Month: March 2024

RECIPE 1)

This oil-free Carrot Ginger dressing has a tangy Asian inspired flavor that will brighten up your salad and make it pop. The dark miso and toasted sesame seeds offer a savory base that is elevated by the sweetness of the dates and tang of the vinegar.

EQUIPMENT
High Powered Blender

INGREDIENTS
1 large carrot chopped
1 ½ inches ginger peeled and chopped
1 clove garlic
3 deglet dates
3 tbsp white wine vinegar
1 tbsp sesame seeds toasted (or less for lowfat)
1 tsp dark miso
½ cup water

INSTRUCTIONS
Add all ingredients to a blender and blend until smooth.
Keep in an airtight container in the fridge for up to a week.

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RECIPE 2)

This oil-free Cilantro Lime dressing is a creamy delight for cilantro lovers. The kick of the jalapeño with the sour tang of the lime is elevated by the light sweetness of the dates to bring the full palate of flavor profiles to any salad mix.

EQUIPMENT
High Powered Blender

INGREDIENTS
¾ cup cashews (or cooked white beans for lowfat)
¼ cup cilantro
½ jalapeño de-seeded
3 deglet dates
2 tbsp lime juice
1 tbsp white wine vinegar
1 clove garlic
½ cup water

INSTRUCTIONS
Add all ingredients to a blender and blend until smooth.
Keep in an airtight container in the fridge for up to a week.

Ingredients:

* 8 corn tortillas (oilfree)
* 1 C red enchilada sauce (oilfree) – I order 16oz jar medium 505 Southwestern brand online
* 1/2 C mashed pinto beans (low salt, oilfree)
* 3/4 C Nacho cheez sauce (vegan, oilfree, nutfree, made from blended cauliflower, red bell pepper, onion & white beans)
* 1 C precooked brown rice
* 1 C tomato salsa (pico de gallo)
* 1 1/2 C diced potatoes (airfried from frozen works well, like oilfree frozen potatoes O’Brien w/ onions & peppers)
* 1 small can of black olives

Instructions:

* Preheat oven 350 degrees
* airfry (or quick bake) the diced potatoes separately & remove from oven
* pour 1/3 C red enchilada sauce in bottom of large baking dish (9×13 inches) – no oil required
* airfry (or pre-bake) the corn tortillas, but not until crispy, just warm them up
* arrange tortillas in 2 stacks inside baking dish, layering other ingredients on top as follows:
– tortilla
– mashed beans
– nacho cheez
– brown rice
– salsa
– diced potatoes
– few olives
– drizzle of enchilada sauce
– repeat, repeat, repeat
* cover w/ parchment paper, then seal w/ aluminum foil on top (this prevents foil contact w/ food)
* bake 30 minutes at 350 degrees

PS I have lots of leftover Nacho cheez sauce which I can use over potatoes, rice, pasta, sweet potatoes, etc!