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Friday, 1 January 2016
Creamy red pepper dressing for bowl food
New year is a time to review and renew. After all the festive indulgences, some lighter food is required in our house. One of the dishes that I loved in 2015 was "bowl food". By which I mean arranging separate grain and salad components in a bowl with a dressing.
Above is a bowl of falafel, lettuce, red pepper, grated carrot, snow peas, tomato and dressing.
The dressing made a delicious meal of simple ingredients. It was made because I bought a bag of red peppers cheaply and roasted them before Christmas. We had some in wraps but when I tired of them I blended them up with lots of seasoning, nuts and tahini. It was slightly reminiscent of muhammara and also inspired by a ranch dressing recipe. A little tangy, a little sweet and slightly spicy.
haggis recipe. I had intended to make guacamole but decided mixing avocados with some of the red pepper dressing would do just as nicely.
The tacos were very filling. It was followed by trifle (which I will share soon), a stretch on the sofa and a post prandial walk to the park. We had intended to go to local fireworks but they were cancelled due to the heat. And after a day of 39 C, even with a trip to the Sun Cinema to see Love the Coopers, I didn't have a lot of energy by evening.
Today we went to Geelong to see my sister and family who have arrived from Ireland last night. It was lovely to share lunch and a swim at the pool. My sister made a delicious brown rice salad and gave me the leftovers. We ate it tonight with leftover taco haggis, tomatoes, cheese, lettuce and red pepper salad dressing. Just lovely.
I am sending the dressing to Kimmy for Healthy Vegan Fridays #80.
More interesting salad dressings on Green Gourmet Giraffe:
Carrot almond sauce
Maple sesame dressing
Tomato pomegranate vinaigrette
Vegan buttermilk dressing
Yoghurt taco dressing
And for more: salad dressings ideas
Creamy red pepper salad dressing
Inspired by Green Gourmet Giraffe and Healthy Blender Recipes
1 cup of roasted red pepper strips
1/2 cup walnuts
1/4 cup red wine vinegar
2 tbsp pomegranate molasses
2 tbsp olive oil
2 tbsp tahini
1 garlic clove
1 1/2 tsp salt
1 1/2 tsp maple syrup
1 tsp smoked paprika
1/4 tsp chilli sauce
1 small spring onion, chopped
Blend until smooth. (I used a high powered blender.)
On the stereo:
A Sesame Street Christmas