Guest guest Posted March 23, 2009 Report Share Posted March 23, 2009 Hi all, I've been working on sugar-free-oil-free salad dressings for a few years now, off and on. It's like a long term quest, but I only actaully try new things out once in a while. I've made a number of good attempts -- usually with lots of avocado or seeds or nuts (so, not so low fat). Last week I tried an experiment using garbanzo beans and some avocado, and I feel like I'm really " on the right path " here. (I think I got the beans idea from someone on this list who was writing about sauces.) This came out soooo delicious. I'm not sure about the amounts, so I'm guessing: BLEND IN BLENDER to very smooth: -- 1/4 C cooked garbanzo beans (I used canned ones, rinsed off) -- the seeds and center part of 2 or 3 tomatoes -- 1/2 of a hot green chili (don't remember variety) -- 1/3 of the flesh of a large avocado -- juice of 1 or 2 meyer lemons CHOP: -- the remaining outside part of the tomatoes (from above) -- 1/4 of a bunch of cilantro -- 1 scallion Add the blended moosh to the chopped stuff, and mix together. Use as a sauce on salad -- I am calling it a " salad sauce " rather than a " dressing " because it seems rather un-dressing-like to me. It's sort of fluffy, and not oily or runny. Future attempts may use a more garbanzos and more lemon juice. I think the blended tomato seeds are part of what makes this so inspired..... really yummy. I made another similar " sauce " over the weekend with more garbanzos, no avocado, and I blended the lemon itself into the blended portion (rather than juicing it). (I have a new high-speed blender, but it is taking time to realize " oh right, I don't have to use lemon juice, I can blend the whole lemon into this. I just removed the outer peel and the seeds.) This was also really good, although I think it was better with the avocado (no surprise!) best, Moria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2009 Report Share Posted March 23, 2009 Did you seed the pepper or just throw the half pepper in intact? - DJ-----------------------Always remember: Today's mighty oak is simplyyesterday's nut that held its ground... On Behalf Of Moria MerriweatherSunday, March 22, 2009 10:31 PM Subject: Guac-Salsa-inspired salad sauce Hi all,I've been working on sugar-free-oil-free salad dressings for a few yearsnow, off and on. It's like a long term quest, but I only actaully try newthings out once in a while.I've made a number of good attempts -- usually with lots of avocado or seedsor nuts (so, not so low fat).Last week I tried an experiment using garbanzo beans and someavocado, and I feel like I'm really "on the right path" here.(I think I got the beans idea from someone on this list who waswriting about sauces.)This came out soooo delicious.I'm not sure about the amounts, so I'm guessing:BLEND IN BLENDER to very smooth:-- 1/4 C cooked garbanzo beans (I used canned ones, rinsed off)-- the seeds and center part of 2 or 3 tomatoes-- 1/2 of a hot green chili (don't remember variety)-- 1/3 of the flesh of a large avocado-- juice of 1 or 2 meyer lemonsCHOP:-- the remaining outside part of the tomatoes (from above)-- 1/4 of a bunch of cilantro-- 1 scallionAdd the blended moosh to the chopped stuff, and mix together.Use as a sauce on salad -- I am calling it a "salad sauce"rather than a "dressing" because it seems ratherun-dressing-like to me. It's sort of fluffy, and notoily or runny.Future attempts may use a more garbanzosand more lemon juice.I think the blended tomato seeds are part of what makesthis so inspired..... really yummy.I made another similar "sauce" over the weekend withmore garbanzos, no avocado, and I blended the lemonitself into the blended portion (rather than juicing it).(I have a new high-speed blender, but it is taking timeto realize "oh right, I don't have to use lemon juice, I canblend the whole lemon into this. I just removed the outerpeel and the seeds.) This was also really good, althoughI think it was better with the avocado (no surprise!)best,Moria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2009 Report Share Posted March 24, 2009 Sounds good, Moria. Thanks for sharing. I use blended beans it lots of dishes to give creaminess. Martha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2009 Report Share Posted March 24, 2009 Yum, garbanzo beans are delicious - hubby just bought some chana dal, which is little baby garbanzo's that are split and dried. He cooked them with veggie broth, onions, lentils, split peas and Indian spices and cooked it down - it's thick like a spread and he uses it for burrito filling with sprouted whole grain tortillas. It's delicious. Personally I could just sit and eat a can of garbanzo's! Yum.JTOn Mar 23, 2009, at 6:18 PM, Martha wrote:Sounds good, Moria. Thanks for sharing. I use