oil free dressing

To build the perfect  Greek Quinoa Bowl Recipe, combine the ingredients for a Greek salad with the warm comfort of roasted vegetables and tangy dressing.

Greek Quinoa Bowl

artichokes

peeled,

can chickpeas, drained

fingerling potatoes, cut into 1/4 inch coins

lemons, juiced

garlic,

onion

organic arugula

grape tomatoes,

cucumber,

Kalamata Olives

quinoa (I used red quinoa)

lemon juice (juice of 2 lemons)

Tablespoons Red Wine Vinegar

Cut fingerling potatoes into 1/4 inch coins

Place cut potatoes into a pot covered in...

Place cut potatoes into a pot covered in water

Parboil for 10 minutes

Drain water and place in an airtight container

Add the juice of 2 lemons and the...

Add the juice of 2 lemons and the minced garlic

Shake and cover; place in the refrigerator for...

Shake and cover; place in the refrigerator for an hour to marinate

Preheat oven to 400 degrees

Drain artichokes and dry them slightly with paper...

Drain artichokes and dry them slightly with paper towels; cut each in half

Prepare a baking pan with parchment paper or...

Prepare a baking pan with parchment paper or a silicone baking mat

Put chickpeas, cut artichokes, and parboiled potatoes (drain...

Put chickpeas, cut artichokes, and parboiled potatoes (drain marinade) on the baking pan

Peel and cut beets into bite sized pieces...

Peel and cut beets into bite sized pieces (peeling the beets first cuts on prep time, and makes it easier to eat them right out of the oven)

Wrap cut beet piece in aluminum foil and...

Wrap cut beet piece in aluminum foil and place on plan with the rest of the vegetables

Roast  all vegetables and chickpeas together for 30...

Roast  all vegetables and chickpeas together for 30 minutes

Cook quinoa according to package directions

1 cup dry yield 2 cups cooked

Combine all ingredients in a high speed blender.

Blend until smooth

Place in the refrigerator until ready to use

While vegetables are roasting, cook quinoa according to...

While vegetables are roasting, cook quinoa according to package directions

1 cup uncooked equals 2 cups cooked

Cut cucumber into thin slices

Cut tomatoes in halves

Cut Olives in half, remove pits

Cut red onion, or drain Simple Rosemary Infused Pickled...

Cut red onion, or drain Simple Rosemary Infused Pickled Red Onions

In a bowl, place 3/4 cup warm quinoa...

In a bowl, place 3/4 cup warm quinoa on one side of the bowl

Place 1 1/2 cups arugula on one side of...

Place 1 1/2 cups arugula on one side of the bowl

Place cold vegetables on the arugula (tomatoes, olives,...

Place cold vegetables on the arugula (tomatoes, olives, cucumbers, and pickled onions (or raw ones)

Place roasted vegetables on the opposite side of...

Place roasted vegetables on the opposite side of the bowl from the arugula not op of the quinoa (roasted potatoes, artichokes, chickpeas, and beets)

Drizzle with dressing

Serve

This easy balsamic date dressing is creamy, tangy, slightly sweet and so flavorful! You’ll want to put it on everything. Perfect for meal prep!

Creamy Balsamic Date Dressing

dates, pitted (70 g)

water (60 ml)

balsamic vinegar

mustard

soy milk

salt

cayenne pepper

garlic powder

Cover the dates in hot water and let...

Cover the dates in hot water and let them soak in a small bowl for 30 minutes. Drain them but reserve the soaking water.

Place the dates and ¼ cup of the...

Place the dates and ¼ cup of the reserved soaking water into a small blender or food processor. Process until smooth.

Add vinegar, mustard, salt, cayenne and garlic powder....

Add vinegar, mustard, salt, cayenne and garlic powder. Process until combined, then adjust to taste preferences.

Add an extra tablespoon of water to thin...

Add an extra tablespoon of water to thin it out if you like and enjoy your dressing!

This Italian oil-free salad dressing has the perfect balance of acid, salt, and herbs to add zip to your salads and so much more. You&#39;ll love the classic, zesty Italian flavor... and without oil! Easy to make and tastes so much better than store-bought. No preservatives or stabilizers needed thanks to aquafaba. You won&#39;t believe low-calorie, fat-free dressing can be so flavorful!Yield: about ½ cup dressing; I recommend making a double batch (pictured).

Oil-Free Italian Salad Dressing Recipe

aquafaba (This is the liquid drained from a can of chickpeas;

lemon juice

white wine vinegar

mellow white miso (or chickpea miso

maple syrup

yeast

oregano

basil

fine sea salt

black pepper

parsley

Planning

NOTES: this makes a fairly small amount of dressing, less than 1 cup (enough for 2 to 4 people). If making for a big batch of pasta salad or if you want plenty of leftovers, use the toggle button above to change the ingredient amounts to a double batch. Also, I recommend making this dressing several hours in advance to allow time for the flavors to mingle.

