Gluten-Free Vegan Green Goddess Dressing

gluten free vegan green goddess dressing recipe


I am a salad fan.

Did you know I have a Gluten Free Salads Cookbook with all of my favorite recipes?

gluten free vegan green goddess dressing recipe

Well, probably more like an over the top fan when it comes to salads for I could eat them all through out the day.
My usual lunch is 3 cups of baby spinach drizzled with a bit of apple cider vinegar then topped with carrot hashbrowns and crumbled bacon and then the whole thing has 2 fried eggs over it.
Seriously, so good.
I was doing some reading not too long ago that said to get to optimum health you should eat 9 cups of veggies a day.
Initially I thought there was no way I could eat that much but I am finding right now I am averaging 6-7 cups a day. If I wanted to I probably could increase the amount, but for right now I am feeling pretty good about the amount of veggies I am eating.
Have you changed your eating habit a lot this year? Have you given up anything or added anything?
Because I am always eating salads and am trying to find ways to switch things up without loading too many calories on an otherwise healthy bowl of greens I have been playing with raw cashews.
Who knew you could do so much with raw cashews.
I have made chocolate pudding, a raspberry vegan cheesecake, cashew butter of course, and lately – salad dressings.
When you take raw cashews and soak them in water overnight, drain them and then throw them in the food processor they change into this creaminess that then lends itself to become anything you want.
Add in fresh herbs, olive oil and garlic and you have a creamy green dressing that is delicious.

Add in honey, raw cocoa powder and coconut oil you can have a tasty chocolate pudding.
Who knew right? Now you do!

Gluten-Free Vegan Green Goddess Dressing

Ingredients
  

  • 1 cup raw cashews, soaked for at least 4 hours and then drained
  • 2 tsp fresh jalapeno, chopped
  • 1/2 tsp minced garlic
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1/4 cup water
  • 1 – 1 1/2 tbsp olive oil

Instructions
 

  • Place your soaked and drained cashews in a food processor.
  • Add in the water and process until fairly smooth.
  • Add in the rest of the ingredients and process until mixture is very smooth.
  • Pour dressing into a jar and store in refrigerator until ready to use.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free vegan green goddess dressing recipe

Gluten Free Spinach Salad

Gluten Free Spinach Salad

As hard as it is for me NOT to only put gluten free baking recipes on this blog. I do realize I need to put other food options. Do I eat baking all the time? Of course not. I just really love to bake! I have really enjoyed the process of making great gluten free baked goods.
I eat a lot of salad. I have NO bottled salad dressings in my refrigerator. Once you start making your own salad dressings, you will never go back. Yes, it’s easier to open a pre made bottled dressing, but just because it’s easier doesn’t mean you should.
This red wine dressing took 1 minute to make, really. The 1 minute is more in the gathering and measuring of the 5 ingredients. Yes, only 5 ingredients! Have you looked at bottled salad dressing ingredients lately? Scary.
This is a classic spinach salad recipe. I’m sure most of you have had this salad in restaurants, or you did before you became gluten free. I’ve found a lot of the chain restaurants don’t have a safe gluten free salad on their menus.
Again, scary.
This salad is delicious! And super good for you!Spinach ( super food, Vitamin C, fibre, lutein, and nutrition powerhouse)Eggs (protein, choline (brain development and function) and lutein)Bacon (protein, and just plain delicious!)Mushrooms ( brain health, Vitamin B, folate (blood cells) and fibre)

Gluten Free Spinach Salad

Gluten Free Spinach Salad

Enjoy! ????

Spinach Salad

Ingredients
  

  • 3-4 hard boiled eggs
  • 1 bag organic baby spinach
  • 8 slices of bacon, chopped and fried
  • 2 cup mushrooms, sliced and sauteed in olive oil
  • Maldon Sea Salt
  • Dressing
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 2 tsp sugar
  • 1/2 tsp dijon mustard
  • pinch of salt

Instructions
 

  • In a small canning jar add red wine vinegar, olive oil, sugar, dijon mustard and a pinch of salt.
  • Cover with lid and shake well.
  • Dressing can be made ahead and stored in refrigerator for a couple of days.
  • In a large salad bowl add spinach.
  • Then add fried bacon, sauteed mushrooms, cut-up hard boiled eggs and a sprinkle of Maldon sea salt.
  • Pour dressing over salad and toss well.
Tried this recipe?Let us know how it was!

