This is one of my favourite salad dressings! I adapted it from the Caesar Salad dressing in REBAR cookbook. I substituted flax oil and water for some of the olive oil. I added flax oil to get some good omega fatty acids. I substituted water for some of the oil to reduce the calories in the dressing. To make it vegan I use nutritional yeast in place of the parmesan cheese. The nutritional yeast helps provide the hard to get B12. Depending on the meal, I'll sometimes add some optional ingredients that compliment the other foods.
INGREDIENTS:
3 garlic cloves
Juice of 1 large lemon
1 T capers
1T caper juice
2 t Dijon mustard
1 t tamari soy sauce
1/4 t fresh cracked black pepper
1/3 c nutritional yeast (B12)
1/4 c flax oil (omega fatty acids)
1/2 c extra virgin olive oil
1/4 c water
Optional ingredient ideas:
1/4 c fresh herbs (eg basil, rosemary or oregano)
2T pureed chipotle pepper
DIRECTIONS:
Put all ingredients (except the water and oils) in the blender and blend until smooth. With the blender on low drizzle in the water and oils. Store in the fridge in a container with a lid.
I was away for a week and came back to a forest of basil in my garden! I made this nutrient-dense pesto with vegans in mind because it is rich in B12, Omega fatty acids and protein.
Ingredients:
2c packed fresh basil leaves
5T walnuts
3T hemp seeds
2 large garlic cloves
3T nutritional yeast
1/2t sea salt
1/4t fresh ground pepper
1T + 1t fresh lemon juice
1/4c + 2T olive oil
2T flax oil
Directions:
1. Put the basil in your food processor and pulse for a few seconds to reduce the volume.
2. Add the next 6 ingredients and process until desired consistency is reached. (I like mine a little chunky.)
3. Add the lemon juice and oils and pulse for a few more seconds.
4. Serve over pasta, as a sandwich or wrap spread or as a pizza sauce.
5. Store leftovers in a glass jar in the fridge for about a week or store in the freezer for up to 6 months. Cover the top of your pesto with a thin layer of olive oil to help prevent oxidation.
I made this sauce the other day to go along with our Vietnamese Salad Rolls. It was a hit! I used peanut butter but if you would like to use a more nutrient-rich cholesterol reducing nut I'd suggest almond butter.
Ingredients:
1/2 c nut butter
1-3 T sambal oelek
1T maple syrup
1T tamari or Braggs
2 garlic cloves, pressed
1 T finely grated fresh ginger
2-3 T lime or lemon juice
1/2 tsp sesame oil
1/3 -1/2 c water
Directions:
Put all ingredients into a blender and mix well! Add enough water to create a desired consistency. Enjoy with Vietnamese Salad Rolls (in another blog post). Store extra in a glass jar in the fridge.
I stumbled upon this delicious dip last week. I wanted to make an edamame based dip so just opened the fridge and added some ingredients. It didn't seem creamy enough so I added the avocado!
Ingredients:
1c shelled edamame
1/2 a ripe avocado
1T extra virgin olive oil
3/4 - 1 tsp sea salt
1/2 tsp ground cumin
2 garlic cloves
1/2c fresh parsley
3T tahini
3T water
3T fresh lemon juice
Directions:
Put everything in a food processor or blender and blend until smooth. Serve with fresh veggies or crackers!
Hummus is a staple around our home. We use it as a sandwich spread as well dip for crackers and vegetables. This recipe has calcium, vitamin C, vitamin A, protein and omega fatty acids.
Ingredients:
1 cup dry chick peas (garbanzo beans) or 2- 15.5 oz cans
2-3 tsp cumin, ground
3/4 tsp ground fresh pepper
3/4 -1 tsp sea salt
1/3 - 1/2 c fresh squeezed lemon juice
2 T olive oil
2 T flax oil
3-5 garlic cloves
2 T flax meal
1/3 c tahini (ground sesame seeds)
2/3 tsp chipotle chilis in adobe sauce
1/4 c cilantro
Directions:
Soak the chick peas in lots of fresh water for 8 hours or so (usually soak them at bedtime). Drain and rinse. Cook. Drain and rinse.
Put all the ingredients in a food processor or blender and blend until smooth. Taste and add extra chipotle puree, lemon, S & P to adjust flavouring. You may need to thin it with some water.
If you cannot use it within a week freeze.
Try variations:
For 1, 2, and 3 eliminate the chipotle puree, cumin and cilantro and add in the ingredients listed below. For 4, eliminate the chipotle puree and cilantro only.
1. Lemon and dill hummus- Add 2-3 tsp finely minced fresh lemon peel and another 2 T lemon juice plus 1/3 c fresh dill (or 1 heaping T dried).
2. Thai hummus- Add 2-3 tsp vegan Thai red curry paste, 1/3 c freshly squeezed lime juice, 1-2 tsp finely grated fresh ginger, 1 lime kaffir leaf cut very finely, 1/4 c fresh thai basil.
3. Sweet basil and garlic hummus - Add 1/4 - 1/3 c fresh sweet basil and extra garlic.
4. North Indian hummus-
a. Dry roast and then grind 1-2 dry red chilis, 2 tsp cumin seeds, 2 tsp mustard seeds and 1 tsp coriander seeds. Set aside.
b. In a fry pan add 2 T olive oil or +Earth Balance and heat to medium. Add 2-3 crushed garlic cloves, 1 chopped large onion and 1 tsp ginger. Fry for 3-4 minutes or until the onion becomes translucent.
c. Add (a.) to (b.) plus 2 tsp tumeric powder and 1 1/2 tsp sea salt.
d. Add all the Indian ingredients to the processor and blend.
Ingredients:
2 T miso paste
1/4 c water
2-3 T agave or honey
2 T apple cider vinegar
2 T soya sauce
1 small white onion, minced finely
2 garlic cloves, minced finely
pinch of cayenne pepper or 1 t sambal oelek
1/4 c flax oil
3/4 c extra virgin olive oil
Directions:
Put all the ingredients in the blender and blend until smooth. Store in a glass jar in the fridge for a couple of weeks (if it lasts that long!)
