- Condiment | dairy-free | dressings | gluten-free | Meal Prep 101 | salad dressing | sauce | sauces | vegan
Miso Tahini Dressing
This miso tahini dressing is the perfect creamy dressing for warm quinoa or grain bowl, rice dishes, roasted vegetables, really anything Plain Jane staple that you want to add a pop of flavor and nutrition to. This dressing gives a digestive boost from the lemon juice, and some healthy fats to pair and balance it all. This dressing takes 5 minutes to whip up and uses 6 simple ingredients. It’s also dairy-free & vegan.
I also love adding in a pop of turmeric to give it a nutritional antioxidant & anti-inflammatory kick, while adding a splash of color.
I love having dressings on hand, as it makes fridge foraging for leftovers a breeze. Maybe you have some lettuce, red peppers and/or leftover roasted veggies, grains of some sort, you just put them all together and top them with a homemade dressing to add some flavor, plus healthy fats. If you follow me on instagram, I share my fridge forage meals pretty much every day.
Miso Tahini Dressing:
makes 1 cup
Ingredients:
- 1/2 cup tahini – I absolutely love this organic tahini from SoCo
- 2 tablespoons white miso, or chickpea miso, I used chickpea miso which doesn’t have soy or yeast
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/8 teaspoon freshly ground pepper
- 1/4 cup room temp filtered water, plus more to thin dressing out
- Optional 1 teaspoon ground turmeric
Directions:
In a medium bowl, add 1/2 cup tahini, 2 tablespoons white miso, 1/4 fresh lemon juice and whisk to combine. The mixture will look a bit curdled and resemble paste, but don’t fret. This is an important step, as you want to combine these 3 ingredients well first, before you add the olive oil, otherwise the dressing will not incorporate the olive oil well and could look curdled.
Add in the 1/4 cup olive oil and pepper, (plus teaspoon ground turmeric, if using) whisk to combine. The mixture will be super thick at this point.
Add the 1/4 cup water and whisk to combine well until the dressing is smooth. Feel free to add more water to get dressing to a desired consistency, especially if you want to thin it out to be more pourable. That’s it, the dressing is ready to go!
I love this dressing topped over some warm quinoa or black forbidden rice, along with some roasted cauliflower, roasted broccolini or sautéed kale, and some crispy tofu. Think Buddha bowl.
Leftovers. Store dressing in a glass container with a lid in the refrigerator. Dressing will keep for 5-7 days. The dressing will thicken as it sits in the fridge, but don’t fret, as it tastes amazing and will melt into whatever you top it with. Make sure to whisk well before using to incorporate everything. I usually take the dressing out 1/2 hour before using, so it’s easier to whisk together.
My turmeric tahini dressing is the BOMB and pairs with just about anything. It also makes for a great salad dressing.
Miso Tahini Dressing
1
cupThis miso tahini dressing is the perfect creamy dressing for warm quinoa or grain bowl, rice dishes, roasted vegetables, really anything Plain Jane staple that you want to add a pop of flavor and nutrition to. This dressing gives a digestive boost from the lemon juice, and some healthy fats to pair and balance it all. This dressing takes 5 minutes to whip up and uses 6 simple ingredients. It's also dairy-free & vegan.
Ingredients
- Full Batch of Dressing
1/2 cup tahini – I absolutely love this organic tahini from SoCo
2 tablespoons white miso, or chickpea miso, I used chickpea miso which doesn’t have soy or yeast
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/8 teaspoon freshly ground pepper
1/4 cup room temp filtered water, plus more to thin it out
Optional 1 teaspoon ground turmeric
- Half Batch of Dressing
1/4 cup tahini – I absolutely love this organic tahini from SoCo
1 tablespoon white miso, or chickpea miso, I used chickpea miso which doesn’t have soy or yeast
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/8 teaspoon freshly ground pepper
2 tablespoons room temp filtered water, plus more to thin it out
Optional 1/2 teaspoon ground turmeric
Directions
In a medium bowl, add 1/2 cup tahini, 2 tablespoons white miso, 1/4 fresh lemon juice and whisk to combine. The mixture will look a bit curdled and resemble paste, but don’t fret.This is an important step, as you want to combine these 3 ingredients well first, before you add the olive oil, otherwise the dressing will not incorporate the olive oil well and could look curdled.
Add in the 1/4 cup olive oil and pepper, (plus teaspoon ground turmeric, if using) whisk to combine. The mixture will be super thick at this point.
Add the 1/4 cup water and whisk to combine well until the dressing is smooth. Feel free to add more water to get dressing to a desired consistency, especially if you want to thin it out to be more pourable. That's it, the dressing is ready to go!
I love this dressing topped over some warm quinoa or black forbidden rice, along with some roasted cauliflower, roasted broccolini, or sautéed kale, and some crispy tofu. Think, buddha bowl!
Leftovers. Store dressing in a glass container with a lid in the refrigerator. Dressing will keep for 5-7 days. The dressing will thicken as it sits in the fridge, but don't fret, as it tastes amazing and will melt into whatever you top it with. Make sure to whisk well before using to incorporate everything. I usually take the dressing out 1/2 hour before using, so it's easier to whisk together.
Notes:
- Feel free to add in 1 teaspoon ground turmeric to give it a nutritional antioxidant & anti-inflammatory kick, while adding a splash of color.
