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?


JL goes Vegan said...

Lentil and kale are so good together in a soup! Thanks for the recipe! (Made a lentil and kale "risotto" in the pressure cooker recently -- YUM)

Chill Memorial Day Weekend for us. We're going on a Vegan Day Trip Saturday and Sunday having friends over for a light, vegan nosh on the deck. I plan to over-indulge a bit (because I'm making some special dishes for us all to try during the nosh) but they are bite sized so I'm cool with it. I hope to rest like no body's business Monday!

Have a great weekend, Wendy!

MSilver said...

Thanks for the yummy recipes. I am going to make both of them. I also was at traders joes yesterday and they sell a new a new "Tahini sauce". I think I bought it were they display the new items!

I've been using it as a salad dressing. Its made with Tanini and lemon juice and garlic. No oils. Its got a delicious garlic flavor to it and has no oils!

Jen said...

Since switching to green smoothies for breakfast, I have an excessive supply of frozen blueberries that were picked last summer.

The Vitamixer & berries are coming to my friend's house on Main St. for parade-route-potluck.

Brenna said...


P.S. The plant-strong diet tips are great. Keep 'em coming!

Nonni said...

I turned 60 a few months ago and became a vegan on Feb.1. Since then I have lost 35 pounds and feel better than I have in forever. I really appreciate your help and look forward to finding new info on your site. I'm proof that you're never to old to be a "HealthyGirl".

Wendy said...

Yeah Nonni!!!!!!!!!!

QZB said...

Nonni is my new hero. :)

Anonymous said...

How many carrots?

Wendy said...

Two-sorry about that! It's fixed now!

Jen said...

Oh, yum, Wendy! Just made the thick version of dressing & it's coming as veggie dip to potluck, too.

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