Posts filed under ‘Salad Dressings’
My Copycat Rice Bowl
Awhile back, I posted about our trip to Cafe Gratitude and my obsession with their “I am Accepting” rice bowl. I never did try to make it at home…until today! I’ve been craving kale and salty things…so I meandered around the web for awhile to find a dressing that suited my fancy. And I must say, it turned out pretty close to the real thing! 🙂 I just used what I had on hand…but this can be made with so many different ingredients.
I cooked up some brown rice and added some chopped raw kale while it was still a bit steamy. Then I added:
- nori
- cucumber
- avocado (the creamy mild flavor cut the saltiness of the seaweed and miso nicely)
- hemp seeds
Then I made this dressing:
1/4 cup white miso
3 tablespoons rice vinegar (I used apple cider vinegar)
1 1/2 tablespoons maple syrup (it called for agave, but I’m not really using that anymore)
1 tablespoon finely grated ginger
1 tablespoon toasted sesame oil
2 tablespoons water
It was REALLY tasty. This made enough for a large bowl. I ate it all, but it could definitely be split to 2 servings or even 3 small side servings. You could also use this dressing for a regular salad.
Enjoy!
Balsamic Vinegarette
During the week in the summer, this is my typical lunch. A big yummy salad. Someday I would love to have my own garden and grow all of this myself. This particular salad consisted of:
*Romaine hearts
*Kale
*Summer squash
*Cucumber
*Tomatoes
*Avocado
*Walnuts
*Raisins
*Flax oil
Most of the time I keep the dressing simple. I just splash a little olive oil, balsamic and raw agave nectar on it and it’s good to go. When I’m feeling more ambitious, I whip up some vinaigrette. My absolute favorite dressing of all time is this one:
Balsamic Vinaigrette
Living Cuisine: The Art and Spirit of Raw Foods
Renee Underkoffler6 T extra virgin olive oil
3 T balsamic vinegar
1 T apple cider vinegar
1 1/2 T maple syrup or raw honey
1 T nama shoyu
1 T white miso
1-2 cloves galic
1/4 cup chopped parsley
2 t oregano
Sun-dried sea salt to tasteIn a blender, blend all ingredients until smooth. Store in a glass jar in refrigerator. Keeps for 3-4 days. To re-use, add a little water and shake.
Happy Foody 