Thursday, May 26, 2011

No-oil Almond Ginger Dressing and Crock Pot Lemony Lentil and Kale Soup

Just so I don't scare you guys who are here for the plant based recipes with all of my talk of how to be successful at adapting a plant-strong diet, here are some of the things I made this week in my makeshift kitchen. Just 4 more weeks until I am back in full action! The time is really flying.
I dressed a huge salad that I made for a girl's night pot-luck dinner with this creamy and delicious dressing. This recipe would also work well as a dip for veggies, just cut the amount of water in half.

No-oil Almond Ginger Dressing
adapted from a recipe from
makes about 2 1/2 cups

1/2 cup raw almonds
1/2 cup unsweetened soy, hemp or almond milk
1 cup water
4 tablespoons tahini or unhulled sesame seeds
6 dates, pitted
2 small cloves garlic or 1 medium clove garlic
1 inch piece fresh ginger, peeled

Place all ingredients into a high powered blender or food processor. Blend until smooth. Add more water if a thinner consistency is desired.

This soup is best if you serve it the day after it is made. It allows the flavors to develop.

Crock Pot Lemony Lentil Soup with Kale
 adapted from a recipe from Better Homes and Gardens, January 2010 issue

large carrots, peeled and chopped
1 medium onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
3 cups low-sodium or no-sodium vegetable broth
2 cups green lentils
1 tsp. dried basil
1 tsp. dried thyme
2 tsp. salt
8 cups chopped kale leaves (about 6 ounces)
6 Tbsp. fresh lemon juice

Place all ingredients except kale into a crock pot on low heat (approx 8 hours). A half hour before serving, stir in kale and let kale wilt.

What's going on with you? What are your plans for Memorial Day Weekend? Do your plans involve social gatherings with food? How are you preparing to handle those challenges?

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