For the first time in my life I purchased a pomegranate without giving much thought as to what use it would be put to. After searching through recipes I found a delicious looking post by Cindy for Eggplant dressed in buttermilk. After a quick google search for a vegan buttermilk substitute, I gathered a few ideas for the dressing and sorta winged it from there. I have no idea what buttermilk tastes like anyway as it is not something I have ever consumed before but the end result of this dish tasted pretty good.
Along the way I discovered that the za'atar in my pantry was actually dukkah so I quickly whizzed up a blend in my coffee grinder using this recipe. Pictured at the back were leftover vegies from last night's dinner. At the back is a mix of roasted beetroot, sweet potato, red capsicum and red onion (these were a huge hit and will definitely be a regular side dish as they were simple to prepare and tasted fantastic) and the greens are Braised Brazilian Shredded Kale from Viva Vegan.
Vegan Buttermilk Dressing
1/4 cup soy milk
1/2 package firm silken tofu
2 1/2 tablespoons lemon juice
1 clove crushed garlic (probably should have used 2)
1 tablespoon olive oil
salt to taste
Whizz the soy milk, tofu, lemon juice and garlic in a blender until well combined and smooth. Add olive oil and salt to taste.