{Recipe} Trader Joe's Green Goddess Dupe

I'm pretty obsessed with TJ's Green Goddess dressing but I can't always get it so I tried to replicate it at home. Spoiler alert...it turned out perfectly and I made mine without oil.  You won't miss it!

Ingredients:

1 small (82 grams) ripe avocado (no brown spots), peeled

1/2 cup water, plus more to thin out the dressing

3 TBS apple cider vinegar

1/2 cup green onion (3-4 stalks)

2 TBS white onion

1 TBS fresh lemon juice

1 TBS dried chives (or use 1/4 cup fresh)

2 TBS dried parsley (or use 1/2 cup fresh)

1 TBS dried basil (or use 1/3 cup fresh)

1 clove of garlic

1/2 tsp sea salt (or more to taste)

freshly ground black pepper to taste

To make:

• Add all ingredients into a blender (I used my Ninja), starting with a 1/2 cup of water. Blend until smooth.  
• Taste and adjust seasonings if needed, blend again. 
• Add more water to thin out the dressing (optional).  It thickens in the fridge so I make mine a little runny to begin with.  I used 1 cup of water total.
• Store in an airtight jar in the fridge for up to 5 days.

Enjoy on your salads or as a dip!

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{Recipe} Vegan Greek Salad

Greek salad is something I had missed since giving up dairy but it's back in my life thanks to finding Follow Your Heart Dairy Free Feta Crumbles.

Ingredients:

{For the dressing}

1/4 cup extra virgin olive oil

3 TBS red wine vinegar

1 garlic clove, minced

1/2 tsp dried oregano, plus more for sprinkling

1/4 tsp Dijon mustard

1/4 tsp fine grain sea salt

Freshly ground black pepper (I had ground pepper)

{For the salad}

1 English cucumber, chopped and seeded

1 red bell pepper, chopped

1/2 red onion, thinly sliced

1-2 cups chopped tomatoes (I used cherry & yellow from my garden)

1/3 cup pitted Kalamata olives

1/2-3/4 cup crumbled dairy free feta

1 small avocado, chopped (optional)

1-2 cups Romaine lettuce, chopped (optional)

To make:

• Combine salad ingredients in a large bowl, tossing gently
• Whisk dressing ingredients together in a small bowl

• Pour dressing over salad and toss gently to combine.
• Taste and adjust seasonings if necessary.

Enjoy!

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Claire Justine

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{Recipe} Sunflower Seed Ranch Dressing-Oil Free

I whip up this creamy dressing whenever I get a craving for ranch dressing.  It's super easy and only needs a blender to mix it up.

Ingredients:

1/4 cup raw unsalted sunflower seeds, soaked in boiling water for at least an hour(this in optional but definitely do if you  don't have a high speed  blender)

1/2 cup plant milk of choice (I use almond)

1 TBS lemon juice

2 TBS chopped red onion (or scallion)

1 large clove of  garlic

1 tsp Dijon mustard

1 tsp dried parsley

1 tsp dried dill

1/2 tsp paprika

1/2 tsp onion powder

salt & pepper to taste

To make:

• Place all ingredients in blender and blend until smooth.
• It thickens in the refrigerator so you can add some water to thin it out to pour  over salad. 
• I like it as dip with my Everything Bagel Tofu or some cauliflower wings.
• Keeps in the fridge for up to a week.

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{Recipe} Cold Sesame Zucchini Noodles

This recipe for Cold Sesame Zucchini Noodles didn't make it into my Summer  Dinner Series because they are too light for a full meal.  They'd make a great side dish or could be bulked up with some protein and carbs.    

They are a perfect way to use up some of that summer zucchini bounty. 

 Ingredients:

1 TBS soy sauce or liquid aminos

1 1/2 tsp plain rice vinegar

1 1/2 tsp powdered peanut butter

1 tsp sesame oil

1/2 packet no calorie sweetener 

1/4 tsp crushed garlic

1/8 tsp ground ginger

10 oz (about 1 large) zucchini

2 TBS chopped scallions

1 tsp sesame seeds

Optional topping: crushed red pepper flakes

• In a small bowl whisk together soy sauce, vinegar, powdered peanut butter, sesame oil, sweetener, garlic and ginger. 
• Use a spiral vegetable slicer to cut the zucchini into noodles.  Roughly chop for shorter noodles.
• Place the zucchini in a bowl, add the sauce and toss to coat.

• Cover and refrigerate until chilled (at least 15 minutes)
• Stir well and top with scallions and sesame seeds (and optional red pepper flakes).
• Enjoy! Makes 1-2 servings.

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{Summer Dinners} Cool Summer Pasta Salad

We had a heat wave recently where the temps stayed in the upper 90's for a week  (and felt like they were in 100's!).  Salads were on the menu and this one was hearty enough for a meal.

 I started with this recipe and gave it a few tweaks.

