Friday is almost here, finally! It’s been a long week here with lots going on at work and in life in general. And I had a conflicted vegan moment today because it’s the first day of our local summer farmer’s market and I really wanted to stop by after work. But I got a farm box this morning and already had a fridge full of veggies after a Costco shopping trip last weekend, so I just couldn’t justify it. So hopefully next week!
Instead I threw together a huge dinner salad to use up some of the veggies and created a new thick and creamy avocado dressing to go with it.
Tuscan Avocado Dressing
- 1 avocado, seeded and scooped
- 1/4 cup sun dried tomatoes packed in oil
- 1 clove of garlic
- 2 tbsp. lemon juice
- 2 tbsp. nutritional yeast
- about 10 fresh basil leaves
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve. Makes about 4 servings.
For some reason I drooled over a hearty, creamed-loaded pasta sauce recipe I saw online and decided to create a better vegan version that still has a rich and smooth texture.
And it’s a very thick dressing that had to be worked into the salad, but would also make a great dip or spread for a wrap.
It coated the spinach salad perfectly and I layered on hemp seeds to make it a hearty meal salad.
The flavor of the sauce was great – savory, tangy, silky, with a herb brightness and sour creamy flavors blended with tomato and basil.
Not a bad way to wrap up this week!