I looooove my creamy avocado salad dressing, it’s so delicious and I use it almost every day! But, sometimes a girl just needs some variety in life, right? I got the idea from reading someone’s blog (can’t remember whose it was, sorry!) and also from one of my favorite California vegan chains, Native Foods, to make a creamy hummus salad dressing.
The recipe is really easy, it is basically a thinned-out version of my hummus recipe. The dressing was so versatile that I ended up using it on a lot of dishes besides the regular ‘ole salad seen here:
I also used it to top a burrito bowl, as a condiment for a lentil burger and as a dressing for a veggie wrap.
Here’s the recipe:
Creamy Hummus Dressing – Serves 4-6
1 can garbanzo beans, rinsed and drained
2 cloves of garlic
juice of 1 lemon
1 teaspoon ground cumin
2 tablespoons tahini
1/2 cup white balsamic vinegar
1/2 cup unsweetened soymilk
In a high speed blender, combine all ingredients and whirl until smooth.
So this past weekend I traveled into the Los Angeles area for a graduation party. I find traveling to be the most difficult part of being a healthy vegan. Planning ahead is an absolute necessity. I got this rolling insulated cart at Costco and I take it along whenever I travel. Most hotels these days have fridges in the rooms. Here’s my baby all packed and ready to go:
For a 24-hour trip for hubby and myself, I brought along:
- 2 papayas
- 2 veggie wraps
- 1 green smoothie
- 2 breakfast cookies
- 1 bag of berries
- 2 servings of pre-cooked oatmeal
We ate dinner before we went to the party and then had the rest of the food the next morning. A quick stop at Native Foods for a salad on the way home and it all worked out!
I’ve seen blogs where people pack much more elaborate meals for eating on the road. It’s tough to be so organized but I find it pays off. What is your favorite meal to pack for the road?
Note: this post has been submitted to Healthy Vegan Fridays.