WHAT IS VEGAN CILANTRO LIME DRESSING

Okay, I’ve been struggling big time. I love a creamy dressing, more than words can express, but usually they have a dairy base, and I’m just not down for that. Thank goodness I tested out this creamy Vegan Cilantro Lime Dressing using cashews instead, and it worked! It is just as creamy, dairy-free and so delicious. Therefore, you must give it a try!

WHY I LIKE THIS DRESSING

Other than because it is vegan, I love this dressing as it is multi-purpose. It’s not just for salads, but also is great for using as a dip or a drizzle on potatoes, French fries, buddha bowls, and so much more! It is also super healthy, packed with cilantro, which has a plethora of health benefits, including hosting a number of vitamins.

THE INGREDIENTS

This is the simplest dressing to make. It requires:

• Soaked cashews
• Cilantro
• Lime juice
• Salt
• Pepper
• Garlic

MAKING VEGAN CILANTRO LIME DRESSING

To make this dressing, simply pack all of the ingredients into a blender and whip up until smooth – it’s that easy! Add in a tiny bit of water at a time until you reach your desired consistency.

TIPS

1. Make sure you soak your cashews for at least three hours. This will allow them to soften up and blend easily, resulting in a smoother, creamier dressing.
2. Use the stems and leaves of your cilantro – less prep and more nutrition that way!
3. After blending your ingredients, give the dressing a taste and add more salt, pepper, lime juice or cilantro, according to your taste.

SALAD RECIPES TO TRY

Jewelled Brussel Sprout Kale Salad (the perfect Fall side)

Candied Walnut Salad with Pear and Gorgonzola (another Fall favourite)

Beet and Orange Salad with Goat Cheese (fresh for summer)

TOOLS I USED TO MAKE THIS VEGAN CILANTRO LIME DRESSING

Click on the images below to see what I used for this recipe.

Vegan Cilantro Lime Dressing

Serving size: Makes 8oz

Prep time: 5 minutes

Inactive time: 3 hours

Ingredients

• 1/4 cup raw cashews, soaked for 3-4 hours in water
• 1 cup cilantro, packed (leaves and stems)
• juice of 1 lime (approximately 2 tbsp)
• 1 garlic clove
• 1/4 tsp salt
• pinch of pepper

Instructions

1. First, drain the cashews from their soaking water and rinse well.
2. Add the cashews, cilantro, lime juice, garlic, salt and pepper to a blender with two tablespoons of water and blend until creamy and smooth. If the dressing is too thick, continue to add more water, one tablespoon at a time until you’ve reached your desired consistency.
3. Finally, try the dressing and add more salt and pepper to taste.
4. Pour into an 8oz mason jar or a small, airtight container and store in the fridge for up to 4 days.

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WHAT IS A MEDITERRANEAN RICE BOWL?

This recipe is a mix between a buddha bowl and a salad. It’s all of your favourites from a Greek salad thrown together with some rice and, my favourite – homemade hummus!

THE INGREDIENTS

I love this Mediterranean Rice Bowl because the ingredients are so fresh and vibrant. They are easy to prepare and can be swapped out or omitted based on your preferences. You will need:

• your favourite rice
• spinach (or your favourite lettuce)
• cherry tomatoes
• cucumber
• feta cheese
• olives
• homemade hummus
• olive oil
• red wine vinegar
• a lemon
• dijon mustard
• garlic
• dried herbs (oregano & basil)

HOW TO MAKE THIS MEDITERRANEAN RICE BOWL

There are two cooked components to this bowl – the rice and the hummus. You may choose to use store-bought hummus, but if you haven’t made your own before, I highly suggest you try it. Check out my recipe here. It’s seriously a game-changer!

The rest of the ingredients are “toppers” which will be added to the bowl with the rice. Dice up your cucumber, halve the tomatoes and olives, and crumble up the feta.

To prepare the dressing, stir together the vinegar, juice of half a lemon, mustard, minced garlic and herbs and then drizzle in the olive oil while whisking to combine.

