Category Archives: Salad Dressing

CREAMY SMOKEY SPANISH DRESSING

I have been missing Spain lately and wanted to create a dressing/dip/sauce (It is very multi-functional) that would remind me of our summer there and the wonderfully flavorful meals we enjoyed.

This dressing/dip/sauce makes me smile every time I eat it.  I have been enjoying it on salads, brown rice bowls, and as a dip for veggies, gluten-free crackers, you name it.

In my never-ending quest to try and eliminate oil from my diet (click HERE to find out why), I used nuts as the base and thickener for this recipe.  You will be amazed by the wonderfully creamy texture you can achieve using nuts.

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INGREDIENTS

1 cup roasted nuts (any variety)
1 ¾ cups filtered water OR for a creamier dressing, So Delicious Milk of choice
¼ cup nutritional yeast flakes
¼ cup hemp seeds
½ Tbs Bragg’s liquid aminos
Heaping ½ tsp hot pimenton…more if you like spice (Spanish paprika)
Heaping ½ tsp sweet pimenton (Spanish paprika)
2 cloves garlic
Juice of 1 lemon
1 Tbs apple cider vinegar
1 Tbs maple syrup
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Place all of the ingredients in your high speed blender (I use my Vitamix) and blend until very creamy and smooth.

NOTE – The dressing will thicken when refrigerated.

For a printable version of this recipe click HERE. .

Please note that I am a Vitamix affiliate…and I wholeheartedly endorse the use of their wonderful product.

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Filed under Dip, Nuts, Recipes, Salad Dressing, Sauce / Spread / Jam / Yogurt, Vegan, Vegetarian

VEGAN RANCH DRESSING MIX – Orphaned SRC

Happy Halloween!

On a day like today when candy is king, here is a great recipe to use in order to get some salad into your little ones before they go out trick-or-treating.

I was contacted this morning by Amanda from the  Secret Recipe Club because the blog, A Cooks Quest, was orphaned in this mornings reveal.  I checked-out her blog and instantly found the recipe I wanted to make.  My son has been begging me lately to make a vegan ranch dressing that ACTUALLY tastes like ranch and thanks to A Cooks Quest I just made a vegan version that will fool the most discerning ranch aficionado!  My little guy is going to be soooooo  thrilled with me (major mom points!).

I did need to alter the recipe a little since I could not find dried minced onions (my grocery store had 4 different brands of onion powder, but no minced onions) and I think that the next time I make the mix I will reduce the salt a little.  It did not taste overly salty, but I am trying to reduce my family’s salt consumption.

Click here for the original recipe from A Cooks Quest.

INGREDIENTS for Ranch Dressing Mix

3 1/2 teaspoons organic onion powder
8 teaspoon parsley flakes
4 teaspoon salt
2 teaspoon garlic powder
1/2 tsp paprika

**Cook’s note-this recipe is easily modified!  I love to add salsa to it for taco salads and roasted garlic for a delicious dip**

Mix together in a bowl and then pour the contents into a coffee grinder to reduce the size of the parsley flakes.  That’s it!  Store the mix in an air tight container (I used a small mason jar).

Now you have a great mix that you can use to make Ranch Dressing and Ranch Dip.  Since I did not use the minced onions and the powder had a smaller volume, I had to adjust the amount of mix you use to make the dressing and dip.  Thank you Google for helping me figure out that 1/3 cup total mix – 16 teaspoons.  I knew that the mix would yield 4 full size dressing or dip recipes, so I was able to figure out that 4 teaspoons of mix is needed for each recipe.

To veganize the recipes I used Vegenaise and Sour Supreme by Tofutti sour cream.  I also reduced the amount of mayonnaise (originally was 1 cup) to reduce the amount of fat in the total recipe.  I replaced 1/3 cup of the mayonnaise with So Delicious Original Creamer.

DRESSING RECIPE *
 Mix 4 teaspoons dry mix with
2/3 cup Vegenaise
1/3 cup So Delicious Original Creamer and
1 cup vegan sour cream

DIP RECIPE *

Mix 4 teaspoons dry mix with 2 cups vegan sour cream

*Mix up a few hours before serving, so the flavors all blend nicely.

Enjoy!


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Filed under Dip, Gluten Free, Quick, Recipes, Salad Dressing, Sauce / Spread / Jam / Yogurt, Secret Recipe Club, Vegan, Vegetarian

MEXICALI CHOP – With Crunchy Tortilla Strips

I came upon this recipe for Mexicali Chop Salad recently on Vegetarian Times website and thought I would share it with you.  This recipe is courtesy of Real Food Daily…a restaurant I have yet to try, but hope to soon!  I think this salad would make a wonderful meal paired with my Baja Corn Chowder and topped off with my Mexican Wedding Cake Bites.

Ann Gentry who is the chef-owner of Real Food Daily in the Los Angeles Area wrote this about her recipe, “When Real Food Daily first opened, I used to sneak away to a nearby Mexican-inspired restaurant for a black bean–and-corn salad with guacamole, chips, and a beer.  One day, I realized I could make my own version.”

Extra Dressing will keep for one week in the fridge.

INGREDIENTSServes 8

TORTILLA STRIPS

1 1/2 tsp. canola oil

3 6-inch corn tortillas

1/2 tsp. chili powder

1/4 tsp. maple crystals or sugar

1/8 tsp. salt

 

DRESSING

1/2 cup olive oil

2 cloves garlic, minced (2 tsp.)