In a bowl combine the aquafaba, lemon juice and vinegar. Add the miso and whisk until the miso is dissolved.

Whisk

Add the remaining ingredients and whisk very well. Refrigerate until ready to use.

This amazing dressing packs a lot of flavor into very few calories! If you’re worried that this low-fat vegan dressing might be too hot for you, blend up all the ingredients except the chipotle powder; then add it little by little, tasting as you go, until you find the right amount of spiciness.

Holy Moly Spicy Chipotle Dressing

flaxseed

apple cider vinegar

medjool date (pitted (or a pinch of sweetener of choice))

small garlic

white miso (or salt to taste)

tomato powder (or 2 teaspoons tomato paste)

chipotle chili powder

cumin

milk

Place all ingredients in a blender and blend on high speed until smooth. Let it sit for a minute and then check the thickness. However thick it is now, it will be much thicker after refrigerating, so add more non-dairy milk or water to thin it, if necessary.

Pour into a bottle or jar and refrigerate to thicken and allow flavors to develop.

A vegan green goddess salad dressing recipe.

Vegan Green Goddess Dressing

cilantro

avocado

garlic

water

tbsp raw cashews

tsp sea salt

Add all ingredients to a blender and combine until smooth.

A tangy, creamy, and healthy Sesame Miso that's made in less than 5 minutes and with only 4 ingredients! Perfect for salads, bowls, and more.

Sesame Miso Dressing

Tahini*

Unseasoned Rice Vinegar

Shiro (Yellow) Miso Paste

tsp Maple Syrup

½ cup Water, plus more to taste

Add the Tahini, Rice Vinegar, Miso Paste, and Maple Syrup to a large bowl and mix to form a thick, even paste.

Slowly pour in the filtered water while you whisk the mixture. Continue to whisk until evenly incorporated, then serve as desired. Leftovers will keep in the fridge for up to 2 weeks.

I plan on making this, however, I never used Tahini, is there as specific type or are they all the same? Also why filtered water? I used bottled water but is there a specific type I should be using?

Great dressing, and spread on a pizza before cooking it gives an interesting crusty cheesy note. Thanks!

One of my favorite dressings! Quick,easy and super yummy

Wonderful recipe! This recipe is so versatile: it works great on green salads, pasta salads, falafel, and so much more. I’m so glad I found a recipe to use up all of the miso in my fridge.

This dressing is so good!  I've been wanting to try miso, and I'm so glad I did.  I will definitely be making this again!

This quick, easy vegan macaroni salad is creamy, tangy, vibrant, loaded with fresh veggies, &amp; now free from oil (no mayo!) and sugar. The perfect healthy summer side dish for picnics, BBQs, + potlucks!

Vegan Macaroni Salad

8.8 oz macaroni noodles ((gluten-free if needed))

red bell pepper (chopped)

tomatoes (diced)

cucumber (diced)

dill pickles

olives

(425 g/15 oz) can white beans

plant-based milk

Tbsp cashew butter (or tahini)

Dijon mustard

Tbsp white vinegar

Black pepper (to taste)

First, cook the macaroni noodles according to the package instructions, minus 1-2 minutes for al dente noodles. Then, drain the noodles and set them aside to cool.Speed up cooling by spreading the macaroni across a wide tray.

Meanwhile, combine all the dressing ingredients in a high-speed blender and blend until smooth and creamy. Pause to scrape down the sides as needed.

Next, rinse and finely chop all the vegetables (bell pepper, onion, tomato, cucumber, dill pickles, and olives) and add them to a large bowl with the cooled macaroni.

Pour in the dressing and toss to combine, then taste it and adjust any of the seasonings.

Finally, garnish with fresh herbs, like parsley or dill, and enjoy chilled or at room temperature.For the best flavor, cover it and let it ‘rest’ in the fridge for at least 30 minutes.

Thank you so much for always having WFPB no-oil recipes on your blog or how to make them oil-free if the recipe does contain oil. Love your recipes! xo

https://content.jwplatform.com/videos/pxmItHLX.mp4

This quick, easy vegan macaroni salad is creamy, tangy, vibrant, loaded with fresh veggies, & now free from oil (no mayo!) and sugar. The perfect healthy summer side dish for picnics, BBQs, + potlucks!

Top 7 oil free dressing recipes from across the web

The most viewed oil free dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Greek Quinoa Bowl

Creamy Balsamic Date Dressing

Oil-Free Italian Salad Dressing Rec...

Holy Moly Spicy Chipotle Dressing

Vegan Green Goddess Dressing

Sesame Miso Dressing

Vegan Macaroni Salad

Top 7 oil free dressing recipes from across the web

The most viewed oil free dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Quinoa Bowl

Creamy Balsamic Date Dressing

Oil-Free Italian Salad Dressing Rec...

Holy Moly Spicy Chipotle Dressing

Vegan Green Goddess Dressing

Sesame Miso Dressing

Vegan Macaroni Salad

The most viewed oil free dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine