If you can make a 20cal per tablespoon French dresing, go ahead.
Peace, love, and happiness.
You can never be 100% sure since there are so many brands out there, but as a rule, vinagrettes, Italian, French and honey mustard are usually pretty safe bets. However, there are always exceptions (like the Italian dressing you found the cheese in) so if you want to be safe, most places can provide you with oil and balsamic vinegar for your salad.
Honey isn't considered vegan by many vegans...
Peace, love, and happiness.
My favorite is just balsamic vinegrette and olive oil You have to be real careful though because I've found lot's of salad dressings in the stores, and restaurants have cheese Good luck!
- The Duck
Let's do something about it!
Hello, I am new here and decided that I want to start living a vegan lifestyle. I was wondering if this salad dressing is vegan friendly.
Newman's Own Lighten Up Low Fat Sesame Ginger Dressing
All Natural Ingredients:
Water, Distilled Vinegar, Sugar, Soy Sauce (Wheat, Water, Soybeans, Salt), Ginger Pulp (Ginger, Cane Sugar), Ginger Puree, Sesame Oil, Canola Oil, Salt, Pineapple Concentrate, Contains 2% Or Less Of: Lemon Juice Concentrate, Garlic*, Onion*, Toasted Sesame Seed, Xanthan Gum, Caramel (Color), Spice *DriedNutrition Facts:
Kosher with OU-D Symbol (Union of Orthodox Congregations of America)Serv. Size 2 Tbsp (30g)
Servings about 16
Calories 35
Fat Cal. 15
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
Amount/Serving % DV*
Total Fat 1.5g ________3%
Sat. Fat 0g ___________0%
Trans Fat 0g
Cholest. 0mg _________0%
Sodium 390mg _______16%
Total Carb. 5g ________2%
Dietary Fiber 0g ______0%
Protein 0g
Sugars 4g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 2%
It appears to be vegan, however 2 things. 1) it contains sugar, which is not always vegan as it can be processed through bone char. 2) I am not sure about the carmel color. I think you would have to write them to know for sure. If it helps, GoDairyFree.com does list it as vegan, and it comes up in a few blogs about vegan eating.
http://www.godairyfree.org/index.php...=179&Itemid=30
Thanks for that link Wildflower. I've never seen that site before.
I just noticed something inaccurate on there though. See the Brianna's dressings? They lump all the flavours in together and don't call them vegan. Some of Brianna's dressings are actually vegan - as I wrote to the company for confirmation.
I would've been better if they listed them separately.
On a more positive note, I see that Follow Your Heart have some vegan dressings. I've never seen those before!!!
Yeah, it is a good site for suggestions of products, but since it is more dairy free than vegan, i am not sure how accurate it is about hidden ingredients...but it does list things as vegan and gluten free which is nice.
That's good to know about the Brianna's dressing - i liked one of the non-vegan ones in my pre-vegan days. Haven't checked them out since.
Try the Rich Poppyseed Dressing. It's sooooooooo good!!
i make a dressing with balsamic vinegar, sunflowerseed oil, that grainy kind of mustard, maple syrup, and cinnamon. it might sound weird but it's pretty addicting!
Japenese Ginger Dressing
This is served on salads at Japanese restaurants. It is served over sliced lettuce (I use baby spinach), sliced cucumbers and sliced tomatos.
Its also a tasty dip for raw veggies.
INGREDIENTS
DIRECTIONS
- 1 cup olive oil
- 1/4 cup soy sauce
- 1/2 lemon, juiced
- 3 cloves garlic, minced (optional)
- 3 tablespoons minced fresh ginger root
- 1 teaspoon prepared Dijon-style mustard (optional)
- 2 teaspoons agave
- ground White Pepper to taste
- 1/2 cup rice vinegar
- In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, agave, rice vinegar and white pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
That sounds lovely Apple Blossem. Do you cook a lot of Japanese food?
No.
I did learn how to make sushi and I eat sushi every week or so (veggie sushi, soooo good).
I fell in love with the Japanese dressing that is always served at restaurants and searched for it on the internet. It is very simple, and takes about 5 minutes if you have a blender .
I can make the japanese salad, the sushi (alvacados, carrots, cucumber) and a Japanese rice treat (sticky white rice balls topped with sweetened miso bean paste and put in the oven for 10 minutes).
Thats about it
That's a good idea. I'll have to add that.
My boyfriend will probably try to run from this idea, LOL. He's still getting used to the raw veggies and the vegan lifestyle, LOL.
Ahhhhh but summer is coming and salads will be bountiful!!
Hello, I´m wondering if anyone has any ideas on how to make a vegan yogurt mint dressing. This is the original recipe:
1 cup plain, whole milk yogurt
2 tablespoons lemon juice
1/2 cup fresh mint, minced
- Combine the yogurt, lemon juice and mint. [/SIZE]
- Keep chilled until needed.
- Keeps for 2 - 3 weeks refrigerated.
Could you substitute tofu or something and blend it? Coconut milk might taste good.
