Red Pepper Dip

Makes 3 cups

2 12.3-ounce packages low-fat silken tofu
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/3 cup canned roasted red peppers
1 teaspoon chili powder
several dashes Tabasco or other hot sauce (optional)
1/2 teaspoon salt (optional)

Combine tofu, lemon juice, and vinegar in a food processor. Process until smooth. Add red peppers and chili powder. Process for several minutes until very smooth and creamy. Add Tabasco and salt, if using.

Oriental Salad Dressing

Makes 3/4 cup

1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup water
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh ginger

Combine all ingredients in a covered jar. Shake to mix. Store in a covered jar in the refrigerator.
Variation: To make this into a Dijon-oriental dressing,
add 2 teaspoons Dijon mustard.

Per 1 tablespoon serving: 4 calories; 0 g fat; 0 g saturated fat; 1.2% calories from fat; 0 mg cholesterol; 0.3 g protein; 0.7 g total carbohydrates; 0.1 g sugar; 0 g fiber; 304 mg sodium; 1 mg calcium; 0.1 mg iron 0 mg vitamin C; 0 mcg beta-carotene; 0 mg vitamin E

Recipe from The McDougall Quick and Easy Cookbook by John A. and Mary McDougall

Vinaigrette Dressing

Makes 3/4 cup

3 tablespoons plain non-dairy yogurt
3 tablespoons orange juice
3 tablespoons chopped fresh cilantro or parsley
2 tablespoons water
2 tablespoons white wine vinegar
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin

Combine all ingredients in a covered jar. Shake to mix. Use at once or refrigerate for later use.

Per 1 tablespoon serving: 8 calories; 0.1 g fat; 0 g saturated fat; 16.1% calories from fat; 0 mg cholesterol; 0.2 g protein; 1.6 g total carbohydrates; 0.6 g sugar; 0.1 g fiber; 5 mg sodium; 7 mg calcium; 0.1 mg iron; 2.5 mg vitamin C; 43 mcg beta-carotene; 0.1 mg vitamin E

Recipe from The McDougall Quick and Easy Cookbook by John A. and Mary McDougall