Thai Curry
1 Tablespoon red curry paste *
1 Tablespoon + 1 teaspoon lime juice
1 teaspoon tahini
1 Tablespoon reduced sodium tamari * (see notes)
2 teaspoons organic maple syrup
1 Tablespoon miso *
1 Tablespoon water
Lemon Tahini Sauce:
1/4 cup tahini
1/4 cup water
2 tbsp lemon juice
1 tbsp maple syrup or agave
1/4 tsp garlic powder (optional)
Whisk together all ingredients. Add more water or lemon juice if needed.
Best served as a sauce for greens like bok choy & broccoli, and as a stir fry sauce.
Stir Fry Sauce
½ cup of soy sauce
¼ cup of rice vinegar
½ cup of water
2 tablespoons of maple syrup
2 tablespoons of cornstarch
Mix ingredients together till cornstarch is dissolved.
After stir-fry vegetables are all cooked pour sauce into the stir-fry and cook till mixture thickens 1-2 minutes. Then serve.
Orange Tahini Sauce
Combine 1/2 cup tahini
2 tablespoons olive oil (Add extra water if not using oil)
2 tablespoons water
Zest and juice of 1 orange
2 tablespoons honey
1 clove garlic
blend until smooth. Season to taste with salt and fresh-ground black pepper
The Green Salsa:
4 - roasted poblano peppers
2 - roasted jalapeño peppers
Roast till blackened
4-6 – tomatillos Boil till skins split
1 - small red onion (boil with tomatillos)
6 - cloves garlic
1 - bunch of cilantro
2 - limes, juiced
Mix in ninja till salsa
Option: 2 avocado
INGREDIENTS:
1 package extra firm silken tofu, drained
2 large red bell peppers, roasted and seeded
3 cloves garlic, peeled and chopped
¼ cup cilantro, chopped
1 teaspoon salt, or to taste
½ teaspoon crushed red pepper
Zest and juice of 1 lime
Keep roasted red peppers and silken tofu on hand and you can make this sauce in five minutes. Use it as a dip for fresh vegetables or toss it with your favorite cooked pasta. If you are not a fan of cilantro, you can use fresh basil or dill instead. Combine all ingredients in the bowl of a food processor and puree until smooth and creamy. Refrigerate in an airtight container until ready to use. Forks Over Knives Recipe
Mango-Hemp Dressing
Servings 1 cup
Ingredients
3/4 cup mango chunks ok to measure roughly, I use frozen
2 tbsp hemp seeds
2 tbsp freshly squeezed lime juice or red wine vinegar
1/4 cup water + 2–3 tsp or more if desired to thin out
1/2 tbsp chopped shallots or 1 tbsp of the whitish portion of green onions
1-2 tbsp pure maple syrup or agave nectar or more to taste, as needed
1/2 tsp dijon mustard
1/2 tsp sea salt
freshly ground black pepper to taste
Instructions
In a blender, puree all ingredients (starting with 1/4 cup water and 1 tbsp maple syrup) until very smooth. Taste, and add additional water to thin as desired, and extra maple syrup to sweeten if needed.
Oil-Free Raspberry Vinaigrette Salad Dressing
Ingredients
1 heaping cup of fresh raspberries, if you need to use frozen allow them to thaw first
1/2 cup of water
up to a 1/2 tsp of red wine vinegar
2 Tbsp maple syrup (more or less to taste)
a dash of salt and pepper
Do
Pour your raspberries, half of the water, half of the vinegar and maple syrup into a blender. Add your salt and pepper.
Press the pulse button and allow to process until everything liquefies. Pour in slightly more water if needed.
Give your dressing a taste test. Add more vinegar and maple syrup if needed. Some berries are sweeter while others are sour so this isn’t an exact science. I made it as written above and it was perfect for us.
If you adjusted your ingredients pulse again until your salad dressing reaches the right consistency and flavor.
Your salad dressing will be a beautiful raspberry color and taste slightly sweet with just enough kick.
This will make about 1 1/2 cups depending on how much water you use. Store this dressing in the refrigerator and use within 5 days.