BUILDING THE BOWL

Firstly, lay your spinach in the bottom of your favourite bowl. Top it with the rice, tomatoes, olives, cucumber, feta and a big dollop of the hummus. Next, drizzle your dressing over top of the ingredients and toss with two spoons to combine. Add salt and pepper according to taste, dig in and enjoy!

MORE RECIPES IN A BOWL

Rainbow Buddha Bowl with Garlic Tahini Dressing (taste the rainbow and get all your nutrients)

Roasted Vegetable Quinoa Bowl (protein-packed and super easy)

TOOLS NEEDED FOR THIS RECIPE

Click below to check out what I use to make this Mediterranean Rice Bowl.

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you – thank you!

MEDITERRANEAN RICE BOWL (GF)

Serving size: 4

Prep time: 10 minutes

Cook time: 25 minutes

INGREDIENTS

• 1 cup rice
• 4 handfuls baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup olives, pitted and sliced
• 1 cup cucumbers, chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup homemade or store-bought hummus

For the dressing:

• 2 tbsp red wine vinegar
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 2 garlic cloves, minced
• juice of 1/2 a lemon (about 2 tbsp)
• 1 tsp dijon mustard
• 1/2 cup olive oil
• salt
• pepper

INSTRUCTIONS

1. Cook the rice according to package directions.
2. Place one handful of spinach into each of the four serving bowls and top with the cooked rice. Divide the tomatoes, cucumbers, olives, feta cheese and hummus amongst the four bowls, on top of the rice and spinach.
3. In a separate small bowl or measuring cup, mix together the vinegar, oregano, basil, garlic, lemon juice and mustard. Slowly drizzle in the olive oil while whisking to combine and season with a pinch of salt and pepper. Drizzle the dressing overtop of the assembled bowls. Toss, serve and enjoy!

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WHAT IS VEGAN ORANGE CAULIFLOWER?

We’ve all heard of (and possibly tried) the famous Chinese orange chicken dish. It’s sticky, saucy and absolutely slammin’ with flavour! Since I don’t eat meat, I wanted to sub the chicken for a plant-based ingredient, and what’s more versatile than the humble cauliflower?! Nothing is – cauliflower wins, hands down.

Personally, I am in love with this dish and most dishes with cauliflower as the star. Eat it with rice, some green onions and your choice of protein – vegan or not!

THE INGREDIENTS

Although this recipe may seem intimidating, the ingredients and method are truly simple. I add a medium head of cauliflower to the batter (as outlined below), bake it, and then quickly coat it in the sauce after they are baked through.

The batter:

• Whole wheat flour
• Paprika
• Salt & pepper
• Plant-based milk

The Sauce:

• Juice from an orange
• Soy sauce or tamari
• Maple syrup, agave or honey (if not vegan)
• Garlic
• Rice vinegar
• Cornstarch

HOW TO MAKE STICKY VEGAN ORANGE CAULIFLOWER

After you have washed, dried and broken up your cauliflower into florets, you will want to coat them in the batter. Whisk together the flour, spices and milk, and dump the florets into the smooth mixture, coating fully. Spread them out on a parchment-lined baking sheet and bake for 25 minutes, turning halfway.

While the cauliflower bakes, mix the sauce ingredients together and add to a hot pan with some sesame oil. Create a slurry with the cornstarch and some water and add it to the sauce with the baked cauliflower. It will get nice and thick and ooey and gooey. It’s like a saucy, boneless chicken wing, minus the chicken. So good!

OTHER CAULI-FORWARD RECIPES

Sumac Roasted Cauliflower (a crowd-pleaser!)

Hot and Sweet Cauliflower Wings (an amazing substitution for regular wings)

Roasted Garlic Mashed Cauliflower (AS good as mashed potatoes)

Easy Creamy Cauliflower Soup (perfect for a cold winter day)

TOOLS NEEDED FOR THIS RECIPE

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you!

