I’m concerned your Substack has been hacked. Not a chickpea to be found in this recipe! Please let the real Catherine Newman know I will be making this vinaigrette!
When I first subbed to you, I had no idea what content to expect, but two best friends trying to recreate a high-end vegetarian dish is the pinnacle of what I expected, I love it 😆❤️ I also really REALLY want to try this cabbage now
Yum! I love putting on my food detective hat. My friend Tara and I have been trying to duplicate the cardamom buns in our local coffee shop because they are bankrupting us because we are obsessed. So far, our attempts are either too much of a pastry vive or way too bready. We must crack the code!
I am very much looking forward to making this dressing! All the possibilities you mentioned in addition to the braised/cooked cabbage option. I’m also thinking shredded raw cabbage would be good, too.
Thank you for another great recipe Catherine and also for your sense of humor, which is my absolute favorite. Even your pay wall comments are hilarious! You are a treasure 😘
We just had this tonight with coconut rice, salmon, roasted tofu (I consider it a parenting win that my boys love crispy air-fried tofu), roasted broccoli, roasted/charred cabbage, cashews, and salmon. It’s now a regular in our house rotation. Thanks!
I make a similar dressing but instead of cream, I use tahini, to slather over a steamed sweet potato. Of course, it never occurred to me to seek out other vegetable bases. Your recipe sounds divine - thank you for sharing!
I’m concerned your Substack has been hacked. Not a chickpea to be found in this recipe! Please let the real Catherine Newman know I will be making this vinaigrette!
ha ha ha!
oh the sweet bougie privileged folk with their mases of stuff and fridges fulla stuff to cram into their meat carcasses.
eat less. walk more. splooge your entitlement less.
When I first subbed to you, I had no idea what content to expect, but two best friends trying to recreate a high-end vegetarian dish is the pinnacle of what I expected, I love it 😆❤️ I also really REALLY want to try this cabbage now
I'm really glad!
It is regrettable to learn that they are on to something with this braised cabbage thing, because I am now determined to try it. Thanks, Catherine.
Yum! I love putting on my food detective hat. My friend Tara and I have been trying to duplicate the cardamom buns in our local coffee shop because they are bankrupting us because we are obsessed. So far, our attempts are either too much of a pastry vive or way too bready. We must crack the code!
Mmmmmm.
This was delicious! We were out of heavy cream so I subbed sour cream and it worked like a dream.
Oh yay!
What a wonderful combination of flavors! Limes are in season here and I adore soy and sesame oil.
xo
At first glance, the bowl of tofu looked like an ashtray full of butts. All the same, looking forward to trying the recipe.
Ha ha ha!
I am very much looking forward to making this dressing! All the possibilities you mentioned in addition to the braised/cooked cabbage option. I’m also thinking shredded raw cabbage would be good, too.
And I adore pictures of your kitties. That face is irresistibly cute (heart melting here).
Yes! Totally.
I had to Google “Half and half”. I didn’t realise it was the name of an actual thing until I saw the recipe ingredients!
Thank you for another great recipe Catherine and also for your sense of humor, which is my absolute favorite. Even your pay wall comments are hilarious! You are a treasure 😘
Thank you, dear Michelle! xo
I meant soy-sesame-lime-fat!
We just had this tonight with coconut rice, salmon, roasted tofu (I consider it a parenting win that my boys love crispy air-fried tofu), roasted broccoli, roasted/charred cabbage, cashews, and salmon. It’s now a regular in our house rotation. Thanks!
splooge your love more, Catherine. from one meat carcass to another, xo
I make a similar dressing but instead of cream, I use tahini, to slather over a steamed sweet potato. Of course, it never occurred to me to seek out other vegetable bases. Your recipe sounds divine - thank you for sharing!
Ooo this looks great. Does anyone have a suggestion for what to sub for sesame oil? Maybe do miso? I can’t do nuts or seeds.
Also, this cesar dressing is divine and is wonderful to put on everything: https://smittenkitchen.com/2008/01/chicken-caesar-salad/
I honestly think you could just leave it out! There are plenty of other flavors honestly. Thank you for that link!