Our CSA started up again last week and, as always at this time of year, it was full of springtime veggies — mostly vibrant green. I decided to use the green garlic and the cilantro to make a vegan green goddess dressing. Green goddess dressing was originally developed at a hotel in San Francisco in the 1920s. The capers used here replace the brininess of the traditional anchovies, the tofu gives the dressing its creamy texture and the sugar balances the flavors. Enjoy this fresh taste of spring!

Vegan Green Goddess Dressing

Ingredients:

• 1 package Mori Nu Firm Tofu
• 1/4 cup green garlic, ends and tops trimmed, peeled and chopped
• 1/4 cup fresh cilantro, stems and all
• Juice of 1 lemon
• 1/8 cup rice wine vinegar
• 1/4 cup Vegenaise mayo
• 1/8 cup dijon
• 1/8 cup water
• 1 tablespoon capers, drained
• 1 tablespoon + 1 teaspoon sugar
• 2 teaspoons salt
• Pepper to taste