FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

Pear Salad with agave and champagne vinegar dressing


This is a common salad recipe and very easy, but I am posting it for my friend Jen who wanted the dressing ratio. It would be weird to post just that. The first time I made it was for a holiday dinner party and my good friend Leslie actually put it together for me. If you know Leslie then you already know that she made it look amazing and cozy! We made it as an appetizer and served it in little dessert dishes. It was so good!!!!!! Here’s what we did…

Slice this stuff up and put it in a bowl or a glass if you want to get fancy:

Pear (I used Korean Pears that our friends brought us – thanks Kei & Donny!!)

Salad Greens (I used baby greens)

Chopped Walnuts

Gorgonzola cheese, or Blue Cheese, or Gouda Cheese or all three!!

Drizzle with Agave and a a little bit of Champagne Vinegar or White Wine Vinegar. I don’t have ratios for you Jen, I just drizzle until it feels right!
I know you will feel it too.

Husband Rating 3 star: gold-stargold-stargold-star “It’s great… for a salad.”

Vegan Ranch Dressing that’s better than any Ranch out there!


I got this recipe from the RFD cookbook, but I have made some changes to it because I don’t usually have some of the stuff it calls for.  So I can’t take the credit for this (like most of the stuff on this blog.)

This is for my Momma, who keeps asking me for it, and Ms. Mundy who also keeps asking me for it. Here you go, ladies:

3/4 cup veganaise

4 ounces vacuum-packed firm silken tofu (okay – this can be tricky to find but it HAS to be Mori-Nu Silken – it does NOT have to be firm though.  And buy the organic one!!!! It will last in your cupboard unopened for ages so buy it if you see it even if you’re not going to need it right away. I have only ever seen it in health food stores and Whole Foods. It’s not refrigerated so it can be tricky to locate. It’s usually in the Asian Food section. Ask someone. Don’t bother making this recipe without it. Trust me – I’ve tried. Gross.)

1/4 cup minced onion

1/4 cup unsweetened plain soy-milk (I use whatever non dairy liquid I have in the house; almond milk, rice milk, etc… Just make sure it’s not flavored.)

2 tablespoons fresh lemon juice (1 lemon)

2 teaspoons Dijon mustard

1 teaspoon minced garlic

1 teaspoon onion powder (or double up fresh onion)

1 teaspoon vegan Worcestershire sauce (or you can replace that with 1 Tsp white wine/champagne vinegar)

1 teaspoon agave

1/2 teaspoon celery seed

1/4 teaspoon sea salt or more if you have a problem with salt like we do.

1/4 teaspoon white pepper or fresh black pepper (I don’t usually use this because Zeke hates pepper these days, but I love it in this recipe and load up on it when he’s not involved – which is never.)

fresh chopped chives

Mix all ingredients but the chives in a food processor or a blender until smooth. (Add in chives after this step.) I have stopped wasting time chopping and dicing and just put it all in my Cuisinart and blast it until it looks like salad dressing.  Saves TONS of time and makes no difference as far as end result.

Make about 2 hours ahead of time if you can, and up to 2 days in advance if you think you are going to eat most of it shortly after.

We use it for salad, pizza crust, chip dip, sandwiches… whatever you use traditional ranch for. It’s SO good!!!

Husband Rating 5 star: gold-stargold-stargold-stargold-stargold-star “Thanks to the garlic no one will ever kiss you again.  Thanks to the taste you won’t care!”