How to Make Homemade Classic Creamy Italian Salad Dressing
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CLASSIC CREAMY ITALIAN SALAD DRESSING
Ingredients
* 1/4 cup white wine vinegar
* 2 tablespoons lemon juice
* 1/3 cup good quality olive oil
* 1/2 cup natural, high-quality mayonnaise
* 2 cloves fresh garlic, finely minced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 2 teaspoons honey
* 1/4 cup parmesan cheese, finely grated
* salt and pepper to taste
* a few tablespoons of water (ONLY IF NEEDED to thin the dressing out a little bit)
Instructions
* Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
* Shake well before serving.
* If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.
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Vegan - Chickpeas - Tangy Channa - PASS THE MASALA
Vegan - Chickpeas - Excellent source of fiber & protein rich vegan meal; low in fat infused with tangy sauce. Delicious!!
CHICKPEAS:
passthemasala.com
Making Tangy Channa – pressure cooked method
You will need:
2 cups raw chickpeas, soaked (covered) in 5 cups of water overnight
½ cup channa dal, washed next morning
Next morning: add 2 cups extra water
3 tsp. salt
Make solution with: chili-pomegranate-amchoor-chaat masala
1 green chili chopped finely 3 tablespoons ground anardana
1 tablespoon of amchoor or mango powder 1 tbs. chaat masala
Tarka: onion-ginger-chili
3-4 tablespoons of oil 3-inch fresh ginger root
1 large onion 1 teaspoon red chili powder
1½ teaspoons coriander powder
Garnish with: Handful of cilantro
Last time we showed you how to cook tangy chickpeas, canned method; so today, we are going to show you pressure cooked method in which raw chickpeas must be soaked overnight and pressure cooked the next day.
The prep time will be about 15 min. and additional 1 hour and 45 min. for cooking depending on the type of pressure cooker used.
First of all, let’s talk a little about pressure cookers, in general.
There are many different types of pressure cookers, various sizes and shapes.
the oldest one is: “Jiggle top” pressure cooker: as seen here, consist of a heavy pot and lid that is locked on top. The seal is provided by a rubber gasket and the pressure is controlled by a heavy weight that sits loosely on top.
For today’s cooking we’re going to use: Kuhn Rikon cooker, made in Switzerland
It requires no weight on top, comes in many shapes and sizes, has a stainless steel,
nonstick bottom and makes cooking fun and easy. In this video, I will show you step by step how the pressure cooker softens beans and lentils to perfection.
One important thing to note is: depending on the pressure cooker used, pressure cooking times will vary.
Method: Next morning, wash channa lentil and set aside in a bowl until needed.
In the morning you will note that most of the water has been absorbed by the chickpeas. Discard remaining liquid.
Add the soaked chickpeas, 4 cups of water & the channa lentil to the pressure cooker along with salt. Add few Epazote leaves (Mexican spice) to reduce flatulence. Can also add a pinch of asafoetida.
Turn heat to highest level, it will take at least 10 min. to build pressure inside.
In about 1 ½ minutes, it will start hissing, the pressure valve will start moving up. At about 3 minutes, the first red notch will be visible. In another 2- 3 minutes, the second notch will be visible.
At this point, reduce heat to min. and let the pressure remain at this level for about 45 minutes. Close the stove, within 5 min. the pressure will gradually come down notch by notch and finally to it’s resting position taking about 25 - 30 minutes.
Meanwhile make your spicy mixture and follow the same procedure as making tangy channa, canned method.
Meanwhile make your spicy mixture: heat the oil in a non-stick pan and stir fry the ginger till browned, add onions and allow them to become glossy.
Once glossy mix in red chili and coriander powder, remove from heat
Open pressure cooker, Chickpeas should be soft to the touch, and channa lentil should have softened as well. Stir in your chili- pomegranate- chaat masala mixture, mix well,
Now add your ginger-onion mixture, cover and simmer further for another 7 – 8 minutes allowing flavours to blend until you obtain a thick rich gravy.
Taste for salt and adjust tartness using additional amchoor. Garnish with chopped cilantro
Channa can be served as a main course with rice, naan or pooris. Leftovers can be blended into a spreadable hummus for snacks and sandwiches.
This preparation is completely vegan, low in fat and an excellent source of protein and fiber.
CRUNCHY ROASTED CHICKPEAS RECIPE // Tangy Dill Flavour | Mary's Test Kitchen
These oil-free, gluten-free crunchy roasted chickpeas are ACTUALLY SUPER CRUNCHY. I say that because most other recipes that I've tried don't actually get legit crunchy or require a bunch of oil. You guys know I'm not afraid of a little oil but I like to leave it out if it isn't required.
I was going for a sort of vegan sour cream and dill flavour but it doesn't really compare to Old Dutch. Nevertheless, this flavour combo is delicious. I couldn't stop snacking when I made this last batch...so here are some words of warning. If you decide to eat the whole batch at once, you may get a sore jaw!
