Since today is Star Wars Day (May the 4th be with you all!), it follows logically that tomorrow is Cinco de Mayo! We are pretty darn ecstatic about the chance to smash piñatas, imbibe margaritas, and eat our own weight in chips and guacamole. To get in the spirit, we love this simple dressing from Real Food Daily's Ann Gentry.
What You Need:
1/2 cup brown rice syrup
1/4 cup brown rice vinegar
1/3 cup red onion, coarsely chopped
1/4 cup fresh lime juice (approximately 4 limes)
1/4 cup fresh lemon juice (approximately 3 lemons)
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon sea salt
1-1/2 cups olive oil
1/2 cup fresh cilantro, chopped
What You Do:
1. In a blender, combine rice syrup, vinegar, onion, lime and lemon juices, cumin, coriander, cayenne, and salt until smooth.
2. Gradually blend in the oil. Add cilantro and blend just until it is finely chopped. Season the vinaigrette to taste with more salt and pepper.
3. The dressing will keep for 1 day, covered and refrigerated. Re-whisk before using.
More Food News!
Cinco de Mayo Giveaway: Daiya Nacho Kit!
Featurette: Vegan Cinco de Mayo
What's Cooking on VegNews.com: Orange Creamsicle Custard
This Week's Must-Have: BBQ Bean Chips
Savvy Vegan: Budget Vegan Books
Café VegNews: Easy Butternut Squash Soup
This Just In: Whole Foods to Thrive by Brendan Brazier
News: USDA Maps Food Deserts
VegNews Store: May+June Issue
VegNews Book Club: The Bond by Wayne Pacelle
Vegan 101: Handling Social Situations