Hare Krishna Almond Salad Dressing Recipes

HARE KRISHNA ALMOND SALAD DRESSING

Steps:

• Blend all ingredients with half of the water in a blender.
• When almonds are pureed, add remaining water a little bit at a time until desired thickness. Dressing should appear thin as it will thicken upon sitting for more than a half hour.

KRISHNA ALMOND SALAD DRESSING (OIL-FREE)

Steps:

• In a blender or blender cup, soak the almonds for 1 hour (optional)
• Add the remaining ingredients and puree until smooth
• Add water as necessary for a thinner consistency.
• Taste and adjust salt as desired.
• Store in an airtight container for up to a week or serve on salad!

SUPER VEGGIE SALAD WITH CREAMY ALMOND DRESSING

Steps:

• Dressing:.
• Place the almonds and water into a blender or food proccesor and turn on high speed to purée. Add remaining ingredients, except for oil, and run to blend and whip thoroughly.
• With the motor running, slowly pour in oil and run until the dressing is thick and creamy. (dressing can be prepared and refrigerated for up to 1 week.).
• As stated in the description, you may use 3/4 cup oil and 1/4 cup water or apple juice(or liquid of choice) and get a little thinner dressing. Let sit for a few minutes to thicken up.
• Salad:.
• Put 1/2 cup of the dressing in the bottom of your salad bowl.
• Add all ingredients, except lettuce, and toss to coat.
• Serve:.
• Put several lettuce leaves on each plate and add dressed salad. Serve extra dressing on the side. Enjoy!

PAN FRIED FLOUNDER WITH CAPER ALMOND DRESSING

Steps:

• In a bowl, combine almonds, raisins, capers, almond oil, and lemon juice; set aside.
• Heat 2 tablespoons oil in a large skillet over medium high heat; add mushrooms and cook until browned, but tender, about 8 minutes, stirring occasionally.
• Add green onions, season with salt and pepper, and cook until lightly browned, 3 minutes (keep warm).
• Meanwhile, sprinkle fish lightly with salt and let stand 5 minutes; rinse off salt and pat fish dry with paper towels.
• Heat 2 more tablespoons of olive oil in a skillet, over high heat, and cook fish (in batches if necessary, adding more oil as needed), until browned on the bottom; turn fish and cook until opaque, about 2 minutes longer.
• Serve the fish topped with the caper-almond dressing and the mushrooms and green onions along side.