Hemp-gurt Dressing

Whew, that weekend went by quick, boo. It was a productive weekend for us and a very lazy weekend for the pets with triple digit heat outside again. They were happy to chill inside, Skipper especially on his fur-covered hammock bed.

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Miko was happy to hog all the soft, clean blankets.

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Shadow preferred just crashing on the cool floor.

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Smokey took her favorite spot on the couch to watch over everyone.

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And Leela has been a little freaked out from house flies buzzing around the house, she hates them!

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And nervously clings to me when one is flying around. Must have been a traumatizing fly experience before we adopted her because she is not a happy camper when one gets inside.

Saturday I threw together an interesting curry dish in a wok that used no oil. I filled the wok with about an inch of water and simmered 1/4 cup of dried quinoa, chopped tofu, green beans for about 20 minutes with curry powder, garlic, dill, a little tamari, and onion powder.

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The water was absorbed nicely by the quinoa and simmered away creating a tasty and simple one pot meal with no added oil.

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Tonight I was inspired by a Greek yogurt dressing to create a similar version using hemp seeds in place of the yogurt and oil in the dressing. The result was a tangy, creamy dill dressing that added a wonderful flavor to a spinach salad.

The ingredients are fast to throw into the blender, especially with a big bin of shelled hemp seeds ready to go in my freezer. That bag is pricy, but it lasts for months in the freezer.

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And can be used in so many recipes.

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This dressing coated a spinach salad with chopped tempeh to make a meal salad.

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The creamy texture was perfect for coating spinach leaves and added a healthy tangy and creamy zing.

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