Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Four Raw Vegan Dressings

Four Raw Vegan Dressings

The perfect dressings to go with all your favourite Spring meals.

Four Raw Vegan Dressings

Each dressing makes approximately 200ml or enough for 1 large salad.

Vitamin C Boost Vinaigrette
1 orange, juice only (approx. 6 tbsp)
½ lemon, juice only (approx. 3 tbsp)
½ lime, juice only (approx. 2 tbsp)
1 tsp wholegrain mustard, heaped
1 tsp maple syrup
6 tbsp extra virgin olive oil

Combine all the ingredients in a jar or jug and stir with a fork to combine. Check flavour and season with salt and pepper, adding an extra squeeze of lime if needed.
*This vinaigrette matches perfectly with baby kale leaves and al dente Puy lentils.

Creamy Green Goddess
1 ripe avocado, halved and flesh scooped
½ a lime, juice only (approx. 2 tbsp)
Small handful mint, coriander or basil
Garlic clove, peeled
1 tsp capers, drained
4 tbsp extra virgin olive oil
Pinch of salt and cayenne pepper

Place all ingredients in a food processor or blender, add 3 tablespoons of water. Blitz until smooth. Add an extra tablespoon water if needed to loosen into a pourable consistency. Check flavour, adding extra lime juice, salt or cayenne if needed. *Drizzle over a rainbow bowl of cooked quinoa or millet, roasted vegetables – baby carrots, beetroot and parsnip – and tender salad greens. Scatter with tamari toasted seeds.

Raw Orange Power Dressing
1 carrot, peeled and grated
1 tsp miso paste
2 tsp tahini paste
1 tsp finely grated ginger root
½ medjool date or 1 tsp maple syrup
½ lime, juice only (approx. 2 tbsp)
1 tbsp rice vinegar
5 tbsp extra virgin olive oil

Place all ingredients in a food processor or blender, blitz until smooth. If needed, add 1 tablespoon water to loosen the consistency. *Fold through a spring slaw of green cabbage, fennel and shaved brussels sprouts.

Strawberry Vinaigrette
½ cup strawberries, leaves removed
1 tsp Dijon mustard
1 tbsp balsamic vinegar
½ lemon, juice only (approx. 3 tbsp)
1 tsp maple syrup
4 tbsp extra virgin olive oil

In a blender puree the strawberries, mustard, vinegar, and lemon juice until smooth. Add maple syrup and olive oil, and blitz to combine. Season with salt and pepper. *Drizzle over a simple salad of tender spring greens, cherry tomatoes and toasted almonds or hazelnuts.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2017. All Rights Reserved

Web Design Sydney

5 Shares
Share2
Tweet
+1
Share
Pin3