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. sugar

1 tsp. salt

1/3 cup lime juice

1/4 cup chopped green onion

1/4 cup cilantro leaves

Pinch cayenne pepper

 

SALAD

1 head romaine lettuce, sliced (8 cups)

2 medium tomatoes, chopped (2 cups)

1 avocado, diced (1 cup)

3 celery stalks, sliced (1 cup)

1 cucumber, seeded and diced (1 cup)

1 cup fresh or frozen, thawed corn kernels

3/4 cup cooked pinto beans

1/2 cup jarred roasted red bell peppers, rinsed, drained, and sliced

1/3 cup finely chopped red onion

1. To make Tortilla Strips: Preheat oven to 350°F. Brush oil on tortillas. Cut in half, then cut into 1/8-inch-wide strips. Spread on baking sheet. Combine chili powder, maple crystals, and salt in bowl. Sprinkle chili powder mixture over strips. Bake 15 minutes, or until crisp. Cool.

2. To make Dressing: heat oil, garlic, cumin, coriander, sugar, and salt in saucepan 2 to 3 minutes over low heat, or until garlic begins to sizzle.

3. Blend remaining Dressing ingredients with garlic oil in blender until smooth.

4. Toss together all Salad ingredients with Tortilla Strips and 1/4 cup Dressing.

For a printable version of this recipe click here.

Top image of Mexicali Chop courtesy of kathrynlovett.com

Image of Ann Gentry courtesy of VegNews.com

Bottom image of Mexicali Chop courtesy of VegetarianTimes.com

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Filed under Beans/Legumes, Gluten Free, Main Dish, Recipes, Salad, Salad Dressing, Vegan, Vegetables, Vegetarian

GUEST BLOG – Julieanna Hever and Chef AJ

I am always looking for fun ways to dress kale because it is soooooo good for you, but can be a very strong taste on its own.  The other day I received a blog post in my inbox from The Plant-Based Dietitian (I am a subscriber) and it was an episode of The Chef and the Dietitian wherein they demonstrated how to make Chef AJ’s  “Hail to the Kale” dressing.  I decided to give it a try and loved it so much that I contacted Julieanna and Chef AJ to see if they would allow me to share the recipe with all of you.  Both were so responsive despite the fact that they were out of town at Vegetarian Summerfest (I would have LOVED to be there too!).  This is an absolute winning recipe!

Before we get to the recipe, I want to give you some background on Julieanna Hever and Chef AJ…

Julieanna Hever, M.S., R.D., C.P.T. , The Plant-Based Dietitian, is a passionate advocate of the miracles associated with following a whole food, plant-based diet.  Julieanna is the nutrition columnist for VegNews Magazine, author of The Complete Idiot’s Guide to Plant-Based Nutrition, and co-author of The Complete Idiot’s Guide to Gluten-Free Vegan Cooking (click here for more info).  Julieanna maintains a private practice in Los Angeles and lectures throughout the U.S. As co-producer and star of the “infotainment” documentary, To Your Health, Julieanna interviewed a host of the plant-based world’s most respected doctors and researchers to bring this important information to a broad audience.  As Executive Director of EarthSave, International, Julieanna has had the opportunity to bring nutrition to the forefront of efforts to improve the current global health crisis.  To learn more, visit Julieanna at her website (click here) and her blog (click here).

Chef Abbie Jay (otherwise known as AJ), is a graduate of The Living Light Culinary Arts Institute and has been a vegan for 30 years.  At the age of seven she received an Easy Bake Oven as a gift and hasn’t stopped cooking since.  Teaching both vegan cooking and raw food prepartion, AJ’s passion is showing people how to incorporate more fresh, organic fruits and vegetables in their diets in ways that are easy, delicious and fun.  Chef AJ is also the author of the book, Unprocessed (which I can’t wait to review for you!).  She especially loves showing others how to make decadent, delicious desserts with out using white sugar, white flour or artificial ingredients.  Chef AJ, has cooked for many celebrities, and has volunteered at The Braille Institute for 2 years teaching healthy cooking to the blind who have lost their sight due to type II diabetes.  Many of her students have decreased their need for insulin through switching to a healthier diet.  One of her creations, Rockin’ Nut Crunch, will soon be sold at Whole Foods Market.

I also learned a new tip from Chef AJ in the video episode (click here) which has been a HUGE time-saver for me when prepping the kale from my garden (my latest harvest is in the picture above…it is the most gorgeous greenish-blue!).  She shows us a really fast and simple way to remove the hard center stem from the kale.  How did I not know this before?

You must make this dressing…it is that good!

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INGREDIENTS – Enough to dress two heads of kale

1 cup raw almond butter (unsweetened and unsalted) *
1 cup coconut water
¼ cup fresh lime juice and zest
2 cloves garlic
Fresh, peeled ginger (approx. 1” or ½ ounce)
2 Tbs. low sodium tamari
4 pitted dates (soaked in water if not soft)
½ tsp. red pepper flakes **
* I used a combination of almond and cashew butter
** I used ¼ tsp. since I served it to children

 

Place all ingredients in the blender (I used my Vitamix) and blend until smooth…it’s that simple!

When the dressing is nice and smooth pour some over your prepared kale and sprinkle with chopped nuts.  Since I made a smaller salad, I did not use all of the dressing.  To store the remaining dressing, I poured it into a mason jar and placed it in the fridge.  I ended up using it as a dip as well…it was great with all kinds of crudités (carrot, celery, cucumber, belle peppers, etc.)

For a printable version of this recipe click here.

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Filed under Books, Guest Blog, Nuts, Raw, Recipes, Salad, Salad Dressing, Vegan, Vegetables, Vegetarian