- I love having dressings on hand, as it makes fridge foraging for leftovers a breeze. Maybe you have some lettuce, red peppers and/or leftover roasted veggies, grains of some sort, you just put them all together and top them with a homemade dressing to add some flavor, plus healthy fats. If you follow me on instagram, I share my fridge forage meals pretty much every day.
- I updated the recipe for the half batch version, as sometimes you don't want a full cup of dressing.
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Dairy free green goddess dressing. This is my dairy free, vegan take on a green goddess dressing. I wanted to create a tasty dairy free version, while focusing on keeping the ingredients ultra clean, so I used a coconut based yogurt @cocojune_organic that doesn’t contain gums, or other ingredients you can’t pronounce.
Comment “green” and I’ll DM you the recipe link.
The result, we love this dressing and have been making it on repeat. I love how creamy and vibrant this dressing is and how it coats each piece of lettuce. I also love how interchangeable the herbs are. You can truly use what you have on hand.
This dressing isn’t just for salads, you can use as a dip for veggies, sweet potato fries, or drizzle over grilled or roasted chicken. The possibilities are endless. 💕
#greengoddessdressing #greengoddesssalad #greengoddess #healthyfood #saladdressing #dairyfreesalad #dairyfreerecipes #vegandressing #vegansalad #salad #healthysalad #healthysalads
I want to share with you guys a simple lesson about reading ingredients. Here’s my favorite brand of coconut milk, Native Forest. As you can see, they have 2 kinds of the full fat unsweetened coconut milk, one is called simple, and one is classic. The difference here is in the ingredients, one contains guar gum and one doesn’t.
You really want to look at the labels and the ingredients, and not just trust the brand is the same across all products.
I love this Native Forest, Simple, because again it clearly states no quars, and if you look in the ingredients, you’ll see organic coconut milk, organic coconut, filtered water. Simple whole food ingredients, no added fillers, gums, or flavors. You always want to look for a BPA free cans and the USDA organic stamp, which means its certified organic, so there’s no GMO’s, pesticides etc.
What is guar gum, and why is it bad?
Guar gum, which is derived from the guar bean is a thickening agent that can wreak havoc on your digestive system by causing bloating, gas, and discomfort. It can disrupt the delicate balance of your gut microbiome, leading to inflammation and impaired nutrient absorption. It’s also seen a lot in non-dairy creamers or milks.
Was this helpful? If so, let me know in the comments below, 👇 as well as what else you would like to see, or know more about?
#readlabels #readfoodlabels #guargum #guthealth #guthealing #inflammationrelief #antiimflammatory
Easy buckwheat porridge. If you’re looking to switch up your morning bowl of oats, then give buckwheat a try. It has a chewy texture and mild flavor, that pairs with just about anything.
Comment ‘easy buckwheat’ and I’ll send you the recipe.
This buckwheat porridge is SO EASY to make, and is naturally gluten-free, dairy-free, and vegan to boot, and the bonus is it takes under 15 minutes to whip up in the morning.
This breakfast is hubby approved. Steve tried this the other day and kept saying, “this is the best breakfast,” “man, this is SO good.” So if I can get my mountain biking, carb loving hubby to happily eat of bowl of this, then I think your family might love this too.
I love topping mine with blueberries, @socotahini and bee pollen!
#buckwheat #buckwheatporridge #buckwheatrecipes #porridgebowl #porridge #porridgelover #breakfastideas #breakfast #healthybreakfast #healthybreakfastclub #healthybreakfastideas
Rosemary & thyme turkey burgers. These are not your typical dry turkey burgers. The rosemary and thyme paired with the sautéed red onion give these burgers a pop of flavor, and the Dijon and avocado oil pump up the moisture. These burgers are also gluten-free and dairy-free.
Comment ‘turkey burger’ and I’ll DM you the recipe link.
I love topping these burgers on a big green salad and pairing them with my oven roasted sweet potato fries. Delish! #turkeyburger #turkeyburgers #burger #dairyfreeglutenfree #burgers #healthyfood
These vegan Mexican quinoa bowls have become a weekly staple in our house. They’re naturally vegan, but are full of flavor from the avocado tahini, and spicy chipotle tahini sauce.
Comment ‘vegan bowl’ and I’ll DM you the recipe.
These bowls are also great for those that are on the candida diet.
I ❤️ these bowls because they’re jam packed with plant protein, as quinoa is a complete protein, and beans when paired with the quinoa, make a complete protein too. This bowl is balanced and satisfying from the slow burning carbs, healthy fats, plant protein, and will honestly sustain you for hours.
These bowls are a great weeknight meatless dinner option, as I typically make the sauces ahead of time, (they literally take 5 minutes) so when it comes to dinner time, all I have to do is make the quinoa (takes under 20 minutes) and roast the sweet potatoes. I hope you give these a try, and that they become a go-to meatless dinner.
#candidadiet #candidacleanse #veganbowls #veganbowls #veganrecipes #veganrecipe #vegandinner #vegandinnerideas #healthyfood
Here’s the perfect snack for those of you trying to cut back on refined sugar. These healthy no bake cacao oat bars are super addicting, once you have a bite, you just can’t stop.
Comment ‘oat bars’ and I’ll DM you the recipe.
The great thing is you don’t have to feel guilty, as these are made with pretty healthy ingredients and are GF, DF and refined sugar free. I love having these on hand for that afternoon, or post lunch craving. They hit the spot perfectly. #healthy #healthysnacks #healthysnackideas #healthysnack #refinedsugarfree #norefinedsugar #healthydesserts #healthydessert #healthydessertrecipes #healthysnackrecipes
