Ginger Garlic Miso Tahini Dressing (WFPBNO)

I'm always looking for new and delicious salad dressings. I saw this one on a blog but it used oil and I decided to try it without the oil and see how it would be. I think it turned out really good. I used it on a side salad for dinner and it was nice and refreshing. These are ingredients that I always have on hand and will definitely make this again.

• 1/3 cup tahini
• 1 heaping tablespoon freshly peeled and grated ginger
• 2 cloves garlic, finely minced
• 1 heaping teaspoon miso, I used light yellow
• 2 tablespoons coconut aminos
• 2 tablespoons roasted garlic rice vinegar
• 2 teaspoons maple syrup
• 1/4 cup water

In a half pint mason jar add all the ingredients, except water and stir well.

Make sure it's totally combined.

Add the water, stir well, add lid and shake, shake, shake it. Taste and if you desire you can adjust the flavor to your liking. Keep in the frig up to 7 days.

Enjoy!!!

Greek Cucumber Salad (WFPBNO)

This salad comes together so quickly you won't believe it takes under 20 minutes. This makes a yummy, quick lunch on a hot day like today. If you have vegan feta you can add some cubes or crumbs to this salad. Or, if you plan in advance you can make a tofu feta to add to it. I served this without the feta but I know it would make a nice addition. Be sure to drain and save the juice (aquafaba) from your canned beans.

• 1/4 cup aquafaba
• 2 tablespoons red wine vinegar
• 1/2 tablespoon dried oregano
• 1 cup red onion, thinly sliced
• 1/2 English cucumber, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 pint cherry tomatoes (I didn't have a pint of home grown ones but used what I had)
• 1/3 cup pepperoncini, chopped
• 1/3 cup kalamata olives, seeded and halved
• 1 can (15 ounces) chickpeas, drained (save the liquid) and rinsed

In a large bowl, whish together the aquafaba, red wine vinegar, oregano. You can add a tad of salt but I wait and do that when I make my bowl. Add the red onions, toss to coat, let sit for a few minutes while you prep the other veggies.

Prepare all the other in ingredients and add to the dressing. Toss to coat. Add feta is using.

Serve with a light sprinkle of salt and some black pepper.

Enjoy!!!!

Cauliflower Bites (WFPBNO)

These cauliflower bites make a great snack or a meal when served with rice and other veggies. You could also do this with broccoli bites or a mixture of both. These have just a touch of heat from the red pepper flakes. I garnished them with chopped scallions and sesame seeds. I will be making these again, they were super simple and yummy! 

• 1/2 medium cauliflower, cut into bite sized pieces
• 1 tablespoon miso paste
• 1 1/2 tablespoons warm water
• 1 teaspoon garlic powder
• 1/2 tablespoon tomato sauce
• 2 teaspoons red pepper flakes
• 1/2 tablespoon soy sauce
• 1 tablespoon nutritional yeast
• 1/2 tablespoon tapioca flour

Preheat oven to 350F. In a large bowl add the warm water and miso and stir until they are well combined.

Add the rest of the ingredients except for the cauliflower. Mix well.

Add the cauliflower bites.

Toss well being careful not to break up the cauliflower bites. But you want them well coated.

Place the cauliflower bites on a parchment lined baking sheet and bake for about 35 minutes. Watch them so they don't get overly brown. You do want crispy edges.

Serve garnished with scallions and sesame seeds. I served with rice and sautéed zucchini slices and sugar snap peas.

Enjoy!!