Creamy Chickpea Italian Dressing (vegan; gluten free; dairy free; oil free)

Here we have a SCRUMPTIOUS green salad
 drizzled with Creamy Chickpea Italian Dressing.
In the bowl:  baby lettuce;
sprouts; cucumbers (marinated with rice vinegar, kosher salt & pepper);
steamed broccoli; steamed green beans; fresh mint;
and Lemon Pepper Tofu (with chickpeas). 

Recipe from Forks Over Knives
Husband-Tested in Alice’s Kitchen
Makes about 1¼ cups

Who knew you could use beans to make a creamy dressing?  This dressing is quite yummy on a simple green salad.  It will bump up the protein and fiber of any salad.  Having no oil is a bonus!  Make a double batch on prep day to drizzle on your favorite salads through the week.

½ cup cooked or canned chickpeas, rinsed and drained
½ cup unsweetened plant based milk (I used soy milk.)
2 Tablespoons fresh lemon juice
1 Tablespoon nutritional yeast
1 teaspoon yellow mustard or Dijon mustard
½ teaspoon Italian seasoning
½ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Put all the ingredients in a blender and blend until smooth.  Chill in the fridge.  Drizzle over any green salad.

Lazy Good No-Oil Tahini Dressing (vegan)

Recipe from Julia Maiten 
Husband-Tested in Alice’s Kitchen
Makes about ¾ cup dressing

I like making my own dressings and sauces, however, sometimes I’m just too lazy to go to any trouble at all.  This dressing is so simple to make, I don’t have any excuse to make a batch.  Here’s a photo of a simple nourish bowl which has been drizzled with Lazy Good No-Oil Tahini Dressing.  You’ll see sauerkraut, steamed broccoli, roasted potatoes, roasted tofu, cooked and roasted lentils atop arugula and purple onion tossed with just a touch of lemon juice. Such a great meal.

Ingredients
½ cup tahini
¼ cup water (or more depending on how drizzly you wish the dressing to be)
6 Tablespoons fresh lemon juice
3 garlic cloves, grated or crushed in a press (or ½ teaspoon garlic powder)
½ teaspoon onion powder
¾ teaspoon sea salt, plus more to taste
Freshly cracked black pepper, to taste

Instructions
Place all the ingredients in a medium bowl.  Whisk until completely blended.  Serve over your favorite nourish bowl or salad.  Store any leftovers in an airtight container or jar with lid.

Tips from Alice:
• I like to squeeze several lemons at a time.  I store some juice in a jar in the fridge for quick access.  The rest, I put in ice cube trays to freeze.  Once frozen, I pop the lemon juice cubes out and put them in an airtight container in the freezer.  
• Sometimes nut and seed butters can get stiff and clumpy and difficult to remove from the jar they came in.  So, I usually scoop out the entire jar of tahini (or nut butter) into a food processor with the “S” blade.  I give it a good whirl which ensures that the oils are blended right in, making it more “pourable” and loose.  I then scrape every last drop into a wide mouth Mason jar for easy access.  

Mexican Tahini Sauce/Dip

Recipe from The Vegan 8 

Husband-Tested in Alice’s Kitchen

This delicious sauce/dip comes together quickly with ingredients you may already have in your kitchen. It was meant to be used as a dip for sweet potatoes, but I added a bit more water than the recipe calls for so that I could drizzle it over a Mexican style nourish bowl*. This is good enough to serve at a casual dinner party.

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1 teaspoon chili powder
¼ - ½ teaspoon fine sea salt 
2 Tablespoons fresh lime juice or lemon juice
3 Tablespoons tahini
2 teaspoons pure maple syrup 
1½ Tablespoons or more water

Add all of the ingredients to a small bowl and whisk really well with a fork for a couple of minutes until the dip is thick and smooth. Taste and add any more chili powder or spices if you want it extra spicy. If you want the dip thinner, add just a little more water, keeping in mind that it will dilute the flavor some. 

*Here’s how to make the Mexican-inspired nourish bowl pictured above:
Line a bowl with shredded Romain lettuce.  If you have some purple cabbage, add some shredded cabbage if you like. Add some red, yellow or orange bell pepper, chopped.  Add some sliced radishes.  Add some roasted corn.  (I heated up some frozen roasted corn.) Top with some sweet potato chunks that have been roasted at 425F for 30 minutes or until charred.  (I drizzled the sweet potatoes with a bit of olive oil and tossed with about 1 Tablespoon of taco seasoning before popping them in the oven.) Add a dollop of Homemade Guacamole or some avocado chunks. Drizzle the whole nourish bowl with some Mexican Tahini Sauce.

