Asian Sesame and Ranch Salad Dressings
Still salad weather here ... having finished up last week's Dijon and French dressings, I decided to try something different. These both turned out really well. Thanks to a comment on another ranch recipe, I decided to go with marjoram instead of dill (which I hate, prehaps, more than anything) in the ranch. I can't say I fully remember what ranch is supposed to taste like but this is really *good*. And the Asain Sesame is terrific. I'd never bought this flavor before but I really like it. I think it's pretty safe to say that, unless I'm travelling, I'll never, ever buy salad dressing again!
Approximate calorie information: 3.73 calories per gram for the ranch, 75 calories per 20 grams; 4.25 calories per gram for the Asian Sesame; 85 calories per 20 grams.
Asian Sesame:
Ingredients- 1/2 cup canola oil (120 grams)
- 1 clove garlic, minced
- 2 tablespoons sugar (25 grams)
- 1/4 cup white vinegar (60 grams)
- 2 tablespoons soy sauce (35 grams)
- 1/4 tsp red pepper flakes
- 1/4 cup water (60 grams)
- 2 tablespoons sesame oil (28 grams)
- scant 1/4 tsp xanthan gum
- 2 tablespoons grated ginger
Ranch:
Ingredients- 1/2 cup vegan mayonnaise (112 grams)
- 1/4 cup canola oil (60 grams)
- 1/2 cup unsweetened, unflavored soy milk (120 grams)
- 1 tsp garlic powder
- 1/4 tsp salt
- 1 tsp onion powder
- 1/4 tsp black pepper
- 2 tsp fresh chopped parsley or 1 1/2 tsp dried parsely
- 1 tbsp white vinegar
- 1/2 tsp dried marjoram
- 1/2 tsp lemon juice
- 1/4 cup vegan sour cream (I used Follow Your Heart)
- Combine ingredients in a jar suitable for your immersion blender.
- Mix until emulsified.
- Refrigerate.
French and Dijon Salad Dressings
Summer means salad weather here. Nice not to have to heat up the kitchen, cooking supper. Also salads are a great way to bump up your consumption of leafy greens, which are so incredibly healthy for us. This summer, I found some Organic Ville salad dressings - vegan, gluten-free, tasty. And not exactly cheap. This weekend, I finally decided to have a go at making my own salad dressings. Couldn't be easier or faster. And a lot less expensive than store-bought. As made, by weights, the Dijon has approximately 65 calories per 1.5 tablespoons and the French has approximately 85 calories for the same size serving. Next time I make either, I plan to make them just a touch sweeter and maybe try white vinegar.
Dijon Vinaigrette:
Ingredients- 42 grams agave
- 60 grams dijon mustard
- 80 grams canola oil
- 60 grams apple cider vinegar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- 1/4 tsp tumeric
- 1/2 tsp black peppel
- 1 tsp dried tarragon
French
Ingredients- 160 grams canola oil
- 135 grams ketchup
- 65 grams apple cider vinegar
- 1 tsp lemon juice
- 15 grams vegan mayo
- 1/2 tsp paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 50 grams sugar
- Combine ingredients in a jar suitable for your immersion blender.
- Mix until emulsified.
- Refrigerate.
Gluten-Free Waffles with Whipped Cream
Not sure what's up with the unavailabilty of Healthy Top lately. I hope it comes back soon.
Gluten-Free Waffles
Ingredients:- 150 grams gluten-free flour
- 100 grams brown rice flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp xanthan gum
- 500 grams vegan milk
- 50 grams oil
- 50 grams maple syrup
- seeds from one vanilla pod
- Mix together dry ingredients.
- Mix together wet ingredients.
- Combine the dry and wet ingredients. It will seem very wet until fully mixed.
- Put a small amount of oil on waffle maker. Scoop onto waffle maker. I use a half-cup measuring cup twice to distribute the batter.
- Cook for three minutes, checking for doneness.
- If you're making the waffles faster than you're eating them, store them on a plate in an oven set at its lowest temperature.
- Serve with whipped cream, maple syrup, and anything else you find yummy.
Whipped Cream
Ingredients:- Half a package of Healthy Top
- 50 grams oil
- 100 grams maple syrup
- 50 grams vegan milk or yogurt
- Put ingredients in whipped cream dispenser. Mix well.
- Put top on dispenser and charge.
- Shake well.
- Keep refrigerated.
- Shake before each use.
Gluten-Free Baked Cornbread
Here our go-to baked cornbread recipe. I usually go ahead and bake a triple-batch, especially if I'm making a huge pot of chili.
Single (fills 1 9*13 pan):
Ingredients- 60 grams gluten-free all-purpose flour
- 60 grams garbanzo bean flour
- 120 grams finely ground cornmeal
- 1 tbsp baking powder
- 3/4 tsp xantham gum
- 3/4 tsp sea salt
- 50 grams sugar
- 14 grams ground flaxseed, 90 grams water, mixed
- 225 grams non-dairy milk
- 56 grams molten coconut oil
Double (fills 2 9*13 pans, thinly):
Ingredients- 120 grams gluten-free all-purpose flour
- 120 grams garbanzo bean flour
- 240 grams finely ground cornmeal
- 2 tbsp baking powder
- 1.5 tsp xantham gum
- 1.5 tsp sea salt
- 100 grams sugar
- 28 grams ground flaxseed, 180 grams water, mixed
- 450 grams non-dairy milk
- 112 grams molten coconut oil
Triple Batch (fills 2 9*13 pans, thicker):
Ingredients- 180 grams gluten-free all-purpose flour
- 180 grams garbanzo bean flour
- 360 grams finely ground cornmeal
- 3 tbsp baking powder
- 2 1/4 tsp xantham gum
- 2 1/4 tsp sea salt
- 150 grams sugar
- 45 grams ground flaxseed, 270 grams water, mixed
- 675 grams non-dairy milk
- 170 grams molten coconut oil
- Preheat oven to 425 degrees.
- Grease pan(s).
- Mix dry ingredients.
- Mix wet ingredients
- Make well in dry ingredients. Pour in wet ingredients
- Mix until combined.
- Bake 20 minutes or until cornbread begans to turn golden brow on top