Category: Salad And Dressing

Vegan Ranch Dressing



Cook Time: 15 mins (+ time to soak cashews)
Servings: 10

Ingredients

  • 1 1/4 c raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
  • 1/2 c water (possibly 1/3 c)
  • 2 tsp lemon juice
  • 1 clove garlic, peeled
  • 1/4 tsp sea salt (plus more to taste)
  • 1 pinch black pepper
  • 1/4 tsp onion powder
  • 1 1/4 tsp apple cider vinegar
  • 1 T fresh minced dill (or 2 tsp dried)
  • 1 T fresh minced parsley (optional)
  • 1 t fresh chives (or 1/2 the amount dried chives // optional)

Directions


Soak the cashews for 30 mins in hot water, or overnight in cool. This is optional if you have a nice blender. Put everything in a blender. Blend! Taste for salt and spices. Store in refrigerator.


Tofu Basil Dressing



Makes 8 Tbsp

Ingredients

  • 1/2 pkg silken tofu
  • 2 T cider vinegar
  • 2 T apple or orange juice
  • 1/2t dijon mustard
  • 1 clove garlic, minced
  • 1/2t salt

Directions


Blend in food processor until smooth. Cover and refrigerate. Will keep
for about a week.

Lentil Salad with Walnut Oil



Serves 6

Ingredients

  1. Lentils:

    2. * 2 c green Le Puy lentils, washed and picked over * 2 large garlic cloves, crushed * 1 bay leaf * 1 medium onion, cut in half * 1 medium carrot, quartered * 6 c water * Salt to taste * Freshly ground pepper * 1/4 c chopped flat-leaf parsley * 1/2 c broken walnuts

  2. Dressing:

    3. * 2 T red wine vinegar or sherry vinegar * 1 T Dijon mustard * Salt * 1 shallot, minced, or 1 garlic clove, minced * 1/3 c walnut oil * Salt and freshly ground pepper


Directions


Combine the lentils, garlic, bay leaf, onion, carrot and water in a
large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2
teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes
until the lentils are tender. Remove from the heat. and discard the
onion, carrot, garlic cloves and bay leaf. Drain through a strainer set
over a bowl.

Whisk together the vinegar, Dijon mustard, salt and shallot or garlic.
Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils.
Stir into the lentils. Add the parsley and pepper, and taste and adjust
salt. Spoon onto plates, arrange walnuts on top of the lentils, and
serve.


Quinoa, Roasted Eggplant, and Apple Salad with Cumin Vinaigrette



Ingredients

  1. Vinaigrette:

    2. 2t cumin seeds 1/4c extra virgin olive oil 2 1/2T apple cider vinegar 1/2t kosher salt 1/2t freshly ground black pepper 1/8t ground cinnamon 1/8t ground cloves 1 large shallot, finely chopped (about 1/2c)

  2. Salad:

    3. 2 cups veggie broth 1 1/4c whole grain quinoa nonstick spray 1 1 1/4lb eggplant, unpeeled, cut into 1/2″ cubes 3T extra virgin olive oil 1/4t kosher salt 1/4t freshly ground black pepper 1 large honey crisp or golden delicious apple, unpeeled, cored, quartered 3/4c walnut pieces, toasted, or 1/3c roasted sunflower seeds 1/2c dried cranberries 1 large bunch watercress


Directions

  1. Vinaigrette:

    2. Toast seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3-4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder. Whisk the oil, vinegar, salt, pepper, cinnamon, cloves, and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.

  2. Salad:

    3. Place an oven rack in the center of the oven and preheat to 400. Bring the broth to a simmer over medium high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5-10 minutes. Cool and fluff with a fork. Meanwhile, spray a large rimmed baking sheet with oil spray. Toss the eggplant with 3T oil, 1/4t salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes. Transfer the quinoa to a large bowl. fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts, and cranberries. Toss to blend. Cover the bottom of a shallow platter with watercress. Spoon the salad on top and serve.


Raw Kale Salad with Root Vegetables



Ingredients

  1. Salad:

    2. * 2 12oz bunches kale, stems removed, leaves cut into thin strips or chiffonade * 2T olive oil * 1T apple cider vinegar * 1 1/2t salt, divided * 1c whole pecans * 1/4c pure maple syrup * 2T canola oil * 1/4t cayenne pepper * 1 medium turnips, peeled and grated (1c) * 1/2 medium rutabaga, peeled and grated (1c) * 1 medium carrot, grated (1/2c) * 2 green onions, cut thin on diagonal

  2. Dressing:

    3. * 2T lemon juice * 1T grated lemon zest * 1T olive oil * 1T soy sauce * 2t agave nectar


Directions

  1. Salad:

    2. Place kale in a large bowl, and pour olive oil, vinegar, and 1t salt over top. Gently massage mixture into kale about 2-3 minutes by hand, or until kale starts to wilt. Let rest 30 minutes. Preheat oven to

  2. Line baking sheet with parchment paper. Toss together pecans, maple
    3. syrup, canola oil, remaining 1/2t salt, and cayenne in medium bowl. Spread nut mixture in single layer on prepared baking sheet; bake 8-10 minutes, or until pecans are brown and fragrant, stirring frequently. Cool in pan.
  3. Dressing:

    4. While together dressing ingredients in a bowl. Season with salt and pepper, if desired. Stir turnip, rutabaga, carrot, and green onions into kale mixture. Toss with dressing. Garnish with pecans.


Sesame, Mushroom & Soba Salad



Ingredients

  • 1 t sesame seeds
  • 2 T grapeseed oil, divided
  • 1/2 lb shitake mushrooms, stems removed, quartered
  • 1/2 lb maitake mushrooms, ends trimmed, roughly chopped
  • 1/8 t salt
  • 2 T tamari
  • 1 T sugar
  • 1 T rice wine vinegar
  • 1 clove garlic, minced
  • 1 t minced ginger
  • 2 c buckwheat soba noodles, cooked
  • 1 red bell pepper, seeded, quartered, and thinly sliced
  • 1 bunch scallions, thinly sliced

Directions

In a large pan over medium heat, toast sesame seeds, stirring occasionally for 1-2 minutes until seeds start to turn golden brown. Remove from heat to cool and set aside.

Increase heat to medium-high and add 1 tablespoon grapeseed oil and shitake mushrooms. Cook for 5-10 minutes, stirring only occasionally, until browned. Remove from pan and set aside. Repeat with remaining oil and maitake mushrooms. In a medium bowl, toss cooked mushrooms with salt.

In a large bowl, whish together sesame oil, tamari, sugar, vinegar, garlic, and ginger. Toss sesame mixture with cooked noodles. Add cooked mushrooms, toasted sesame seeds, bell pepper, and scallions, and toss to combine. Serve chilled or at room temperature.


Balsamic Date Dressing



Ingredients

  • 1/3 c olive oil
  • 1/3 c balsamic vinegar
  • 1/4 c water
  • 8 coarsely chopped dates
  • 1/4 t kosher salt
  • freshly ground black pepper
  • 2 shallots, finely chopped
  • 1 t dijon mustard

Directions


Combine all ingredients in a food processor and blend until very smooth.
Season to taste. Enjoy!