Tag: vegan salad dressing

Vegan

Creamy Tahini Dressing, Parsley Optional

by Lisa DawnLeave a Comment on Creamy Tahini Dressing, Parsley Optional

IMG_8024

IMG_8023

I love making my own dressing and recently this one has become our number one fave. I think it is the amazing Soom Tahini that I am using. This recipe makes 2 cups. Store it in a jar in the refrigerator.

1/2 cup tahini
1 1/4 cups filtered water
1 tablespoon chickpea or sweet white miso
1 tablespoon stoneground mustard
1 clove of garlic
The juice of 1 lemon
Salt, a pinch

Place in Vitamix or blender and let it rip until smooth. Store in a jar. Enjoy on salad or anywhere you would use a creamy, tangy saucy dressing!

Note: if you use parsley, add about 1/3 of a bunch this size.The dressing will be a lovely light green color!

IMG_8678IMG_8685

Vegan

Tricolore Salad with Creamy Italian Dressing

by Lisa DawnLeave a Comment on Tricolore Salad with Creamy Italian Dressing

IMG_5211

An easy Friday recipe. Tricolore salad is called “tricolore” because the green of the arugula, the white of the endive, and the red of the radicchio make up the colors of the Italian flag. I love a creamy dressing so I dressed this salad with my version of Creamy Italian. I got a big smile from my husband with this one. It’s the red wine vinegar that really does the trick.

Creamy Italian Dressing
1 cup raw cashews *
1 cup filtered water
2 tablespoons red wine vinegar
1 clove fresh garlic
A few shakes of dried parsley
A few shakes of dried oregano

* If you don’t have a Vitamix, soak the cashews for 4 hours.

Place everything into the Vitamix and let it rip. It’s done when the dressing is smoooooooth! Store in an airtight container in the refrigerator.

Tricolore Salad
Arugula
Endive
Radicchio

Cut the lettuces and toss with the dressing. Enjoy!

Vegan

House Salad with Miso Tahini Dressing

by Lisa Dawn1 Comment on House Salad with Miso Tahini Dressing

IMG_3489

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!

Vegan

Creamy Parsley Dressing

by Lisa DawnLeave a Comment on Creamy Parsley Dressing

IMG_3136

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

Vegan

Homegrown Lettuce with Creamy Lemon-Mustard Vinaigrette

by Lisa DawnLeave a Comment on Homegrown Lettuce with Creamy Lemon-Mustard Vinaigrette

IMG_3061

IMG_3064I know this doesn’t look like anything too exciting but I am really impressed with the fact that I can actually grow lettuce in a planter on my railing! And I now have a big bowl of it in front of me. It is the best lettuce I have ever had in my life!

Planting lettuce and herbs is not complicated. I thought it was and now I am overly impressed with myself. So, next year, I am done with the CSA. I am buying another planter and come March, I am starting a full railing garden. More herbs and lettuce. And possibly other stuff? We shall see.

This dressing is the perfect compliment to this fresh lettuce.

Creamy Lemon-Mustard Vinaigrette (makes about 1 cup)
1/2 cup pine nuts
6 tablespoons white balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon agave
The juice of 1/2 lemon, approximately 1 tablespoon

Place all ingredients in blender or Vitamix. Blend until creamy. Store in airtight container for up to a week.

Place a teaspoon or two of dressing in the bottom of a mixing bowl. Add two big handfuls of lettuce. Mix well. Add more dressing if desired. Serve in a big bowl. Enjoy!