Vegan. Raw. Gluten Free.
Got the idea of making a creamy, vegan chipotle dressing from a meal I had at the ridiculously amazing Cafe Blossom in Chelsea. Everything on their menu is fantastic, but the “Crispy cake of yukon gold potato and black eyed peas, topped with chipotle aioli” almost made me lay right down on the floor in the fetal position and writhe with pleasure. I asked my server how they made that amazing chipotle aioli — and the words “vegan mayo” danced from her lips to my ears. It so happened that I had a jar at home that I had only used, very unimaginatively, on vegetarian burgers. When I finally got down to business in the kitchen, I kicked the spicy factor up a notch with a few spoonfuls of horseradish.
For the dressing: combine vegan mayo, horseradish, apple cider vinegar, 1/2 of reconstituted, de-seeded chipotle pepper and freshly ground black pepper in a food processor. For the croutons: toast 2 slices of gluten free bread in 2 tablespoons of EVOO with nutritional yeast, sea salt and thyme. For the antipasti: go to the fucking grocery store. You think I marinated those olives myself? Ain’t nobody got time for that.
Kiss me now. Thank me later.