GNOWFGLINS » dressing

Creamy Herb Salad Dressing

Wardeh — Thu, 27 Sep 2007 16:19:25 +0000

I haven’t had commercial ranch dressing in a long time, so I can’t say for sure whether this is like it. Well, that doesn’t matter anyway. This dressing is GOOD.

Creamy Herb Salad Dressing

makes about 2-1/2 cups

12 ounces silken tofu
3/4 cup filtered water
juice of one lemon
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon dried dill
1-1/2 teaspoons onion powder
1-1/2 teaspoons sea salt
1/2 teaspoon black pepper

Blend all ingredients in blender or food processor until smooth. Refrigerate.

Sunflower Seed Dressing — Dairy-Free

Wardeh — Mon, 17 Sep 2007 23:05:29 +0000

The next time we have this dressing, I would back off the water to about 1-1/2 cups. I feel that as written, this recipe results in too thin a dressing.

modified by Wardeh Harmon from “The Guilt-Free Gourmet”

2 cups filtered water
1 cup raw sunflower seeds
1/4 teaspoon celery seed
3 teaspoons onion powder
1/2 cup lemon juice
1 teaspoon salt
1/2 cup extra virgin olive oil
1 tablespoon dried parsley
2 teaspoons dried basil
2 tablespoons poppy seeds

Blend first 6 ingredients in blender until smooth. Add olive oil. Blend to incorporate. Transfer to glass jar. Mix in parsley, basil and poppy seeds. Refrigerate unused portion. Mix well before serving.

Tofu Dressing with Almond and Mustard

Wardeh — Mon, 17 Sep 2007 22:51:21 +0000

Those flavors sound a little weird and different, but really, this dressing is very good!

Tofu Dressing with Almond and Mustard

1/2 package soft tofu
1 tablespoon almond butter
1 tablespoon apple cider vinegar
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons natural sweetener such as agave or xylitol
1 tablespoon prepared mustard
1 teaspoon onion powder
1/2 teaspoon sea salt (could increase to 1 teaspoon depending on your preference)
1/4 teaspoon black pepper

Combine all ingredients in blender container. Blend until smooth. Refrigerate unused portion. Mix well before serving.

Tomato Dressing

Wardeh — Fri, 07 Sep 2007 14:19:10 +0000

Tomato Dressing

modified from a recipe in the Vita-Mix cookbook

1/2 cup filtered water
1/2 cup apple cider vinegar
1-1/2 cups extra virgin olive oil
4 tablespoons tomato paste
4 tablespoons agave syrup
1 teaspoon black pepper
2-1/2 teaspoons sea salt
1 teaspoon prepared mustard

Blend all ingredients thoroughly in Vita-Mix. Pour into glass jar or dressing container. Refrigerate.

Our Favorite Olive Oil & Vinegar Salad Dressing

Wardeh — Fri, 29 Sep 2006 22:42:15 +0000

I take my glass salad dressing container with a plastic removable pour spout (or a pint size jar with lid). In it, I put a little sweetener (raw honey or raw agave syrup), about 1/2 teaspoon each of sea salt and onion powder, along with 1/4 teaspoon of black pepper. I also add dried herbs, but more liberally, about 1 to 1-1/2 teaspoons of each. Usually I pick dill because that is my favorite herb flavor for salad dressing. Over all this, I fill the container 1/4 to 1/3 of the way up with raw apple cider vinegar or balsamic vinegar (or some of each). I put the lid on and shake it all up. I remove the lid and fill the rest of the container up with extra virgin olive oil and a dash of toasted sesame seed oil. Replace lid and shake well before each serving.