Book of Yum » Salad Dressing

Gluten-free Soy-free Vegan Japanese Quinoa Salad Recipe

yum — Mon, 26 Jul 2010 01:59:33 +0000

The other day I was thumbing through one of my favorite cooking magazines and came across a recipe for a cold quinoa summer salad, with tomatoes and italian herbs. It sounded lovely, but somehow I just wasn’t in the mood for an Italian quinoa salad. Instead, I was in the mood for something distinctly more… Japanese. It may have been because earlier that day I’d gone with my Father to a Japanese restaurant and watched him eat a tasty bento while I sipped on a Jamba Juice (all fruit, no dairy, no soy, bless them). But whatever the reason, I wanted sesame in the saltiest, most umami way. Thank goodness Baby Yum seems to be doing well with the inclusion of sesame in my diet. I’d excluded it for many long months because sesame is a rising allergen, recognized as one of the top eleven allergens in Canada and other countries where it is a common ingredient. I thought about cold Japanese noodle dishes, popular in the summer, with their sesame infused soy and vinegar sauces. It was a day earmarked for quinoa, and so I thought perhaps I could make a sesame quinoa salad that broke from the Italian mold and ran straight for the island of Japan, fusion style. This lovely and light salad was the result. I think it could give any noodle salad a run for its money, with a good amount more protein and whole grain goodness. I added avocado in a nod to my favorite vegan fusion roll- the avocado roll. Ah, how I love you with rice, avocado. But it turns out, I also love you with quinoa.

For more creative “Japanese” takes on quinoa, try my Quinoa Sushi Roll Recipe

Still looking for the perfect, gluten and soy-free quinoa recipe? Try these.
Quinoa Tahini Mint Salad Recipe
Japanese Inspired Quinoa Recipe
Crockpot Quinoa Recipe
Black Bean and Quinoa Chili Recipe
Mediterranean Quinoa Salad
Red Quinoa with Butternut Squash Recipe
Lime Quinoa Salad with Mint Recipe
Quinoa with Summer Vegetables Recipe
Quinoa Stuffed Portobello Mushroom Recipe
Quinoa Salad with Yellow Tomatoes Recipe
Quinoa Black Bean and Butternut Squash Recipe
Lemon Quinoa Salad Recipe
Big Bowl of Quinoa Recipe
Italian Quinoa Salad Recipe
San Antonio Quinoa Recipe
Quinoa Parsley and Pepper Salad Recipe

*I use Coconut Secret for my soy-free gluten-free un-soy sauce.

Quinoa Avocado Sesame Chirashi Salad Recipe

Main Course Alternative Grains Japanese

Ingredients

Serving of Cooked Quinoa
1/2 fresh avocado, cubed
Black sesame seeds

Dressing:
1/2 tsp sesame oil
1 tsp. agave or simple syrup
2 tsp. coconut amino un-soy sauce (or, if soy is ok, a wheat free tamari like San-J Low sodium)
2 tbsp. vinegar (you can use rice, red or white wine)
3 tbsp. canola oil

Directions

Put your cooked quinoa in a bowl and top with avocado to taste. Sprinkle with sesame seeds.

Whisk dressing ingredients together in a small bowl.

Drizzle dressing over quinoa. Enjoy!

Rating:  8

Original Source:  The contents of my brain, please do not replicate without my permission.

Recipe ID:  1509

Added: July 25, 2010

Last Modified: July 27, 2010

Gluten-free Soy-free Nut-free Vegan Un-cheese Dill Spread with Salad Recipe

yum — Thu, 28 Jan 2010 09:27:00 +0000

You may know that I have a crush on raw foods. After all, barring a few instances of nama shoyu (fresh wheat soy sauce) raw foods are mostly gluten free and almost always vegetarian (depending on who you ask). That’s why avoiding nuts for Baby Yum may be one of the more difficult restrictions, because some of my favorite raw food dishes at restaurants or at home require them. I was at the library the other day and I saw a book by Ani Phyo on the shelves. I couldn’t resist bringing it home, even though I was pretty sure most of the recipes were currently off limits. I enjoyed browsing the tasty recipes, but I was most struck by one dill-sunflower seed spread that could be adapted to fit my current diet. Ani took this nut sauce and mixed it up with grated carrot and nori (i think) and dehydrated it to make un-fish salmon cakes. It sounded yummy! Someday I might go and make that recipe with all three parts including an un-hollandaise sauce. However, this time I was happy to take the idea of using sunflower seeds and dill together in a “nutty” un-cheese sauce and run with it in my own direction. I ended up making a salty, onion dill sauce which i then used on everything I could think of.. including this light and lovely salad. I highly recommend the addition of avocado slices- the creaminess is such a nice contrast to the spread! And on amaranth crepes- it really was divine, even if it abandoned any hope of being a real raw foods recipe. (Yeah yeah, I know, the roasted sunflower seeds already sabotaged the mission- but they taste so good!) Anyway, hope you enjoy this tasty recipe that takes a salad to a whole new level of yumminess… And to think, I once thought I didn’t like salads!