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ACTUALLY CRUNCHY ROASTED CHICKPEAS RECIPE
With Tangy Dill Seasoning
Makes about 1 1/4 cups
INGREDIENTS (US)
1 1/2 cups chickpeas (about the amount in a 15oz can)
salt to taste
Seasonings:
3 tablespoons nutritional yeast
1 tablespoon finely chopped dill
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 tablespoon vinegar (white or apple cider)
1 teaspoon sugar or equivalent sweetener of choice
salt to taste
INGREDIENTS (Metric)
350ml cooked chickpeas
salt to taste
Seasonings:
7g nutritional yeast
2g finely chopped dill
7cc onion powder
7cc garlic powder
15ml vinegar (white or apple cider)
5cc sugar or equivalent sweetener of choice
salt to taste
DIRECTIONS
Preheat oven to 425°F or 215°C. Drain and dry off the cooked chickpeas with paper towels or with a clean lint-free kitchen towel.
In a mixing bowl, mix the chickpeas with vinegar. For best results, let set for 5 to 10 minutes.
Add all the seasonings and stir to coat evenly.
Transfer the coated chickpeas to a parchment lined baking sheet for easy clean up after baking. Spread the chickpeas out as evenly as you can. Try to separate them but if some are touching, that is OK.
Bake in the preheated oven for 40 minutes to an hour. You MUST stir the chickpeas every 10 minutes. After 30 minutes, check to see how the chickpeas are crisping up. Remove any crunchy chickpeas as they are done to avoid the chance of burning. Some chickpeas may seem crunchy enough at first but keep baking if you find they are chewy in the middle.
Let the crunchy chickpeas cool a bit before eating. To store, let cool to room temperature, then transfer to a container. They can be stored at room temperature as long as they are dry and crunchy all the way through (not chewy).
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Cumbia No Frills Faster by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
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How to make the best hummus of your life
Written recipe: (all the tips and tricks!)
Making incredible hummus at home is easier than you think and SO worth it (as my parents said, store-bought hummus is just edible.).
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Key Moments
00:00 Making incredible hummus at home
00:20 Dried canned vs. canned chickpeas
00:37 How to soak chickpeas for hummus
00:50 How to cook dried chickpeas
01:46 Making homemade hummus
03:47 How to take hummus over the top
05:39 Hummus taste test
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad is light and refreshing and uses a quick vinegar dressing. Whip this up in under 15 minutes and enjoy this healthy lunch or side all week long!
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✅Ingredients
Salad:
• 30 ounces canned chickpeas, drained and rinsed
• 1 pint red grape or cherry tomatoes, halved or quartered
• 1 English cucumber, diced
• 1 green bell pepper, diced
• 1 small red onion, thinly sliced
• ½ cup sliced kalamata olives
• ½ cup crumbled feta cheese
• 2 tablespoons freshly chopped basil
• 2 tablespoons freshly chopped mint
Dressing:
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ In a large mixing bowl, toss together chickpeas, tomato, cucumber, bell pepper, red onion, olives, feta, basil, and mint.
2️⃣ For the dressing, pour honey into a microwave-safe mixing bowl. Microwave 10-15 seconds to liquify honey. Whisk in olive oil, lemon juice, vinegar, salt, and pepper.
3️⃣ Pour dressing over chickpea salad. Toss to combine. Refrigerate until ready to serve.
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6 Healthy Salad Dressing Recipes To Spice Up Your Salads!
Simple healthy homemade salad dressing recipes for everyone. From a basic maple mustard dressing to special lemon poppy seed or basil citrus dressing. All dressings are made with 100% clean ingredients.
RECIPES:
INGREDIENTS
FOR CILANTRO LIME DRESSING 4:12
▢1 small avocado
▢1 handful cilantro
▢1 lime
▢1-2 Tbsp water
FOR MAPLE MUSTARD DRESSING 1:26
▢1 Tbsp maple syrup
▢1 Tbsp Dijon Mustard
▢1 Tbsp Balsamic vinegar
▢6 Tbsp flavorless oil - avocado oil is my favorite
FOR LEMON POPPY SEED DRESSING 0:46
▢6 Tbsp extra virgin olive oil
▢1 Tbsp Dijon mustard
▢1 Tbsp poppy seeds
▢1 Tbsp honey
▢1 lemon
▢sea salt
FOR GREEK YOGURT DRESSING 2:49
▢2 Tbsp mayonnaise - preferably homemade
▢2 Tbsp plain Greek yogurt
▢1 tsp Dijon mustard
▢2 Tbsp water
▢sea salt
▢pepper
▢1/4 cup chopped fresh herbs - basil parsley cilantro dill - or a mix of them
FOR CITRUS BASIL DRESSING 2:00
▢1 cup basil leaves
▢1 Tbsp Dijon mustard
▢3 Tbsp flavorless oil - avocado oil is my favorite
▢1 orange
▢1 lime
▢sea salt
▢pepper
FOR PEANUT SALAD DRESSING 3:36
▢2 Tbsp unsweetened smooth peanut butter
▢1 tsp grated ginger
▢1 tsp grated garlic
▢1 Tbsp soy sauce
▢1 tsp sesame oil
▢1 lime
▢1-2 Tbsp water
INSTRUCTIONS
Maple Mustard, Greek Yogurt, Lemon Poppy Seed, and Peanut salad dressings simply add ingredients to a sealable jar and shake to combine.
Cilantro Lime and Citrus Basil Dressings add ingredients to a jar wide enough to fit your immersion blender and blend until smooth.