vegan dressing – Lisa's Project: Vegan

To me, the best part of the salad is the dressing. Here is a great oil free nutritious dressing, courtesy of my friend Maria, to top your daily salad.

Our house salad is lettuce, purple cabbage and carrots topped with toasted sunflower seeds.

1/4 cup tahini
2 tablespoons miso (I like chickpea miso, but use what you like)
2 cloves of garlic
Handful of fresh parsley
The juice of 1 lemon
1/2 cup water, plus more, if necessary
Salt, a pinch to taste

Coarsely chop the garlic and add to the food processor. Add the tahini, miso, parsley, lemon juice and water. Process until combined. Check the consistency and add more water if you like. Season with a pinch of salt, taste and adjust.

Enjoy over your house salad!

Parsley is actually really good for us and it is way more than a garnish, a touch of green in a dish, or for dipping into the salt water on Passover.

I have been making tons of different variations of dressing use nuts as the base (see my lemon-mustard vinaigrette.) For this one, I used cashews and blended them with the parsley, garlic and lemon. Delicious! It is perfect on that giant head of Boston lettuce * from the CSA.

1/2 cup raw cashews nuts
1 cup parsley *
2 cloves of garlic
6 tablespoons white balsamic vinegar
2 tablespoons of water
1 tablespoon agave
The juice of 1/2 lemon, approximately 1 tablespoon

If you don’t have a Vitamix, soak the cashews overnight. Drain them and use fresh water to blend.

Blend until completely smooth. Add more water if too thick. Enjoy over a big salad!

* CSA 2013 Week #20