Garden of Vegan - Favourite Lunches and Dinners of June - Part 1
beautifulpicturesofhealthyfood:
Veggie Cups with Homemade Ranch Dressing Dip
(Makes approximately 7 tbsp.)
*NOTE* If you find this is too thick or too thin, you can add more almond milk to make it thinner, or less almond milk to make it thicket.
4 tbsp. unsweetened almond milk
3 tbsp. non-fat plain Greek yogurt (I like Fage 0%)
1/4 tsp. onion powder
1/8 tsp. dried dill
1/2 ts. dried parsley
1/2 tsp. dried chives
1/4 tsp. sea salt
1/4 tsp. black pepper
Cucumber and Zucchini Carpaccio Salad
1/4 cup extra virgin olive oil
4 tablespoons fresh lemon juice1 tablespoon rice vinegar
1 tablespoon finely chopped fresh mint
2 teaspoons finely chopped fresh dill
1 tablespoon finely chopped Italian parsley
2 zucchini, sliced paper-thin
2 cucumbers, sliced paper-thin
1/2 teaspoon kosher salt
1/2 cup feta cheese, crumbled
1/4 cup finely chopped roasted walnuts
Freshly cracked pepper
In a glass bowl, whisk together the olive oil, lemon juice, vinegar, mint, dill, and parsley. Set aside.
Slice the vegetables on a mandolin or a vegetable slicer that can slice paper-thin. Arrange the zucchini and cucumbers alternately on a large platter. Sprinkle lightly all over with kosher salt. Drizzle 3 tablespoons of the vinaigrette over the top, add the crumbled feta, and sprinkle with walnuts and cracked pepper to taste.
Yield: 4 to 6 servings
Note: If you’re not going to use the salad right away, do not add the vinaigrette; instead, cover with plastic wrap and refrigerate until you are ready to serve.
http://shescookin.com/2012/03/13/cristina-ferrare-joy-the-baker/
