Sunday we headed to IKEA for lunch and a little shopping where I finally tried IKEA’s new vegan veggie balls. IKEA has always been okay to eat vegan at offering salads, soups, and veggie wraps, but hardly anything exciting enough to justify waiting through the long weekend line. I waited it out because I was excited to try this new vegan offering made from chickpeas, pea protein, kale, and other veggies.
The presentation was nice with veggie puree sauce and steamed veggies, a happy and colorful plate. The veggies balls were tasty, hearty with savory herb flavor and visible veggie chunks. I wouldn’t say they were like meat balls, but they weren’t trying to be and good for what they were, more like flavorful hush puppies and more filling than a veggie wrap or salad.
There is no such thing as too much salad for the summer, huge meal salads are perfect for the hot temps so I’m continuing with creative new salad dressings. This is a kicky hemp seed blender dressing with garlic heat and tangy Dijon. It has no added oil or sugar and gets it’s creaminess from blended hemp seeds and a slight sweetness from a medjool date. If you don’t have hemp seeds on hand, you could use sunflower seeds instead. And raisins instead of the medjool date.
Summer Garlic Hemp Dressing
- 1/2 cup shelled hemp seeds (or sunflower seeds)
- 2 cloves of garlic
- 2 tsp. Italian or seasoning blend of choice
- 2 tbsp. apple cider vinegar
- 1 tsp. Dijon mustard
- 1 pitted medjool date
- dash of hot sauce (optional)
- 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. Serve and enjoy! Makes 4 servings, about 1 cup.
The texture is thick and rich, great for coating.
The flavor really brought the plain spinach leaves to life.
It gave a cool salad a warming heartiness without adding heat.
I followed it with my go to summer dessert of chopped watermelon.
And had to share, these two come running into the kitchen every time I start chopping watermelon.