I have been pretty busy the last few days away from home at parties, work, and helping family move. And Leela has been letting me know all about it and the lack of attention she’s getting. Everywhere I go in the house this evening, she follows me with this look.
Or she does her give-me-attention pose.
As if the guilt for not being home wasn’t bad enough, I have a lot of walk time to make up!
And time in the kitchen which I’m been craving after so much eating out. I finally got some tonight and decided to “raw-veganize” this curious Sour Cream Dressing recipe. It’s not a recipe I’d ever try – a cup of oil paired with cream and sugar? No thanks! But the flavor combo looked intriguing and like it could be preserved in a healthier version using hemp seeds instead of oil and cream for more protein, better fats, and less empty calories. And I decided on bananas to use in place of the sugar for sweetener.
Sour Hemp Dressing
- 1/2 shelled hemp seeds
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/2 tsp. salt
- 1/4 tsp. mustard powder
- 1 small clove of garlic (or half a large)
- pinch of pepper
- 1 tsp. dried parsley
- 1/2 cup of frozen banana chunks
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes about 4 servings.
This combo looks, uh, interesting in the blender.
But much better blended and coating a big bowl of veggies.
Surprisingly there is a strong sour cream-like flavor to me, a rich, savory tangy flavor with a slight sweetness and smooth and creamy texture. Hubby described it as a richer ranch dressing.
For me it was a decadent way to enjoy a nutrient dense salad after a few days of chaos and maybe not eating so well.