Tag Archive for vegan recipes

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.

 

Vegan Raspberry Meringues #aquafaba

Obsession. It’s more than just a Calvin Klein fragrance.

I just have one of those brains that latches onto something and won’t let go. So when I get obsessed with something… I go down that rabbit hole, big time.

Lately, it’s been natural food colourings. First, it was the Butterfly Pea Tea. Then it was the beet powder. Today, it’s raspberries.

You can make a raspberry powder in a similar way to making the beet powder: dehydrate and then grind. In this case, I skipped the juicing step, and just loaded the berries into my dehydrator. You could do this similarly with strawberries, but just cut them into slices first.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

Once you have the powder, you can use it to impart raspberry flavour to all kinds of things: brownies were the first thing that sprang to mind, but I also wanted to see if could make a Vegan Raspberry Meringues using aquafaba. And to make it extra pretty, I wanted to try making it a swirl. Turns out, it works great, and how pretty are these?

egan Raspberry meringues

Vegan Raspberry Meringues

Recipe adapted from my cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba)

Ingredients: 

  • 1/3 cup aquafaba
  • 1/4 cup sugar
  • 1/8 tsp xanthium gum
  • 1 tbsp raspberry powder

Method: 

 

 

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