Well this wasn't supposed to turn into a vegan food blog lol. Oh well. I've always theoretically loved the idea of a raspberry vinaigrette, I mean I LOVE raspberries, but the vinaigrettes always end up being disappointing and weird. My mom's raspberry bushes are in full swing right now. And I'm not usually one for fruit with savory food but am way not craving sweets right now so I decided to try putting some to use with a savory spin instead.
I looked at several recipes that had ingredients that didn't sound right. Dijon? really?? Balsamic? Sounds heavy... I wanted light and bright. Honey? no thanks - that whole no sweet tooth thing, also not vegan.
So I made my own. Why not?
I love it... it's bright, herby and has lots of zing! And it's bright pink!
Ingredients
1.5 cup raspberries
1/2 cup olive oil
1/4 cup rosemary infused oil
1/4 cup rice wine vinegar
1/4 cup apple cider vinegar
2 tsps of salt
1/2 tsp ground pepper
8 sprigs of thyme (removed the stems)
2 springs of basil
1 green onion
Run it through the blender, or a food processor or whatever. This makes approximately 2 cups. I was lazy and didn't de-stem the thyme, don't recommend that lol. Also I wanted to play around with rosemary olive oil but could easily just sub regular olive oil. It would be pretty easy to adjust the amounts of the ingredients based on what flavor you want to come through the most too. You do you boo.
So far I've tried making a coleslaw with it, just mixed in a bit of vegan mayo and cabbage - would have looked cool with purple cabbage! But my favorite so far is as a dressing for a bowl - today I tried a combo of rice, black beans, avocados, raspberries, basil and purple corn chips. Sprinkled with salt, pepper, a bit of smoked paprika and the vinaigrette of course!
