Category: Dressing/Dip/Sauce/Spread

I’m all about dressings this week. I find that I am getting bored with store-bought dressings. There aren’t many that are dairy free – italians and vinaigrette mostly. I have found some “creamy” based dressings that are dairy-free. So here we go: Cherry Peanut Dressing.


1/4 cup chopped, thawed, frozen, pitted sweet cherries, juices reserved

2 tablespoons low sodium soy sauce

2 tablespoons creamy Earth Balance peanut butter

1 tablespoon unseasoned rice vinegar

3 tablespoons vegetable oil

1/2 teaspoon sesame oil


Step 1: Whisk cherries, 1 tablespoon reserved juices, soy sauce, peanut butter, vinegar, vegetable oil and the sesame oil together until well blended.

It’s that easy. Enjoy!


Mango Sauce

This week, I have decided to break this recipe up into sections. Each piece can be stand alone or used for something else. On I will show you how to combine the 2 recipes to make one awesome dish – Kashi’s Black Bean Mango frozen entrée. Today we’re starting out with the mango sauce. Yum Yum. This can be put on chicken or turkey, thrown in on top of roasted veggies or even on as a flavorful salsa on tacos!


1 mango chopped

1/4 cup pineapple juice, preferably freshly juiced but canned juice will work as well

2 tablespoons honey (raw)

2 tablespoons lime juice, preferably freshly squeezed but bottled will work as well


Step 1: Combine all ingredients into a food processor

Step 2: Blend until smooth

Makes about six servings. Enjoy and be creative with it!

Step 1:

There is a Mexican restaurant here in town that serves this lovely salsa. It’s a green salsa, but unlike most green salsa, this one had a sweet flavor to it. I talked to our server about what was in it. Among using tomatillos it uses pineapples and ginger. It has a great robust flavor and I’ve come up with a recipe that matches it pretty closely.


1 lb. fresh tomatillos, husked, rinsed and quartered

1/2 oz fresh seeded cerano peppers

1/2 large white onion, cut into large chunks

6 oz fresh pineapple, cut into chunks

1/4 cup fresh cilantro

1/3 teaspoon salt

1 teaspoon garlic

1 teaspoon ginger

Juice of half a lime


Step 1: Combine tomatillos, peppers, onion and pineapple in the bowl of a food processor fitted with the chopping blade (or a blender)

Step 2: Pulse until coarsely chopped.

Step 3: Add cilantro, salt and lime juice and pulse until desired texture (it’s going to be a little liquid).

Yields 11 1/2 cup serving. Makes about 5 1/2 cups.