Creamy Dijon Dressing

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Creamy Dijon Dressing
Creamy Dijon Dressing

Creamy Dijon Dressing

Creamy Dijon Dressing

Creamy Dijon Dressing

Jill Keb with Plant Life Journey Retreats
Here at Plant Life Journey, we like to find alternatives greasy, fatty oils in our dressings. Did you know that all oils are highly processed and that oil is 400 times more calorically dense than fruits and veggies?? This recipe yields a rich, creamy, texture with all the flavor just waiting to dip or coat your salad and/or veggies in.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, Dressing, Salad, Sauce
Cuisine American, French

Equipment

  • 1 High Powered Blender

Ingredients
  

  • 1 cup pre-cooked, cooled or cold brown rice see notes
  • 1 cup plant milk of choice look for clean plant milks without fillers and additives
  • 1 Tbsp nooch (aka. nutritional yeast)
  • 3 Tbsp fresh lemon juice
  • 2 tsp white balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp Dijon mustard
  • 1 clove garlic
  • 1/2 Medjool date please remember to remove the pit 🙂
  • 1/2 tsp onion powder
  • 1/2 tsp poultry seasoning we used Spice Islands brand- see notes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/4 tsp black pepper
  • 1/4 tsp lemon zest
  • 1/2 cup water

Instructions
 

  • Add all the ingredients except the water, into a small to medium pot on the stove.
  • Turn the heat on and up to medium high. Stir the mixture often until it just starts to bubble. Turn the heat down and continue to cook and stir for about 5 minutes to ensure the rice has plumped back from it's potentially dried and cooled state.
  • Add all ingredients to a blender and blend for about 2 minutes. Add 1/2 cup water to your desired level of consistency. This dressing can be thinned with a little more or less water as desired.

Notes

Creamy Dijon Dressing

Creamy Dijon Dressing

Over the years we've discovered things like making "fried rice" is best using cooled rice and as such, trying to make this recipe with just cooked, hot rice - may lead to a gummy, sticky outcome. Just a guess, but if you try and it turns out, please let us know in the comments section. 
The Spice Island Poultry Seasoning has listed: sage, coriander, marjoram, allspice, celery seed and blk. pepper
You may omit if you don't have it a poultry seasoning blend or try adding a tiny bit of sage, etc.
May also add the whole medjool date if you want the end dressing a little sweeter
Keyword dijon,, Dip, dressing, Salad, Sauce

Ranch Dressing II

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Ranch Dressing II

Jill Keb with Plant Life Journey Retreats
This quick and easy ranch makes just about anything taste better!
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Prep Time 5 minutes
Blending Time 5 minutes

Equipment

  • Blender or food processor

Ingredients
  

  • 1 12.3 oz. Silken Tofu usually in the Asian aisle
  • 1/4 cup Lemon Juice
  • 2 cloves Pickled Garlic - from jarred olives stuffed with garlic Soak 2 garlics in vinegar overnight as an alternative option
  • 1 tsp Agave OR Pure Maple Syrup or sweetener of choice
  • 1 tsp Herb Blend of Choice (includes dill & parsley) We used 24/7 Brand Saucy Ranch Blend, google for other herbal ranch recipes
  • 1/2 tsp Salt

Instructions
 

  • Blend all ingredients well, scraping down the sides as needed. Adjust flavors and store in an airtight container for up to 2 weeks.
Keyword dressing, ranch

Easy Ricotta ‘Cheese’

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Easy Ricotta 'Cheese'

Jill Keb with Plant Life Journey Retreats
There are endless uses for this quick cheese! Spread on baguettes, stir into curries or chilis, sweeten and serve with fruit, etc...
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Prep Time 5 minutes
Soaking Time 1 day
Total Time 1 day 5 minutes
Course Appetizer, Side Dish
Cuisine American, Italian
Servings 8

Equipment

  • 1 High speed Blender or food processor

Ingredients
  

  • 2 cups cashews, soaked in water overnight or for 8 hours
  • 1 tsp salt
  • 1 Tbsp lemon juice
  • 1 tsp ume plum vinegar optional
  • 1/2 cup water

Instructions
 

  • Drain cashews. Blend and pulse remaining ingredients only until the mixture looks like a thick oatmeal (will thicken further in fridge)
  • Serve as desired or store in a covered container and enjoy within 2 weeks

Notes

Keyword cheese, dairy-free, vegan

Vietnamese Supper Salad

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Vietnamese Supper Salad

Jill Keb, Plant Life Journey Retreats
Let your machine do the work. Use your food processor grate, slice and pulse the veggies and make the dressing. No need to clean out your blades or food processor between steps, as it is all going in the same salad. We brought this to a big outdoor concert event and received tons of great comments and requests for the recipe!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course, Salad, Side Dish
Cuisine Asian
Servings 6 people

