Cathy Sears requested a French Dressing recipe that uses tomato paste rather than tomato soup. I have found two recipes that should be helpful.
Both recipes are from new vegan cookbooks. The first is from Guilt-free Gourmet by Vicki B. Griffin, PhD, MACN and Gina M. Griffin. The second recipe is from Best Gourmet Recipes from the chefs of Five Loaves Deli & Bakery by Neva Brackett.
Viva La French Dressing
makes 4 cups
1 12oz can tomato paste
2 tsp onion powder
1 tsp garlic powder or 1 clove fresh
2 tbls honey
1/3 cup olive oil or 1/2 cup raw cashews
1 tsp salt
1/3 - 1/2 cup lemon juice (the more the tangier)
2 - 3 cups water or to desired consistency
Blend until smooth and creamy. Chill after blending.
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French Dressing
makes 3 cups
1 1/2 cup water
1/4 cup orange juice concentrate
1/2 cup apple juice concentrate
1/2 cup lemon juice
3 tbls tomato paste
1 tsp dill weed
1 tsp onion
1 tsp garlic
1 tsp paprika
1 1/2 tsp salt
1 1/2 tbls cornstarch dissolved in 1/4 cup water
1. Place all except dissloved cornstarch in saucepan and bring to a boil.
2. Stir in cornstarch water, and cook 1 minute. Chill before serving.
Tip: The French Dressing recipe will keep for several months in the refrigerator without spoiling, so don't be afraid to make a whole recipe.
Prep. time: 10 minutes
Cooking time: 5 minutes
[This message has been edited by Linda Sutton (edited September 27, 2000).]