Some days you just want a salad, right? You know, those crisp fresh vegetables full of hydrating water and loaded with vitamins & enzymes? I don't know about you guys (I have my suspicions though) but I am always pretty thrilled to have a homemade salad dressing hanging out in the fridge that makes it easy to wash a few raw vegetables and dress them to perfection.
This recipe is made in honour of a very popular bottled salad dressing. Anyone out there familiar with a store-bought version of the ever-popular Goddess dressing? I've never been a fan of bottled anything - so one day a few weeks back I decided to make my own version of a popular favourite. Here is the result! I've got a secret...it's better (IMO) than anything you can buy in a bottle!
Utilizing tahini in salad dressings has always been a popular trick with vegans. This paste made of hulled sesame seeds is satisfying and filling, not to mention full of calcium and protein - two things vegans (and all folks really) need. Here I added soy sauce, dried parsley, oil, vinegar, lemon juice, and granulated garlic - all easy things you probably have in your pantry already. It keeps well, eats well, and can easily be tailored to your tastes and preferences.
Boom. Thick & satisfying, this dressing is just as home on top of hot brown rice & steamed broccoli as it is on crunchy romaine leaves or as a dip for whole raw carrots.
Luscious Homemade Tahini Goddess Dressing:
- 1/2 cup roasted sesame tahini (you can use raw but the end result will be different)
- (1/2-1 cup) water (depending on desired thickness)
- 1/2) cup good olive oil
- (5-6) tbsp fresh lemon juice (can substitute bottled lemon juice too)
- (2-3) tbsp apple cider vinegar (to taste based on the lemon juice)
- (2) tbsp Braggs or soy sauce
- (2) tbsp dried or fresh parsley
- (1/4) tsp granulated garlic or garlic powder
Combine all ingredients in a blender (or in a bowl for use with a hand blender) and blend until creamy and emulsified. Taste to correct seasonings (use the lesser amount of water, lemon, and vinegar and add as desired).
Transfer dressing to a clean jar and refrigerate. This should keep well for up to a week, and perhaps longer if you use bottled lemon juice. It will thicken in the fridge a little and makes a fabulous dip. A little goes a long way and this dressing is jam-packed with flavour!
Veggie salads are a great way to load up on fibre and roughage, not to mention a fabulous vehicle for a great dressing like this! Enjoy poured on hot cooked grains, and steamed vegetables of all kinds. This would also make a great dip for roasted potato wedges and even as a mayo substitute in veggie sandwiches or on burgers. Use it to your heart's content!