Yay, Friday is almost here. These full work weeks after a week of vacation are brutal! I’m already looking at my work calendar to plan another day off…or two. And looking forward to the weekend and hoping we can get a Christmas tree if the weather lets us, it was too rainy last weekend. Miko is getting a little stir crazy with the rain and wanting to play a lot inside. He got a little frustrated with hubby for ignoring him earlier.
Think we’ll go for a long walk tonight!
It hasn’t been too exciting of a week in food here, but there have been some interesting creations. Like this kale salad topped with hummus dressing and vegan burger “croutons”.
And an oil-free stir fry of chopped tempeh, carrots, and broccoli seasoned with Trader Joe’s Chipotle Salsa for a fusion flare.
This dressing is also very interesting and delicious! I’m a fan of giving just about any dressing recipe I find a healthy, raw-vegan makeover and this is based off of a honey Dijon dressing that had way too much honey and oil in it! Bye bye honey and oil, hello banana and hemp seeds for a sweet, creamy texture with whole fats!
Dijon Banana Dressing
- 1/4 cup shelled hemp seeds (or sunflower seeds)
- 1 banana, chopped
- 2 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 1/2 cup water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
Currently I’ve been ordering hemp seeds from Amazon, this 5 lb. bag actually. Okay, I know that price tag is scary. But that bag can last you months in the freezer and you can use the seeds right out of the freezer for smoothies, dressings, desserts, salad toppings, etc. Hemp seeds are little nutritional miracles with a high protein content and omega-3 fatty acid.
And they add an amazing creamy richness to blender dressings and sauces, like this one.
I coated a unique salad of carrots, spinach, apple, tempeh, and green beans in this and the sweet and savory flavors and smooth texture worked great with the raw veggies.
And the dressing leftovers were good for lunch today coating a kale salad.