Happy Saturday – so you might have noticed that this week’s usual daily lunchbox was not quite as daily as it usually is – I have a behind-the-scenes post coming up on that, but for now, I want to talk recipes. Above is my lunchbox from this past Thursday:
- Steamed broccoli
- Pan-grilled tofu (sadly, I am out of Twin Oaks tofu)
- Roasted sweet potato, mashed with raw cacao, vanilla stevia and a bit of almond milk, and topped with cacao nibs
- Mellow Lime Dressing (see recipe below)
- Sour cream and onion kale chips
The Mellow Lime Dressing started with a craving for peanut lime sauce, a trip to Costco that had involved 5 pounds of lime, and a look at Appetite for Reduction’s Peanut Lime Dressing. I was initially going to use Sunbutter but realized I had peanut butter that needed using up, but you could likely use a variety of nut or seed butters to substitute the peanut butter. I tried it again with almond butter and it was delicious. This is a good dressing if you like milder dressing, as it is just very mellow and citrusy and creamy.
Linda of the Gluten-Free Homemaker and Gluten-Free Wednesday has a new monthly challenge. You might remember last month was the pizza challenge. This month the challenge is salads, and does include salad dressings.
I am submitting this recipe to Linda’s challenge this coming Wednesday, but in case you would like additional salad inspiration, I have listed below salad and salad dressing recipes I have created in the past:
Beans n’ Kale Salad (Gluten-Free, Vegan, Sugar-Conscious, Nut-Free, Soy-Free)
Cashew Chive Mayo Pasta Salad (Gluten-Free, Vegan, Soy-Free)
Carrot Ginger Dressing (Gluten-Free, Vegan, Nut-Free)
Chickpea Quinoa Salad (Gluten-Free, Vegan, Nut-Free, Soy-Free)
Pink to Lime Bean Salad (Gluten-Free, Vegan, Sugar-Conscious, Nut-Free, Soy-Free)
Minty Quinoa Salad (Gluten-Free, Vegan, Nut-Free, Soy-Free)
Non-Traditional Insalata di Riso (Gluten-Free, Vegan, Nut-Free, Soy-Free Option)
Roasted Onion Quinoa Azuki Salad (Gluten-Free, Vegan, Nut-Free, Soy-Free, Oil-Free Option)
Semi Traditional Panzanella (Gluten-Free, Vegan, Nut-Free)
Spicy Lime Noodle Salad with Grilled Tofu (Gluten-Free, Vegan, Nut-Free)
Vegan Caesar Dressing (Gluten-Free, Vegan)
And here is the recipe:
Mellow Lime Dressing (Gluten-Free, Vegan) – Makes about 1 cup
- 2 Tbsps chopped scallions
- 2 Tbsps hemp seeds
- 1/3 cup freshly squeezed lime juice
- 1/4 cup unsalted unsweetened peanut butter
- 1 Tbsp tamari (make sure it is gluten-free)
- 10 drops plain stevia
- 1/2 tsp of coconut palm sugar
- 1/4 to 3/4 tsp of hot sesame oil
- 2-5 Tbsps of water, depending on how thick you would like the dressing to be
Blend all ingredients in a high-speed blender. If using a regular blender or mini-prep, grind the hemp seeds and scallions first, and then add the remaining ingredients.
Note: I like my dressings thick, so in the photo, you actually see the dressing made without any water, which is why it is thicker. This is particularly nice when you want to dip steamed broccoli into it. If using this dressing on a salad, I would recommend adding a bit of water (or veggie broth) to make it runnier.
I am submitting this recipe to the following events:
A blog event hosted by Flip Cookbook called Sugar Free Sunday, which includes sweet and savory dishes made with non-refined sugars.
Slightly Indulgent Tuesday with Amy of Simply Sugar and Gluten-Free. (Update, here is the link for June 14, 2011)
And finally, Real Sustenance’s Seasonal Sunday event.