5 Dairy-free, Gluten-free Recipes to Dress Up Your Veg

Each recipe makes approx 1 cup and lasts 5-7 days in the fridge.

 

 

Tahini Dressing

  • 2 heaping spoonfuls of tahini (about 1/4c)

  • 1 clove garlic, crushed

  • Juice of 1 lemon

  • 1 t ume vinegar (a salty brine available on some international aisles)

  • 2 T water

  • About 1 T extra virgin olive oil

  • Sea salt & pepper to taste

 

Combine first 5 ingredients in a small bowl. With a spoon stir carefully and thoroughly until the consistency is creamy. Drizzle in olive oil while continuing to stir until desired consistency. Add salt and pepper to taste. 


 

 

Nutty Vinaigrette (from Mark Bittman How to Cook Everything)

  • 1/2 c almonds or hazelnuts, thoroughly toasted at 400 for approx 9 minutes

  • 1 clove garlic

  • 1/4 c balsamic vinegar

  • 1/2-3/4c extra virgin olive oil

  • Sea salt & pepper to taste

Toast almonds. Pulse almonds & garlic in a food processor until a fairly fine meal is formed- avoid over processing or it’ll make a paste. Pour nut mixture into a medium-sized bowl, add vinegar, salt and pepper. Drizzle in olive oil while stirring with a rubber spatula until desired consistency. Add more salt and pepper to taste. 


 

 

Ginger-Lime Vinaigrette

  • 1/2c extra virgin olive oil or avocado oil

  • 4 T toasted sesame oil

  • 1/4c + 1 T mirin or rice wine vinegar

  • About 3 T tamari or coconut aminos

  • About 1 T honey

  • Approx thumb-sized piece of peeled fresh ginger

  • 2 cloves garlic

  • 1 1/2t dry mustard powder

  • Fresh ground pepper

  • Juice of 1 lime

Combine all ingredients in a blender and puree until smooth. Adjust tamari, honey and lime juice to taste. If replacing with coconut aminos, reduce or exclude the honey (-:


 

 

Dijon-Shallot Vinaigrette

  • 2 T dijon mustard

  • About 2 T white wine vinegar

  • Juice of one lemon

  • 1 small shallot, minced (about 1.5-2 T)

  • About 3/4c extra virgin olive oil

  • Sea salt & pepper to taste

Combine first 4 ingredients in a medium mixing bowl. Stir with a fork until combined. Drizzle in olive oil, stirring constantly, until desired consistency is reached. The Dijon should allow the dressing to emulsify without a ton of stirring. Add generous amounts of salt and pepper to taste.


 

 

Thai Lime Dressing

  • Juice of 3 limes

  • About 1/4c extra virgin fish sauce (check the label for hidden sugar!)

  • 1 large clove garlic, crushed

  • 1T honey 

  • 1t fresh Thai chili, minced (opt)

Combine all ingredients in a medium bowl and stir well to dissolve honey. This is excellent to toss into a salad or as the seasoning to a tom kha or tom yum soup. The lime and chilies temper the fish sauce, but if you’re not a fan of the fish you can sub tamari and sea salt. If replacing with coconut aminos, reduce or exclude the honey (-:

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​© 2019 by Naomi Perryman