Tag Archive for salad dressing

Green Goddess Salad Dressing {Vegan}

Do you have a cannon of go-to recipes? Like ones that you return to make again and again, because they are so dependable?

To some degree, this blog is mine. I mean, are there recipes I’ve just made the one time, written up into a blog post and then never touched again? Yup. For sure. But there are also lots in here that I come back to again and again, treating this site as if it were my own personal cookbook.

This recipe is one of those tried-and-true dependable ones. You’ll find a slightly different version of it a while back, that version made with avocado. Green Goddess Salad Dressing Vegan

One of the main reasons to love this recipe is because of the colour. The name is reflective of its bright, green vibrancy, but the colour comes from the loads of fresh herbs that go into it.

You need a good blender to make this one, and don’t be shy about letting it run a long time. Give the blender time to do what it needs to do, and you will be rewarded with a bright, creamy, delicious salad dressing.

By the way, this salad dressing is creamy without needing any dairy or eggs to emulsify. It’s also packed with good fats, in the form of olive oil and MCT (which is a high-quality form of coconut oil)–both of which are great for your brain function. I’ve been using this MCT oil in my daily smoothie (some of you may be familiar with Bulletproof Coffee–the concept is similar), and I’m liking it a lot.

Green Goddess Salad Dressing

The other thing to love about this dressing is how many freaking ways you can use it! Of course it’s a salad dressing, but it’s also a dip for chips or veggies. It would be great drizzled on pizzas or flatbreads to finish them, I even use it in the place of pesto on pasta.

Yup, it’s pretty dope.

Green Goddess Salad Dressing {Vegan}

Ingredients

  • 1 bunch (about a cup) curly or Italian parsley, stems removed
  • 4-6 green onions, green tops only
  • 2 garlic cloves, chopped
  • 1/4 cup nutritional yeast
  • 1/4 cup good-quality oil (I used a mix of olive and MCT/coconut)
  • 2 tbsp tahini
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup (or more to taste)
  • salt and pepper to taste

Method:

  1. Bung it all in your blender and blitz the crap out of it.

 

Hazelnut and Fennel Vinaigrette + 100 more

It’s summer! That means plentiful produce, lighter meals, and less cooking. I’m sure, you, like me, change your eating habits in the summer, if for no other reason than it’s too hot in the kitchen to cook. Most folks move it outside to the BBQ, or experiment with non-cooked dinners, like salads.

But salads can be boring too, especially if you fall back to the same items all the time. Instead, prowl the Farmer’s Markets and choose items that you might not normally pick, and integrate them into your salads for some new kick. Another way of un-borifing your salads is to use new dressings.

Maison Orphée, a Canadian-owned company specializing in gourmet ingredients like olive oils, vinegars and salts, recently released a new app that is going to make your summer so much easier! In it, there are over 100 combinations of vinaigrettes and marinades for all your summer salad and BBQing needs.

Here’s a basic vinaigrette that I really like from their app; it’s the hazelnut oil that really takes it to the next level, giving it a roasted, nutty flavour.

maison orphee

This vinaigrette does double duty; you can put it on a salad, or you can toss it with pasta and roasted veggies for a simple, quick dinner. You could even make this into a pasta salad, by using rotini or penne or macaroni, cooking it, and then cooling it in the fridge. Add your veggies, dress, and voila!

Hazelnut and Fennel Vinaigrette

Kale with grape tomatoes, radishes, roasted chickpeas, and Hazelnut and Fennel Vinaigrette.

Hazelnut and Fennel Vinaigrette

(via the Maison Orphée app)

Ingredients:

  • 3 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1.5 tbsp hazlenut oil
  • salt with herbs de provence to taste
  • 1-2 tsp fresh chopped chervil, tarragon, or fennel fronds
  • fennel seeds, roasted in a dry pan and crushed to taste

Method:

Place all ingredients in a mason jar, screw the cap on, and shake well.

 

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