Creamy Blender Balsamic Vinaigrette (vegan)

Recipe from Nisha Vora of Rainbow Plant Life
Husband-Tested in Alice’s Kitchen
Makes about 3/4 cup

This is now my go-to balsamic vinaigrette.  It’s easy to make and ticks all the flavor boxes.  Be sure to use a high quality balsamic vinegar.  

1 small shallot (You can substitute 1/4 purple/red onion.)
2 garlic cloves
¼ cup good quality aged balsamic vinegar 
1 Tablespoon Dijon mustard
1 teaspoon maple syrup or organic cane sugar 
¼ cup + 2 Tablespoons extra virgin olive oil 
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper 

Place all the ingredients in a high speed blender OR do the following: Use a grater or Microplane to grate the shallot into a wide-mouth jar. Grate the garlic into the jar as well. If you don’t have a Microplane, finely mince both by hand. To the jar, add the balsamic vinegar, mustard, maple syrup, olive oil, salt, and black pepper to taste. Seal the jar with a lid and shake vigorously to emulsify. Season to taste with more salt or maple syrup as needed. Store the vinaigrette in a sealed jar in the fridge for 1 to 2 weeks. 

Irresistible Ranch Dressing (Vegan)

 

Recipe from Vegan Bowl Attack! by Jackie Sobon

Husband-Tested in Alice’s Kitchen

Makes about 1¾ cups or 28 Tablespoons

This dressing is just terrific!  It can be prepared with ingredients you may already have in your pantry.  It will taste fabulous on any salad, roasted veggies, grains and/or Buddha bowl. This recipe makes enough to use for lots of dishes so it will be a perfect dressing/sauce on food prep day.

1 cup raw cashews, soaked in hot water for 30 minutes

2/3 cup unsweetened nondairy milk

¼ cup water

2 Tablespoons white vinegar

1 Tablespoon fresh lemon juice

1 ¾ teaspoons onion powder

1 ¼ teaspoon salt, or to taste

1 teaspoon garlic powder

1 teaspoon dried parsley

¼ teaspoon agave nectar or maple syrup

¼ teaspoon freshly ground black pepper

1/8 teaspoon dried dill

Drain and rinse the cashews and place them in a blender along with the remaining ingredients.  Blend until completely smooth.  Add more water if the dressing is too thick for your liking. (It will thicken in the refrigerator.) Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Nutritional Info: (2 Tablespoons) 66 calories; 4.8 g fat; 0.9 g saturated fat; 0 mg cholesterol; 216 mg sodium; 4.7 g carbohydrates; 0.4 g fiber; 1.2 g sugars; 1.9 g protein; calcium 7 mg; iron 1 mg; potassium 65 mg

Harissa Curry Dressing (Vegan)

I like to keep delicious sauces/dressings on hand in the fridge
to drizzle over roasted veggies, proteins, beans, grains, and salads.

Here's how it looks just after mixing the few ingredients.

Recipe from Alexandra Andersson

Husband-Tested in Alice’s Kitchen

For the quickest dressing ever that tastes great on just about anything, make this!  

1/2 cup hummus (homemade or store bought) 
2 Tablespoons fresh lemon juice 
1 Tablespoon maple syrup 
1 teaspoon yellow curry powder 
1/4 Tablespoon harissa paste 
1/4 teaspoon sea salt or Kosher salt

Measure all ingredients in a small bowl and whisk until thoroughly blended.  (You can add a bit of water to get a thinner consistency if you wish.) Store in the fridge.

Curry Dressing (Vegan, Gluten Free & No Oil)

Here I've made a triple batch of this scrumptious dressing.

Here's a simple veggie salad topped with Crispy Air Fryer Tofu
and drizzled with Curry Dressing,
served along with Pear Cranberry Chutney and sliced oranges.

Recipe from Monkey and Me Kitchen

Yield: 2/3 cup dressing

This is my husband's absolute favorite dressing.  And, no wonder!  It's slightly sweet, slightly tangy and full of flavor.  Of course, it goes well on any salad, but it's also delicious over roasted veggies and tofu too.  Those of you who eat poultry and pork, it would be a perfect sauce to drizzle over.  I make this often and when I do, I double or triple the recipe so that I can easily add a bit of WOW to our meals.

