It was just like any other day at work, I was typing away at e-mails and not-so-secretly willing the clock to hurry up and turn past 1:00 pm – my designated “lunch time” before which I have deemed it inappropriate to eat, hunger levels be damned. When it finally did I fetched my salad and a container of dressing which I proceeded to drizzle on top at my desk – prompting my colleague to ask “What is that?” “Dressing!” I responded jovially. She seemed perplexed still. “But how did you get it to be so creamy?”
Despite the fact that they have yet to make an appearance on my blog (until today, that is), I have long been a fan of the blended dressing. They add a whole new level of flavour, texture and dimension that can really take a salad from mediocre to meal-worthy.
I first got the idea to make a blended carrot dressing after reading Dr. Joel Fuhrman’s incredible book Eat to Live. Immediately I became obsessed with trying to up my fresh fruits and vegetable intake (he recommends a pound raw and a pound cooked, daily), so when I found myself silly with carrots and without a suitable dressing or sauce for my buddha bowls, I decided to experiment.
The results? Not one but two silky smooth tahini dressings that have become staples in my weekly meal-prep routine.
- FOR THE HERBY GREEN TAHINI DRESSING:
- ¼ cup of fresh parsley
- ¼ cup pf fresh coriander/cilantro
- 1 small clove of garlic
- 2 tbsp lemon juice
- ¼ cup of tahini
- 1 tbsp Braggs liquid aminos (or ½ tsp sea salt)
- Black pepper to taste
- ½ cup water
- FOR THE CARROT TAHINI DRESSING:
- 2 medium raw carrots, roughly chopped (if not using a high-speed blender, used steamed carrots)
- 2 tbsp lemon juice
- ¼ cup of tahini
- 1 tbsp Braggs liquid aminos (or ½ tsp sea salt)
- Black pepper to taste
- 1 tsp curry powder (optional)
- ½ cup water
- Combine all ingredients in a blender and blend until smooth. Taste for seasonings and adjust as needed. For a creamier dressing start with ⅓ cup of water and adjust based on personal preference.
- Store in a sealed container in the fridge.
Some notes:
- I make these using the NutriBullet Pro 900 which is somewhere between a conventional blender and a high-speed blender, but still quite high powered. If you’re worried about breaking your blender then definitely lightly steam or boil the carrots prior to blending. Cooked vegetables will also impart a deeper flavour and a creamier texture, so it’s a win all around.
- You can pretty much follow the same basic formula for the other ingredients and add in whatever vegetables or herbs you like. Steamed butternut squash or zucchini for instance. Fresh mint or dill would also work great as alternative herbs.
- I buy my dressing containers from Daiso but you could also use glass jars or old dressing bottles.
The great thing about these dressings is that they are so versatile. I use them on salads, steamed vegetables, roasted vegetables and even stir-fries (try adding a bit of ginger to the carrot dressing for an Asian inspired flavour). Have I mentioned they’re also a great way to sneak in vegetables for picky-eaters and kids?
Next week I’ll share my recipe and method for whole-roasted cauliflower – a dish with which the herby tahini dressing goes swimmingly with, FYI.
Until next time, dear readers!
Gina says
Many thanks for sharing this. I make Lebanese–no yoghurt–Tarator very often (how can I express our love of this simple, perfect, transformative sauce…). Why have I never thought, per your suggestion here, to add veggies such as carrots, or herbs? Thanks for reminding me to think outside of the box!
Nada says
Thank you for reading Gina! Hope you enjoy it, let me know how it turns out if you do make it.
Lauren (@PoweredbyPB) says
These look so delicious- great way to get loads of veggies in too.
Mon says
I made the herby one and it turned out great 🙂 i didnt have any corriander unfortunately but it was still really nice with just the parsely.
Thanks for the recipie!
Nada says
You’re most welcome, Monica!