I’ll be honest, even though I’m vegan, I don’t really eat salads. With that being said, this eBook is going to come in handy. If you are looking for a sauce for grains, potatoes or even for that bed of lettuce and veggies, Dreena has you covered.
Dreena has 10 brand new oil free dressings to please your taste buds. Her eBook starts off with ingredient notes, letting you know what she has used or why you should use a certain color of chia seeds. She also tells you what her go to brands are.
Listen to these titles: 24-Carrot Gold Dressing, Basic Chia Vinaigrette, Limealicious Vinaigrette, Greek Salad Vinaigrette, Ranch Dressing, Lemon- Thyme Caper Dressing, Green Goddess Dressing, Creamy Nut-Free Caesar, Balsamic-Date Vinaigrette, Vegan Island Dressing, Maple Chipotle Chickpea Dressing…. oh yummy!! I’m actually wanting a salad now. I’m really wanting to make the 24-carrot gold dressing, ranch, and Island dressing, oh who am I kidding? I want to make them all.
If you have never visited her website, I suggest you do. Here’s the link Plant Powered Kitchen. Do not go hungry, I’m not even kidding. She’s amazing, and every single recipe I have made by her are all keepers. Even your veggie hating spouse will love the recipes.
Nicole Axworthy from A Dash Of Compassion is behind the beautiful photograph’s that will make you hungry. To buy Dreena’s ebook click on the title: Plant Powered Dressings.
With permission from Dreena, I am able to share a recipe. This is soooo good, it’s very tempting to drink it straight from the mason jar.
24- Carrot Gold Dressing recipe by Dreena Burton, photo credit goes to Nicole Axworthy.
½ cup carrot, cut into discs or small chunks
⅓ cup water
1½ tbsp red wine vinegar
1 – 1½ tbsp tahini (use full 1½ tbsp for richer flavor)
1 tbsp pure maple syrup
½ tbsp chickpea miso
½ tsp fresh ginger, roughly chopped
¼ tsp (rounded) sea salt
Using a standing blender (high-powered works best to smooth, but regular blender will also work, just purée longer), purée all the ingredients until very smooth. Serve, or refrigerate. Will keep about 4-5 days in the fridge.
Note: Fresh ginger has a better flavor than dried ginger. Buy a few knobs and keep it in your refrigerator. Then, for this recipe, simply trim away the peel and chop a small amount, you need just a little. It doesn’t have to be finely chopped, as the blender will take care of working it through the dressing.
What are you waiting for? It’s time to get saucy 😀