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Posted by on Jul 6, 2015 in Dips/Sauces/Dressings, Entrees, RECIPES, Sides, Uncategorized

Kale Salad with Creamy Tahini Dressing

Kale Salad with Creamy Tahini Dressing

I’m obviously all about salads. Salads and smoothies are my summer time food. I rarely cook anything on the stove during the summer because I just love the freshness of raw fruits and veggies.

Creamy Tahini GarlicCreamy Tahini Mustard

I’ve been big into raw kale salads for the last 2 or 3 years. I get stuck making the same delicious salad over and over again for my make-ahead lunches because I find one I love and forget about how FABULOUS it is to find the next new one I love. Well, I am proud to say, I changed it up this past week. After some kitchen experimentation, I bring you my new love (for the next few weeks probably…) Creamy Tahini Dressing. Cue glorious music. It’s that good. The creaminess cashews create could make anyone forget about dairy cream.

Creamy Tahini Salad dressing

Kale is totally delicious in salads…if it is massaged. Un-massaged raw kale tastes a little like plucking a leaf off a tree and taking a nibble of it. Massaging it breaks it down so that it’s softer and easier to digest. It is such a hearty green that it doesn’t get nasty and slimy, like some other greens (ex. lettuce), when it’s handled a lot. See my post on Massaged Kale for further instructions. ūüôā

Creamy Tahini Salad

This salad is great to make ahead for later meals, just keep the dressing in another container until you’re ready to enjoy it.

 

Kale Salad with Creamy Tahini Dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • SALAD:
  • 5-6 c Raw, Massaged Kale (or other salad greens if you prefer)
  • 1 c Cooked Chickpeas (canned & rinsed is fine)
  • 1-2 tbsp Nutritional Yeast, optional
  • CREAMY TAHINI DRESSING:
  • ¾ c Raw Cashews
  • 1.5 tbsp Tahini
  • ¾ c Water
  • 3 tbsp Nutrition Yeast
  • 3 cloves fresh garlic
  • 1.5 tbsp mustard
  • Salt & Pepper, to taste
Instructions
  1. Put all dressing ingredients (except S&P) into blender and blend until very smooth. Add salt and pepper to taste.
  2. Add Massaged Kale (or other greens) to large bowl. Pour chickpeas and mix until incorporated. Sprinkle with nutritional yeast.
  3. Pour Creamy Tahini dressing on top and toss until dressing is evenly distributed.
Notes
Nutritional Yeast is NOT the same as Active yeast and is vital for this recipe. Most health food stores carry nutritional yeast.

 

If you want to be extra fancy, try adding some of these additional toppings:

  • dried cranberries or cherries
  • red pepper flakes
  • goat cheese (yeah, I’m obsessed. What about it??)
  • sliced avocado

Tried other toppings?? Leave comments! I’d love to hear about them!

xoxo

‚ô•Teresa

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Posted by on Jun 15, 2015 in Dips/Sauces/Dressings, RECIPES, Uncategorized

Champagne Vinaigrette

Champagne Vinaigrette

My FAVORITE salad dressing.

It is so versatile and pairs deliciously with almost any green salad…stay tuned for my recent go-to salad to eat with! I cannot stop with this combo. I’ve been eating a salad with this dressing for probably 2 months straight for several times a week…and counting…! IT IS AMAZING! The perfect combo of spice, oil, and tangy sourness.

Champaign Vin

Making your own salad dressing is so easy and so much healthier than store-bought! There’s not reason not to make it! The ingredients in this dressing are probably already in your pantry and refrigerator.

Champaign Vinegarette

Once you make it, it will stay fresh in a sealed container for 2-3 weeks. I usually make ahead a few salad dressings to choose from. I double or triple this recipe every time I make it because I use it so much a single batch of it wouldn’t last me a whole week.

 

Champagne Vinaigrette
 
Prep time
Total time
 
Author:
Recipe type: Dressing
Serves: 6 servings
Ingredients
  • 1 tbsp Dijon Mustard
  • ½ tbsp Fresh Minced Garlic
  • 3 tbsp Champagne Vinegar
  • ⅓ c Extra Virgin Olive Oil
  • 1 tbsp Honey
  • Salt & Pepper, to taste
Instructions
  1. In a small bowl, whisk together all ingredients until oil and other ingredients are emulsified.
  2. Pour on top of your favorite fresh green salad or store in the refrigerator for up to 3 weeks in a sealed bottle.
  3. Enjoy!

 

 

xoxo

‚ô•Teresa

 

 

 

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Posted by on Jun 9, 2015 in Dips/Sauces/Dressings, RECIPES, Sides, Uncategorized

Miso Ginger Dressing

Miso Ginger Dressing

My Japanese mother is an absolutely amazing cook. I watched her in awe growing up, chopping away at lightning speed into perfectly evenly cut pieces, thinking to myself I would absolutely be missing a finger if I tried to do the same. She frequently topped her salads with this amazing dressing. I never could keep up with her in the kitchen, unsure of what exactly what in the delicious creations I was about to eat until it was on the table.

I would come home from school and could swear the refrigerator and pantry were completely empty, and within 20 minutes of my mom coming home from work there would somehow be an amazing meal on the table. I don’t think I will ever understand how she did that, I can only dream of becoming such a talented chef as her.

This miso ginger is so delicious and the epitome of Japanese flavors. Ginger is a super cleansing anti-inflammatory, and miso is well, miso. Miso is a fermented soybean paste, typically made into a soup by mixing into hot water.

image

Miso paste may not be available at your regular grocery store, but if it is, it would be in the international section. Trader Joes sells miso paste. Trader Joes also supplies sesame oil and rice vinegar, which are typically more widely available at grocery stores. Most natural food stores also carry all 3.

image

I love this dressing on top of chopped massage kale with some carrots and chopped raw Brussels sprouts, or on top of your favorite cooked veggies.

 

Miso Ginger Dressing
 
Prep time
Total time
 
Author:
Recipe type: Dressing
Serves: 4 Servings
Ingredients
  • 2 tbsp Miso Paste
  • 2 tbsp Rice Vinegar
  • 1 tbsp Honey, or other liquid sweetener
  • 1 tbsp minced fresh ginger root
  • 1 tbsp sesame oil
  • 1 tbsp lime juice
  • 1 tsp sesame seeds, optional
Instructions
  1. Grate or mince ginger root
  2. Combine miso paste, honey, and rice vinegar, mix until miso paste is smooth
  3. Add sesame oil, ginger root, lime juice, and sesame seeds
  4. Stir vigorously, or shake in bottle.
  5. Pour over your favorite bed of greens.
  6. Enjoy!
Notes
Make a larger batch and pour into sealable bottle. Will stay fresh in refrigerator for about 2 weeks.

 

Leave comments with the different salad combos you use with this dressing!

xoxo

‚ô•Teresa

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