Black Bean Dressing
1/3 cup (57.33 g) black beans from the salad ingredients above or from another can, drained
3 to 4 Tbsp non dairy milk
1 tsp or more ground cumin
1/2 tsp (0.5 tsp) or more chipotle pepper ground or flakes
1 tsp garlic powder
1/2 tsp (0.5 tsp) onion powder or flakes
1/2 tsp (0.5 tsp) ground mustard
1/2 tsp (0.5 tsp) paprika
1/4 tsp (0.25 tsp) turmeric for color, optional
1/2 tsp (0.5 tsp) or more salt
2 tbsp nutritional yeast
2 tbsp pickled jalapeno or use chopped jalapeno + 1/2 tsp vinegar
1 to 3 Tbsp lime juice to taste
Blend the black beans, non dairy milk with the rest of the ingredients. Taste and adjust salt, spice and tang. Blend until smooth and keep aside. Use more beans and less non dairy milk for creamier dressing.
Low Fat Cheesy Vegan Pesto
Ingredients
1 cup frozen peas (defrosted)
2 large stalks of basil (about 15-20 leaves)
1/4 cup nutritional yeast
1/2 tsp salt
Juice of half a lemon
3-5 tbsps vegetable broth
1 clove garlic
Instructions
Combine all the ingredients except for the vegetable broth in a food processor or blender. Blend.
Add the vegetable broth slowly and continue blending until you achieve your desired consistency.
Use immediately or transfer to an airtight container and keep in the fridge for up to 4 days.
Quick & Easy Cauliflower Cream Sauce
1 head of cauliflower, roughly chopped
2 cups vegetable broth
2 cups non-dairy milk
3 cloves garlic, peeled
1/4 cup nutritional yeast
2 teaspoons white miso paste (OR soy sauce OR more salt)
1/2 teaspoon salt (or to taste)
Instructions
Add the cauliflower, vegetable broth, non-dairy milk, and garlic to a big pot, and bring to a simmer. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
Now blend up the cauliflower mixture. You can use an emersion blender and blend everything together directly in the pot, or you can use a standing blender and blend the cauliflower and cooking liquid in batches, being careful not to fill the blender too high so the hot liquid doesn't explode out the top. Add the nutritional yeast, white miso paste, and salt and blend to combine.
If you find your sauce is too thin, return the sauce to the pan and cook it down a bit more stirring often so it doesn't burn. If it is too thick, add a bit more vegetable broth or water.
The ways to use this sauce are endless. Toss with pasta, mix into a casserole, top on pizza, make creamy scalloped potatoes, drizzle over baked potatoes, use in lasagna, you name it!
Mexican Dressing Ingredients
1/2 cup red wine vinegar
juice of 1 lime
2 tbsp maple syrup
1/2 tsp salt
1 clove garlic, minced
1 tbsp ground cumin
1/2 tbsp crushed red pepper
1/2 tsp chili powder
Dressing Ingredients
1/2 cup hemp seeds
1/2 cup water
1 tbsp lemon juice
1 tsp mustard
1 tsp garlic powder
2 tbsp nutritional yeast
The following come from:
https://ordinaryvegan.net/top-5-oil-free-salad-dressing/
Oil-Free Lemon Poppy Seed Salad Dressing
Serves: ¾ cup
Ingredients
½ cup fresh lemon juice
1 clove garlic, chopped
½-inch knob of ginger, peeled and chopped
1½ tablespoons maple syrup
1 tablespoon dijon mustard
¼ teaspoon salt (or more to taste)
Fresh ground black Pepper
6 tablespoons water (or more if needed)
1 tablespoon poppy seeds
Instructions
Add all the ingredients except for the poppy seeds into a food processor or blender. Process until smooth. Taste - adjust seasonings and add more water if too tart. Add poppy seeds.
Oil-Free Creamy Italian
Serves: ¾ cup
Ingredients
¾ cup cooked white beans, drained and rinsed (if using canned)
¼ cup water (or more)
2 tablespoons fresh lemon juice
1 garlic clove, chopped
1½ tablespoons shallots, chopped
½ teaspoon dried oregano
1 tablespoon maple syrup
¼ teaspoon salt (or more to taste)
1 tablespoon fresh parsley, chopped (or more to taste)
Fresh ground black pepper
Instructions
Place all the ingredients in a blender or food processor. Process until smooth. Taste and adjust seasonings adding a little more parsley or water if needed
Oil-Free Mustard Salad Dressing
Ingredients
¼ cup water
1½ tablespoons cider vinegar
1 small shallot, chopped
2½ teaspoons dijon mustard
2 teaspoons maple syrup
¼ teaspoon salt
Fresh ground black pepper
1 tablespoon fresh parsley, chopped
Instructions
Combine all the ingredients except the parsley into a food processor or blender. Process until smooth. Add the chopped parsley, Taste and adjust seasonings.
