If there is one thing you should be making from scratch at home, it's salad dressings. They are so simple to prepare and usually, you will have most of the ingredients on hand! To this day, there are still so many awful ingredients hidden in store bought salad dressings. Even the "healthy" ones tend to be loaded with sugar and sodium.
This recipe is a "go to" in our family. It's so simple. Jake started making her own version when she was 3 (she adds lemon juice in her version). You can tell...
I absolutely love Miso Sauce, but with the quantities that I eat, I find it a bit expensive to buy not to mention the chemicals and preservatives usually added. So I created my own recipe below. Since I make my own vegetable broth with left over vegetables (recipe coming soon) the flavor of this gravy changes all the time, but if you stick with your favorite brand, you will have a consistent taste every time you make it.
-4 Tbsp miso
-4 Tbsp warm water or cashew milk
-2 Tbsp avocado oil
-1/4 Cup almond flour...
If Champagne Vinegar is not in your repertoire yet, you must add it right away. This delicious vinegar is crisp and delicate. It's my favorite base for most of my salad dressings. You can whip up this recipe in just two minutes.
-1 Cup Champagne vinegar
-1 Cup olive oil
-1/2 Cup cashew yogurt or regular yogurt
-1 Tbsp dijon mustard
-1 Tbsp honey
-1 tsp pineapple or peach hot sauce (adjust to your spiciness preferences)
-1 tsp sea salt
Whisks all the ingredients together in to a bowl.
Serve on this...
This is a different take on pesto and I can't get enough of it. The ingredients look like a Spring day in a blooming garden. Gorgeous and delicious.
-6 Medium size spring onions
-1 Cup olive oil
-1/4 Cup plant based parmesan or regular parmesan
-1/2 Cup unsalted pistachios
-1/4 Cup parsley
-2 Tbsp freshly squeezed lemon juice
-Sea salt and black pepper to taste
Bring a medium pot of salted water to boil.
Meanwhile prepare a large bowl of ice cold water. Keep it in...
The second French Mother Sauce is the Velouté. The word itself is derived from Velours/Velvet which is amazingly fitting for this silky and lush sauce. It's almost exactly like Béchamel, but chicken or fish gravy is used instead of milk. Jonny made the gravy the night before by putting the bones from our chicken supper into a pot of water. Added some garlic, onion, salt, pepper and let it simmer for the entire afternoon. And here is the method for the sauce:
-3 Tbsp butter
-3 Tbsp flour...