Sticky Vegan Orange Cauliflower

Serving size: 4-5

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

• 1 medium head of cauliflower, washed, dried and cut into florets
• 1 cup whole wheat flour
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp pepper
• 1 1/4 cup plant-based milk (I use oat milk)
• juice of one orange
• 1/4 cup soy sauce or tamari
• 1 tbsp maple syrup (or honey, if not vegan)
• 1 tsp rice vinegar
• 1 clove garlic, minced
• 1 1/2 tsp cornstarch
• 1 tbsp sesame oil
• 1 tsp sesame seeds

Instructions

1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. For the batter: Whisk together the flour, paprika, salt, pepper and milk until smooth. Coat each cauliflower floret in the batter and shake off any extra. Place on prepared baking sheet and bake in the oven for 25 minutes, turning halfway through. While the cauliflower is baking prepare the sauce.
3. For the sauce: Whisk together the orange juice, soy sauce, maple syrup, vinegar and garlic. In a separate bowl, whisk the cornstarch with two tablespoons of cold water to make a slurry.
4. Heat the sesame oil in a large pan over medium-high heat. When the cauliflower is ready, add it to the hot pan with the sauce and cornstarch slurry. Mix continuously for a minute or two – the sauce should thicken immediately. Remove from heat, sprinkle with the sesame seeds and serve!

NOTES:

• This vegan orange cauliflower is great with rice and green onions

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I have to admit, I’m a fruit person. Fruit is good on everything – pizza, salads, even sandwiches! I consistently put fruit in my salad, and this recipe is no different. Seasonal pears are so good, and when they are matched with a potent cheese and some sugary-sweet nuts, life is good!

INGREDIENTS IN THIS CANDIED WALNUT SALAD

• The fruit – I love, love, love pears, and Bartlett are my favourite when they are ripe and ready to eat. They are in season in the Fall and are a perfect replacement for your typical veg in any salad.
• The creamy and salty – If you are someone who scrunches their nose up when you think about blue cheese, I’m sorry, but HOW!? Sometimes you just need a stinky cheese. BUT, if you can’t get over it, then it can totally be replaced with any of your favourite cheeses in this recipe. Goat or feta would be exceptional!
• The sweet and crunchy – CANDIED WALNUTS. These are “cash money” as the young kids would say. They barely made it to the bowl with the rest of the ingredients because they kept making stops at my mouth on the way. They are absolutely my favourite part.

THE DRESSING

What would be a more perfect vinaigrette than maple syrup? Drizzle those greens in this dressing that’s made with dijon, 100% pure maple syrup, apple cider vinegar, some seasonings and olive oil. Perfection, if I do say so myself!

More Salads for your Diverse Needs

Beet and Orange Salad with Goat Cheese (fresh and vibrant!)

Make-Ahead Vegan Sweet Potato Salad (perfect for a family dinner)

Jewelled Brussel Sprout Kale Salad with Honey Dijon Dressing (the show-stopper)

Orzo Halloumi and Roasted Grape Salad (a fun twist on a side dish!)

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you!

Pear, Gorgonzola and Candied Walnut Salad

Serving size: 4

Prep time: 15 minutes

Ingredients

For the salad:

• About 4 handfuls tuscan kale, stems removed, washed and chopped
• 1/2 tbsp olive oil
• salt
• 1 cup walnut halves
• 1/4 cup packed brown sugar
• 3 tbsp butter
• 1 Bartlett pear, diced
• 1/4 cup gorgonzola cheese, crumbled

For the Dressing:

• 1 tbsp maple syrup
• 1/2 tbsp dijon mustard
• 1/2 tbsp apple cider vinegar
• pinch of salt
• pinch of pepper
• 2 tbsp olive oil

Instructions

For the salad:

1. Preheat oven to 350 degrees Fahrenheit.
2. Drizzle the olive oil on the kale as well as a pinch of salt and massage with fingers until kale turns a deep green colour, approximately 1 minute. Set aside.
3. Place the walnuts on a baking sheet and toast in the oven for 5-8 minutes, or until lightly browned and fragrant. Watch carefully as they burn easily! Remove and set aside.
4. In a small pot over medium heat, melt the butter and brown sugar, until the sugar starts to bubble. Add the walnuts and cook another 2 minutes. Spread the mixture onto a parchment lined baking sheet and immediately sprinkle with a few pinches of salt and pull apart with a fork. Let cool completely, about 10 minutes.
5. Assemble the salad by placing the diced pear on top, followed by the gorgonzola and candied walnuts. Drizzle with the dressing and toss gently.

