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!
Wow, today got away from me. I didn’t even realize it was Monday. Three-day weekends really screw up my schedule! Enough of my lateness, I’m here now. And now, for something cool, crisp, and refreshing to combat the sweltering heat of summer. I love salad, but sometimes lettuce gets kind of old. I like to spice my salads up using thinly sliced zucchini or carrots (or both!). And, that’s what I’ve got for you today. Thinly sliced carrots in a homemade ginger dressing sauce.
1 pound carrots, large sticks that can be easily shaved with a vegetable peeler
1 clove crushed garlic
1 teaspoon finely chopped and peeled ginger
1 lime, juice and zest collected
1 tablespoon vegetable oil
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
Step 1: Using a vegetable peeler, shave the carrots into thing ribbons.
Step 2: Mix garlic, ginger, lime juice and lime zest.
Step 3: Whisk vegetable oil into the dressing.
Step 4: Toss the carrots into the dressing.
Step 5: Add cilantro and salt and toss again.
So we’ve made our mango sauce and we’ve roasted our peppers and onions, what’s next? We combine them over stir-fried black beans and mango, and brown rice. Sounds simple enough right? Let’s get started!
1 tablespoon olive oil
1 mango peeled and diced
1 15 oz can of black beans
1 cup uncooked brown rice
2 1/4 cups water
1 Mango Sauce
1 Roasted Red Pepper and Onion
Step 1: Rinse rice thoroughly in a strainer until water runs clear.
Step 2: Put water into pan and add rice, stir once.
Step 3: Bring to a simmer and cover tightly. Reduce heat to low and cook for 45 minutes
Step 4: Remove lid and stir once to make sure there is no more liquid water at the bottom of the pan.
Step 5: Saute Roasted Peppers and Onions in oil until fragrant.
Step 6: Add mango to olive oil and sauté until mango is soft.
Step 7: Add black beans and Mango Sauce and simmer for 5 minutes