Ingredients:

Salad

6 oz uncooked pasta (I used whole wheat macaroni)

1 zucchini, chopped

1 large tomato, chopped (I used 1 cup of grape tomatoes)

1 bell pepper, seeded and chopped

1 large cucumber chopped

1 cup artichoke hearts, drained and chopped(I used the whole can)

1/2 cup roasted red peppers packed in water, drained and chopped

1/2 cup scallions

1/4 cup sliced black olives (I omitted these)

Dressing:

1/3 cup fat free Italian dressing(I used Bragg Apple Cider Vinaigrete)

1/4 cup finely chopped basil

2 TBS sun-dried tomatoes, packed in oil, drained and chopped (I used foil packed tomatoes).

Optional: salt & pepper

  To make:

• Prepare pasta according to directions on box, drain and set aside in large bowl.

• Combine dressing ingredients in small bowl until well combined. Set aside. 

• Add all remaining ingredients to the bowl with the pasta. Add dressing and toss to coat. 

• I upped the protein by adding a can of chick peas.  
• Cover and refrigerate for at least one hour until completely chilled
• Season with salt and pepper. 
• I added some vegan parmesan on top too!

Enjoy!

This makes a lot (8 heaping cups) so it's perfect for a bbq or picnic for sharing.

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{Recipe} Copycat Panera Strawberry "Chkn" Salad & Poppyseed Dressing

I showed this salad on one of my Few Things Friday posts awhile back.  It was so good that I decided to remake it for its own recipe post.

 My version of the Panera Strawberry "Chkn" salad starts with some crispy tenders.  I like Gardein and Trader Joe's brands.  I bake them up until they are browned and crispy.

While they are baking, I assemble my salad. For this one I used mixed greens, cucumbers, grape tomatoes, shredded carrots, scallions, mandarin oranges and fresh strawberries.

 Then I whip up this super simple Lemon Poppyseed Dressing.

{Oil Free Lemon Poppyseed Dressing}

Ingredients:

1/2 non dairy milk (unsweetened)

1/3 cup chopped onion (I only had a red one this time)

1 TBS Dijon mustard

1 tsp garlic powder

3 TBS apple cider vinegar

2 TBS lemon juice

2-4 packets stevia sweetener (I used 2)

1/4-1/2 cup water

2 TBS poppyseeds

Mix all ingredients (except poppy seeds) together in a high speed blender until smooth. Start with 1/4 cup of water and add more if needed.  Stir in poppy seeds and store in an airtight container in the fridge.  Give it a shake if it separation occurs before serving.

  Look at all of those bright colors!

 When the "chk-n" tenders are done, slice them up and add to the salad.

 Pour that dressing on top!

 I like to add some slivered almonds too.

 One more shot of that dressing action.

 Dig in!

Enjoy!

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{Recipe} Quinoa, Chickpea & Cauliflower Salad

This was a salad I concocted in my brain and it turned out pretty darn tasty.  The ingredients are super simple and clean.

 Ingredients:

1 can chickpeas, rinsed and drained

1/2 cup cooked quinoa,  cooled

1 cup cooked riced cauliflower, cooled

1/2 cup cherry tomatoes, diced

juice of 1/2 lemon (or more)

1 TBS olive oil (optional)

salt & pepper to taste

 To make: (2-4 servings)

• Mix chickpeas, quinoa, cauliflower and tomatoes in a large bowl
• Add lemon juice, olive oil (optional) and stir to combine, adding more if necessary
• Season with salt & pepper to taste

Serve immediately and store leftovers in the fridge.  Enjoy!

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{Recipe} Peanut Broccoli Slaw *New Version*

I've made a version of this salad but I think this one is new and improved and it's oil free!

Spicy Thai "Noodle" Broccoli Slaw

 Ingredients:

Salad:

1 bag of broccoli slaw (about 4 cups)

1-2 cups mixed, shredded cabbage

3 cups carrots, julienned (about 3 medium carrots)

1 cup shelled, cooked edamame (I used frozen, let thaw if serving immediately)

1/2 cup onion (I used half green/1/2 red), finely diced

cilantro (either 1/2 cup fresh or 2 TBS squeeze tube )

Mix all ingredient in a large bowl

 Tip: This  peeler makes julienne carrots so easily!

Dressing:

3 cloves of garlic, minced

5-6 TBS powdered peanut butter (I used PBFit)

3 TBS soy sauce (I used liquid aminos)

2 tsp rice wine vinegar

1 or more/less packets of Zing sweetener (I found that one was enough- you can also add agave or maple syrup to taste)

pinch of salt

pinch of red pepper flakes(optional)

squeeze of lime juice

1 or more TBS of water, start with one

Whisk ingredients together, adding more water to thin it out if needed.

 Pour dressing over salad and mix well.

 Add a little sriracha to give it some extra kick if you like that.

 Enjoy!!   Makes 4 - 6 servings.

I think some chopped peanuts on top would make a great addition!

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