by Heather | Dec 5, 2017 | gluten free, greens, recipe
Oil-Free Vegan Arugula Pesto
Ingredients:
1 cup fresh arugula
1 cup fresh basil
1 tablespoon freshly squeezed lemon juice
2 to 3 cloves garlic, to taste
1/2 cup raw walnuts
1/4 cup water
1/4 teaspoon salt, plus more to taste
Directions:
Combine all of the ingredients in a small food processor (I use this one) and process until everything is broken down. I prefer my pesto to have a bit of a chunky texture, but you can use a blender if you would like a smoother result.
Recipe credit to Megan Gilmore.
by Heather | Dec 4, 2017 | gluten free, greens, salad, vegan
Creamy Cucumber Tahini Dressing (Vegan)
Ingredients:
1/4 cup freshly squeezed lemon juice
5 tablespoons raw tahini (no added oil)
1/4 teaspoon salt
1 cup chopped cucumbers (about 4 ounces)
1 clove garlic
1 teaspoon ground cumin
2 tablespoons water
Directions:
Combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust any seasoning to taste, and then chill until ready to serve. Like most dressings, the flavor gets even better the longer it sits, and it also thickens a bit. (Feel free to add a splash of water if you need to thin it out later.)
Recipe credit to Megan Gilmore – Detoxinista