3 Tablespoons tahini
2 Tablespoons brown rice vinegar
1 Tablespoon white wine vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon maple syrup
2 teaspoons tamari
1 teaspoon miso
1 teaspoon curry powder
1-2 Tablespoons finely chopped fresh cilantro 

Place all ingredients in a small bowl and whisk until smooth.  For best flavor after refrigeration, remove from the fridge and allow to sit for 30 minutes to come to room temperature before serving.

Nutritional Info:  (2 Tablespoons serving) 67 calories; 4.4 g fat; 0 mg cholesterol; 5.5 g carbohydrates; 0.9 g fiber; 2 g protein

Oil-Free Balsamic Salad Dressing/Marinade (Vegan)

Here's a simple salad drizzled with Oil-Free Balsamic Salad Dressing. 
It shares a plate with a bit of sauerkraut, Crispy Air Fryer Tofu,
a Clementine orange and one Brazil nut.

Recipe from Shane & Simple

Husband-Tested in Alice's Kitchen

This delicious oil free, nut free, gluten free, whole food plant based dressing is tangy with a hint of sweetness.  It can be made in less than 2 minutes.  It will keep in the fridge for 2-3 weeks.  And, it can be used as an oil-free marinade for tofu or tempeh or veggies for roasting. 

1/4 cup + 2 Tablespoons good quality balsamic vinegar

3 Tablespoons Dijon mustard

2 Tablespoons maple syrup

1 teaspoon nutritional yeast

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1-2 cloves garlic, minced (optional)

Water (optional)

Add all the ingredients, except the water, to a jar with a tight fitting lid.  Shake the jar vigorously until the ingredients are well combined.  Add water, a Tablespoon at a time and shake again, until you get the consistency you like.

(You can also place the ingredients in a bowl and use a whisk to combine.)

Nutritional Information: (2 Tablespoons) 60 calories; 300 mg sodium; 0 g fat; 11 g carbohydrates; 0.1 g fiber; 0.3 g protein; 0 mg cholesterol

Note: I think it's really important to use a good quality, great tasting balsamic for dressings, especially when the vinegar flavor will be "out there in front."  Here's the one I use.  (I purchase it from William Sonoma.)

  

The One-Minute Sauce (Vegan)

 

Recipe from Nikki Vegan

Husband-Tested in Alice's Kitchen

Makes 4 servings

About once a week, I must clean out the fridge and do something with what's left of meals I've made.  Usually I do a stir-fry or a soup, but often times, I make a nourish bowl or Buddha bowl.  When I make a nourish or Buddha bowl, I use leftover salad veggies and/or roasted veggies, a protein (tofu, edamame, beans or legumes), a pasta or grain (brown rice, farro, couscous, etc...) and greens.  But what always makes a wonderful bowl of goodness is the sauce.  I love trying out different sauce recipes.  The sauce is then drizzled over the goodies in the bowl or on the plate.  This sauce is quick and easy to make and tastes pretty darn yummy!  I'll definitely make this again and again.  So, yeah for leftovers!

1/4 cup raw cashew butter or light tahini (no sugar or oil added)

1 Tablespoon lime juice (about 1/2 lime)

4-5 Tablespoons warm water

2 teaspoons nutritional yeast

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teaspoon Kosher salt or sea salt

Dash of cayenne (or more, to taste)

1/2 teaspoon maple syrup

Add the cashew butter or tahini, lime juice and 1 Tablespoon warm water to a small bowl and stir (or whisk.) It will start to thicken and become lumpy, but not to worry.  Just stir until the water is absorbed. Then add another 2 Tablespoons warm water. Stir again until completely smooth and slightly lighter in color.  Add 1 Tablespoon  warm water at a time until you get the consistency you wish.  (I added 5 Tablespoons total.) Next, add the remaining ingredients and mix (or whisk) until smooth.  Taste and add more salt or seasoning as desired.  

The photo above shows a recent "Nourish Bowl/Plate" that I made using The One-Minute Sauce.  Going clockwise beginning at the top we have:  Clementine orange; Roasted Rutabaga (leftover from this stew); roasted onions, peppers and broccoli; Air Fryer Tofu; leftover Romaine greens with some cherry tomatoes, scallions and avocado.  