Cover and refrigerate. Will keep 4-5 days refrigerated.
Oil-Free Lime Ginger Salad Dressing
Ingredients
2 tablespoons fresh lime juice
2 tablespoons sweet rice wine (Mirin)
1 tablespoon rice vinegar
1 teaspoon maple syrup
½ teaspoon chopped Japanese pickled ginger
Instructions
Whisk together
The following are from
https://monkeyandmekitchenadventures.com/category/sauces-and-condiments/
Roasted Red Pepper Vinaigrette
Ingredients
½ cup roasted red peppers, chopped *
¼ cup apple cider vinegar
1 teaspoon ume plum vinegar
2 Tablespoons water
1 ½ teaspoons tahini
2 teaspoons miso*
2 teaspoons organic maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon sea salt (+/- to taste) *
Pinch of black pepper (+/- to taste)
Pinch of celery seed (optional)
Instructions
Place all the ingredients into a food processor and process for one minute until everything has been emulsified and is smooth and creamy.
Serve over your favorite salad greens or veggies.
Oil Free Maple Walnut Dressing
Ingredients
¼ cup walnuts
3 Tablespoons organic maple syrup
¼ cup water
½ cup red wine vinegar
1 Tablespoon ume plum vinegar
1 teaspoon lemon juice
2 Tablespoons tahini
1 Tablespoons white miso
¼ teaspoon ground mustard powder
½ teaspoon onion powder
½ teaspoon garlic powder
1 Tablespoon dried minced onions
¼ teaspoon sea salt (+/-) *
1/8 teaspoon black pepper (+/-)
Instructions
In a small bowl, cover the walnuts in boiling water, set aside to soak for 20 minutes.
In the meantime, measure out all your remaining ingredients and set aside.
After 20 minutes, drain the walnuts and discard the water, then add the walnuts and all the remaining dressing ingredients into a high-speed blender and emulsify until smooth.
No Oil Southwestern Dressing
Ingredients
½ cup raw cashews (Or use white beans for low fat)
2 Tablespoons tahini
½ teaspoon organic maple syrup
1 teaspoon garlic powder
½ teaspoon onion powder
2 teaspoon apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon sea salt (+/-) *
¾ cup water
Instructions
Quick soak the cashews by placing the cashews in a bowl, then add boiling water just to cover them. Soak for 20 minutes, then discard the water.
Place the soaked cashews and all the remaining ingredients in a high-speed blender. Blend on high for one minute until very smooth and creamy.
Taste test the dressing, adjust the flavors as needed.
Adjust the consistency by adding more water if needed.
Vegan Creamy Taco Dressing
Ingredients
1/3 cup raw unsalted cashews (Or use white beans for low fat)
2 Tablespoons unsweetened plain plant milk
3 Tablespoons water
2 Tablespoons + 1 teaspoon distilled white vinegar
½ teaspoon organic maple syrup
2 teaspoons lime juice
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon chili powder
¾ teaspoon smoked paprika
¼ teaspoon cumin
½ teaspoon sea salt (+/- to taste)
Instructions
Place the cashews in separate bowls and cover with boiling water, allow to set for 19 minutes. After 19 minutes, discard the water. Or boil the cashews in water for 10 minutes.
Add all the ingredients into a high-speed blender and blend on high for one minute or until creamy and smooth. Serve immediately or refrigerate until ready to serve.
Spicy Peanut Dressing
Ingredients
1/3 cup unsweetened unsalted peanut butter
2 Tablespoons low sodium tamari *
3 Tablespoons rice vinegar *
1 teaspoon tahini
1 Tablespoon organic maple syrup
1 Tablespoon lime juice *
1 teaspoon white miso *
¼ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chipotle powder*
2 Tablespoons hot tap water * (see notes)
Instructions
Place all the ingredients into a bowl, except the hot water, whisk to combine and emulsify. Check the consistency, then add some hot tap water a teaspoon at a time until the desired consistency has been reached. Serve immediately or refrigerate until ready to serve.
