
Plant based Green Goddess dressing! This recipe is part of my Cooking Without Heat Series with EON, which is designed to teach how to make low impact recipes that are great for summer. I want to redefine what a salad is and explore cooking without heat by eating more raw food, blending and cheating by using ready made wholefoods.
To make this salad a satiating meal without the need for any cooking, I’ve included white beans, baby artichokes, courgette and crunchy pumpkin seeds to fill it out with a vibrant variety of delicious plants.
This is my plant based version of the iconic Californian Green Goddess dressing. I’ve used aquafaba in place of egg yolks and mayonnaise to create a silky-rich velvety texture. Miso adds umaminess and olive oil adds even more flavour and nutritional value, including omega 3, 6 and 9. The dressing will still be delicious without miso and olive oil, however. Other ingredients you could also add are nutritional yeast, seaweed and/or Worcestershire sauce to taste.
For the dressing
For the salad – serves 4 as a main
To make the dressing, combine the aquafaba, garlic, dijon, capers, herbs, spinach and miso, if using, in a food processor and blitz together until smooth. Keeping the motor running, carefully pour in the olive oil through the feeder tube in a very slow, steady stream. After a minute, when the consistency is as thick as double cream, stop adding the oil, season with sea salt and black pepper and blend in the vinegar. Store in the fridge for up to a week.
To prepare the salad add the spinach, kale, beans and vegetables (except for the artichokes) into a bowl. Drizzle over a generous amount of dressing and toss. Serve immediately, topped with the artichokes, pumpkin seeds and sprouts if using. Finish with an extra generous drizzle of Green Goddess dressing and enjoy.
By TOM HUNT
Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.
Join the sustainable food movement
Join the sustainable food movement