salad dressing
A Few Experiments
My recent kitchen experiments. This post contains my notes on experimenting with a new salad dressing, attempting homemade chocolate chips, and the reasoning behind my willingness to begin use of Rapadura (evaporated cane juice).
Sunflower Seed Dressing — Dairy-Free
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 [...]
Tofu Dressing with Almond and Mustard
Those flavors sound a little weird and different, but really, this dressing is very good!
Tofu Dressing with Almond and MustardÂ
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 [...]
Tomato Dressing
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
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, [...]
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