Nutritional Information:  (1 of 4 servings) 106 calories; 8.1 g fat; 1.6 sat. fat; 0 mg cholesterol; 152 mg sodium; 6.5 g carbohydrates; 0.9 g fiber; 0.7 g sugars; 3.7 g protein; 5 mg calcium; 5 mg iron; 145 mg potassium

Tahini Dressing (Vegan)

Recipe from Minimalist Baker

Husband-Tested in Alice's Kitchen

Makes about 4 (3 Tablespoons) servings 

(I always double the recipe though.)

This is a very versatile recipe. It takes just moments to make and tastes lovely on almost anything!  I always double the recipe because it lasts all week and so it's simple just to roast up some veggies or toss a salad and then with a little drizzle of this dressing, it takes what would be an ordinary dish to making our taste buds quite happy. I rarely purchase dressings or vinaigrettes because they're so simple to make at home.  I like to store my homemade dressings in repurposed jars.  

1/3 cup tahini

3 Tablespoons fresh lemon juice and/or orange juice (I love a mixture of the two.)

1-2 Tablespoons maple syrup

Pinch of sea salt

Pinch of black pepper, if desired

1 clove garlic, minced

Water to thin

Whisk all the ingredients together, adding water to thin to the consistency you like. I like it thin enough to pour easily.  

Store in the fridge for up to 5 days.

Serve it drizzled over salads, roasted vegetables, falafel, Buddha bowls, grains, etc...

Nutritional Information: (One 3-Tablespoon serving) 133 calories; 8.1 g carbohydrates; 3.6 grams protein; 10.8 grams fat; 1.5 gram sat. fat; 0 trans fats; 0 mg cholesterol; 24 mg sodium; 2.3 grams fiber; 2.7 grams sugars

 

Ginger-Carrot Dressing

Recipe from Smitten Kitchen

Husband-Tested in Alice’s Kitchen

Makes about 1¼ cups dressing

This dressing recipe is a keeper.  This was a big hit with the hubster.  I loved it too.  This recipe yields enough for 2-3 salads.  I first drizzled it over a simple salad with just Bibb lettuce, avocado, and red onion. But then the next day, I made a more elaborate salad (pictured) topped with roasted salmon.  Soooo good!

1 large carrot, peeled and roughly chopped

1 small shallot, peeled and roughly chopped

2 Tablespoons roughly chopped fresh ginger

2 Tablespoons white miso

2 Tablespoons brown rice vinegar or unseasoned rice vinegar

2 Tablespoons toasted sesame seed oil

¼ cup neutral oil (I used canola.)

2 Tablespoons water

Add the carrots, shallots and ginger to a high powered blender.  Process until finely chopped.  Scrape down the sides of the blender, then add the miso, vinegar, and sesame oil.  While the machine is running, slowly drizzle in the oil and the water.  Process until very smooth.  Store in a glass jar with a tight fitting lid in the fridge.

Serving Suggestions:

Drizzle this dressing over a salad made with some or all of the following:  Bibb lettuce, Romaine lettuce, or other greens, thinly sliced red onion, avocado chunks, carrot strips, chives, red peppers, diced cucumber, blanched snow peas or sweet peas or broccoli florets, toasted pumpkin or sesame seeds.  If you are not vegan or vegetarian, you can also top the salad off with some roasted salmon or shrimp.

Lemon Sesame Cream Sauce

Recipe from The Saucy Vegetarian by Jo Stepaniak

Husband-Tested in Alice’s Kitchen

I first tasted this sauce at an event being held at Lost River Market & Deli.  It was being served over steamed veggies.  It’s creamy and lemony with a hint of sesame.  I made up this sauce at home and dolloped it over some steamed broccoli and carrots, chickpeas, brown rice and avocado.  It would taste great over crisp lettuces, steamed spinach, or even pasta.

½ cup silken tofu

¼ cup tahini (This is sesame seed paste.  Store it in the fridge.)

2 Tablespoons fresh lemon juice

2 Tablespoons apple cider vinegar

2 Tablespoons real maple syrup (You can use other sweeteners.)

2 Tablespoons water

1 Tablespoon white miso (You’ll find this in the refrigerated section.)

¼ teaspoon crushed garlic (I use 1 clove.)

Combine all ingredients in a blender or food processor fitted with a metal blade and process until creamy.  (This sauce thickens when refrigerated.  You can thin it a bit by adding just a touch of water, if desired.)