Almost Raw Dill un-cheese Havarti Spread and salad Recipe

Sauces & Condiments Vegetables American

Ingredients

Un-havarti:
1/2 cup raw sunflower seeds
1/2 cup roasted, unsalted sunflower seeds
2 green onions, chopped
1 bunch of small dill, or to taste (reserve 1 tsp or more for dressing)
1/4 to 1/2 cup water
salt to taste

Salad:
your favorite salad greens (I like arugula mixed into a more mild green romaine)
1 carrot (or more, depending on desired serving) peeled and shredded
small lemon wedge (optional)
Avocado slices, optional (but very nice)

Dressing:
1 tbsp. cider vinegar
1 tbsp lemon juice
2 tbsp. olive oil
agave nectar to desired sweetness
your favorite salt
1 tsp. minced fresh dill

Directions

Grind sauce ingredients in small food processor or blender, adding water slowly to get the desired consistency. Salt to taste.

Assemble salad ingredients.
Whisk together dressing ingredients and drizzle on salad.
Top with a big dollop of un-havarti sauce and garnish with a lemon wedge.

If you want to be really fancy with it, and aren’t wanting an entirely raw foods meal, serve on amaranth flatbread.

Heavenly!

Rating:  9

Original Source:  Un-havarti inspired by Ani Phyo’s Sunny Dill Cheese. Ultimately my original creation. Please do not replicate without my permission. Thanks!

Recipe ID:  1481

Added: January 16, 2010

Last Modified: January 27, 2010

Gluten Free Menu: Vegan soy-free dairy-free Quinoa tahini mint salad recipe

yum — Sun, 20 Sep 2009 15:46:48 +0000

Saturday: party food
french bread, jamaican bbq

Sunday: Fusion Southern Food
Pan fried okra
mashed potatoes
Indian red pinto bean veg chil

Monday: Chinese
Fresh veggie stir fry with basmati rice

Wednesday: Italian
Cafe Gratitude pizza toppings and cashew ricotta on Carol Fensters pizza

Friday: Eastern European
Potato knish in chebe pastry

Dessert: Dairy-free Coconut Pumpkin Pie

This week the gluten-free menu swap is hosted at Celiacs in the House with pumpkin as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

The September Edition of Adopt a gluten-free blogger is open for adoptions! Adopt a gluten-free blogger today!

I was inspired by last week’s ingredient of the week to create this mint quinoa salad that borrows from middle eastern tahini sauce for a dish that even quinoa skeptics will enjoy. I know I certainly gobbled this dish up! It was almost even better the second day after flavors got a chance to fully develop.

Vegan Gluten-free Tahini Fresh Herb Quinoa Salad Recipe

Main Course Salad Alternative Grains American

Ingredients

1 cup quinoa
2 cups vegetable broth

tahini sauce:
2 tbsp. tahini
1 tbsp. olive oil
3 tbsp. water
juice from one lemon
2 tsp. agave nectar
2 green onions, diced
freshly ground pepper

zest from one lemon
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1 large carrot, cut into matchsticks
1 heirloom tomato, sliced, de-seeded and lightly salted, cubed
1/2 sweet red pepper, diced
1/4 avocado, cubed

lemon olive oil, to drizzle, optional

sesame seeds
salt to taste

Directions

Prepare quinoa according to directions. If you have time, chill. Otherwise salad can be prepared warm. Whisk sauce ingredients together. Combine fresh herbs, zest veggies and fruit and immerse in sauce, folding into the quinoa. drizzle with lemon olive oil if you have it, and sprinkle with sesame seeds and any additional salt.

Notes

Good the next day as well!

Rating:  9

Original Source:  Completely original creation from my own brain, please do not replicate without permission. Thanks!

Recipe ID:  1456

Added: September 16, 2009

Last Modified: September 17, 2009

Gluten Free Menu of the Week and Raw Chard Salad with a Vegan Cashew dressing recipe

yum — Mon, 07 Sep 2009 04:14:04 +0000

Dinner tonight was jasmine rice with an impromptu Soy-free ginger-cilantro mushroom green bean stir fry and the below tasty raw chard salad in a scrumptious cashew dressing.

I’ve finally gotten back in the swing of menu planning, and have a host of posts scheduled with some yummy recipes for dairy-free pizza toppings, arugula gnocchi, and a sweet potato coconut curry pie. Here’s my menu for this week.