For the dressing:

1. Combine all ingredients into a single serve blender and blend until combined, or, place in a small mason jar and shake well.

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WHAT IS EASY ZA’ATAR SOCCA?

Crispy, gluten-free and the perfect vessel for dipping. I could ask for nothing more in my life. Socca is an Italian-French, crepe-like flatbread that is just so delicious. Try it with my Homemade Tzatziki recipe!

TIPS FOR MAKING SOCCA

The most important tool for perfecting this recipe, in my opinion, is a cast iron pan. It’s crucial to get the pan and oil scorching hot before pouring in the batter the ensure you achieve even heat distribution and crispy socca. Check out this one from Amazon.

What do you eat Socca with? If not just as is, then try it with your favourite dips, stews or curries. It is great for picking up sauce or just adding that missing piece to a meal!

This recipe only requires these three ingredients (salt and water don’t really count as an ingredient…right?!):

• chickpea flour
• za’atar
• olive oil

The easiest, most delicious gluten-free bread you will ever make!

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you for supporting me!

Easy Za’atar Socca

Serving size: Makes 2 large flatbreads

Prep time: 5 minutes

Cook time: 10-12 minutes

Ingredients:

• 1 cup chickpea flour
• 1/2 tsp salt
• 1 tsp za’atar
• 1 tbsp olive oil + more for the pan
• 1 cup water

Instructions:

1. In a medium bowl, whisk together the flour, salt, za’atar, 1 tablespoon of olive oil and water until smooth. Set aside.
2. Preheat oven to 450 degrees Fahrenheit. Coat the bottom of a cast iron pan with olive oil (about 2 tbsp) and place in the oven for 5 minutes to heat the oil. Remove carefully and pour in half of the batter, swirling the pan around to help spread it out. Cook in the oven for 10-12 minutes, or until edges turn brown and bread is cooked through. Remove from oven and repeat this process for the remaining half of the batter.

NOTES:

Socca is best when served immediately after cooking, but you can store in an airtight container in the fridge for a few days, if necessary.

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This tzatziki sauce is thick, creamy, refreshing and a great spread for wraps and gyros, or to go with falafel, fries, bread or vegetables. It’s the perfect match for anything that needs a creamy element! I love it with my Easy Za’atar Socca bread.

Tzatziki is popular around the Middle East and the Mediterranean, especially in Greece. It is my dream to travel to Greece one day and learn more about their cuisine, but until then, I will have this recipe on repeat, so I can pretend I’m there.

Tzatziki is simply a combination of yogurt, fresh herbs, lemon, cucumber, garlic, olive oil and salt. It’s a perfect summer dip, sauce or spread, as it’s cool and bright!

It is incredibly easy to whip up at home. Follow my recipe below, and feel free to add extras of your favourite ingredients!

Homemade Tzatziki

Serving size: Makes 1 cup

Prep time: 5 minutes

Ingredients:

• 1 cup cucumber, shredded
• 1 cup full-fat Greek yogurt
• 1 clove of garlic, grated
• zest of 1 lemon
• 1 1/2 tbsp freshly squeezed lemon juice
• 1 tbsp chopped dill
• pinch of salt
• olive oil (optional)

Instructions:

1. Place cucumber in a clean tea towel or paper towel and squeeze the liquid out over a sink.
2. Mix the cucumber, yogurt, garlic, lemon zest and juice, dill and salt in a bowl. Transfer to a small plate and use the back of a spoon to spread it out over the surface. Drizzle with a little bit of olive oil, if desired. Serve immediately.
3. Store extra in an airtight container in the fridge for up to three days.

