Ingredients: 1 1/2 cups cilantro with stems (packed, not chopped) 1/4 cup lime juice (juice of 2 limes) 1/2 cup water 2 Tablespoons tahini 4 green onions Directions: In a high-powered blender, process all the ingredients together until smooth. Pour in a jar and refrigerate. Dressing will last 3-4 days. Use on salads or as…
The story behind the origins of the Cobb Salad varies slightly, depending on who you talk to or what cookbook or online source you get your recipes. Most will agree that it was named after Robert Cobb, the owner of the famed Brown Derby Restaurant. Legend has it that one latenight Mr. Cobb realized that…
Ingredients 1 cup raw cashews (soaked overnight) 2 Tablespoons date paste (or 1 Tablespoon agave syrup) 1 Tablespoons lemon juice 1 Tablespoons apple cider vinegar 1 teaspoon prepared mustard (yellow or dijon) 1 teaspoon garlic powder ½ teaspoon onion powder salt to taste (optional) ¼ to ½ cup water Directions Soak the cashews in a…
Hemp seeds are rich in omega-3 fatty acids. The blend up quickly and easily with water to make this creamy dressing. Ingredients: 1/2 cup hemp seeds 1/2 cup water 2 lemons (or limes) 2 dates Optional: 1/4 red onion, cut in small chunks Directions: 1. With a knife, remove the rind off the lemons (or…
Turmeric is a health-promoting spice bursting with color. Use this sauce as a salad dressing, a dip for vegetables or a sauce of whole grains. Ingredients: 4 1/2 teaspoons fresh turmeric, peeled and minced 2 red or orange bell Peppers, seeded and sliced 1/2 cup lemon juice (from 2 lemons) 4 Tablespoons Tahini (optional) Add…
Papaya Avocado Salsa is colorful and refreshing. It can be served with crackers or tossed with a salad in place of the dressing. Ingredients: 1 ripe medium avocado, peeled, pitted and diced 1/2 ripe papaya, peeled, halved, seeded, and diced 4 Tablespoons finely chopped red onion 1 clove garlic, minced 1 Tablespoon chopped fresh cilantro…
Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016. Serves: 4 ¼ cup balsamic vinegar ½ cup water ¼ cup walnuts ¼ cup raisins 1 teaspoon Dijon mustard 1 clove garlic ¼ teaspoon dried thyme Blend ingredients in a high-powered blender until smooth. PER SERVING: CALORIES 84; PROTEIN 1g; CARBOHYDRATE 11g;…
Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016. Serves: 4 ¼ cup dried, unsulfured apricots 1 navel orange, peeled 2 tablespoons unhulled sesame seeds or tahini ¼ cup raw cashews 2 tablespoons Lemon Basil Vinegar* or balsamic vinegar 1 teaspoon dried basil ½ teaspoon dried oregano 2 scallions (white part…
Sometimes you just feel like having a wedge of iceberg slathered with a thick creamy dressing sprinkled with a few tempeh bacon bits. Here’s what we recommend. It is vegan, oil-free, gluten-free and flavorful. 1 brick silken tofu (about 12 ounces) 1/2 cup soy milk, unsweetened 1/4 cup red wine vinegar or other vinegar 1/4…
We are calling this Red Cabbage Pineapple Slaw recipe How Did This Costa Rican Pineapple Get In My New York City Slaw or Let It Slaw, Let It Slaw, Let It Slaw. It’s a wonderful winter salad recipe with a little tropical sunshine added in. The pineapple sweetness goes so well with the red cabbage.…
Salad dressings should contain fat to help digest the fat soluble nutrients in the vegetables. But the fat shouldn’t come from oil. Whole, raw nuts and seeds make the best base for dressing. 1 cup sunflower seeds (optional: soak for 4 – 8 hours) 1 cup water 1/4 cup Balsamic Vinegar In a blender combine…
Little Seed Caesar Dressing, made with sunflower seeds, is a variation on our Seed Caesar Dressing made with pumpkin seeds. 1 cup of sunflower seeds (soaked for at least four hours in 2 cups of water, drained and rinsed) 1 cup of water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy-free…
Once refrigerated this wonderful salad dressing thickens to a mayo-like consistency and also works well as a vegetable dip and/or a sandwich spread. We recommend using organic ingredients 1 cup raw organic pumpkin seeds (sunflower seeds may be used as well) 3/4 cup water 1/4 cup organic apple cider vinegar or other vinegar (different vinegars…
When your CSA winter share loads you up with carrots and watermelon radishes, it’s time to make Kaleidoscope Kale Salad! 1 large bunch or head of kale (about 12 ounces with stems removed) 4 carrots 2 watermelon radishes (about 2 inch diameter) 1/4 cup pumpkin seeds 1/4 cup red wine vinegar 1/4 cup…
Here’s the Vegan Mayonnaise Recipe: 4 ounces silken tofu 2 Tablespoons lemon juice 2 Tablespoons vinegar 3 teaspoons sugar/evaporated cane juice – OPTIONAL 1 teaspoon yellow mustard 1/2 to 1 teaspoon salt (salt to taste) 1/2 cup olive oil In a blender, add tofu, lemon juice, vinegar, sugar and mustard. Blend until smooth. While the…
I am loving the new Vegan Holiday Cooking from Candle Cafe Cookbook. I made their Garden Herb Ranch dressing and it was fantastic. I went to make it again but did not have all the ingredients. So I made modifications with what I had and here’s my new version, so delicious. 1 tablespoon Dijon mustard…
After reading Tomatoland, we stay away from buying tomatoes that are not organic or are out of season. In the winter, we’ll make tomato salsa with organic, salt-free canned tomatoes. 1 can (15 ounce) diced or crushed salt-free, organic tomatoes 1/2 cup finely chopped cilantro 1/3 cup finely chopped scallions juice from one lime 1/2…
Carrots, apples and ginger go great together in a salad dressing. It’s sweet and tangy, made with only three REAL ingredients. 2 medium carrots, grated 2-3 teaspoons finely grated ginger (to taste) 3/4 – 1 cup apple juice 2 tablespoons apple cider vinegar In a blender, combine all the ingredients and blend until smooth. If…
I find that many of the vegan Caesar Salad recipes going around use an awful lot of processed vegan mayonnaise to try and get that authentic Caesar Salad taste. Well here’s a recipe that gives you the taste without all of the processing. This dressing is loaded with fiber, something processed oils can’t give you,…
This is my favorite salad dressing and we have it on salad almost every day. 2 tablespoons Sesame Tahini Water (about 1/4 cup) Juice of 1/2-1 lemon (to taste) Put two tablespoons of tahini in a small bowl. Slowly add in a little water at a time and beat with a fork. Add more water until…