I really love a great recipe. One you just have to mindlessly follow while you're listening to something or humming a tune, and gets you a delicious result that everyone loves. But the fact is, to do that for dinner every single night is just not realistic for me. (Or you. Amiright?!) Yes, I often make doubles and we have leftovers. Btw, I loooove leftovers. Maybe less for the second-day flavor and more for the second-day time-saving, but still. (Now I get it, Mom. Solidarity.)
But by the end of several afternoons a week, I'm either rushing home after kids' extracurricular activities that spilled into the evening, or I couldn't make it to the grocery store that morning for the meal I PLANNED on having (because. babies. and their naps.), or some version of last-minute chaos ensues. So being able to have a dressing on hand that I can throw on a quick salad, or just on a grain bowl is an absolute must. (Enter my other love for pre-prepped ingredients like grains and roasted veggies...)
It's important that we make healthy living not just possible, but probable, by setting ourselves up for success. Having some sauces on hand is like your automatic back-up.
And I think it's fair to love all the sauces equally. They don't make you choose. So if you make this, I hope you love it! Tag me on IG @wholisticway or comment below!
Health + Happiness,
Sarah
p.s. Pics throughout the post are different ways I used the sauce this week! Use these as inspiration for the next bowl you throw together!
Pic 1 (top): Quinoa, broccoli sprouts, roasted cauliflower salad, roasted brussels, parsley
Pic 2: Coconut Tofu tacos, with Apple-Cabbage Slaw and Avocado Crema
Pic 3: Steamed kale, quinoa, garlic seared tofu, cauliflower salad, avocado, parsley
Pic 4: Quinoa, roasted asparagus, sweet potato, garbanzo beans, avocado
Chipotle Almond Dressing
Prep Time: 5 minutes
Makes about 1 1/2 cups
1 scant C water
1/4 C almond butter
1/2 lemon, juiced (about 1/4 C)
1 chipotle pepper + 1 Tbsp sauce*
1/4 t paprika
1/4 t cumin
1/4 t sea salt
1 T nutritional yeast
2 cloves garlic
Throw everything in a high-powered blender at once, and process until totally smooth, scraping down sides as needed. If you don't have a high powered blender like a Vitamix or Blendtec, put the garlic in first to mince it, and then add everything else.
*NOTE: This is SPICY! Spicy delicious, but be warned if you don't like things with a definite kick! And although at first taste, you may think it's too spicy, it actually mellows out quite a bit mixed into a salad or grain bowl. If you don't tolerate heat well, use the subs listed below!
For a mild dressing: Replace the chipotle pepper and sauce with 3 Tbsp sun-dried tomatoes (or a roasted red pepper would be good too!), and double the paprika, cumin, salt, and nutritional yeast amounts.
Ways to use this sauce include salads, grain bowls, tacos, mixed with some beans for a dip, or on top of nachos! Inspiration below!
