Dressings, Dips & Sauces Recipes
Salad Dressings
Dips
Sauces
1.Golden Dressing
1/3 cup Lemon juice (1 1/2 medium sized lemons ~ with some zest)
2-3 Tbsp Maple Syrup
1 large Garlic cloves, minced
1 tbsp Dijon
1/8 tsp Turmeric
1/3 cup Avocado Oil
1/4 tsp sea Salt
Shake this dressing in a glass jar with lid to emulsify. Keep leftovers in fridge.
1. Garlic Aioli
1 large egg yolk (or flax egg: 1 tbsp flax meal, 2 tbsp water)
juice from 1/2 lemon
1 tbsp Dijon mustard
1 clove, crushed garlic
1/2 tsp salt
3/4 cup grapeseed oil
1/2 cup evoo
cayenne pepper to taste
Mix ingredients together until creamy and combined.
1. Tahini Sauce
1/2 c tahini (sesame paste)
1/4 tsp salt
1/4 tsp garlic powder
1 tbsp maple syrup
1/2 of lemon, juiced
1/4 c warm water
Make sure lemon and water is room temperature, otherwise sauce might separate
Mix ingredients together until creamy and combined.
2. Simple Dressing
1/3 cup Lime juice (2 medium sized ~ with some zest)
2-3 Tbsp Honey
1/3 c Avocado Oil
1/4 tsp Sea Salt
1/8 tsp Pepper
optional: handful of cilantro
Shake this dressing in a glass jar with lid to emulsify. Keep leftovers in fridge.
(blend if using cilantro)
2. Vegan Ketchup
1 cup tomato paste (270 g) (or tomato sauce)
4 tbsp maple syrup (or coocnut sugar)
2 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp oregano
Sea salt to taste (optional)
Mix ingredients together until combined.
2. BBQ Sauce
1 cup (homemade) ketchup
1/2 cup ACV
1/2 cup maple syrup
1 tsp garlic
mustard
cayenne
pepper
1/4 cup lemon juice
2 tsp soya sauce
Whisk ingredients together until combined.
3. Asian Ginger Dressing
1/4 cup red wine vinegar
1/3 cup grapeseed oil
2 tbsp sesame oil
3 tbsp honey
1-2 clove garlic (minced)
2 tbsp fresh ginger (minced)
1 tbsp amino acids (bragg)
Pinch salt and pepper
Pinch red chili flakes
1-2 tbsp water (optional)
Stir this dressing until combined. Make sure ginger is really tiny, maybe even pressed in a garlic press. Use on cabbage salads. Keep leftovers in fridge.
3. Guacamole
2 large Avocados (ripe)
1/4 cup finely diced red onion
1 lime, juice
1-2 grape tomatoes, diced
1 tbsp cilantro (optional)
Sea salt to taste
Mix ingredients together serve immediately along side crackers, pitas and/or vegetables
3. Peanut Butter Sauce
1 tbsp Soya Sauce (I use Braggs)
1/2 – 1 whole Lemon
1 inch Ginger, minced / garlic press for juice only ( or 1 tsp ginger powder)
2 Garlic cloves, minced/garlic press
2 tbsp Maple Syrup (the real stuff)
3 tbsp Peanut butter or almond butter
pinch salt and pepper
3 tbsp Warm Water (to thin out sauce)
Mix ingredients together until combine
Mix ingredients together until combined.
More Coming Soon…
**For any Leftovers, store in mason jar with lid (or airtight container or jar) and in the fridge. Take out a few minutes before using so the oil can come back to room temp. Shake and use.
** OPTIONS FOR USE:
Use the Garlic dip to dip vegetables or fries, also use them on pizza or quesadillas.
Use the ketchup inside and on top of veggie burgers or lentil loaf.
The tahini sauce can be drizzled over roasted vegetables and rice,
or the BBQ sauce used inside lentil loafs or on top of basically anything
The peanut butter sauce is perfect for dipping rice paper wraps or on top of cabbage salad.
The options for use are endless!
