Published on May 1st, 2018 | by Natural Awakenings Publishing Corp.0
DIY Condiment Recipes
Plant-Based Ranch Dressing
“Ranch dressing can be dairy-free and made with tofu, making it plant-based and oil-free,” says Kim Campbell.
Yields: about 2 cups
- 2 lb tofu,about 2 (14-oz) packages
- 1½ Tbsp fresh parsley,chopped
- ¾ cup onion, finely chopped
- 2 cloves garlic
- 3 Tbsp distilled white vinegar
- 2 Tbsp agave syrup
- 1 Tbsp lemon juice
- 1 tsp nutritional yeast
- 1 tsp dry mustard
- ¼ tsp paprika
- ½ tsp celery seeds
- 1 Tbsp dried chives
- ¾ cup filtered water
Blend all ingredients in a food processor until smooth.
Courtesy of Kim Campbell, from the T. Colin Campbell Center for Nutrition Studies at NutritionStudies.org
THE Green Sauce
“This sauce is a salad dressing, dipping sauce or sandwich spread,” says nutrition expert Dana Angelo White. “After tasting it, you’ll be putting it on everything.”
Yields: about 2 cups
- 1 avocado, peeled and seeded Juice of
- 2 limes
- 2 cups fresh cilantro (leaves and stems)
- 1 jalapeno pepper
- 2 Tbsp white vinegar
- 1 Tbsp honey
- 1 tsp kosher salt
- ¼ white onion
- 1 cup filtered water
Combine ingredients in a blender and blend until smooth.
Taste for seasoning and adjust as needed.
If mixture appears too thick, add a little more water.
Courtesy of Registered Dietitian Dana Angelo White
It takes about an hour to cook down, but homemade unsweetened pomegranate molasses is worth the time, advises Angela Cooks.
Yields: 1 cup
- 32 oz unsweetened organic
- pomegranate juice
Fill a saucepan with the juice and bring it to a low boil.
Reduce the heat so the liquid will stay at a low boil, and let the juice cook down to a scant cup of thick, syrupy liquid. This takes about an hour; note that it will thicken more once it is cooled.
Once arriving at a desired thickness while cooking, let it cool completely.
Transfer the pomegranate molasses to a glass jar to store in the refrigerator where it will keep well for a few months.
Courtesy of Angela Cooks, who blogs at SeasonalAndSavory.com.
Images: by Stephen Blancett