*This recipe made enough salad for 4 people*

Gluten Free Spinach Salad

Gluten Free Lemon Vinaigrette Dressing


Lemons, strawberries, spring greens, candied pecans, feta cheese. Those are the ingredients for a salad I made last night. Strawberries are in season here, so why only use them for dessert? Adding them to a salad with lemons and pecans brings out flavours of sweet, tart, crunchy and smooth.
I love lemons! I really never used that many lemons in my cooking until I became celiac. I guess once I found out that most salad dressings have gluten in them I was looking for a fresher taste. My friend Sara in Florida showed me a simple way of making a great salad, using great olive oil, freshly squeezed lemon and also using fresh salad ingredients. I remember the flavours bursting in my mouth and have loved lemons ever since. Thanks Sara!
Make sure when you are making a vinaigrette that you use a really good olive oil. I like the one I get at Williams Sonoma Olio Santo extra virgin olive oil, it is expensive but a little bit goes a long way and it really adds a depth and richness to the dressing.


Ingredients
  

  • 2 tsp grainy mustard
  • 1 tsp liquid honey
  • 1/3 cup fresh lemon juice (*see note)
  • 1/3 cup extra virgin olive oil (I use Olio Santo)
  • Fresh ground pepper

Instructions
 

  • Combine in a bowl mustard, honey and lemon juice. Gradually whisk in olive oil until well combined and season with pepper. Set aside.
  • For this salad I used organic baby greens, sliced strawberries, feta cheese, and candied pecans.
  • Here is how I make the pecans. Candied Pecans
  • In a frying pan set on low/med heat, melt 1 Tbsp coconut oil.
  • Add @ Tbsp agave nectar, sprinkle of cayenne, ½ tsp good cinnamon and heat for a minute. Add 1 ½ cups pecans and cook for 2-3 minutes, watching heat for not to burn the mixture. Stirring constantly.
  • Remove from heat and once cooled they are ready to be served. (store extras in the fridge)
  • **Lemon Hints**I love the lemon squeezer I got from Williams Sonoma. It really makes the work of getting juice much easier. Here is a hint on getting as much juice as possible out of your lemons.
  • Poke 3 holes in lemon with a knife, place lemon in microwave for 20 seconds. You will get much more juice that way.
  • Also, when your lemons are starting to go in the fridge, put them in the freezer and remove them for future juicing.
Tried this recipe?Let us know how it was!

Gluten Free Honey Mustard Dressing



Ahhhh paninis….have you heard about paninis lately?
Do you know what a Panini is?
If you watch Oprah at all, this season, one of Oprah’s favorite things was the Breville Panini Press and her Panini sandwich.
A Panini is basically a fancy grilled cheese sandwich. Oprah’s was made with sourdough bread, turkey, pepper jack cheese, mayo, and fresh basil. That sounds good, right?
Well, if you are gluten free, like I am, you are not able to eat this sandwich. In fact, what do you do if you want to make a Panini?
Solution!
Try this great recipe for gluten free focaccia.
My Panini was filled with gluten free deli ham, swiss and cheddar cheese, spinach, and honey mustard dressing. The varieties are endless. My daughter likes ham, thinly sliced granny smith apples, brie cheese and fig jam (or cranberry relish). You decide.
Here is the recipe for my honey mustard dressing.
I like to dip my Panini in the dressing, it is a great dressing for chicken fingers too!

Honey Mustard Dressing

Ingredients
  

  • 1 1/2 cup mayo
  • 1/4 cup Dijon mustard
  • 1/2 cup honey

Instructions
 

  • Place all ingredients into a bowl and stir with a fork til smooth.
  • Store in a sealer jar in the fridge.
  • Enjoy!
Tried this recipe?Let us know how it was!

Romaine Salad with Creamy Parmesan Dressing

romaine


Made this salad last night and it was a hit for supper. It is tangy and crunchy!
Yum!

Romaine Salad with Creamy Parmesan Dressing

Ingredients
  

  • 1/4 cup buttermilk
  • 3 tbsp  grated parmesan-reggiano or romano cheese
  • 2 tbsp mayonnaise
  • 2 tbsp white wine vinegar
  • 2 tbsp minced parsley/cilantro or even dill
  • 1/2 tsp Dijon mustard
  • 1/8 tsp Worcestershire sauce
  • 3 heads romaine lettuce chopped

Instructions
 

  • Whisk together buttermilk, grated cheese, mayo, vinegar, parsley, mustard, Worcestershire, and Tabasco.
  • Toss dressing with romaine lettuce just before serving.
  • Season with pepper.
Tried this recipe?Let us know how it was!