Tangy Tomato Dressing (RAW) + A Sunflower Seed Milk Green Smoothie

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Aside / by / March 2, 2011 / 30 Comments

Here’s how Tuesday morning played out:  coffee, email, Twitter, blogs.  See, that’s when I get into trouble. Reading vegan food blogs.

Instead of heading out for a run I decided to spend my morning in the kitchen before work.  I was reading The Raw Project and Christine’s description of a dressing recipe from a cookbook, using a whole lemon (not just the juice!), was intriguing.  I needed to make my own version of a citrus-packed salad topper.

JL’s Tangy Tomato Dressing (Raw)
Makes 2 cups

INGREDIENTS

*1/2 cup cashews, soaked 1 hour
*1 medium tomato, diced
*1/2 a jalapeno, diced
*1/4 medium red onion, diced
*1 clove garlic, minced
*1 lemon, peeled and quartered
*1 t coconut aminos (a raw alternative to soy sauce or Bragg Liquid Aminos)
*1/4 cup filtered water (to desired consistency)
*Salt, to taste

METHOD

Place all ingredients in blender and blend to desired consistency.

What to do with this fabulous dressing?  I washed cabbage (one quarter of a head), carrots (4) and kale (4 leaves) and shredded each in the food processor. Shred Kale? Hey, you don’t know until you try!  It made a beautiful salad.

I tossed the vegetables with half a cup of the dressing

and topped it off with sliced avocados (with a squirt of lemon juice to prevent browning) and dehydrated asparagus.

I enjoyed the big ole bowl of flavor a few hours later at work and I can assure you that this is a new favorite salad!  I loved the texture of the shredded “kale bits,” by the way.

My smug feeling about whipping up a fabulous new salad (instead of running, did I mention that?) by 7:15 a.m., subsided quickly when I realized I had forgotten to eat breakfast.

I decided to go with an immediate green juice and to make a green smoothie for a later morning snack.

Morning Green Juice

*1 pink lady apple
*8 romaine lettuce leaves
*4 stalks of celery
*1 inch of fresh ginger

Run the fruit and vegetables through juicer, pour into a glass and top off with the juice of one lemon and a pinch of cayenne pepper.

Zowie! That juice packed some punch!

Green smoothie time. Since trying my hand at making almond milk, and then Gena’s hemp milk, I haven’t purchased nut milks. Why, when I can make my own?  So I decided to try something new.

Single Serving Sunflower Seed Milk
inspired by Choosing Raw’s Hemp Bliss
Serves 1

INGREDIENTS

*1 cup filtered water
*1/4 cup sunflower seeds
*1 t agave
*1/8 t vanilla extract
*1 t Lecithin Granules

METHOD

Place all ingredients in blender and blend until smooth.

I added two large handfuls of spinach to the sunflower seed milk, one frozen banana and two tablespoons of ground flax seed and blended until smooth.

I love the flavor of the sunflower seed milk! Quick and easy—two of my favorite words to use in the kitchen!

Have you made you own nut, seed or other non-dairy milk?

***

Fun stuff: My Vegan Field Report: Cafe Sunflower in Atlanta Georgia (as promised in Monday’s Vegan Travel: Atlanta post) is now on quarrygirl.com and I am delighted to be featured on The Plant Rx as a Success story of the week (thanks, Jenna)!

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30 thoughts on “Tangy Tomato Dressing (RAW) + A Sunflower Seed Milk Green Smoothie”

    1. I hope you try in Lindsay! I just made a cabbage, collard green, red pepper salad to eat during class tonight, tossed it with the dressing (and added a bit more salt). I wanted to eat it now! LOL

    2. I hope you try in Lindsay! I just made a cabbage, collard green, red pepper salad to eat during class tonight, tossed it with the dressing (and added a bit more salt). I wanted to eat it now! LOL

    3. I hope you try in Lindsay! I just made a cabbage, collard green, red pepper salad to eat during class tonight, tossed it with the dressing (and added a bit more salt). I wanted to eat it now! LOL

  2. I’ll have to say skipping your run yesterday morning was worth it … at least for me (and others) he he YUM-MY! Can’t wait to try the dressing! I especially like the idea of shredding the kale in your salad. Thanks for sharing these tasty tidbits. Your post has got me drooling … gotta go! Have a Wonderful Wednesday! 🙂

  3. That salad looks divine. Shredded kale is genius — gonna try it, along with your dressing, today! Also, that smoothie is going on my “must make” list. Thanks for the great recipe ideas!

  4. I saw you on BlogHer, your comment and your suggestion. Most of the bloggers I visit are twenty to thirty something’s. I was so happy to see someone else out there feels the same way. You would think with such a large population of boomers, there would be more blogging? I would definitely attend a panel on this topic.

  5. Oh wow, that dressing sounds great. I’ve not tried making a non-dairy milk before, but have read a few recipes for almond milk that sound fairly uncomplicated.

  6. Wow, you continue to impress me with your innovative recipes. The salad dressing looks tempting. To answer your question about nut milks, I’ve been making my own hemp milk for a few weeks now. My next project is to try almond milk, I just bought some paint strainer bags at the hardware store yesterday.

  8. Hi JL, your dressing sounds very tasty over the salad greens and thanks for the info on making nut milk.

  9. Hey Lady, Once again, in awe of your innovative ideas! I happen to have some kale chopped fairly finely already in the frig from today’s soup… Thanks for the new serving suggestion that sounds like tomorrow’s lunch. I don’t have coconut aminos, but think I’ll try a variation of your yummy dressing, too! BTW, I have read that macerating kale makes some of it’s nutrients more bioavailable…I would think shredding would have a similar affect. Bonus!

    1. Ha, crazy, right? Lots of fun in the kitchen these days. I think using soy or Bragg’s is fine -I just wanted it to be 100% raw. Let me know what you think!

  10. Thanks for the shout out, this dressing looks great! Think I’ll try it tonight. 🙂 And I’ve never tried dried asparagus on salads before, that looks great.

    I over-gingered my last batch of juice, it had too much kick.

    I make lots of seed and nut milks at home, so much cheaper and better tasting. Lately I’ve been sticking with hemp milk since there’s no straining or soaking required.

    1. I make mostly hemp milk, too, for the same reason. The good news is you don’t have to soak or strain the sunflower seeds, so I hope to try to alternate so I don’t get bored one way or the other.

      Thanks for always inspiring me!

  12. I tried your salad and dressing last night. Soooo good. I didn’t have an avocado (horrors) but I chopped up a tomato for the salad — good addition. That tangy tomato dressing is heaven. I’m so happy there is more in the fridge for today. I think I’m going to put it over a chickpea salad. Thanks for the recipes.

    1. I’m so glad you liked it! I’ve been using it up this week, too. Today I made a sprouted grain wrap with cold, leftover braised asparagus spears, red pepper, avocado and the Tangy Tomato dressing. YUM!

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