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 honor 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 favorite. 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.
Less bottled and packaged shelf stable groceries means more tasty, waste-free staples. More control over ingredients means fewer extras added so food can sit longer. Less sugar and sweets at dinner means you can add those later in the day, so spreading the love is still tasty and makes sense.
More high calcium sesame means more satisfaction in flavor and texture. More heft in your dressing means more freshness to go under it. More use for those pantry staples adds more depth to your kitchen, so whipping this one up year round is a snap.
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 fabulous dip. A little goes a long way and this dressing is jam-packed with flavor!
Veggie salads are a great way to load up on fiber 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 you heart’s content!