Tag Archives: salad

BEST Lite Goddess Salad Dressings (Oil-Free)

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I LOVE Dr. Joel Fuhrman and really respect what he has to say when it comes to nutrition and how to take care of your body. If you’re looking for a really great book to read, try “Eat To Live” or his other book “Disease Proof Your Child“… I HIGHLY recommend both! Our family takes his vitamins, DHA and EPA supplements too… you can purchase them from his site. All of his supplements are legit, I can attest to that. I’ve never felt better!

Dr. Fuhrman recommends everyone eat a LARGE salad for one of their daily meals since raw, uncooked veggies and fruits offer the most powerful protection against disease. Raw foods contain enzymes, some of which can survive the digestive process in the stomach and pass into the small intestines. In other words, they keep things moving the way they should be! 😉

Since I try to eat a large salad everyday for lunch I’m always on the lookout for new oil-free salad dressings. These two are our favorites! They are much less fattening than the bottled versions and are super easy to make. I make a double batch every week. I also LOVE topping our salads with Goaty Cashew Cheese… YOU HAVE TO TRY IT!

If you like oil-free dressings, you’ll also have to try Oil-Free Raspberry Vinaigrette!

Lite Green Goddess Dressing

Another delicious salad with Goddess Dressing!!

This first one is from Fat Free Vegan Kitchen, one of my all-time favorite vegan food blogs. If you haven’t checked out her site yet, I suggest you do. Be prepared to spend some serious time bookmarking recipes though!! I cook her recipes on a regular basis and we really enjoy them! What’s awesome about her site is she’s almost oil-free, low salt and no processed foods… right up our alley!

Susan’s Lite Goddess Dressing

6 ounces lite firm silken tofu (1/2 pkg. of Mori-Nu) – I’ve made this without tofu and it’s just as good
1/4 cup water
1 1/2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons low-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon sesame oil
1 tablespoon tahini
2 green onions, white parts removed, chopped
1 tablespoon chopped fresh parsley, packed
1 large clove garlic

Place all ingredients in blender and process until smooth. (The Magic Bullet worked well for this.)

Makes 10 servings of 2 tbsp. each. Per serving: 19 Calories (kcal); 1 g Total Fat; (45% calories from fat); 1 g Protein; 1 g Carbohydrate; 0 mg Cholesterol; 164 mg Sodium

Magic Bullet works great for this!

Takes me about 10 minutes to make

Lite Goddess Dressing... THE BEST!!!

Here’s another version of Goddess Dressing, this one uses chia seeds as a thickener.

Recipe from Melomeals!

Goddess Dressing

  • 3 T Tahini
  • 2 T Apple Cider Vinegar
  • 2 T Braggs or Soy Sauce
  • 2 Green Onion
  • 2 Cloves garlic
  • 1 tsp fresh ginger
  • 1/4 t cumin
  • 1/2 t lemon pepper
  • 1 c veg stock
  • 2 t chia seeds
  • 2 dates
  • 1 T fresh parsley

Again... use your Magic Bullet!

Yummy!

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Crunchy Cold Lentil Salad (Oil-Free)

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Life has been CRAZY lately! Our youngest is almost 8 months old and just started crawling! I’m almost completely done with my shopping/wardrobe makeover so I’m really happy about that! Life is good, I can’t complain!

So… I’m totally addicted to the oil-free lentil salads at Whole Foods! Since WF is 20 miles away and costs a wee bit more than you’re usual takeout food (my hubby calls it “Whole Paycheck”) I decided to come up with my own lentil salad recipe. This is a mixture of several different recipes. It’s not exactly like theirs but it’s pretty darn good! I usually double this recipe and eat it all week. It makes a great after-workout snack! Our toddler loves it too!

Crunchy Cold Lentil Salad

Crunchy Cold Lentil Salad

– 1 cup of lentils – I use green lentils

– 1 bay leaf

– 2 cups mini heirloom tomatoes (YUM!)

– 1 cup bean sprouts – I use mung bean sprouts but you can leave this out if you don’t like sprouts

– 1 green onion sliced

– A handful of Flat leaf parsley, chopped

– 1 bell pepper, diced (red would be good too!)

– The juice of a lemon with a little or a lot of zest

– A splash of apple cider vinegar

– 1 shallot, diced

– A little Dijon mustard – about 1-2 tsp

– 1/3 cup dried cranberries

– 1 T honey or agave syrup

– 3 to 5 garlic cloves , minced

– 1/4 – 1/2 teaspoon dried thyme

– 1/4 – 1/2 teaspoon ground cumin

– Salt, to taste

– Ground black pepper

INSTRUCTIONS

1. Bring water to a boil and add lentils and bay leaf. Let lentils stand in hot water for about 30-40 minutes. I like mine super crunchy but test them to see how you like them. Drain and let cool for another 30 minutes.

