Pecan Vinaigrette

From Chef Mark Reinfeld's menu for A Holiday Vegan Feast:

• Spinach Stuffed Mushrooms
• Organic Mixed Green Salad with Toasted Pecan Vinaigrette
• Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy
• Acorn Squash with Wild Rice Pilaf
• Cranberry Sauce
• Pumpkin Pie with Dairy-Free Maple Whip

Reprinted with permission from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi (Beaufort Books, 2007). Copyright 2007 by Mark Reinfeld and Bo Rinaldi.

20 minutes

Makes 3 1/2 cups

• 1 cup water
• 1 cup pecans, toasted
• 1/2 cup safflower or sunflower oil
• 1 tablespoon maple syrup or agave nectar
• 5 teaspoons apple cider vinegar, raw
• 1 tablespoon soy sauce, or to taste
• 1/4 teaspoon garlic, minced (optional)

1. Place all ingredients in a blender and blend until smooth.

2. Serve with a large organic mixed green salad with all of your favorite veggies such as tomato, cucumber, grated carrots, red onion slices, olives and more.

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