Dijon Vinaigrette

Ingredients:

1 medium shallot or you can substitute 1 tablespoon dehydrated red onions
2 tablespoons red wine vinegar (or another type that you like)
1/2 teaspoon salt
1 tablespoon dijon mustard
Fresh black pepper
6-7 tablespoons extra virgin olive oil
2 tablespoons fresh chopped herbs—I like to use a combination or basil and oregano

Directions:

Finely dice the shallot and place in a bowl with the vinegar and salt. Stir to combine and allow to sit for 30 minutes. Add the dijon mustard and stir to combine. Drizzle in the olive oil and whisk until emulsified. Add the fresh chopped herbs and stir.

Notes:

We place all of our salad fixings in a large bowl and pour the dressing on top. Use tongs to mix the dressing in and allow to sit for 15-20 minutes so that the ingredients soften a bit. Top with Vegan Air Fryer Chick’n Tofu.

Chimichurri Sauce

I eat a pretty simple diet and many nights prefer to have some pan fried tofu with rice. I compliment it with a chimichurri sauce, putting a nice dollop on the rice and drizzling the sauce over the tofu. Here are a few tried and true recipes that are delicious!

Ingredients:

Variation 1 – scallions and fresh herbs

½ cup extra-virgin olive oil
¼ cup fresh lemon juice
¼ cup red wine vinegar
1 teaspoon dried oregano
½ teaspoon salt
3 scallions, sliced—including the green part
1 clove garlic, minced
¼ cup chopped cilantro
¼ cup chopped parsley
1 teaspoon chopped mint

Variation 2 – roasted peppers and fresh herbs

½ cup extra-virgin olive oil
1 tablespoon red wine vinegar
¼ cup white vinegar
¼ teaspoon cumin seeds, toasted then ground
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 ½ teaspoon dried red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ cup roasted red pepper, cut in small dice
4 cloves garlic, minced
1 bunch finely chopped parsley

Variation 3 - lime and fresh herbs

1/2 cup extra-virgin olive oil
1 lime - juiced
1/2 teaspoon salt
3 cloves of garlic
1 bunch chopped parsley
1/2 bunch chopped basil (1/2 ounce / 3/4 cup)
1/2 bunch chopped cilantro

Variation 4 - citrus and fresh herbs

3/4 cup extra-virgin olive oil
1 1/2 tablespoons lime zest
1 lime - juiced
1 lemon - juiced
1 teaspoon salt
1/4 teaspoon red pepper flakes
4 cloves of garlic - minced
3/4 cup chopped mint
3/4 cup chopped cilantro
1/2 cup chopped chives

Directions:

Place all ingredients in a container and shake to combine.

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Spirulina Salad Dressing

Ingredients:

1/4 cup apple cider vinegar (unfiltered is best)
3/4 cup olive oil (California Olive Ranch - YUM!)
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon spirulina

Directions:

Mix together or shake in a jar and enjoy

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Vegan Ranch Salad Dressing

Ingredients:

1 cup of vegan mayonnaise
1/2 cup unsweetened soy milk
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. dill (dry or fresh)
2 tsp. chopped fresh parsley
1/4 tsp. black pepper
2 Tbsp. apple cider vinegar

Directions:

Whisk all ingredients together and refrigerate.

Notes:

I never could find the perfect vegan ranch dressing. Dill is what makes this so authentic.

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Tomato Sauce

Ingredients:

3 pounds of plum tomatoes (about a dozen)
1/4 cup extra virgin olive oil (of course, I love California Olive Ranch)
1/4 cup diced red onion
2 cloves garlic crushed
fresh basil, chopped

Directions:

Blanch the tomatoes:

Boil a large pot of water. Score the tomatoes with an X on the end of the tomato (not the end with the core). Drop the tomatoes in the boiling water for 60 seconds. Remove and place in ice water. The skin should peel off nicely. Discard the skin.

Make the sauce:

Slice the tomatoes in quarters. Warm the oil in a pan and stir in the onion and garlic over low-medium heat until the onion is softened but not brown, about 10 minutes. Pour in the tomatoes and then add one teaspoon salt. Coat the tomatoes in the oil. Raise the heat to medium and bring the tomatoes to a boil. Reduce the heat to low-medium and cook for 30 minutes stirring occasionally. Cook until the tomatoes break down and the sauce thickens. If you like a smoother sauce, use an immersion blender to blend the sauce smooth. Remove the sauce from heat and stir in the basil.

Notes:

I was very surprised at how orange the sauce is when it is done. Rest assured it is amazingly tasty. I could eat it with a spoon!

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