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Cooking 101: Fats and Oils

Cooking 101: Fats and Oils

Prep:

10mins

Dietary Preference(s):

Vegetarian, Plant Based

Ingredients

  • Simply Dressed Sliced Tomatoes:
  • 1 tomato, sliced
  • 1 clove garlic, minced
  • 1 sprig parsley
  • drizzle of Highland Crossing Canola Oil and red wine vinegar or ACV
  • salt and pepper to taste
  • Dijon Vinaigrette
  • 4 tablespoons extra virgin olive oil (or Highwood crossing canola oil)
  • 1-2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 clove garlic
  • 2 tablespoons fresh or dried herbs (of your choice)
  • salt and course ground pepper to taste
  • Goddess Dressing:
  • 1/4 cup tahini
  • 3 tablespoons warm water
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons rice vinegar
  • 3-4 tablespoons olive oil
  • 1 teaspoons tamari or coconut aminos
  • 2 cloves garlic
  • 3-4 tablespoons nutritional yeast
  • salt to taste
  • Peanut/Almond Sauce
  • 1/4 cup warm water
  • 1/4 cup and 2 tablespoons almond butter
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons lime juice
  • 2 tablespoons minced ginger
  • 1 teaspoon soy sauce
  • 1 teaspoon maple syrup (if desired)
  • 1 clove garlic

How to Make It

For each recipe: mix all ingredients together and store in the refrigerator.

*Adapted from “Thug Kitchen”

 

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