(Although, I do try to avoid processed foods, including processed soy, because I´ve read they lose some of their nutritional value, but I do make lots of ocasional exceptions.)
Can you not get soya yoghurt where you are?
soy yogurt and mint sauce to taste is good
VANILLA VINAIGRETTE
3/4c olive oil
1/3c white wine vinegar
1T pure vanilla extract
1T water
1T dried tarragon leaves
1t salt
1/2t ground black pepper
1/2t sugar
combine all ingredients & mix well.
"Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead
Ooooh that sounds good!
I made a salad to take to work today and I liked it so much, I'm going to make another one to take tomorrow.
1/2 cup cooked bulgur.
1 chopped medjool date.
40g dried cranberries.
1 Tablespoon sliced almonds.
About 2oz chopped cucumber.
No dressing required as the fruit made it nice and sweet.
WATERMELON, BLUEBERRY AND SPINACH SALAD
2T lemon or lime juice
1T agave syrup
4c lightly packed spinach leaves
2c cubed seedless watermelon
1c blueberries
1/2c thin seedless cucumber slices, unpeeled
1/2c thin vertical slivers red onion
whisk the lemon or lime juice and agave syrup in a large bowl until blended. add the spinach and toss lightly to coat. add the watermelon, blueberries, cucumber and red onion; toss to combine.
"Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead
JICAMA, CUCUMBER AND PINEAPPLE SALAD
1lb peeled jicama
1 rinsed cucumber
1lb peeled and cored fresh pineapple
1 lime
1/2t each cayenne, paprika, and salt
cut the fruits & vegetables into sticks or slices about 2 inches long and 1/2 inch thick. arrange on a platter. squeeze lime over.
in a small bowl mix spices together and sprinkle over platter.
"Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead
WHITE BEAN, TOMATO AND GREEN BEAN SALAD
SALAD:
5c cut green beans (about 1lb)
1c finely chopped tomato
1T chopped fresh dill
1 15oz can navy bens, rinsed and drained
DRESSING:
1T fresh lemon juice
1T balsamic vinegar
1T olive oil
1/4t sugar
1/4t salt
1/4t fresh black pepper
1 garlic clove, minced
place green beans into a large saucepan of boiling water; cook 5 minutes. drain and plunge beans into ice water; drain. place beans in a large bowl. add tomato, dill, nd navy beans; toss to combine.
combine dressing ingredients, stirring with a whisk. drizzle over salad and toss together. cover and chill at least 1 hour.
"Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead
These are awesome! Thanks again
MIXED GREENS WITH ROASTED VEGETABLES
2 large beets
8 carrots, peeled and cut into 1 inch pieces
2 onions, peeled and sliced into eight wedges
1 1/2T olive oil
1/2t minced fresh thyme
1/4t fresh pepper
1T sugar
1t dijon mustard
1/4c balsamic vinegar
1/8c dried cranberries, coarsely chopped
8c mixed greens
heat oven to 400 degrees F. wrap beets in foil; roast in a roasting pan for 30 minutes. in a bowl toss together carrots, onions, 2t oil, thyme and 1/2 of the salt & pepper; add to the roasting pan. roast 20 minutes more, or until vegetables are tender. meanwhile, in a small saucepan over medium-low heat, dissolve sugar and mustard in vinegar; add cranberries. simmer for 5 minutes; whisk in remaining salt, pepper & oil. remove from heat. when vegetables are done remove foil from beets and let cool slightly. when cool enough to handle peel beets and cut into 1 inch chunks. mound lettuce onto four plates; top with roasted vegetables and dressing.
"Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead
See now this is where the joy of buying loads of new Vegan cookbooks comes in......defiantly. Ohhh the excitement!!! hehehee
Heres a stir fry that looks awesome, i am dying to try it.... Race ya!!! lol
Rice noodle Stir-Fry with peanut sauce: serves 4 - double amount if needed: -
(the stir fry)
250g Chinese Rice Noodles
4 tsp toasted sesame Oil
12 spring onions, chopped
200g baby sweetcorn, halved
200g Mange tout, halved
200g Oriental greens such as Bok Choy or chinese leaves, shredded....
(the stir fry Sauce): -
2 tbsp Crunchy peanut butter (animal free please )
2 tbsp Soya sauce
2 tbsp sherry. . . (not the bottle)
2 tbsp Rice Vinegar,
2 garlic cloves, crushed
1 tbsp brown sugar
- Instructions -
Place Rice noodles in a large pan, leave for 4 minutes..(or according to instructions on the packet and try to get egg free pasta, k? ;o) ),
Make stir fry sauce - mix all stuff together....mix mix set aside.
Heat the Sesame Oil in a large saucepan or wok and add prepared Veg - stir fry - leave 2 minutes,
Drain noodles, combine with the veg and sauce, heat 2 minutes again and thats done. . . .easier than it sounds!!!
(Sorry bout the little extras in there like "animal free please", etc...of course you know this. I just copied and pasted this from another site i just posted this for someone and i am not writing and editing againnnn) :P
I made a really great dressing the other night, Raspberry Vinaigrette.
