Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Indulgent Dressing

by

Aw, our weather is getting back into summer today with sunshine and warmer temps. But this evening was clear and in the 70s with a slight breeze – perfect running weather! I had to take advantage of that with a quick 3.2 mile run and it was wonderful after an indoor workout last night.

After work, I made a mad dash to Trader Joe’s to load up for a goodie box I’m shipping to family, I think they’ll enjoy my haul.

I was almost tempted to keep the dark chocolate covered edamame and sunflower seed butter for myself, I’ll just have to make another trip. I also grabbed flax seed almond butter, flavored nuts, Powerberries, and jumbo raisins.

Since summer weather has returned, I wanted a huge, kale-loaded salad for dinner and I just had to try Gena’s Outstanding Miso Sesame Dressing to go with it. But I used pitted medjool dates instead of the agave nectar. I was a little nervous about using so much miso since it has a strong flavor to me, but went for it.

The dressing coats the salad like a silky blanket.

And looks like a rich, honey mustard dressing.

I covered a huge salad of kale, cultured veggies, sprouted mung beans, carrots, and chopped red pepper.

The dressing is intense, it has a powerfully tangy flavor and a little bit goes a long way. Even though it’s rich and decadent, you won’t need much and is thick enough to make a great dip too. Next time I might reduce the miso just slightly because that seemed a little strong at times, perhaps using agave nectar instead of dates would have countered that more. But still the dressing is a powerful flavor booster for veggies.

I kind of marveled at this salad because I used home cultured veggies instead of store bought sauerkraut, home-made dressing, and home-grown sprouts. Usually the greens and herbs come from our garden too and it’s such a change from how I ate just a few years ago using pretty much store-bought everything. It took time for these changes to happen, to get used to rinsing sprout jars twice a day and planning time to prepare a huge jar of veggies to vulture. But I’m also eating much better and saving money which makes it worth the effort. But it also makes me appreciate finer ingredients understanding the effort that goes into them and fresh sprouts taste so much better than store bought! Plus they last much longer in the fridge.

What cooking habits have changed for you recently?

Comments

  1. “The dressing coats the salad like a silky blanket.” — wow, nice prose and description!

    and the whole post…the salad dressing sounds sooo good!

    “Even though it’s rich and decadent, you won’t need much and is thick enough to make a great dip too. ” – that’s my speed!

    And that goodie box for your family…ok they are VERY lucky! I buy and eat most all that you’re sending to them. Lucky peeps!

  4. your dressings always look gorgeously indulgent =)

    HEMP SEEDS ARE ON MY WF/TJ ROAD TRIP GROCERY LIST!!!

    hollerRRR! I want to make ALL of your creations!

    ps: I wanted to make a fun vegan sauce but I discovered I dont like cashews in sauces… the flavor just isnt there and they are so greasy — then I googled them and got really scared. do you know what i’m talking about ? with the toxins? eep!

  6. oh this salad dressing looks amazing! i just bought some miso to try and i also bought kale finally! glad you got a run in. so nice to get a workout in after work.

  7. I loved this meal right off the bat because it was made with all Trader Joe’s products ;)

    In all seriousness, this looks delish! I’m always intimidated by raw cooking but this looks totally doable!