Whisk together the orange juice, rice vinegar, sesame oil, miso, agave nectar, garlic, gingerroot, sesame seeds, and salt (if desired) in a medium-size bowl.
Serve the dressing chilled.
Notes / Tips / Wine Advice:
Serving Tip:
This dressing pairs beautifully with mixed greens, steamed vegetables, or as a drizzle for grain bowls.
Wine Advice:
Enjoy with a light Riesling or a citrusy Chardonnay to complement the bright flavors.
This tangy and zesty vinaigrette adds a burst of flavor to any salad with a sweet orange twist. The fresh basil adds an extra layer of freshness, making it a perfect dressing for the warmer months!
A quick and flavorful vinaigrette that doubles as a marinade! With tangy balsamic vinegar and a touch of mustard, it’s perfect for drizzling over greens or marinating portobello mushrooms.
A zesty and creamy alternative to traditional coleslaw, this vibrant dish combines roasted red peppers, sweet raisins, and crunchy sunflower seeds, all brought together by a flavorful curry dressing. Perfect for your next barbecue!
½cup130 g julienne-sliced fire-roasted red peppers (use jarred, packed in water, or roast your own)
1cup108 g shredded carrot
¼cup32 g sunflower seeds
¼cup40 g raisins or currants
For the dressing:
1cup224 g vegan mayonnaise, store-bought or homemade
3tablespoons45 ml apple cider vinegar
2tablespoons12 g yellow curry powder, store-bought or homemade
Salt and pepperto taste
Instructies
Add the shredded cabbage, roasted red peppers, shredded carrot, sunflower seeds, and raisins to a large bowl.
In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, curry powder, salt, and pepper until smooth.
Drizzle the dressing over the coleslaw ingredients and toss to combine.
Refrigerate until ready to serve.
Notes / Tips / Wine Advice:
Serving Tip:Serve chilled as a side dish at your next barbecue or picnic. It pairs beautifully with grilled vegetables or any protein of choice.Wine Advice:A chilled white wine, such as Chardonnay or Sauvignon Blanc, would complement the creamy, curry-spiced flavors perfectly.
A vibrant and healthy dish with sautéed spinach, tofu, and aromatic spices. Saag Baag brings a fresh, green garden of flavor to your table in under 30 minutes!
10ounces280 g extra-firm tofu, drained and pressed
¼teaspoonturmeric
¼teaspoonpaprika
3tablespoons45 ml fresh lemon juice
Salt and pepperto taste
Instructies
Preheat a pan over medium-high heat and add olive oil.
Add the spinach, onion, and garlic.
Sauté until the spinach is wilted and the onion and garlic are fragrant, about 5 minutes.
In a bowl, crumble the tofu and mix with turmeric and paprika.
Add the tofu mixture to the pan and cook for another 5 minutes, stirring constantly.
Transfer the mixture back to the bowl, toss with lemon juice, and season with salt and pepper to taste.
Serve warm or cold.
Notes / Tips / Wine Advice:
Serving Tip:Serve with flatbreads, rice, or as a side dish to any curry-based meal. This dish can be enjoyed hot or cold, making it great for meal prepping!Wine Advice:Pair with a light white wine, like Sauvignon Blanc or a crisp Rosé, to complement the fresh flavors of the spinach and lemon.
