This dressing works well over salad, greens, grains or as a dip. Give it a try, it may become a new favorite! Continue reading
Category: Salad Dressings
Home-Away Salad Dressing
This dressing is a combination of two. While traveling I did not have my usual vinegars and equipment handy. So, I combined my favorite two salad dressings: Oil-free Balsamic and Roasted Red Pepper Sauce. Give it a try, even when you are not traveling. The ingredients are somewhat approximates. Continue reading
Creamy Mock Caesar Dressing
Makes approx. 1 1/3 cup
Prep Time: 10 minutes need soaked chia seeds and cashews
Ingredients
½ Tbsp. chia seeds, soaked in ½ cup of hot water
¼ cup cashews, soaked
1 medjool date, pitted
1 Tbsp. nutritional yeast, large flakes
2 Tbsp. fresh lemon juice
1 large clove of garlic, minced (if you are using a high-speed blender, you can throw it in whole)
1 Tbsp. Dijon mustard
1 Tbsp.brown rice vinegar
1 tsp. nori flakes*
1 tsp. capers
Fresh pepper to taste
¼ cup water (or more, if needed)
Directions
- Soak chia seeds in hot water, for about 30 minutes or until seeds have expanded
- Soak cashews in hot water for about 30 minutes; drain off water when finished
- Add chia seeds, cashews and remaining ingredients to a high-speed blender. Blend on high until dressing is smooth and creamy. This dressing will be quite thick. If you like a thinner consistency, you can add more water or a little bit of unsweetened plant milk. Let dressing rest in the refrigerator, to allow to cool and flavors to meld.
Notes
- *To make nori flakes, cut up a sheet of nori and then add to a spice grinder. I use a small electric coffee grinder to do this. You will have more then you need for this recipe from one sheet. Store left over flakes in a tight container for your next batch of dressing. I grind mine to very fine flakes, almost powdery.
The recipe for the dressing was inspired by http://www.forksoverknives.com/recipes/vegan-caesar-dressing/
Chopped Dinner Salad with Creamy Mock Caesar Dressing
This salad is a summer time staple. Adding the chickpeas makes it hearty enough for a meal in itself. Vary the veggies to your liking. The creamy Mock Caesar dressing has a “from-the sea” taste and gives this salad an added flavor dimension. Enjoy!
Asian Dressing
Makes approx. 1/3 cup
Prep time: 5 minutes (need fruit paste) Cook time: 0
Ingredients
3 Tbsp brown rice vinegar
1-2 tsp. miso
1 1/2 Tbsp date paste or maple syrup
1 Tbsp low-sodium tamari
1 tsp sambek olek, or other chile paste of choice
1 ½ Tbsp of fresh ginger, minced
2 cloves of garlic, finely minced
Directions
In a small bowl , whisk together all ingredients until smooth
Notes
Use this dressing on a stir-fry, asian buddha bowl or as a dipping sauce.
I prefer the date paste to the maple syrup. It is a little more work upfront, but it makes for a creamy, whole-food sweetener, that can be used for other dressings, on oatmeal, soups and desserts.
Date Paste
Ingredients
½ cup of dates, pitted
1 cup of water (or more as needed)
Directions
- Soak the fruit for 1-2 hours. If you start with very soft dates, you may only need to soak for 1/2 hour to 45 minutes. Drain off the water and add to a high speed blender.
- Add just enough water to help blend the dates. Start on low to break up the fruit and then increase speed.
Notes
This mixture will keep for over a week in the refrigerator. Alternatively, it can be frozen for several months. It will not freeze solid, which makes it great for scooping out just what you need.
Other fruit like dried mango or apricot make a great fruit paste as well.
Recipe from Rouxbe.com
Oil-Free Balsamic Dressing
This is my favorite go-to salad dressing. Except for soaking the chia seeds , it comes together so quickly. Make a double batch and you will always have a dressing handy. This dressing also works well on steamed greens and roasted veggies. Enjoy!
Nourish Yourself Now 