(no subject)

After several days of really good vegan lunches, the last day at the conference was... okay. The roast squash was notable good, but the dressing was a cruel thing to do to innocent cucumber. I think the problem was in some large part the emulsifier...

So I was thinking about how I'd have done it were I making an emulsified oil and vinegar dressing in the first place. (Though I'll admit "use a vortexer" seemed like a useful step.) So my first thought was to fall back on that that old standby, roast garlic. Roast garlic is an excellent emulsifier. Also, tasty. Though since I'm not making Garlic! salad dressing, perhaps elephant garlic would be the way to go - it's really quite mellow when roasted.

Not that mustard is a terribly thing. A little mustard is pretty nice. Except I think I'm out of mustard powder. Even that lovely hot chinese mustard I'm so fond of. Though I do have powdered wasabi...

...perhaps I'll call it Shogun's salad...