blended beans it lots of dishes to give creaminess. Martha jennifer trumpjennifur Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2009 Report Share Posted March 24, 2009 Hi DJ, I added it, as is. But I'm using a high-speed blender, so all is made smooth. (Mine's a Blendtec, but it is the same concept as Vitamix.) Without the seeds would also be fine -- and, of course, adjust the amount to the level of " heat " that you like. best, Moria At 06:36 AM 3/24/2009, you wrote: >5b. Re: Guac-Salsa-inspired salad sauce > Posted by: " Dena Jo " DenaJo2 DenaJo2 > Mon Mar 23, 2009 7:07 am ((PDT)) > >Did you seed the pepper or just throw the half pepper in intact? > > >- DJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2009 Report Share Posted March 24, 2009 Hey JT -- Funny you should mention just eating garbanzos out of the can -- I've been known to do that (although I usually add a dressing -- some kind of Italian (with or without oil) works great.) I like having a few canned things that I can eat with near-zero prep, when needed. Esp good for " on the road " . I also use canned corn this way. Sometime, if you can, give us more details on the spices etc in the dish you described -- sounds fabulous, but I wouldn't know what spices to use. Moria At 06:36 AM 3/24/2009, you wrote: >5d. Re: Guac-Salsa-inspired salad sauce > Posted by: " jennifer trump " jennifur jennypuffer > Mon Mar 23, 2009 8:23 pm ((PDT)) > >Yum, garbanzo beans are delicious - hubby just bought some chana dal, >which is little baby garbanzo's that are split and dried. He cooked >them with veggie broth, onions, lentils, split peas and Indian spices >and cooked it down - it's thick like a spread and he uses it for >burrito filling with sprouted whole grain tortillas. It's >delicious. Personally I could just sit and eat a can of garbanzo's! >Yum. > >JT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2009 Report Share Posted March 24, 2009 > Personally I could just sit and eat a can of garbanzo's! Yum.Jennifer, I HAVE eaten garbanzos right out of the can. ;-) Have you ever roasted them? That's yummy too. Your husband's dish sounds scrumptious too. Martha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2009 Report Share Posted March 25, 2009 Martha:Please immediately forward the recipe for roasted garbanzo's! I can't wait! JTOn Mar 24, 2009, at 9:26 AM, Martha wrote:> Personally I could just sit and eat a can of garbanzo's! Yum.Jennifer, I HAVE eaten garbanzos right out of the can. ;-) Have you ever roasted them? That's yummy too. Your husband's dish sounds scrumptious too. Martha jennifer trumpjennifur Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2009 Report Share Posted March 25, 2009 I'm not Martha, but here's a link to a couple of roasted chickpea recipes (plus fat-free potato chips): http://blog.fatfreevegan.com/2008/08/healthy-crunchy-three-guilt-free-snacks.html . I'm pretty sure that there are others in our archives that others have tried. Susan -------------Susan VoisinFatFree Vegan Kitchenhttp://blog.fatfreevegan.com------------- - jennifer trump Tuesday, March 24, 2009 7:37 PM Re: Guac-Salsa-inspired salad sauce Martha: Please immediately forward the recipe for roasted garbanzo's! I can't wait! JT On Mar 24, 2009, at 9:26 AM, Martha wrote: > Personally I could just sit and eat a can of garbanzo's! Yum.Jennifer, I HAVE eaten garbanzos right out of the can. ;-) Have you ever roasted them? That's yummy too. Your husband's dish sounds scrumptious too. Martha jennifer trump jennifur Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2009 Report Share Posted March 25, 2009 Hey everyone - check out the potato chip recipe that Susan sent as part of the garbanzo instructions - it's in the link below. Microwaveable potato chips!JTOn Mar 24, 2009, at 6:28 PM, Susan Voisin wrote:I'm not Martha, but here's a link to a couple of roasted chickpea recipes (plus fat-free potato chips): http://blog.fatfreevegan.com/2008/08/healthy-crunchy-three-guilt-free-snacks.html . I'm pretty sure that there are others in our archives that others have tried. Susan -------------Susan VoisinFatFree Vegan Kitchenhttp://blog.fatfreevegan.com-------------- jennifer trumpTo: Sent: Tuesday, March 24, 2009 7:37 PMSubject: Re: Guac-Salsa-inspired salad sauceMartha:Please immediately forward the recipe for roasted garbanzo's! I can't wait! JTOn Mar 24, 2009, at 9:26 AM, Martha wrote:> Personally I could just sit and eat a can of garbanzo's! Yum.Jennifer, I HAVE eaten garbanzos right out of the can. ;-) Have you ever roasted them? That's yummy too. Your husband's dish sounds scrumptious too. Marthajennifer trumpjennifur (AT) comcast (DOT) net jennifer trumpjennifur Quote Link to comment Share on other sites More sharing options...
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