Thursday, May 28, 2015

Lemon Vinaigrette (gluten free, dairy free, vegan)

This recipe is an ode to one of my most favorite restaurants that I used to go to when I lived in California.

Sol Food Restaurant started out as a tiny little spot on the corner of Fourth and Lincoln in downtown San Rafael.  From the day it opened there was constantly a line out the door. At first sight one would think it was because the restaurant was so small but once you had the food, you knew the real reason.

Now the restaurant has taken over a new spot just a couple blocks away from their old one and they have an additional location just a few towns over.  Even though there are now two locations, there is still usually a line out the door!  It's THAT good! AND they have several gluten free and dairy free options!

The food is actually quite simple fare, but the flavor is not.  You are truly eating wholesome authentic Puerto Rican comfort food.  My favorite dish is the "Pollo Al Horno".  It's chicken thighs marinated in oregano and garlic, fried garlic plantains, beans and rice with green olives and potatoes with a fresh picked organic mixed green salad with lemon vinaigrette dressing. Salivating yet? I sure am. And don't get me started on the ambience either. You'll think you are IN Puerto Rico! If you don't believe me check out their website for a virtual visit.  The bongo drum will get you going.

I'm in the process of trying to reinvent my own version of my favorite dish in order to survive here on the east coast. I will, of course, post it once I have. In the mean time I can relish in the memory of Sol Food by making my lemon vinaigrette dressing.

Please note: Always check labels and manufacturing processes to ensure there is no evidence of any food allergens you may be sensitive to. 

Lemon Vinaigrette (gluten free, dairy free, vegan):
1/4 cup fresh squeezed lemon juice (about 2 medium lemons)
1/4 teaspoon crushed garlic
1/3 cup vegetable oil
1/8 teaspoon salt

In a small blender combine the lemon juice, crushed garlic, salt and vegetable oil.  Puree on high for about 20 seconds.  Voila!  If you do not have a blender handy combine all the ingredients except the oil in a small mixing bowl.  Slowly pour the oil into the mix while whisking vigorously.

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