Equipment

  • 1 Food Processor With variable blades

Ingredients
  

  • 1 14oz pkg Rice Noodles of choice Break in half before cooking (optional)
  • 1 Lg Sweet Potato Cubed
  • 2 Cup Shelled Edamame (not in pods) or Peas
  • 1 7oz pkg Baked Teriyaki Tofu or use Tofu of choice
  • 2 Large carrots, peeled
  • 1 Long seedless cucumber, halved lengthwise
  • 1 Red Pepper, cut into 4 large pieces Remove insides/seeds
  • 4 Green Onions Trim off the roots, use the rest
  • 1/4 Cup Fresh Basil
  • 1/4 Cup Fresh Cilantro
  • 1/4 Cup Fresh Mint

Dressing for Salad

  • 1/2 Cup Natural Peanut Butter (ingredients should be just peanuts and optional salt)
  • 1/4 Cup Ketchup
  • 1/4 Cup Tamari (for gluten-free) or Soy Sauce or Bragg's Amino
  • 1/4 Cup Rice Vinegar
  • 1 TBSP Pure Maple Syrup
  • 1 tsp Onion Powder
  • 1 tsp Ginger Powder

Instructions
 

  • In a large pot, boil about 6 cups of water then add cubed sweet potatoes. Boil for about 20 minutes, until just fork-tender. Remove from pot with a slotted spoon (do not dump out cooking water yet) and rinse cubes in a colander with cold water. Once cooled, add to a very large bowl.
  • Bring same cooking water back to boil then add noodles and cook according to package. If using frozen peas or edamame, add them to the boiling noodles during last minute or two of cooking to thaw. When done, drain all in a colander and rinse well with cold water. Once cooled, add to the very large bowl with potatoes.
  • Using the grating blade on your food processor, process carrots through the chute. Dump grated carrots into the very large bowl of potatoes/noodles.
  • Change the blade on your food processor to the slicing blade, then process red peppers through the chute. Dump sliced peppers into the very large bowl of previous ingredients.
  • Slice green onions in little rounds, using green parts as well. Add to very large bowl of previous ingredients.
  • Cut tofu into small bite-sized chunks and add to large bowl of previous ingredients.
  • Change food processor to the S-blade. Add all fresh herbs to food processor bowl, cover and pulse to mince. Add minced herbs to the large bowl of previous ingredients.

Dressing Instructions

  • Place all dressing ingredients to food processor and process well to blend, scraping down sides as needed. Add dressing to large bowl of previous ingredients and mix well. Then serve.
Keyword dairy-free, Easy, gluten-free, one-pot, potatoes, vegan, wfpb, wfpbno

Easy Summer Salad

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Colorful Beautiful Summer Salad with Corn

Colorful Beautiful Summer Salad with Corn

Easy Summer Salad

Jill Keb
Make this beautiful, colorful delicious salad using fresh summer ingredients, including corn on the cob. Want to have a taste of summer in the winter? Just thaw some frozen corn to substitute.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 people

Ingredients
  

  • 4 ears Corn on the Cob
  • 1 can Pinto Beans or Beans of choice, rinsed & drained
  • 1 Red Pepper, chopped
  • 1 Carrot, grated
  • 1 Cucumber, diced
  • 1 Tomato or bunch of Cherry Tomotoes, sliced or diced
  • 4 Radishes, sliced thinly
  • 1 small Red Onion, sliced We used pickled onions in the picture...your choice!
  • 1 head Boston Lettuce or choice of Lettuce, torn into pieces

Dressing Ingredients

  • 1 can Lite Coconut Milk
  • 1 Ripe Avocado, take out pit & scoop out flesh
  • 1 Lime, juiced
  • 1 small bunch Cilantro

Instructions
 

  • Wash outer husks of corn on the cob well then place on microwave safe dish and cook in microwave on high for 3 minutes per ear (12 minutes total for 4 ears). Microwave times may vary. Husks and silk will slide right off (caution; they will be HOT...use oven mitt). Once cooked, cut kernels off cob to use in salad. Alternatively, take off husks/silk, cut kernels off uncooked cob and then steam, saute or microwave for 3 - 5 minutes.
  • While corn is cooking, prepare dressing as follows.
  • Dressing: In a blender, combine coconut milk, avocado, lime juice and cilantro, as well as your choice of seasonings, salt and pepper to taste.
  • Layer all salad ingredients in bowls a top with dressing to serve.
Keyword dairy-free, Easy, gluten-free, vegan, wfpb