One of the other ways I use the vinaigrette is over cooked lentils and diced potatoes and other veggies, for a kind of warm lentil salad. And it's also sorta-derived from a suggestion for cooking a Tofurky roast, so I assume it could be used on proteins and things! (That version had cherries with the onions, which was pretty perfect.) So, yeah, infinitely adaptable sauce.

I cannot even admit how hard it was to leave a whole plate of those cheese balls in my fridge overnight. NO ONE WILL MISS JUST ONE TWO IF I DON'T BRING ANYTHING TO THE PICNIC.