Sweet Asian Chili Dressing

I’ve been making this dressing for months now, and everyone loves it. I’ve hesitated publishing it because I rarely measure when making it. And when I do measure, it doesn’t seem to matter much when I change the measurements because its always good. In other words, you can’t mess this up.

This dressing has a strong flavor from the raw ginger and garlic. After eating it, people are going to smell ya coming and going!

★★★★★

Prep Time: 5 mins | Cook Time: 0 hr 0 min | Makes: 2 servings | Difficulty: Easy

Ingredients:

1 clove fresh garlic, grated 1/2 inch fresh ginger root, grated .25-.5 c rice wine vinegar .25-.5 c sweet chili sauce 1-2 T Braggs Directions:

Mix and serve on salad, potatoes, rice, veggies, anything!

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Cheesy Pinto Bean Dip

I was in the mood for something cheesy and indulgent, so I made this up. It’s higher fat than normal, but hey… at least I didn’t eat cheese! (My self congratulation didn’t last long when I realized I ate half of this the first night :-/ ) You know it’s good when you stop eating the vegetable you’re dipping in it, and just start licking it off the vegetable.

★★★★★ Prep Time: 15 mins | Cook Time: 0 hr 0 min | Difficulty: Easy

Ingredients:
2 cans pinto beans
.25 c plus
1 T nutritional yeast
2 T Miso Master Mello White Miso
1 clove garlic, pressed
.25 c plus
1 T white wine vinegar
.25 c tahini
2 t bacon salt (vegan)
2 t onion powder
Dash worcestershire sauce (vegan)

Directions: Drain beans and blend everything in a food processor. Thin with water. Serve with raw veggies.

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Asian Marinade ★★★★ Prep Time: 15 mins | Cook Time: 0 hr 0 min | Makes: 1 serving | Difficulty: Easy

Ingredients:

2 tablespoons soy sauce or tamari

2 tablespoons fermented fish sauce such as nuoc mam (optional)

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 scallion, sliced thin (about 2 tablespoons)

1 tablespoon grated lemon zest or 2 tablespoons minced lemongrass

Ground black pepper

Directions:

Whisk ingredients together in a small bowl.

Pour marinade over contents and seal or cover, turning zipper-lock bag or stirring contents of pan occasionally to evenly distribute marinade.

Notes: Fish sauce is not vegan, but I allow it. I use this as more than a marinade. I often use it like a sauce or salad dressing.

Source: Cooks Illustrated

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GREEN GODDESS GARLIC DRESSING

★★★★★

Prep Time: 15 mins | Cook Time: 0 hr 0 min | Makes: 4 | Difficulty: Easy

Ingredients:

2-3 average-size garlic cloves

1/2 cup fresh chives or green onion

1/2 cup fresh parsley or dill

2 Tbsp tahini

2 Tbsp nutritional yeast

1 Tbsp miso

2 Tbsp freshly squeezed lemon juice

1/2 tsp salt

? water (as needed, Tbsp at a time)

Directions:

Put all into the food processor. Blend and serve.

Notes:

Play around with the herbs! Add whatever you have on hand. Cilantro is good. I tend to like green onion instead of chives, as chives can be a little butter sometimes. You can use the parsley (or cilantro) stems since its just getting chopped up anyway. If you have a bunch of parsley left over chop it up and put it in ice cube trays with a little water. I think I like this on pasta more than salad. It’s also good with potatoes, kale, chips, veggies anything. Last night we had it on pasta with a bunch of kale thrown in the pasta water for the last few minutes, then toss with dressing. Super easy. I’ve learned to make a double batch every time I make this. Go easy on the garlic, remember its raw and will stick with you for a while.

Source: FOK Book

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