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I’m always diverting from traditional pasta sauces because life is too exciting to do boring things. The method this recipe follows is the tried-and-true method I use for most of my pasta sauces, and it’s SO easy.

It requires the cooking of the star ingredient, in this case, beets, followed by the blending, seasoning and simmering. Not to mention the addition of coconut milk to make it extra creamy and delicious. That’s it! So easy. So good!

You can use whatever pasta you would like, but I prefer a rigatoni or tortiglioni as they have those gorgeous grooves to suck up and hold onto this vibrant sauce. My most favourite pasta to use can be found here.

It’s tortiglioni time to make this dish!

Simple Beetroot Pasta

Serving size: 4

Prep time: 5 minutes

Cook time: 45 minutes

Ingredients:

• 4 red beets, peeled and quartered
• 450 g pasta (I prefer tortiglioni)
• salt
• pepper
• 1 cup vegetable broth
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup canned coconut milk
• 1/4 cup crumbled feta or goat’s cheese, for topping (optional)
• 2 tbsp parsley, chopped, for topping (optional)

Instructions:

1. Bring a large pot of heavily salted water to a boil and add the beets, cooking until fork-tender (about 25-30 minutes).
2. Use a wire spider (or a slotted spoon) to carefully remove the beets from the boiling water and transfer to a high-powered blender. Add the pasta to the same water the beets were cooking in and boil until ‘al dente.’
3. Blend the beets with the broth and a pinch of pepper, until smooth.
4. Add the olive oil to a large saucepan set over medium-low heat. When hot, add the garlic and saute for 30 seconds or until fragrant, being careful not to burn. Pour in the beet puree and simmer until smooth, stirring often. Pour in the coconut milk and let simmer until sauce thickens, approximately 8-10 minutes.
5. Transfer the cooked pasta to the sauce and stir to coat and finish cooking. Add more salt and pepper to taste. *If you salted your pasta water enough, you may not need to add more salt at this point.
6. Transfer pasta to a serving dish and top with the cheese and parsley, if using. Bon appetit!

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There’s no easier recipe, I promise you that. This whole-roasted cauliflower head is simple to prepare but complex on the palate! It’s vibe is very Middle Eastern – sumac, currants, pomegranates, pistachios. It’s visually stunning and a perfect side to go along with the rest of your dinner.

To prepare, combine the sumac, salt and olive oil, and pour over the cauliflower. Roast in a dutch oven (click here to see the one I use) for about 40 minutes until it is tender. Drizzle with the zingy-est chimichurri and top with all the fixings. Chef’s kiss!

Sumac Roasted Cauliflower

Serving size: 4-5 people

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients:

• 1 medium head of cauliflower
• 1/2 cup olive oil
• 1 tsp sumac
• 1/2 tsp salt
• 1/4 cup pomegranate arils, for topping
• 1/4 cup pistachios, shelled and chopped, for topping
• 1/4 cup feta cheese, for topping
• 2 tbsp dried currants, for topping

For the Chimichurri Sauce:

• 1/4 cup olive oil
• 1 tbsp red wine vinegar (or less if you don’t want it as tangy)
• 2 cups packed fresh herbs (I use basil, cilantro and parsley)
• 1-2 cloves of garlic
• pinch of salt
• pinch of red pepper flakes (optional)

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Remove the leaves of the cauliflower, rinse the head well and pat completely dry. Cut off the bottom part of the stem to make the cauliflower level and have a flat surface to sit on.
3. In a small bowl, combine the olive oil, sumac and salt. Place the cauliflower head upside down into a dutch oven. Pour 1/2 of the olive oil mixture onto the bottom and allow it to drip down into the crevices of the cauliflower. Turn over and pour the rest on the top, using a pastry brush to help coat the sides. Put the lid on and then place in the oven to roast for 40 minutes or until fork-tender. Cook time depends on the size of your cauliflower.
4. While the cauliflower is roasting, prepare the chimichurri. Add all ingredients to a blender and blend until smooth. Taste and adjust seasonings as necessary.
5. Place currants in a small bowl and cover with boiling water to rehydrate them. Let sit for at least 5 minutes before draining.
6. Transfer the cooked cauliflower to a serving platter. Drizzle with the chimichurri and top with the pomegranate arils, pistachios, currants and crumbled feta cheese. Serve immediately!