I don't measure, so I don't know the measurements but it had raspberry wine vinegar, olive oil, dijon mustard, oregano and a few crushed raspberries.
It was delicious!
i took a crunchy salad of romaine lettuce, red cabbage, fennel, celery, spring onions & poppy seeds to a potluck the other night and made this dressing to go with it - it got loads of great response.
it's from the any phyo 'ani's raw food kitchen' book - i can thoroughly recommend it. it's got lots of good recipes and info and isn't saying you've got to be 100% raw.
5" of cuke, diced
1 orange, peeled and diced
1/4 cup extra virgin olive oil
1/4 cup cashews
1/2 - 1 tbs grated fresh ginger
1 clove garlic
juice of 1 lemon
1 tsp sea/celtic salt
grind or powder nuts first in a processor
add all the other ingredients
blend/process till smooth
it will keep in a jar in the fridge for 3 - 4 days
yes, those scrambles do sound good. i watched a vid, think it was youtube of ani making the spanish scramble. it's a great book!
Does anyone know a good pre-packaged, or a recipe, for a good ranch-like salad dressing? I have always loved ranch dressing but now that I have gone vegan, that is "off limits" due to the buttermilk that tends to be in it. I love salad and have been missing it due to no salad dressing! Not to fond of dry lettuce.
Thanks, Kristi
I like the blue and the thousand island the best. Sorry no ranch:
Nasoya dressings
If you google the words in quotes "vegan ranch dressing" you get over 1400 hits. Most are easy recipes using vegan mayo (I like Veganaise better than Nayonaise but others disagree). Good luck.
I've tried the Nasoya dressings, just not the ranch one. They are very nice - so the ranch would probably be worth trying.
I just use olive oil and balsamic vinegar, Italian style! That is very tasty. If you really only like the creamy stuff I have also made my own with vegan mayo, oil, lemon juice, herbs etc. You can easily find recipes for that
I was totally a ranch dressing person and wondered how I would replace it. I tried Nasoya and it didn't really satisfy my ranch cravings. I bought powdered vegan ranch mix to make your own dressing. That didn't really live up to my expectations either. Then, I discovered Annie's Goddess dressing and I'm way over ranch. It's not a ranch dressing, but it's rich and creamy and vegan. I love it and eat eat on so many things as well as salads.
Thank you! I will totally try that. I was such a ranch person, especially when it came to "restaurant" ranch (and I'm sure you know what i mean between restaurant and store-bought) so I am excited to try this.
Most Italians are vegan friendly. Just a note though, McDonald's Italian Salad Dressing contains anchovies like Caesar (I know, I wondered why too)! I don't usually eat McDonalds for obvious reasons plus I never liked it pre-vegan but that was all that was available one day so I chose salad. Low and behold, I couldn't even eat that! This was a while ago so I cannot say if that has changed, but I would wager it has not.
According to the website it's Newmans own which like you say contains anchovies.
"I don't want to live on this planet any more" - Professor Hubert J. Farnsworth
Oh good, now I don't feel so..."poor college student" for making my own dressing, I usually use balsamic or white vinegar with oil and sprinkle in lemon pepper and garlic salt. It's delish and cheap.
Either this wallpaper goes, or I do.
I was using an oil-free Italian dressing but now I am just using a squeeze of lemon and a pinch of salt, it's really nice!
cupcakekitteh.blogspot.com
That actually sounds lovely.
Either this wallpaper goes, or I do.
I have been trying to have a big bowl of salad everyday lately to eat more raw fruit and veg and I like a dressing of Udo's oil, apple cider vinegar, sea salt, ground black pepper, dried basil and dried oregano. It's yummy.
I used to really love the Pizza Express salad dressing but it isn't vegan. When I go in there now I just ask for the balsamic vinegar, olive oil and salt to put on my salad. I also used to like Lesieur vinaigrette but I haven't checked the ingredients of that yet.
I think I might look up some vegan salad dressing recipes today actually.
Shockingly, I have all of those ingredients in my cupboards. Definitely trying that salad dressing BlackCats. Don't let me down!
Either this wallpaper goes, or I do.
^ It's good. I saw that you had a strawberry balsamic dressing on the other thread Sarah, was that homemade?
I was going to make some vegan guacamole today but I suppose that isn't really a salad dressing as such.
Nonsense! Guac is suitable topping for all foods!
The strawberry balsamic dressing isn't homemade, I'm afraid. Store bought, called Brianna's Blush Wine Vinaigrette.
Either this wallpaper goes, or I do.
I've done it! Aside from putting in too much vinegar and too much oil, it was marvelous.
Either this wallpaper goes, or I do.
^ It's a non-yucky way of getting omegas as well as the apple cider vinegar disguises the taste.
I made guac yesterday but I squeezed too much lemon into it, it was still nice though. I need to buy a garlic press as well.
I found these yesterday.
http://vegweb.com/index.php?board=255.0
Bookmarks