Recipes

Zesty Orange Miso Dressing

Zesty Orange Miso Dressing

Brighten up your dishes with this zesty and savory orange miso dressing, packed with citrusy flavor and umami goodness!
Couverts6
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • grater
  • medium mixing bowl
  • Whisk

Ingredients

  • ¼ cup 60 ml fresh orange juice
  • ¼ cup 60 ml seasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon 21 g white miso
  • 1 tablespoon 21 g agave nectar
  • 1 clove garlic grated
  • 1 teaspoon packed grated gingerroot
  • 1 tablespoon 8 g black sesame seeds
  • ¼ teaspoon fine sea salt optional

Instructions

  • Whisk together the orange juice, seasoned rice vinegar, toasted sesame oil, white miso, and agave nectar in a medium mixing bowl.
  • Add the grated garlic and gingerroot, whisking until smooth.
  • Stir in the black sesame seeds.
  • Taste-test and adjust with a pinch of sea salt if desired.
  • Serve chilled or at room temperature with salads, rice bowls, or roasted vegetables.

Notes & Wine Advice

Wine advice:

Pairs beautifully with a crisp Pinot Grigio or a citrusy Chardonnay.

Nutrition values

Calories: 50 kcal | koolhydraten: 7 g | Eiwitten: 1 g | Vet: 2 g | Suiker: 5 g
————————————————————————————————–
Course; Dressing / Snack / Vegetables
Cuisine; Japanese
Diets; Gluten-Free / Nut Free / Soy Free / Vegan / Vegetarian

Quick and Simple Favorite Salad Dressing

Quick and Simple Favorite Salad Dressing

Elevate your salads effortlessly with this quick and simple dressing made from pantry staples. Ready in minutes!
Couverts1
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl
  • Whisk

Ingredients

  • 1 tablespoon 8 g nutritional yeast
  • 1 tablespoon 15 ml extra-virgin olive oil
  • 2 tablespoons 30 ml white balsamic vinegar
  • 1 teaspoon dried herbs thyme, basil, or Italian seasoning

Instructions

  • Whisk together nutritional yeast, olive oil, balsamic vinegar, and dried herbs at the bottom of a salad bowl.
  • Add your salad ingredients directly to the bowl.
  • Toss until the dressing coats the salad evenly.
  • Serve immediately.

Notes & Wine Advice

Wine advice:

Pair with a crisp Sauvignon Blanc for a delightful balance with your salad.

 

Nutrition values

Calories: 90 kcal | koolhydraten: 3 g | Eiwitten: 1 g | Vet: 8 g | Suiker: 1 g
————————————————————————————————–
Course; Basic recipe / Dressing / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Kosher / Low Carb / Nut Free / Soy Free / Vegan / Vegetarian

Quick & Simple Salad Dressing

Quick & Simple Salad Dressing

A super simple and delicious salad dressing that’s ready in minutes! Perfect for any salad or side dish.
Couverts1
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • salad bowl
  • Whisk

Ingredients

  • 1 tablespoon 8 g nutritional yeast
  • 1 teaspoon dried herbs thyme, basil, Italian seasoning
  • 2 tablespoons 30 ml white balsamic vinegar
  • 1 tablespoon 15 ml extra-virgin olive oil

Instructions

  • Whisk together all the ingredients at the bottom of your salad bowl.
  • Add the salad ingredients, toss, and serve.

Notes & Wine Advice

Wine advice:
Pairs well with a crisp, dry white wine like Sauvignon Blanc or Chardonnay.

Nutrition values

Calories: 105 kcal | koolhydraten: 2.5 g | Eiwitten: 1 g | Vet: 9 g | Suiker: 0 g
————————————————————————————————–
Course; Basic recipe / Dressing / Side Dish
Cuisine; International / Global
Diets; Gluten-Free / Low Calorie / Low Sodium / Nut Free / Vegan / Vegetarian

Vegan Creamy Balsamic Dressing

Vegan Creamy Balsamic Dressing

Transform your salad with this creamy, tangy vegan balsamic dressing. Simple to prepare, it’s a dairy-free twist on a classic favorite!
Couverts6
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • blender
  • airtight container

Ingredients

  • 14 ounces 392 g extra-firm tofu, drained but not pressed
  • ½ cup 120 ml extra-virgin olive oil
  • ¼ cup 60 ml balsamic vinegar
  • 1 tablespoon 8 g garlic powder
  • 1 tablespoon 8 g onion powder
  • Salt and pepper to taste

Instructions

  • Drain the tofu, but do not press it.
  • Place all ingredients (tofu, olive oil, balsamic vinegar, garlic powder, onion powder, salt, and pepper) into a blender.
  • Blend until smooth and creamy.
  • Transfer to an airtight container and refrigerate.
  • Store for up to one week.

