SALADS
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CREAMY EGGLESS CESAR SALAD DRESSING #1 (WITH TOFU)
INGREDIENTS
| 1 ½ tbsp | capers |
| 2 cloves | garlic minced |
| 2 tbsp | lemon juice |
| ¾ cup | tofu, chopped |
| 2 ½ tsp | Dijon mustard |
| 1 Tbsp | apple cider vinegar |
| ½ tsp | sea salt |
| ¼ tsp | ground white pepper |
| ¼ cup | filtered water |
| ½ cup | olive oil |
METHOD
- Put all of the ingredients in a blender and process until smooth, scraping the sides down once or twice.
Original recipe from "refresh" by Ruth Tal
CREAMY EGGLESS CESAR SALAD DRESSING #2
(WITH NUTS AND SEEDS)
INGREDIENTS
| ½ cup | raw pumpkin seeds |
| 1-2 tbsp | raw cashews |
- Grind above ingredients together in food processor until becomes a powder
BLEND IN BLENDER:
| 2 tbsp | olive oil |
| ½ | lemon, juiced |
| 1-2 | garlic cloves, pressed |
| ½ tsp | Dijon mustard |
| Sea salt to taste |
- Toss salad with oil mixture first then ground seeds.
Original recipe by Lorenna – www.thelivingcentre.com
LORENNA'S FAMOUS SUNSHINE SALAD DRESSING
INGREDIENTS
| 1 cup | soaked raw sunflower seeds (soak 4-8 hours in water) |
| 1/3 - ½ cup | sunflower or extra virgin olive oil |
| ½ -1 cup | water |
| ¼ cup | apple cider vinegar or lemon |
| ¼ cup | tamari or Bragg Liquid aminos |
| 2 tbsp | soy miso (or to taste) |
| 1 tsp | agave or maple syrup |
METHOD
- Adjust the oil and water in accordance to the consistency desired (runny or thick)
- Put all ingredients in blender and blend until smooth – Yummy!
- Will last one week in the fridge.
Original recipe by Lorenna – www.thelivingcentre.com
DELIGHTFUL DILL DIJON SALAD DRESSING
INGREDIENTS
| 3-4 tbsp | Dijon Mustard |
| 3 tbsp | tamari or Bragg |
| ¼ cup | raw apple cider vinegar (or lemon juice) |
| ½ cup | soaked raw sunflower seeds (soak 4-8 hours) |
| 2 tbsp | Olive oil |
| Fresh | dill |
| Fresh | fennel |
| 1 tbsp | honey, agave, or soaked pears or dates |
METHOD
- Put above ingredients in blender and blend until smooth.
Original recipe by Lorenna â www.thelivingcentre.com
QUINOA-AND-APPLE SALAD WITH CURRY DRESSING
INGREDIENTS (SERVES 4)
| ¼ cup | raw whole almonds |
| 1 cup | white quinoa |
| 1 tsp | honey or agave |
| 1 tbsp | finely chopped shallot |
| 1 tsp | coarse salt |
| 2 tbsp | fresh lemon juice |
| 1 tsp | curry powder |
| Freshly | ground pepper |
| 2 tbsp | extra virgin olive oil |
| 2 tbsp | dried currants |
| 1 small | McIntosh apple, cut into 1/8 inch thick wedges |
| 1/4 cup | loosely packed fresh mint leaves coarsely chopped |
METHOD
- Coarsely chop almonds.
- Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
- Wisk together honey (or agave), shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.
Note: Recipe from marthastewart.com. The original recipe says to lightly toast the almonds, but I omitted this because the oils in the almonds are damaged in the toasting.
Per serving: 304 calories, 14g fat, 0mg cholesterol, 38g carbs, 154 mg sodium, 8 g protein, 5 g fiber.