What you need:
- a nice ripe papaya
- 1/4 c cider vinegar, wine vinegar, or berry vinegar
- 1 t mustard powder
- 1 T sugar
- 1 small onion
- 1/4 t salt
- 1/4 c vegetable oil
- 1 c Avellana easy soy yogurt
How to make it:
Cut the papaya in half and scoop out 1-3 tablespoons of seeds. I like to use a lot because they have SO many health benefits! Plus they are slippery and fun to crunch. Add the seeds and the rest of the ingredients except the yogurt to your food processor/blender/mortar and pestle. I used this cool little rip cord chopper that I LOVE. I originally got it for my camper, but I use it all the time because it’s easier to clean than the food processor or blender. Plus it’s fun to pull that cord a million times like a crazy person.
Grind up all the ingredient to your preferred level of chunky-ness. I like some texture, so I only ground it a little bit. Then add in the yogurt and stir in up. Voila! You’ve got a delicious and healthy dressing and/or marinade! Its a little sweet and a little savory and a little tart. Delicious.
Serving suggestion: I made a batch of cream sauce with yogurt and a batch without yogurt. I used the non yogurt batch to marinate a block of torn up tofu. I let it marinate for 30-45 minutes.
I baked the marinated tofu at 425 for about twenty minutes, stirring often to keep it from sticking. I roasted some butternut squash and yellow squash at the same time. I put it all over a bed of saffron infused rice (add a pinch of saffron, 1/2 t of turmeric, a splash of roasted sesame oil, and one t salt to the rice before you bring it to a boil), drizzled on the cream sauce, and sprinkled some smoked paprika on top for a flavorful fall meal.