It’s feeling more like winter here again and that’s a welcome thing after weeks of warmer drought weather, we actually got some rain last weekend and more is in the forecast for this week – yay! The house actually got chilly enough tonight for Leela to share a bed in front of the fireplace with Smokey.
Neither of these two ladies likes to share, so this is a huge thing. I’ve been keeping warm living off of a lot of vegan chili leftovers from my recipe creation and my sister making a double batch of this Crockpot Quinoa Chili for our Super Bowl Party. It’s great served chilled over a salad dressed with hummus dressing.
And reheated with pico de gallo and chipotle hot sauce mixed it.
But I did have to take a break from so much chili eating to create a huge meal salad.
And a new hemp seed dressing to go with it inspired by modifying the dill sauce from this buffalo cauliflower recipe.
Dilly Blue “Cheese” Dressing
- 3/4 cup shelled hemp seeds
- 2 tbsp. lemon juice
- 2 tbsp. apple cider vinegar
- 2 tbsp. nutritional yeast
- 1 tsp. dried dill
- 3/4 tsp. salt
- 1/4 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Use as a dressing or dip. Makes 4 servings.
The texture is very thick and creamy with a strong, heavenly dill flavor.
Perfect for coating a large salad in tangy, creamy goodness.
And topping it with more nutritional yeast and smokey seasoning.
The dill flavor is nicely strong with a tangy zing very much like a blue cheese dressing. Only this version packs a nice health punch too.