Vegan Safe Space

Tornadic Thoughts

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Tried two new salad dressings recently and LOVED them both and wanted to share. A good salad dressing helps me continue to enjoy salads almost every day, and the store bought varieties, even the supposedly healthier stuff, is often full of salt and sugar and a lot of oil, among some other unspecified "natural" flavors and such.

Creamy Tahini Dressing - found via Mama Sezz website many months ago

2 TBSP White Balsamic Vinegar
2 TBSP of Water
½ a Lemon, Juiced
2 TBSP of Tahini
1 TBSP Dijon Mustard
1 TBSP of Maple Syrup or Date Syrup (I used maple)
2 Cloves of Garlic, minced (I didn't mince it, I just sliced it)
A few TBSP of Fresh Parsley (I used 1 1/2 TBSP dried)
A dash of Sea Salt and Black Pepper

Put all ingredients in the blender and blend until smooth: (I made it in the smaller cup of my nutri-bullet and had to add a bit more water, as it was a bit too thick)


Lissa's Classic French Dressing - from the Plant Based Dips and Dressings Cookbook by Melissa Raimondi

5 Pitted Medjool Dates (I didn't have medjool on hand, so I used the smaller variety and just added 2 extras)
1 or 2 Cloves of Garlic (I used 2)
1 Lemon, Juiced
1 Tsp. Apple Cider Vinegar
1/2 or 1 Tsp. Smoked Paprika (I used 1 tsp., but will cut that in half next time)
1/8 Tsp. Cayenne or Chipotle Powder (I accidentally put more than that of the cayenne - oopsie - but it was still good)
Water - Start with 1/2 cup and add more in small increments as necessary (I didn't add anymore)

Put all ingredients in a high speed blender until smooth.

Then I tried a chocolate sauce to fancy up my nice cream:

Chocolate Sauce - recipe found in the raw vegan e-cookbook The Inside Scoop Nice Cream E-book - Mastering the Art of Small Batch Nice Cream by Nathan Maris

5 Dates (I used 5 TBSP date paste, instead - the Wanna Date brand)
1/4 Cup Maple Syrup (I only used a little over half of that)
1/4 Cup Water
3 TBSP. Cacao Powder (I used 2 TBSP. of my Your Super brand of Chocolate Lover's powder - that has cacao, carob, chia, coconut, and lucuma in it - and 1 TBSP. Cacao)

Mix in high speed blender until smooth - store in fridge for up to 3 days (hahahaha - as if it'll last that long).

I'll be making them again and will definitely be doubling the recipe, if not quadrupling it, so I can share the yumminess with others. May you enjoy if you decide to give any of them a try. 💛
 

Friday

Moderator
A good salad dressing helps me continue to enjoy salads almost every day,
Lissa's Classic French Dressing - from the Plant Based Dips and Dressings Cookbook by Melissa Raimondi
I fell in love with the horrible (and very possibly made from melted plastic children’s toys from Chernobyl) Kraft fat-free French dressing in bootcamp. It’s absolutely nothing like real French dressing... it IS the salad dressing version of BBQ sauce!!! I’d never thought to put BBQ sauce on a salad before that.

Both tomato based & Carolina gold BBQ sauce make amaaaazing smokey/deep/lovely/light salad dressings (as does the “feeling like a bit of a kick!” Adobo sauce from a chipotle pepper can)... with only the addition of thinning the sauce with “thick water” or neutral oil + apple cider vinegar for the BBQ sauce, or olive oil+raspberry vinegar for the chipotle/adobo.

“Thick water” = a lot of possibilities
- boiled clear & cooled cornstarch & H2O (or tapioca starch, rice starch, etc.)
- ground flax seed & water (like a flax egg, but less dense)
- kombu & water
- arrowroot & water
- honey & water

The 2 salad dressings I use 85% of the time, though, are still the super simple
  • Sherry vinegar + olive oil + cracked pepper + salt
  • Vegan Mayo + freeze dried herbs (parsley, dill, chives, red pepper flakes, etc. IE ranch dressing herbs) in water + pepperman (or plain cracked pepper). >>> Add the herbs to water, add the ground pepper, stir in Mayo until it’s as thick as you like <<< Also my fave fry dipping sauce *

Still nice to jazz things up from time to time, though! 😃 BBQ/“French”, Honey Mustard, Asian, Creamy Avocado Lemon... just lovely.

* For Utah style “fry sauce” just add a squirt of ketchup, splash pickle brine, & dash of whatever your fave vegan Worcestershire sauce to your vegan Mayo. I’m a heathen, though, and prefer plain Mayo or Ranch.
 
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