Blissful Bites (23 page)

This will give ranch dressing a run for its money! So rich and luscious, this dressing can be used as a dip for crudités, on a salad, or in a sandwich or wrap.

1 package Mori Nu silken tofu

1 teaspoon arrowroot

1 teaspoon toasted sesame oil

3 tablespoons brown rice or sherry vinegar

2 tablespoons white or yellow miso

1 clove garlic, sliced (optional)

1 green onion, minced

2 tablespoons brown rice or maple syrup

Filtered water, as needed

Sea salt, to taste

1 tablespoon sesame seeds, toasted

Blend all ingredients except the sesame seeds in a blender until smooth. Add water to get your desired consistency. Season with sea salt as necessary. Add toasted sesame seeds and transfer to a glass jar with lid or an old dressing container. Refrigerate up to one week and shake well before each use.

• Makes about 1 cup

This is a great autumn dressing that can be made with any hard squash, but I prefer kabocha, butternut, or pumpkin.

1 cup cooked pumpkin or squash

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cup water, or more to desired consistency

2 tablespoons sweetener

2 tablespoons avocado

Sea salt, to taste

Blend all ingredients until well combined and no chunks remain. Season with sea salt and add water to get your desired consistency. Serve with fresh salad.

• Makes about 1
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cups

A great way to use apples in season, this salsa is full of antioxidants, fiber, and flavonoids, which help keep LDL cholesterol in check. Try it served inside a wrap or with tortilla chips.

2 Granny Smith apples, cored and small cubes

Handful cilantro, leaves removed from stem

1 tablespoon lime juice

1 tablespoon orange zest

1 tablespoon tamari

1 tablespoon mirin

1 tablespoon brown rice or maple syrup

Dash cayenne (optional for a kick)

Combine all ingredients in a small bowl. Allow to marinate for 15 minutes while flavors meld.

• Makes 5 to 7 servings

This salad is one of my favorites, because the spiciness of the fennel pairs so brilliantly with the sweet mustard dressing. I soak the veggies in the dressing to absorb the flavors and create a quick pickle effect.

1 cup fennel, thinly sliced

1 red bell pepper, cored and thinly sliced

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red onion, thinly sliced (optional)

2 blood oranges, peeled and sliced into wedges

1 head leafy lettuce, washed and torn into pieces

1 avocado, cubed

1 cup walnuts, chopped and toasted

sweet mustard dressing

1 teaspoon grapeseed oil

3 tablespoons maple syrup

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cup Dijon mustard

2 tablespoons sherry wine or red wine vinegar

Pinch black pepper

Sea salt, to taste

Blend all dressing ingredients in a small bowl until well combined. Soak fennel, red bell pepper, and onion, if using, in a bowl with dressing for 30 minutes, tossing occasionally.

Place lettuce, orange slices, and avocado in a serving bowl. Pull veggies out of dressing and toss with lettuce mix. Sprinkle walnuts on salad and serve immediately.

ginger-miso dressing

• Makes about 2 cups

This tasty Asian-inspired dressing will become a staple in your kitchen—guaranteed!

1 tablespoon extra virgin olive oil

1 tablespoon toasted sesame oil

2-inch piece fresh ginger, peeled and grated

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cup hemp seeds or sesame seeds

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cup maple syrup or brown rice syrup

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cup white or yellow miso

2 tablespoons apple cider vinegar

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cup filtered water, or more as needed

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teaspoon red pepper flakes (optional)

Mix all ingredients in a blender until smooth. Add water to get your desired consistency. Refrigerate up to one week.

• Makes about 2 cups