2. In a large bowl, whisk together lemon juice and zest, vinegar, shallot, Dijon mustard, honey/agave, garlic, thyme, cumin, salt and pepper. Add chopped tomatoes, parsley, green onion, dried cranberries, sprouts and bell pepper.

3. Remove the bay leaf and add the lentils to the mixture. Put in fridge and chill for a couple of hours or more. It’s really good the next day! Serve cold.

Mini heirloom tomatoes are really good in this dish!

So colorful! Ready to add lentils!

I used brown lentils... or maybe these are considered green? Either will work!

Delish!

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Wasabi Ginger Dressing

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This is a quick and easy Asian-style dressing you can use on many things! I use this dressing on salad, slaw, Spicy Sesame Noodles and I serve it on the side of Tofu Salad Sushi Wraps. I use my Magic Bullet to make this, it’s so easy!

Tofu Salad Sushi Wrap with Wasabi Ginger Dressing

Wasabi Ginger Dressing

1 c mayo
1/2 c water
2 t prepared wasabi – you can use the tube or make your own from the powder
1 T freshly grated ginger
3 cloves garlic
1 t apple cider vinegar
1 T soy sauce
1/2 – 1 T toasted sesame oil
Pinch stevia powder
1 T siracha – less if you don’t like spicy!

Blend well

Add all ingredients into Magic Bullet, blend well.


Tofu Salad – For Sandwiches OR Sushi Wraps

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Are your kids tired of peanut butter and jelly sandwiches? This Tofu Salad makes great sandwiches, even my toddler agrees!

I like it wrapped in a Nori sheet with a little avocado, carrot, red chard and a spiralized daikon radish – topped with Sriracha, of course! I serve this with Wasabi Ginger Dressing on the side. I love my veggie sushi!

Toddler Approved!

This is another great recipe from Melomeals: Vegan For $3.33 A Day!

Tofu Salad 

  • 4 ounces extra firm tofu, crumbled
  • 1 tablespoon vegan mayo
  • 1 tablespoon minced onion
  • 1 big clove garlic, minced
  • 1/2 teaspoon toasted sesame oil
  • siracha to taste
  • 1 tablespoon chopped celery
  • 1 tablespoon fresh ginger
  • soy sauce or braggs to taste
  • 2 tablespoons nutritional yeast
  • Wasabi to taste
  • splash apple cider vinegar
To build the wrap, I placed the greens on the bottom, then the daikon, tofu salad, avocado and cilantro and wrapped it up.

Mix salad ingredients together

Here's my Tofu Salad Sushi Wrap!

Delish!

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Kale Avocado Salad

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This is a super easy kale salad recipe with tons of flavor! This recipe is from my favorite food movie Planeat. I’ve served this a few times now and everyone loves it! This picture is terrible… just trust me, it’s really good!

Kale Avocado Salad

Kale Avocado Salad

1 head kale, any variety is great shredded – you can use chard or spinach

1 large tomato diced, or red bell pepper – I add both

1 1/2 avocado chopped

2 Tablespoons red onion, green onion, or leek fine diced – I like red onion the best but all three are good!

1 lemon juiced

1 Tablespoons sea salt – I use about 1/2 tsp, if that

pinch of cayenne

INSTRUCTIONS

In mixing bowl toss all ingredients together, squeezing as you mix to ‘wilt’ the kale and creaming the avocado. Serve immediately. This dish is also great to substitute the kale for chard or spinach

Massage all ingredients together

Kale Avocado Salad... YUM!

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Lemon Quinoa

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I make quinoa every few days and add it to all sorts of things, I like to always keep a cooked bean and grain on hand at all times. Here’s a really easy way to spruce up your regular quinoa. 🙂 I usually double this recipe because we like leftovers. I use this in collard wraps with Chickpea Salad or with Gingered Tofu & Zucchini. Our toddler loves this!

Lemon Quinoa

Lemon Quinoa

Ingredients:

* 1 cup cooked quinoa

* 1/2 cup chopped fresh parsley

* 2 celery stalks, chopped

* 1/4 cup fresh lemon juice

* 1/4 cup chopped onion

* 1/4 tsp cayenne pepper

* 1/2 tsp ground cumin

Instructions:

1. Mix cooked (and slightly cooled) quinoa in a bowl with all the ingredients and combine. Serve warm or cold. 

So easy to make!

Mix all ingredients together and serve warm or cold

YUM!