Sunday: Raw, Vegan
“Raw” Slaw with Asian Pear
Jasmine Rice

Monday: Chinese
Jasmine Rice Fresh Veggie soy-free stir fry
Egg Soup

Wednesday: Southern
Cornbread vegetarian stuffing
pressure cooker beans
slow cooked greens

Thursday: Vegan
Nut Butter Spinach pie Recie

Friday: Vegan
Grilled Eggplant and Zucchini Gratin with pine nut or cashew “ricotta”
Quinoa mint salad

Baked Goods: Bette Hagman dairy-free bread

This week the gluten-free menu swap is hosted by Asparagus Thin with tapioca as the theme.*edited, sorry bout the mix up* The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

I’m returning to my old salad of the week theme with a delightful raw foods recipe adapted from an old Vegetarian Times magazine I had lying around the house. The cashew dressing called my name- and I loved the idea of using chard as the base for a slaw. But, it needed some tweaking for my taste buds and pantry. Hope you enjoy! By the way, Vegetarian Times is a pretty cool magazing for us gluten-free folks- many recipes are labeled gluten-free as is, and are delicious as well as being vegetarian (of course).

Raw Red Chard Slaw with Asian Pear and cashew dressing recipe

Salad Vegetables American

Ingredients

10 red chard leaves, de-stemmed and sliced into 1/4 inch ribbons
3 asian pears, peeled, cored and grated
3 large carrots, peeled and grated
1/3 cup chopped cilantro

Dressing:
2/3 cup raw cashews
1/4 cup orange juice
2 tsp. sesame oil
1/4 cup favorite rice vinegar (i used brown rice)
1 tsp. grated fresh ginger

Directions

Combine chard, pears, carrot and cilantro in a large bowl.

Combine cashews, orange juice and sesame oil in a small food processor and blend. add vinegar, ginger, and scrape down sides. Process again until you have a smooth, creamy dressing. Pour on grated and sliced veggies and let sit for at least ten minutes.

Serve and enjoy!

Notes

DH was very skeptical but enjoyed it despite himself. The dressing is super yummy- you could make double and use it on another recipe. Mmm…

Rating:  8

Original Source:  Adapted from Vegetarian Times March 2008. Please do not replicate.

Recipe ID:  1452

Added: September 6, 2009

Last Modified: September 7, 2009

Gluten Free Menu: Portobello Spring Green Salad with Buttermilk Dressing Recipe

yum — Mon, 01 Jun 2009 01:10:57 +0000

This week the swap is hosted by Cheryl at GF Goodness with a seasonal theme of asparagus and/or strawberries, presumably not in the same dish. (Although she tempted me to think of a way to use them together- so intriguing!) You can find more great menus with Org Junkie.

Monday: Italian
Homemade gluten-free Creamy Mushroom Sauce?with grilled asparagus on Pasta (adapted from moosewood p. 79)

Tuesday: Indian
Dosa with Homemade Indian Soup

Wednesday: Cuban
Black Beans and Rice

Thursday: French
Ratatouille with brown rice pilaf

Baked Goods for the Week: Gluten Free Sweet Potato Muffin, Strawberry mini-tarts

This week I posted
A review of a Polenta pesto portobello Recipe

Daring Baker done Gluten-free Blueberry Mint Strudel and Apple Strudel Recipe
and a
Gluten-free Vegan Pho Recipe

Lately I’ve been in a real salad mood. It helps that the DH loves nothing more than having a nice fresh salad when he comes home from work. I’ve been experimenting with some more traditional dressings, and I found that this light buttermilk dressing based on a cooking light recipe really hit the spot and complimented grilled mushrooms perfectly. I hope you enjoy it!

Arugula Fresh Green Salad with Creamy Buttermilk Dressing Recipe

Salad Sauces & Condiments Vegetables Dairy American

Ingredients

1/2 red pepper, cubed
1/2 English cucumber, de-seeded and sliced
1 1/2 cups arugula, rinsed and drained
1 1/2 cups fresh spring greens, rinsed and drained
1 organic apple, sliced

2 portobello mushroom caps
seasoning mix (I used Trader Joe’s Pasta seasoning, but anything is good)
splash olive oil (1 tbsp)
splash white balsamic vinegar (1 tbsp)
salt and pepper

pine nuts or other toasted nuts, optional

Dressing:
1/3 cup lowfat buttermilk
1/4 cup lowfat canola mayonnaise
2 tbsp. fresh chopped chives
1 tsp. lime juice
1/2 tsp. freshly cracked pepper
1/4 tsp. salt
1/2 tsp. sugar

Directions

Combine veggies in a medium-large bowl.

Combine seasoning mix, olive oil, vinegar, salt and pepper in a tiny container. Whisk and baste portobello mushroom with vinaigrette. Grill on propane grill or grilling device. Slice and reserve.

Whisk together dressing ingredients in a small bowl.

