Vegan MoFo Day 27 - Dressings
Earlier in the month I shared my easy tofu method which I love to have on salads. Even though some people seem to think all vegans eat are salads, it's still ok to love a salad. Kind of like how I didn't want to become a nurse because I didn't want to do any traditionally female jobs. Then I realized as a feminist I can do whatever job I want! So enjoy your salad!
The key to a great salad is a variety of fresh ingredients - and a tasty dressing! I keep a couple store-bought dressings on hand, but prefer the taste of the ones I make from scratch. They are super easy as well - provided you have a blender.
I've really come around to fruity salad dressing. I started off as more of a ranch girl. Start with a tasty vinegar, some juice like orange or pomegranate and add in some soaked cashews or hemp seeds to make it a little creamy.
One of my favorite dressing is about a cup of pomegranate juice, handful of cashews, 1tbsp to 1/4 cup of berry vinegar and enough blueberries to thicken it up. So fresh!
If you want to get a little fancier (and need actual measurements) you can't go wrong with the Orange Peanut Dressing from Dr Fuhrman. He has written several books and works with patients to reverse and manage chronic diseases like diabetes. I highly recommend his book Eat to Live and it has a meal plan and recipes in it. Of course if you have medical conditions and/or take medications, consult with your healthcare provider when making big lifestyle changes. Your medications may need to be adjusted - down!
Orange Peanut Dressing/Dip
1/2 cup orange juice
1/4 cup rice vinegar
1/8 cup peanut butter
1/8 cup raw cashew butter or almond butter
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
1/4 inch piece fresh ginger, peeled
1/4 clove garlic
Blend all ingredients in blender until smooth.
|Part of my vinegar collection - and big jar of nooch.
|Tumalo Falls in Bend, 97 feet high.