Usually, soups make sense in the fall and winter, not as we head into the prime of summer. But – this soup is so light, so delicious, and so vegan, we just had to share it! You can check out the original recipe here. This is so great, it will quickly become a staple in your home!
Just in time for Memorial Day weekend cookouts and family get togethers, this Creamy Lemon Herb Dressing is great on salads, drizzled over chilled pasta with veggies, or as a stand-alone dip! Try it and you’ll be mesmerized by how delicious and how truly vegan it is!! Yummy! The original recipe can be found here.
CREAMY LEMON HERB DRESSING
1/2 cup hemp hearts
juice of 1 medium lemon
a few strands chives, broken into 1 inch pieces
a few sprig leaves fresh dill
a few sprig tops fresh cilantro and/or parsley
dash or two garlic powder
dash or two onion powder
Himalayan salt to taste
1/3 cup water, plus more as needed for thinning
Using a blender, I used the magic bullet for this, combine ingredients and blend until smooth.
Add water 1 tablespoon at a time until desired consistency.
Taste for flavor adding anything extra to suit your taste…more lemon?…more herbs?…more garlic or onion powder?
Chill before serving. Makes about 5 servings.
Store in an air tight container in refrigerator for up to a week.
Now that the farmers market produce stands have more veggies, especially the yummy stuff like Bibb lettuce and Romaine, I get into the salad mood. During the spring and summer, I could eat salad all day, everyday – no problem. I miss the days of classic Caesar salads, but now I’ve found a raw/vegan Caesar dressing recipe that is just delightful! You can check out the original post here.
RAW VEGAN CAESAR SALAD DRESSING
1/4 cup raw cashews (or raw sunflower seeds)
1/8 cup raw sesame seeds (or raw pine nuts) or 2 tbsp tahini
1/8-1/4 cup sunflower seeds (depending how thick you want it)
3-4 tbsp freshly squeezed lemon juice
1-2 medium cloves garlic, chopped
1 1/2 tsp mild miso (I use Genmai soy and brown rice miso)
1/4 tsp kelp granules or other seaweed seasoning *optional (I used Bragg’s kelp)
1/2 tsp of dried dill
2 dates or 1-2 tsp agave or other liquid sweetener
1/2-2/3 cup filtered water (to thin as desired)
freshly ground black pepper to taste
Using a hand blender or in a regular blender, combine all ingredients(starting with 1 date or 1/2 tsp agave nectar) and purée until very smooth.
Taste test. Add additional dates or agave nectar, garlic or lemon if desired to achieve the taste you are looking for.
Add additional water to thin dressing if desired.
This dressing will thicken after refrigeration; you can thin it by stirring in 2-3 tsp water if desired. When thick, this dressing can be used as a veggie dip.
Cashews are higher in fat than sunflower seeds, so it’s up to you which you would prefer to use. Cashews will yield a creamier dressing, but be higher in calories.
Once again, this Friday brings us a deliciously sweet vegan treat from Native Foods Cafe. Living on the East Coast, I don’t have a Native Foods near me and I wish I could take my mom there for Mother’s Day. Luckily, these Dreamsicle Cupcakes will more than satisfy anyone at any time of year, but be sure to whip some up for your Mom this weekend!
In honor of Cinco de Mayo, here’s a delicious Food Friday for Pina Colada Popsicles – just in time for your weekend festivities. One of our favorite-est places in the world is Native Foods Cafe and this recipe hails from the genius minds behind NFC. Check out the Vegan Pina Colada Popsicle post on OneGreenPlanet and try it out this weekend!
14 oz can coconut milk
1 cup pineapple, chopped into ½-inch pieces
1 whole banana
3 tbsp. agave nectar
1½ tbsp. vanilla extract
2 tbsp. rum, or ½ tsp. rum extract (optional)
1½ tbsp. shredded coconut
1 cup raspberries, for color (optional)
Place all ingredients into a blender (except shredded coconut and raspberries) and blend until smooth.
Stir in shredded coconut and raspberries (optional).
Pour mixture in popsicle molds and insert sticks. Or, pour into ice cube trays and insert toothpicks.