Where or Where is the Perfect No Fat Dressing?

Eating a plant based diet is definitely a new experience for Craig and I.  He has a more difficult time than I do because he was raised as a meat and potato boy.  Actually, his favorite was hamburgers and milkshakes.  My father was a Navy veteran, we ate stew, bean soups of every kind, canned vegetables and lots of coleslaw and potato salad.  My mom was a good cook, but she loved to let my Dad take the lead and he would usually cook Navy style.  We loved it.  I also live in an area where farms surrounded us, so we did eat lots of local produce.  I love veggies, Craig tolerates them.

I always thought that I loved salads.  Lots and lots of lettuce and chopped veggies. Mmmmm and don't forget the home grown tomatoes.  It wasn't until we started eating a plant based diet, that I realize that I didn't love the salad so much as I loved the salad dressing.  True confession:  I love salad dressing.

In addition to our plant based diet, we are eating no fat.  Yah, we are trying to clean out our old arteries and make room for all our wonderful blood supply.  I cannot find a no fat salad dressing that I can tolerate.  Salads are just not the same.  I tried the lemon juice and pepper, vinegar and spices,  pureed fruit and vinegars, tomato purees and spices and vinegar,  all manner of concoctions.  I bought some fat free dressings from the health food store in the refrigerator section and they were so strong with vinegar, I could have breathed out fire and vapor.  It is my quest to find some dressing that is fat free, or nearly fat free that I can tolerate, because frankly I love salad dressing more than salad, who knew!

Tonight I had a breakthrough.  A dressing that I could enjoy.  I am still on the path to no fat dressing nirvana, but for now I enjoyed my very first salad dressing.  It isn't 100% no fat, but it has very little with no added oil.

Almost Nirvana Dressing

Mix together in a blender or I use a magic bullet
1/3 block of soft tofu
3-6 Tablespoons Apple Cider Vinegar, to taste
3 or more Tablespoons of Almond milk to thin
1 small tomato chopped
small handful of chopped green onions
1 tsp of dry ranch dressing mix (I used the dip packet, yes this isn't the healthiest seasoning, but but but but)
spices to taste  I used:
garlic powder
onion powder
cumin
chipotle pepper powder, just a dash
dried vegetable seasoning
Salt, pepper, dash of stevia
Blend and add more vinegar or almond milk as needed for consistency.
I think I would add a bit more seasoning the next time I make this. Maybe a little tomato paste.
My goal was a creamy tomato dressing. 

To go with the salad, I made a Polenta Tamale Casserole

Polenta Casserole (no added fat)

1/2 large sweet onion chopped

1 large green pepper chopped

1 can corn

1 can of black beans

1 small can tomato sauce

1 cup of fire roasted tomato chunks

1/2 package of Boca Burger meatless shreds

1 tsp cumin

1/2 tsp chili powder

1-2 tsp of a taco seasoning (I used frontiers Mexican fiesta seasoning)

dash or more of chipolte pepper seasoning, depending on your taste for heat

salt and pepper as desired

Place pan on burner and let it heat.  Add onions and peppers to a hot no-stick pan and let them sizzle until cooked and almost ready to stick, stir often.  Add tomatoes and all the other ingredients, stir and cook until well heated. Set aside and make the polenta.

6 cups water

1 3/4 cup cornmeal

salt to taste

Bring water to a boil, add salt and add cornmeal in steady stream (not too fast) stirring continually.  Once all the cornmeal is added, stir and cook back to a boil.  Lower heat and cook till tender, stirring frequently.  Remove from heat and quickly spread half the mixture in a 9x11 casserole dish, sprayed with pam. Spread flat. Add the Boca burger mixture then top with the remaining polenta and spread flat.  Bake for 25 minutes in a 350 degree oven.  Serve with Salsa, ketchup and a sprinkling of rice cheese.