited we are.


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Changeling
Friday, July 16, 2010, 4:47pm Report to Moderator Report to Moderator

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The whole vinegar avoid thing remains difficult right along with no dairy so I've just moved on to making homemade mayo with regularity.  The taste is yummy and it enhances the flavor of the salad without overpowering it like vinegar.

Changeling
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tnahowru
Friday, July 16, 2010, 10:40pm Report to Moderator Report to Moderator

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I bought the plum vinegar from whole foods. It is acceptable for vinegar. I can't taste any difference.


Tina
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GillianR
Saturday, July 17, 2010, 4:40am Report to Moderator Report to Moderator

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Tsatziki!


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ginny
Thursday, August 26, 2010, 3:06am Report to Moderator Report to Moderator

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I have cherry juice.  I dont like it.  Could it be used in salad dressing
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C_Sharp
Thursday, August 26, 2010, 3:25am Report to Moderator Report to Moderator

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Sa Bon Nim
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Sure, but if you do not like the juice, you may not like the dressing.

Add equal parts cherry juice (maybe a 1/4 cup)
and olive oil.
squeeze in the juice of a lemon.

add a few spices perhaps (salt, paprika, fresh ground pepper, oregano, dried parsley, garlic powder,  ...)

Could also add some apple juice.


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Lola
Thursday, August 26, 2010, 4:49am Report to Moderator Report to Moderator

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use it to marinate as well....helps with polyamines
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GC/m-1273678407/#num1


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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DenverFoodie
Thursday, August 26, 2010, 5:43am Report to Moderator Report to Moderator

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Quoted from Sikaranista
I have an Asian-style dressing that I put together on the fly


I'm not sure but I think "fly" is an avoid for your BT.  How do you do that anyway?  


Every morning create your day.  If you don't, life will for you!

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MsRubyLu
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Quoted from nowishow
zest and juice of one lemon (or lime)
1-2 cloves garlic
1/2 shallot
1/2 tsp salt
1 tsp agave
1 TBL fresh herbs or 1tsp dried
1/2 cup oil

Put everything except the oil in one of those small food processers and mix well. You don't need to chop the garlic and shallots this way. Then add the oil a little at a time. Mix until it become a creamy dressing.

The is my basic dressing recipe.


I just made this dressing with dill and it is superb and very easy.  I couldn't find it in the recipe database.  You should really add it.  


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