Having a dressing or sauce in the fridge can really transform your meals, and therefore your life! Take a plain bowl of steamed grains or legumes, pour one of these Vegetable Dressings over top, and suddenly you have a very exciting and nourishing lunch or dinner in front of you. I thought it would be fun to use veggies as a base for these dressings, since getting more plants in your bod is so easy when all you have to do is pour! I hope you find all of these as tasty and versatile as I do. Enjoy!
Green Pea and Tarragon Dressing
Ingredients
- ¼ cup / 35g raw hulled sunflower seeds soaked for at least 4 hours
- 1 Tbsp. freshly squeezed lemon juice
- ¼ tsp. fine salt
- 2 Tbsp. / 4g fresh tarragon sub with 1 Tbsp. dried
- 1 cup / 130g frozen green peas thawed slightly
- ⅔ cup / 150ml water
- 1 small clove garlic
Directions
- Drain and rinse the sunflower seeds well. Place them in a blender with all other ingredients and blend on high until smooth.
- Taste and adjust seasoning as desired. Store leftovers in the fridge for up to one week.
Notes
Makes 1 1/2 cups / 375ml
Smoky Butternut Dressing
Ingredients
- 12 ½ oz / 350g butternut squash
- zest of 1 lemon
- 2 Tbsp. freshly squeeze lemon juice
- ¼ tsp. smoked paprika
- ¼ cup / 60ml tahini
- heaping ¼ tsp. fine salt
- ¾ cup / 175ml water
- 1 fat clove garlic
Directions
- Preheat oven to 400°F / 200°C. Peel the butternut and chop it into rough chunks. Roast for about 25-35 minutes until tender.
- Place the roasted butternut in a blender with all other ingredients. Blend on high until smooth.
- Taste and adjust seasoning as desired. Store leftovers in the fridge for up to one week.
Notes
Makes 2 cups
Tangy Roasted Red Pepper Dressing
Ingredients
- 2 lbs / 850 g medium red bell peppers, about 4
- 1 fat clove garlic
- 1 ½ Tbsp. balsamic vinegar
- ½ Tbsp. maple syrup
- ¼ tsp. fine sea salt
- ¼ tsp. freshly ground black pepper
- pinch cayenne optional
Directions
- Preheat oven to 400°F / 200°C. Cut the bell peppers in half and remove the ribs and seeds. Place them cut-side down on a lined baking sheet and roast for 35 to 40 minutes until they are charred in a few places.
- Remove the peppers from the baking sheet and transfer to a bowl and quickly cover them with a plate to trap the steam (this makes the peppers very easy to peel!). When the peppers are cool enough to handle, remove and discard the skins.
- Place the peppers in a blender with all other ingredients, and blend until smooth. Taste and adjust seasoning as desired. Store leftovers in the fridge for up to one week.
Notes
Makes 1 1/2 cups / 375ml
