Dressing for Dinner

Dressing for Dinner

dressings and sauces

Here are some more recipes from the Salt Spring Centre of Yoga kitchen to bring some zest to your meals. The first two of this month’s recipes come from our first cookbook – Vegetarian Recipes from the Salt Spring Centre.

Uma’s Barbeque Sauce

2 cups finely chopped leeks
⅓ cup olive oil
3 – 5 ½ cans of tomato paste
2 cups water
2 tsp. dried parsley
1 tsp. Allspice
1 Tbsp. chilli powder
½ tsp. mustard powder
¼ tsp. sea salt
2 Tbsp. tamari
¾ cup lemon juice
¼ cup honey

  • In a saucepan, saute the leeks in olive oil.
  • Add the tomato paste and water, then mix well.
  • Add the rest of the ingredients, and simmer gently for a few minutes.
  • This sauce is great with tofu cutlets or vegeburgers.

Raghunath’s Ginger-Paprika Dressing

1 piece root ginger (walnut sized)
1 cup olive oil
1 ½ tsp. honey
1 tsp. sea salt
¼ – ½ cup vinegar
2 Tbsp. tahini
1 ½ tsp. paprika
Freshly ground black pepper to taste.

    • Peel and grate the piece of ginger.
    • Blend all ingredients and chill.

And now some recipes from our second book, The Salt Spring Experience.

Donna’s Maple Balsamic Dressing

1 cup olive oil
⅓ cup balsamic vinegar
3 Tbsp. Bragg’s
3 Tbsp. maple syrup
1 tsp. Dijon mustard

Blend all ingredients. This is a popular salad dressing at the Centre.


Miso-Ginger Dressing

¼ cup chopped leeks
1 cup olive oil
½ cup balsamic vinegar
1 rounded Tbsp. grated fresh ginger
4 rounded Tbsp. miso
1 tsp. honey
1 rounded tsp. tahini
1 cup water

In a blender, combine until smooth.


Parsley-Dill Dressing

3 Tbsp. chopped leeks
3 rounded Tbsp. tahini
1 cup olive oil
½ cup balsamic vinegar
½ cup minced fresh parsley
½ cup minced fresh dillweed
1 tsp. tamari
½ tsp. salt
½ tsp pepper
1 tsp. honey
1 cup water

The fresh herbs are what brings this dressing to life.
In a blender, combine until smooth.


Mushroom-Feta Topping

A yummy topping for toast, grain, or steamed veggies.

2 Tbsp. olive oil
1 cup chopped leeks
5 cups chopped mushrooms
1 Tbsp. tamari
1 cup chopped tomatoes
½ cup minced fresh parsley
¼ – ½ pepper
1 cup crumbled or grated feta

  • Saute the leeks in olive oil until they become soft.
  • Add the mushrooms and tamari. Saute briefly, then add the tomatoes, parsley and pepper. Cover the pan and simmer until the tomatoes are cooked in.
  • Add the feta and mix it in. Cook very briefly and serve hot.

Bon appetit!

Photo by Breville under a creative commons licence

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