Notes & Wine Advice

Wine Advice:
Pairs well with a light Pinot Noir or Chardonnay.

Nutrition values

Calories: 80 kcal | koolhydraten: 3 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 1 g
————————————————————————————————–
Course; Dressing / Vegetables
Cuisine; American
Diets; Gluten-Free / Low Calorie / Soy Free / Vegan

Orange Basil Balsamic Dressing

Orange Basil Balsamic Dressing

This homemade Orange Basil Balsamic Dressing is light, tangy, and perfect for any fresh green salad. Quick and easy, it’s a must-try for those who love vibrant, homemade flavors!
Couverts6
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • airtight container

Ingredients

  • 1 orange cut into segments and small chunks
  • 1 tablespoon 5 g fresh chopped basil
  • ¼ teaspoon freshly cracked pepper
  • ¼ teaspoon salt
  • ½ cup 120 ml extra-virgin olive oil
  • ¼ cup 60 ml balsamic vinegar

Instructions

  • Chop the basil finely.
  • Peel and segment the orange, then chop into small chunks.
  • In a bowl, combine the orange, basil, balsamic vinegar, olive oil, salt, and pepper.
  • Mix thoroughly until all ingredients are well combined.
  • Transfer to an airtight container.
  • Store at room temperature.
  • No refrigeration needed.

Notes & Wine Advice

Wine Advice:
Pairs wonderfully with a crisp Sauvignon Blanc.

Nutrition values

Calories: 75 kcal | koolhydraten: 5 g | Eiwitten: 0 g | Vet: 7 g | Suiker: 3 g
————————————————————————————————–
Course; Dressing / Vegetables
Cuisine; American
Diets; Gluten-Free / Low Calorie / Vegan

Balsamic Vinaigrette & Marinade with Toasted Mustard Seeds

Balsamic Vinaigrette & Marinade with Toasted Mustard Seeds

This tangy balsamic vinaigrette with toasted mustard seeds doubles as both a zesty salad dressing and a flavorful marinade. Quick and versatile!
Couverts1
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Pan with tight-fitting lid
  • Whisk
  • Measuring cups
  • Mixing bowl
  • airtight container

Ingredients

  • 1 tablespoon 11 g whole mustard seeds
  • ½ cup 120 ml extra-virgin olive oil
  • ¼ cup 60 ml balsamic vinegar
  • 3 tablespoons 63 g agave nectar
  • 1 tablespoon 15 g brown or Dijon mustard
  • Freshly cracked pepper to taste
  • Sea salt to taste

Instructions

  • Toast the mustard seeds by placing them in a dry pan with a tight-fitting lid.
  • Heat over medium-high and let the seeds pop, which should take only a few seconds.
  • Once they begin popping, remove from heat.
  • In a mixing bowl, whisk together the toasted mustard seeds, olive oil, balsamic vinegar, agave nectar, brown or Dijon mustard, pepper, and salt.
  • Store in an airtight container until ready to use.
  • Use as a dressing for salads or a marinade for portobello mushrooms or your favorite protein.

Notes & Wine Advice

Wine advice:
Pair with a light, crisp white wine like Pinot Grigio or a fresh rosé to balance the tangy flavors of the vinaigrette.

Nutrition values

Calories: 130 kcal | koolhydraten: 11 g | Eiwitten: 1 g | Vet: 9 g | Suiker: 8 g
————————————————————————————————–
Course; Dressing / Marinade / Sauce / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Nut Free / Soy Free / Vegan / Vegetarian

Creamy Curry Coleslaw with Roasted Red Peppers

Creamy Curry Coleslaw with Roasted Red Peppers

Add a twist to your usual coleslaw with creamy curry and roasted red peppers! Perfect for a barbecue, it’s a flavorful, lighter alternative to traditional slaw.
Couverts8
Preparation 20 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

For the coleslaw:

  • 1 head cabbage shredded
  • ½ cup 130 g julienne-sliced fire-roasted red peppers
  • 1 cup 108 g shredded carrot
  • ¼ cup 32 g sunflower seeds
  • ¼ cup 40 g raisins or currants

For the dressing:

  • 1 cup 224 g vegan mayonnaise
  • 3 tablespoons 45 ml apple cider vinegar
  • 2 tablespoons 12 g yellow curry powder
  • Salt and pepper to taste

Instructions

  • In a large bowl, add the shredded cabbage, roasted red peppers, shredded carrot, sunflower seeds, and raisins or currants.
  • In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, yellow curry powder, salt, and pepper to make the dressing.
  • Drizzle the dressing over the coleslaw mixture and toss to combine.
  • Refrigerate until ready to serve.
  • Serve chilled.

Notes & Wine Advice

Wine advice:
Pair with a refreshing Sauvignon Blanc or a crisp Pinot Grigio to complement the tangy and curry flavors.

Nutrition values

Calories: 170 kcal | koolhydraten: 20 g | Eiwitten: 3 g | Vet: 10 g | Suiker: 10 g
————————————————————————————————–
Course; Salad / Side Dish / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Low Sodium / Nut Free / Soy Free / Vegan / Vegetarian

Saag Baag with Sautéed Tofu & Spinach

Saag Baag with Sautéed Tofu & Spinach

Experience the flavors of a simple, yet flavorful dish featuring fresh spinach, crumbled tofu, and vibrant spices. Perfect for a quick meal or light side.
Couverts4
Preparation 20 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

  • 5 ounces 142 g fresh baby spinach leaves
  • 1 red onion julienned
  • 2 tablespoons 15 g minced garlic
  • 10 ounces 280 g extra-firm tofu, drained and pressed
  • ¼ teaspoon turmeric
  • ¼ teaspoon paprika
  • 3 tablespoons 45 ml fresh lemon juice
  • Salt and pepper to taste

Instructions

  • Preheat a pan with olive oil over medium-high heat.
  • Add the spinach, onion, and garlic to the pan and sauté for about 5 minutes until the spinach wilts and the onion and garlic are fragrant.
  • Crumble the tofu in a bowl and mix with turmeric and paprika.
  • Add the tofu mixture to the pan and continue cooking for another 5 minutes, stirring constantly.
  • Transfer to a bowl and toss with fresh lemon juice.
  • Season with salt and pepper to taste.
  • Serve warm or cold.

Notes & Wine Advice

Wine advice:
Pair with a crisp Chardonnay or a dry rosé to complement the earthy flavors of the spinach and tofu.

Nutrition values

Calories: 180 kcal | koolhydraten: 8 g | Eiwitten: 14 g | Vet: 14 g | Suiker: 2 g
————————————————————————————————–
Course; Main Course / Side Dish / Vegetables
Cuisine; India
Diets; Gluten-Free / Low Calorie / Low Sodium / Nut Free / Vegan / Vegetarian

Famous Broccoli Salad with Nut Brittle

“Famous” Broccoli Salad with Nut Brittle

Recreate the famous “aunt’s broccoli salad” with a twist! Featuring a crispy nut brittle and creamy dressing, this dish is a potluck favorite.
Couverts10
Preparation 25 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • blender
  • Mixing bowl
  • Parchment paper
  • pot
  • strainer
  • Knife
  • Cutting board

Ingredients

For the nut brittle:

  • 1 cup 138 g raw cashews
  • ½ cup 110 g firmly packed brown sugar
  • ¼ cup 84 g agave nectar
  • ¼ teaspoon cayenne pepper

For the dressing:

  • 12 ounces 340 g extra-firm tofu, drained and pressed
  • ½ cup 120 ml canola oil
  • 3 tablespoons 45 ml apple cider vinegar
  • 2 tablespoons 42 g agave nectar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste

For the salad:

  • 2 pounds 910 g broccoli florets, raw or lightly steamed
  • 1 cup 160 g diced red onion
  • 1 cup 120 g raisins
  • ½ cup 50 g imitation bacon bits

Instructions

  • Preheat the oven to 450°F (230°C, or gas mark 8).
  • Line a baking sheet with parchment paper.
  • Spread the cashews in a single layer, leaving space around the edges.
  • In a bowl, mix the brown sugar, agave nectar, and cayenne, then sprinkle over the cashews.
  • Bake for 5 to 7 minutes, watching closely to prevent burning.
  • Remove from the oven and place on a wire rack to cool for 10 minutes, then freeze until fully cool.
  • In a blender, combine tofu, canola oil, apple cider vinegar, agave nectar, onion powder, garlic powder, cayenne, salt, and pepper.
  • Purée until smooth.
  • In a large bowl, combine the broccoli, red onion, raisins, and bacon bits.
  • Drizzle the dressing over and toss to coat.
  • Just before serving, break the nut brittle into bite-sized pieces and mix in.
  • Serve immediately or refrigerate until ready.

Notes & Wine Advice

Wine advice:
Pair with a light white wine like Pinot Grigio or a dry Riesling to balance the sweetness and spice of the dish.

Nutrition values

Calories: 230 kcal | koolhydraten: 20 g | Eiwitten: 6 g | Vet: 16 g | Suiker: 12 g
————————————————————————————————–
Course; Salad / Side Dish / Snack
Cuisine; International / Global
Diets; Gluten-Free / Low Sodium / Vegan / Vegetarian