This cool, creamy dressing and savory crunch rock on any salad– so much that you might not want the salad part. I seriously considered this, but then decided to be a person and stewed some black beans, beets and sweet potato with rosemary, cumin and chili powder, then blanched a handful of kale. Be creative with whatever vegetables and herbs/spices you have~
Tofu dill dressing: (plant protein!)
- 1 silken tofu package
- ~1/2 cup fresh dill
- 1/4 cup nutritional yeast
- 1/4 tsp sea salt
- 2 cloves garlic
- 1-2 T lemon juice or apple cider vinegar
- 1 T coconut butter or extra virgin olive oil
- 1 T seasoning combination of choice (I used Bragg’s 24 Herb and Spice Seasoning, which contains rosemary, onion, garlic, and 21 others…)
- Optional: water or veg stock 1 T at a time, as needed to thin
Method:
Add all ingredients to a high speed blender and blend from low to high until smooth/ saucy consistency, adjust seasonings to taste
Coconut bacon:
- 2 cups coconut chips
- 1 T Coconut aminos, or Tamari
Method:
- Toast coconut chips on non-greased skillet over low-medium heat, tossing with a spatula occasionally as it turns golden
- Once it reaches desired toastiness, add Coconut aminos or Tamari to the pan and toss to coat evenly. Let it toast for a minute or two until it looks pretty dry, then remove from heat. Garnish on your salad, pancakes, cupcakes, everything foreva
Like this:
Like Loading...
Related
Published by Caroline Mann
So it all started on July 23, 1994... *muffly, high pitched fast forward sound* And now I'm a person who's hungry and likes food that kills two birds: tastes delicious and nourishes the bod/ celestial bod, aka Earth. I should add that zero birds are killed in this scenario... my recipes are plant based, meaning flexible, but mostly plants. In culinary school, I learned how to bring vegetables to the foreground while seeking local, seasonal, organic, unprocessed and wholesome ingredients whenever possible. A lot of words but ironically these kind of foods are the least complicated. I believe a plant centric diet is best for our planet's sustainability and personal health, and find this approach to cooking the most fun and innovative. I also understand that food is very personal (you are what you eat amirite), and dependent upon cultural backgrounds and belief systems. Half my class was vegan, and we all got along just peachy/ smoothly like butter. Mostly because we were cooking together and had to cooperate and all. Just kidding, we successfully hung out in other settings and I love them a lot. Anyway, Natural Gourmet Institute taught us to ask ourselves where food comes from and what practices we are supporting, no matter what lifestyle. If I ever try fish or shellfish, I check the Seafood Watch app to make sure I'm not ordering the last shrimp of all. NGI also taught how to cook, I should add. I graduated in January 2018, and have since been cheffin' in a vegan restaurant and at home. So, as I am constantly stirring, I want to share some ideas with you so we can all eat beautifully, live it up and prance with the plants.
View all posts by Caroline Mann
cookwithcaro 