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I traveled to SE Asia during the summer of 2017. Those were the days, man. It was like 6 weeks of pure foodie inspiration. Rice, curries, fresh fruit, toasties from the 7/11…If you know, you know.

The abundance of carbs I ate while there was record-breaking, and the best part is, I didn’t gain a pound…I actually lost weight. Afterall, you step outside and instantly sweat off a few kilos in the 50-degree weather. And now, I have a plethora of different rice dishes under my belt!

So let’s chat about this coconut rice dish. I just love coconut ‘er-thang! This rice makes for a perfect side dish to any meal – It has a creamy quality to it and it takes minutes to whip up. Here is what you will need:

• jasmine rice
• coconut milk
• salt
• lime
• cilantro

Let’s get started!

Coconut Lime Cilantro Rice

Serving size: 3-4

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

• 1 cup jasmine rice
• 1 cup canned coconut milk
• 1 cup water
• salt
• juice of 1/2 lime
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Add rice, coconut milk, water and a generous pinch of salt to a saucepan and bring up to a boil. Turn heat to low, cover and simmer for 10 minutes (or according to rice package directions).
2. Remove from heat and add the lime juice and cilantro to the rice, fluff with a fork to combine.
3. Serve immediately.

NOTES:

*Add a touch of honey to the rice while cooking for a hint of sweetness.

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Okay, I am in love with all flavours of all regions of the world (literally), but Middle Eastern…AND Italian?! Two heavyweights in the culinary world and I’m here for it! Like a hundo P’s.

Let me break down this fusion for you. We have the following Italian/Mediterannean ingredients:

• Orzo
• Feta
• Basil

And those from the Middle East include:

• Dried fruit (apricots, cherries, currants)
• Pistachios
• Olives
• Pomegranate seeds
• Cilantro
• Spices (Turmeric, Paprika, Cumin, Coriander, etc.)

Together, they are Chrissy and John. Rachel and Ross. Bey and Jay. Me and me.

The warm flavours of the spices paired with creamy orzo, sweet fruit and salty olives and feta…hawt damn! I’m drooling.

Oh, one more thing…This makes the perfect lunch the next day. Leftovers for the win!

Middle Eastern Orzo Pilaf

Serving Size: 4

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients:

• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/4 tsp ground coriander
• pinch of fresh nutmeg
• pinch of black pepper
• 1 cup uncooked orzo, rinsed well
• 1 1/2 cups vegetable broth
• salt
• 1 cup dried fruit (I use cherries, currants and chopped apricots)
• 1 tbsp freshly squeezed lemon juice (optional)
• 4-5 olives, chopped
• 1/4 cup feta, crumbled
• 1/4 cup pomegranate arils
• 1/4 cup pistachios, shelled
• fresh herbs (cilantro and basil) for topping, (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds or until fragrant. Add the cumin, turmeric, paprika, coriander, nutmeg and pepper and stir until toasted, another 30 seconds to 1 minute. Add the orzo and stir to coat with the spices. Once coated, pour in the broth, add 1/4 tsp salt and bring up to a boil and then reduce heat and let simmer for 8 minutes, with the lid on.
2. After the 8 minutes, quickly lift the lid, add the dried fruit, and stir to incorporate with the orzo. Place the lid back on and let stand for 2 more minutes off the heat.
3. Squeeze some fresh lemon juice into the pan and stir to combine. Transfer the orzo to a serving dish and top with olives, feta, pomegranate seeds, pistachios and fresh herbs. Serve immediately or let cool and refrigerate in an airtight container for up to three days.

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