Layer portobello mushroom strips on salad and veggies. Drizzle individual servings with dressing and enjoy!

Rating:  9

Original Source:  Dressing inspired by Cooking Light June 2009 p. 156, salad ingreds my own. Please do not replicate without my permission. Thanks!

Recipe ID:  1418

Added: May 26, 2009

Last Modified: May 30, 2009

Gluten Free Menu and Tahini Beet Salad Recipe

yum — Mon, 27 Apr 2009 01:19:31 +0000

Vegetarian Tahini Beet Salad Recipe

You can find more great menus over withOrg Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog as well as hosting this week with a carob theme. I think I’ll work on the perfect dairy free carob hot “chocolate” with homemade rice milk and see how it turns out….

Menu:
Monday: Chinese
Vegetarian Fried Rice and soup

Tuesday: French
Basil Pistou Vegetable Soup
Annalise Roberts’ GF French Bread

Thursday: Mexican
Homemade Corn Tortilla Quesadillas with bean salad

Friday: Indian
Vegetarian Pakora
special indian rice

Dessert: Homemade Rice Milk Carob “hot chocolate”

Vegetarian Tahini Beet Salad Recipe

Salad Vegetables Middle Eastern

Ingredients

3 beets, cooked, peeled and cubed
Dressing:
1 lemon, juiced
1 tbsp. tahini sesame paste
2 tbsp. olive oil
1 tsp. honey
1/2 tsp (or more) cumin seeds
1 tbsp (or more) fresh dill, parsley or other favorite fresh herb

Directions

Whisk together dressing ingredients and drizzle on cubed beets.

Notes

The DH didn’t care for the cumin, but I liked it…

Rating:  6

Original Source:  The contents of my brain, please do not replicate anywhere without my permisison.

Recipe ID:  1391

Added: March 31, 2009

Last Modified: April 26, 2009

Gluten-Free Menu of the Week and Grilled Jicama Bean Salad Recipe

yum — Mon, 20 Apr 2009 04:56:34 +0000

As requested, a picture of me at 26 weeks pregnant in front of our new (to us) gypsy van!

I had a delicious but crazy week in a gypsy van traveling from all the way from San Francisco to Vancouver, Washington, stopping at all my favorite gluten-free bakeries and restaurants along the way. I found some new favorites and have some updates for you on new developments at some old favorites, so stay tuned for a lot of Northwest gluten-free bakery and restaurant reviews!

This week Asparagus Thin is hosting the gluten-free menu swap with a rhubarb theme. Many thanks to Cheryl for continuing to host the headquarters of the menu swap. If you’d like more menu ideas, check out Org Junkie’s Menu Plan Menu Swap.

Here’s a quick menu of the week:
Monday: Italian
Grilled gluten-free vegetarian pizza

Wednesday: Vegan
Brown rice with fried tofu and sauteed broccoli in Yumm sauce

Friday: Japanese
Homemade avocado sushi rolls with miso soup and tofu

Saturday: Vegetarian
Moosewood Cafe cookbook inspired menu

With a heat wave here in California, it seemed like the perfect time to return to the SALAD (and dressing) of the week. This week I wanted to share a fresh and tasty grilled jicama bean salad recipe with you. Enjoy!

Grilled Jicama Bean Salad with Lime Dressing Recipe

Salad Vegetables South American

Ingredients

1 can organic black beans, rinsed and drained
1/2 can corn (or small can)
edible portion of scallion greens, diced
1/4 lg jicama, peeled and sliced into rounds
1 fennel root, sliced thickly
1/2 red pepper, deseeded

olive oil
smoked paprika or chipotle (for more heat)
salt
dried epazote
dried oregano

Optional: avocado cubes for garnish
sharp paprika or chili pepper (for more heat)

Dressing:
2 tbsp. olive oil
Juice of 1 fresh lime
zest from 1/2 lime
1 tsp. agave nectar
2 tbsp. fresh cilantro or parsley
generous serving sea salt flakes

Directions

Prepare jicama, fennel, and red pepper for grilling. Baste with olive oil and your choice of seasonings (smoked paprika, epazote, oregano, salt) for each vegetable and grill on both sides until you have nice grill marks and vegetables are cooked to taste. Cut grilled veggies (especially fennel and jicama) into thin, mouth sized slices.

Whisk together dressing ingredients.

Combine grilled veggies in a small to medium bowl with corn, black beans, and scallions and drizzle with dressing. Stir together and place in serving dish. Sprinkle with sharp paprrika or chili pepper and garnish with avocado cubes if desired. Enjoy!

Rating:  7

Original Source:  Entirely the contents of my brain, do not replicate anywhere without my permission.

Recipe ID:  1395

Added: April 7, 2009

Last Modified: April 8, 2009