So, yesterday I told you my latest cooking class at Whole Foods was blueberry themed.
Well, not just blueberry themed…my blueberries had passports.**Blueberries: Around the World
After traveling to a relatively familiar land–also known as the only country of the three I discussed that I’d actually been to–I decided to turn away from my faux, but desired, Latin roots and head abroad to France.
Of course, making a dressing with the word dijon in it and adding haricot verts to your salad doesn’t really make it French.
But there’s lavender involved. And I DO know that lavender grows in Provence. (A fact I am certain of only because of Herbes de Provence seasoning.)
But whatever. If I say we went to France, we went to France, mercibeaucoup.*
*Doesn’t work as well as thankyouverymuch, does it? Blueberry Lavender Dijon Dressing(on Mixed Greens, with Walnuts, Blueberries, and Haricot Verts)
1 cup thawed frozen blueberries (with juice)
2 Tbsp. Dijon mustard
1 Tbsp. apple cider vinegar
2 Tbsp. agave or honey
1/2 tsp. liquid aminos or tamari (or salt to taste)
1/2 tsp. dried lavender
pinch of dried thyme
3-5 oz. tofu (optional for a creamir version)
Combine all ingredients in a blender.
Process until smooth.
I’ve never been to India, either, but I sure love Indian food spices.
ginger, cardamom, coriander (!?!)
Confession: The only ‘authentic’ Indian food I’ve ever eaten was at a cooking class with goddess of Kerala, Ammini Ramachandran, and goddess of Atlanta, Asha Gomez…or that made for me by a roommate in Austin one time. No matter. I know that mango lassis are popular in India.
I’ve even made a vegan version before.^
^For more on that, and a lesson on how NOT to cut a mango, see this post .
So why not make a blueberry one?
And obviously, you should always use frozen blueberries if they are just going to be pulverized anyway.
Using fresh would just be silly.* *Unless, of course, you are very wealthy and/or the owner of a blueberry farm. Blueberry Mango Lassi(Serves 2…maybe )
1 cup previously frozen blueberries
1 cup previously frozen mango
1/2 block (7 oz.) firm tofu*
2-4 Tbsp. unsweetened almond milk (or other alterna-milk), depending on desired consistency
1 tsp. vanilla extract
1 tsp. ground ginger
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/8 tsp ground cardamom
*For an even creamier version, you may substitute silken tofu. I like my lassi a little thicker.
Combine all ingredients, except almond milk, in a food processor or blender.
Process until relatively smooth.
Add almond milk a tablespoon at a time, processing in between, until lassi reaches desired consistency. [It will thicken in the fridge.]