Whoever came up the idea of combining honey and mustard together knows what they were doing, for me, it’s such a winning combination. I used to love having cheese sticks (when I could eat dairy) dipped in a honey mustard dressing, however, looking back now it was such an unhealthy snack to eat – deep-fried cheese and a thick dressing!
I decided to come up with a healthier dressing and this turned out great first attempt and now is a staple in my fridge most weeks. I use a dairy free coconut yoghurt which is quite thick so if you can tolerate dairy then natural yoghurt or Greek yoghurt would work well.
Right now I seem to be going through a phase of eating sun dried tomatoes, olives and sauerkraut, which is strange as I never used to like any of these foods! I do think, however, as we get older, our taste buds change and we like different flavours we may have not liked previously.
I had a red pepper which needed to be used and instead of doing a red pepper hummus like I would normally do, I tried this dressing and it turned out really well.
I’ve had this dressing on courgette ‘noodles’, over homemade gnocchi and regular gluten free pasta and it works well with all. The dressing can also be made in to a nice spread by reducing the amount of water, it’s lovely spread on gluten free oatcakes.
-1 roasted red pepper, seeds removed (if using jarred red pepper, rinse off oil)
-1/2 cup sun dried tomatoes, oil drained & rinsed
-2 Tbsp. sunflower seeds
-1/2 red chilli, seeds removed
-1/2 cup water
-1 tsp. lemon juice
-salt & pepper to taste
How To Make
Place all ingredients in a blender and blend until smooth.
Stores well in an airtight container in the refrigerator for 4-5 days.
Well we had two glorious days of sunshine last week and me being ever so positive decided to finally put all my Winter clothes away, bring out my Summer clothes and started trying some Summer inspired recipes I have planned. It is now cold, grey and raining and I’m wearing a jumper! I’m hoping this is just a temporary blip in the Scottish Summer.
I love all the fresh fruits and vegetables during the Summer months. I like trying different ways to incorporate the various foods available into my diet, not all salads have to be limp lettuce, a tomato, cucumber & grated carrots as I have learned!
This dressing gives a lovely punch from the lime and a bit of heat from the ginger. Ginger is great to help digestion and also is anti-inflammatory so an excellent addition to your diet. I use lots of ginger in this dressing but if you’re not overly keen use less and adapt to your taste.
-2 Tbsp. tahini
-1 Tbsp. tamari
-juice of half a lime
-zest of one small lime
-large piece of ginger (approx. 2″-3″ ) peeled & finely grated
-2-4 Tbsp. cold water
How To Make
Place all the ingredients except the water into a small jar. Add two tablespoons of water first, secure the lid on the jar and give it a good shake.
Check consistency of dressing and if you prefer a thinner dressing add more water.
Stores well in the refrigerator for up to 5 days.
So there’s no cheese in this but I didn’t know what else to call it! Although, I do use nutritional yeast to add a cheese-y flavour . I’ve been making this for quite a while now and it’s lovely over pasta, spread on crackers or as a dip.
It’s best to soak the cashews overnight as the longer they soak the smoother the sauce, however I’ve tried making the sauce and soaked the cashews for about 6-8 hours and it still worked well. It’s not a quick recipe that you can decide on the spur of the moment to make but once your cashews have been soaked it literally takes minutes to throw together.
If you find the sauce too sour for you I’d suggest using less apple cider vinegar.
-1 cup raw unsalted cashews, soaked in water overnight or at least 8 hours
-1/4 cup nutritional yeast
-2 Tbsp. apple cider vinegar
-1 Tbsp. Dijon mustard
-juice of 1/2 lemon
-1/4 to 1/2 cup water
-salt to taste
How To Make
Drain the cashews and place in a blender with all the ingredients except the water.
Blend until the cashews are starting to break up then add 1/4 cup of water and blend on high-speed.
If you prefer a runnier consistency add more water and continue to blend.
This stores in an airtight container in the refrigerator for up to 1 week.
This dressing is extremely quick and easy to make and has proved to be popular amongst my friends and family that I thought I’d share it with you all. You can use it as a pour over sauce (great on noodle salads), a marinade or as a dip.
I use crunchy peanut butter as I like the texture but you can use smooth if you prefer. Ideally your peanut butter will not contain anything other than peanuts – no added salt or oils. I use the Meridian brand but there are many other good ones available.
If you prefer a thicker sauce just use less coconut milk but you can easily adapt the recipe to your liking.
-2 Tbsp. peanut butter
-1/4 cup tinned coconut milk
-1 red chilli, seeds removed & finely chopped
-thumb size piece of ginger, peeled & finely grated
-1/2 tsp. curry powder
-1 Tbsp. tamari
-1/2 Tbsp. sesame oil
-juice of 1/2 lime
How To Make
Place all the ingredients in a bowl and mix together.
Store in an airtight container in the fridge for up to 3-4 days.
This dip is loosely based on the Middle Eastern dip muhammara. Although I lived in the Middle East for 10 years, I had never tried or had even heard of this dip (and I tried A LOT of Arabic food) then on a visit back to see my Dad we went to a new cafe and muhammara was one of the dishes we were served. It was love at first bite for me. It’s spicy yet you don’t lose the flavour of the peppers and walnuts.
Some of the readers of Four Candles Kitchen may be aware that I love hummus. I have it every day as a snack or with a meal or just spooned right out of the blender and straight into my mouth! Lately though I’ve been wanting a dip/spread that isn’t hummus and concocted this recipe.
This actually reminds me when we used to go for Sunday lunch to my Gran’s house. She used to have mint growing in her garden and would put in with the new potatoes and through the peas too….it makes the dip fresh and Summery in my opinion.