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BLOODY MARY BRUSCHETTA

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Summer simple is the name of the game with this bloody Mary bruschetta. The season is winding down. Cool air is blowing through the open windows at night. All I want to do is hang out on my porch, drink wine/coffee/tea, and eat the delicious local bounty with my people. During this extra abundant time of year, It really is all about the simple things for me.

You could serve this bruschetta with a nice dip and crudité setup and a big salad or grilled vegetables, and just call it an evening right there. It’s rustic, easy, satisfying, super flavourful, familiar, and just different enough with the bloody Mary twist.

We concentrate the tomato juices with horseradish, tamari, and garlic here. It’s umami city! Grilled ciabatta is rubbed with fresh garlic, topped with the beautiful summer tomatoes, those reduced juices, and it’s finished with a “salad” of thinly sliced celery, parsley, and red onion. Vegan “parmesan” sprinkle and other typical bloody Mary garnishes are int he mix too! There is so much going on here, but it’s all very simple to prepare. The familiar flavour profile will have your party animal aunt screaming “WHERE’S THE VODKA?!”

And it’s fun! Food should always be at least a little bit fun. If you can’t stand cooking, but want to do it more often (or you’re just in a cooking rut), ask yourself why you’re not enjoying it. Are your knives dull and forcing your prep work to take forever? Get them sharpened or DIY it. Are you lacking inspiration? Go to your local library and check out some new cookbooks–it’s free! Or do you find it boring? Put on some music or a podcast while you chop and stir your way to dinner. Lately, I love The Rewatchables, The Highest Self Podcast, and Call Your Girlfriend.

I honestly get myself into spots where cooking feels annoying and tedious. It happens! When I do, I remind myself that I’m nourishing my body/soul and those that I love. The act of cooking becomes a meditative exercise that flexes my focus and loving intention muscles 🙂

Hope that everyone has a great Labour Day weekend! We’re camping with our dogs and some friends for a few days. Cooking over live fire outdoors is the best thing. Can’t wait to get that quality time in. Enjoy, everyone!

BLOODY MARY BRUSCHETTA RECIPE

SERVES: 6-12
NOTES: If your cherry or grape tomatoes are large, cut them into quarters so that they’re easier to eat once they’re perched on top of the bread :).

3 cups grape or cherry tomatoes, cut in half
2 teaspoons prepared horseradish
1/2 teaspoon tamari soy sauce
sea salt, to taste
2 cloves of garlic, divided
1 stick of celery, very thinly sliced
¼ cup thinly sliced red onion
small handful flat leaf parsley leaves, roughly chopped
1 teaspoon virgin olive oil
1 ciabatta baguette, sliced open lengthwise

TO GARNISH:
sliced green olives
pepperoncini peppers
thin slices of jalapeno
sliced dill pickles
extra parsley or fresh basil
vegan “parmesan”

In a large bowl, combine the tomatoes, horseradish, tamari, and salt. Take one of the garlic cloves and finely grate it with a Mircroplane into the bowl. You could also mince it very finely with a knife and just add it to the tomatoes after. Toss the tomatoes to combine. Let the tomatoes sit for 30 minutes.

While the tomatoes are marinating, in a medium bowl, combine celery, red onion, parsley, and olive oil. Toss to coat evenly and set aside.

Once the tomatoes have marinated for 30 minutes, strain all of the accumulated juice into a small skillet or saucepan. There should be about ¼ – ⅓ cup of liquid. Place the skillet/saucepan over medium heat on the stove and bring to a simmer. Reduce the tomato juice mixture down to roughly 2 tablespoons and remove from the heat. Set aside.

Grill, broil, or toast the ciabatta until golden and crispy. Cut the toasted ciabatta into 12 even pieces. Cut the remaining garlic clove in half crosswise. Rub the cut surfaces of the ciabatta pieces with the garlic clove and then place on a platter.

Lightly brush each piece of ciabatta with the reduced tomato mixture. Then, spoon the tomatoes onto each piece of ciabatta. Top each bruschetta with a little tangle of the celery/onion/parsley salad. From here you can top the bloody Mary bruschetta with whatever garnishes you like. I went with pepperoncini peppers, olives, and vegan “parmesan.” Enjoy immediately!

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Vegetarian Research

Dairy-Free Green Goddess Dressing

My dairy-free Green Goddess Dressing is easy to make, versatile, and packed with flavor. The tahini base adds a nuttiness that pairs perfectly with the fresh herbs, garlic, and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza, and more.

dairy free green goddess dressing in a glass container

Fresh herbs are one of my favorite things to grow in the garden each summer. They grow quickly and are usually easy to maintain. I love having them on hand to throw into salads, sandwiches, hummus, drinks, and more. This dairy-free Green Goddess Dressing has to be one of the best ways to use them! It’s packed with flavor and perfect for all your summer salad needs. Let me know in the comments if you try it!

Why You’ll Love This Refreshing Summer Dressing

  • Vibrant color – You’ll love the bright green color of this fresh Green Goddess dressing. It’s made with lots of fresh herbs, and I love that you can really tell that just by looking at it.
  • Flavorful – This tahini-based dressing is anything but boring.  Each bite is packed with the flavors of fresh herbs, lemon juice, and garlic. It is also easy to customize based on your favorite herbs.
  • Versatile – My dairy-free green goddess dressing can be used in many ways. I like to have it on hand for summer salads, but it can also be used as a sandwich or wrap spread, a marinade for tofu or fish, and can even be tossed into pasta salad for a fresh and flavorful dressing.

Fresh herbs on a cutting board for the green goddess dressing

Why Your Body Will Love This Healthy Salad Dressing

  • Fresh Herbs – Fresh herbs can help support the immune system in many ways. They’re packed with vitamins, minerals, and antioxidants, which help fight disease by combating harmful free radicals. Herbs like mint, parsley, and dill can also help stimulate the appetite and aid the digestive process. 
  • Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which is great for overall health.

Green Goddess Dressing Recipe Ingredients

  • Tahini – I love using tahini in my salad dressings because it adds creaminess without adding any dairy. It’s a great base for this recipe and goes well with all of the fresh herbs.
  • Vinegar – I like to add a little bit of red wine vinegar to this recipe. It pairs well with lemon juice, adding a bit more depth of flavor.
  • Lemon Juice – Fresh lemon juice is a must in almost all of my salad dressings. It really brightens everything up, and I tend to always have them on hand.
  • Garlic – I prefer using fresh garlic for this recipe over store-bought minced garlic. You can add as much or as little garlic as you like. Granulated garlic can also be used, if you prefer.
  • Fresh Herbs – For my green goddess dressing recipe, I used a mixture of basil, parsley, mint, green onion, and dill. You can use any fresh herbs you like, though. Leave out the ones you don’t care for and add extra of the ones you enjoy.

How To Make Dairy-Free Green Goddess Dressing

  1. Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute. Dressing should be light green in color.  Taste and adjust the seasonings as needed, and add extra lemon juice or water if necessary to thin it out. 
  2. Green goddess dressing should be stored in an air-tight container in the refrigerator. Dressing is freshest if enjoyed within a week. Use this dressing on salads, sandwiches, wraps, pasta, and more.

Recipe Frequently Asked Questions

  • This recipe is already both gluten-free and vegan.
  • Is this recipe spicy? No, mine was not spicy at all. If you want extra spice, I recommend adding in a few pickled jalapeños or some cayenne pepper.
  • Does this dressing require fresh herbs? Yes, I use only fresh herbs in this dressing recipe. You are welcome to experiment with dried herbs, but I haven’t done so yet. I will update the post when I do.
  • How should this green goddess dressing be used? It can be used in various ways, including on salads, pasta, sandwiches, wraps, vegetables, and more.
  • How long does this salad dressing last? If stored in an air-tight container in the refrigerator, leftovers should last about 1 week.
  • Do all the herbs listed have to be used? No, I used all my favorite fresh herbs, but if there’s some that you don’t like or can’t get, feel free to substitute them with what you have.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!

Looking For More Flavorful Tahini Recipes?

Vegan Caramel Sauce with Tahini and Maple Syrup

Tahini Roasted Broccoli

Black Bean Wraps with Chipotle Tahini Sauce

Easy Ginger Tahini Noodles

Creamy Broccoli Salad with Curry Tahini Dressing


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Dairy Free Green Goddess Dressing



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  • Author:
    She Likes Food


  • Total Time:
    15 minutes


  • Yield:
    8
  • Diet: Vegan

Description

My dairy free Green Goddess Dressing is easy to make, versatile and packed with so much flavor. The tahini base adds a nuttiness that goes so well with all of the fresh herbs, garlic and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza and more.


Ingredients

  • 1/2 cup tahini
  • 1/4 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon tamari, or soy sauce
  • 12 cloves garlic
  • 1 cup a mix of your favorite leafy fresh herbs*
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper



Instructions

  1. Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute.  Dressing should be light green in color.  Taste and adjust any seasonings as needed, and add extra lemon juice or water if you need to thin it out at all.
  2. Green goddess dressing should be stored in an air-tight container, in the refrigerator.  Dressing is freshest if enjoyed within a week.  Use this dressing on salads, sandwiches, wraps, pasta and more.

Notes

*I used a mixture of parsley, dill, basil, green onion, and mint.  You can use any kind of fresh herbs you like.

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Category: Condiment
  • Method: Blender
  • Cuisine: American

The post Dairy-Free Green Goddess Dressing appeared first on She Likes Food.

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