Homemade Balsamic Glaze Recipe
Homemade Balsamic Glaze Recipe - Balsamic glaze is so simple to make at home with just two ingredients! Delicious on so many dishes!
Author: Robyn Stone | Add a Pinch
Ingredients
1/2 cup balsamic vinegar
3 tablespoons maple syrup, honey or brown sugar
Instructions
Add balsamic vinegar and sweetener of choice to a small saucepan set over medium heat. Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 10 minutes. Remove from the heat and set aside to cool before serving.
RANCh
INGREDIENTS
· 1 12-oz. pkg. soft silken tofu (see headnote)
· 3 Tbsp. unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
· 2 tsp. onion powder
· 1½ tsp. white wine vinegar
· 1½ tsp. garlic powder
· Sea salt and freshly ground black pepper, to taste
· 2 tsp. chopped fresh parsley or ½ tsp. dried parsley
· 2 tsp. chopped fresh dill or ½ tsp. dried dill weed
· 2 tsp. chopped fresh chives or ½ tsp. dried chives
INSTRUCTIONS
1. In a blender combine the first five ingredients (through garlic powder) and season with salt and pepper. Cover and blend until creamy and smooth. Transfer to a bowl. Stir in parsley, dill, and chives. Adjust seasoning. Chill before serving. Thin with additional milk if needed.
2. Keep in an airtight container in the refrigerator up to 4 days.
Wasabi Orange Sauce
INGREDIENTS
· 3 medium oranges, peeled and seeded
· 2 small dates, pitted
· 3 tablespoons peanut butter
· 2¼ teaspoons low-sodium tamari
· ¾ teaspoon prepared wasabi paste
INSTRUCTIONS
1. Place the oranges, date, peanut butter, tamari, and wasabi paste in a blender or food processor and blend until smooth.
2. Transfer to a bowl, cover, and chill for 30 minutes before serving. The dressing will keep in an airtight container in the refrigerator for 4 to 5 days. Serve cold.
Tahini Dipping Sauce
INGREDIENTS
· ½ cup tahini
· ¼ cup lemon juice
· 3 cloves garlic, minced
· Sea salt and freshly ground black pepper, to taste
1. In a blender combine 1 cup water, tahini, lemon juice, and garlic. Cover and blend until smooth, thinning with additional water, 1 tbsp. at a time, if needed to reach pouring consistency.
2. Season with salt and pepper. Chill at least 30 minutes before serving.
Creamy Cilantro-Garlic Dressing
INGREDIENTS
· 1 package (12.3 ounces) silken tofu, drained in a fine-mesh strainer
· ½ cup rice wine vinegar
· ¼ cup reduced-sodium soy sauce
· 2-3 cloves garlic, crushed or minced
· ½ bunch fresh cilantro
INSTRUCTIONS
1. Combine the tofu, vinegar, soy sauce, and garlic in a blender or food processor, and purée until smooth.
2. Add the cilantro, and process again just until the cilantro is chopped.
3. Pour the dressing into a jar, cover, and refrigerate for at least 1 hour or up to 5 days.
Caesar Dressing
INGREDIENTS
· ⅓ cup raw cashews, soaked for 3-4 hours in advance and then drained
· 1−2 tablespoons nutritional yeast (optional)
· 1 teaspoon whole chia seeds
· scant ½ teaspoon sea salt
· ½ teaspoon capers
· 1 medium clove garlic, chopped
· Freshly ground black pepper to taste
· ⅓−½ cup unsweetened, unflavored plant milk (plus extra to thin)
· 2 tablespoons freshly squeezed lemon juice
· 1½ teaspoons pure maple syrup
INSTRUCTIONS
1. Combine the cashews, 1 tablespoon of the nutritional yeast (if using), the chia, salt, capers, garlic, pepper, milk, lemon juice, and maple syrup in a blender, and purée until very smooth. Add more nutritional yeast for a cheesier flavor if you like, and add extra salt, pepper and/or garlic if desired.
2. Serve tossed into romaine lettuce, along with your choice of croutons, if desired.
3. Refrigerate for up to 4 days. This oil-free dressing will thicken after refrigeration. You can thin it by stirring in 2 to 3 teaspoons of plant milk or water, if desired.
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