SALADS
Delicious Ysrayl Hummus
Yields 6-10 servings
2 Cups (+ 1/2 Cup for decorating) Cooked chickpeas
1 Cup Tahini
4 Cloves garlic
1/2- 1 Lemon juice or to taste
1 Tsp Ground paprika
1 1/2 Tsps Ground cumin
A pinch Ground oregano
4 Tbs (+ more for decorating) Olive oil
2-3 Tsps Real Salt
1/2 Tsp Sumac (for decorating,
1. Place the chickpeas in the food processor or blender with the tahini, garlic,
lemon juice, paprika, cumin, oregano, olive oil, salt.
2. Process until smooth.
3. To serve, place the hummus on a large, flat plate.
4. Smooth it down with the back of a spoon, making a slight depression all around the center
5. Dribble with olive oil, sprinkle with sumac and the 1/2 cup cooked chickpeas.
6. Serve.
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DILL DRESSING
2 C. WATER
1 ½ T. DILL WEED
1 T. ONION SALT
1 ¼ C. SOY MILK POWDER
1 T. ONION POWDER
¼ T. GARLIC SALT
BLEND THE ABOVE INGREDIENTS.
ADD ½ C. LEMON JUICE.
STIR AND CHILL.
SERVE ON YOUR FAVORITE TOSS SALAD.
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Festive Fruit Salad
1 whole fresh pineapple, chunked or 2 8-ounce cans pineapple chunks
4 medium bananas, sliced
3 large oranges, peeled and chopped
8 ounces frozen berries, unsweetened (your choice)
1 cup coconut, unsweetened
2 large kiwi, peeled, sliced and chopped
1 bunch grapes (your choice)
Combine and mix gently. Chill.
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Soy Mayonnaise
1 cup Edenblend Soy Milk
1 cup Olive Oil
1 cup Safflower Oil
¼ cup Lemon Juice
3 Tablespoon Maple Syrup
2 ½ teaspoon Real Salt
Pour Edenblend in a blender. Combine the two oils in a measuring cup. With blender running, very slowly add the
oil and a couple tablespoons at a time until all the oil has been absorbed and mixture is thick and creamy. Add
remaining ingredients and blend. Keeps for about one week refrigerated.
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SPINACH DIP
1 PKG. FROZEN CHOPPED SPINACH
2-3 C. SOY SOUR CREAM
THAW SPINACH. SQUEEZE WATER OUT OF SPINACH. MIX SPINACH AND SOY SOUR CREAM TOGETHER. (USE
AS MUCH OR AS LITLE SOY CREAM TO YOUR TASTE).
SERVE IN THE CENTER OF A RELISH PLATE IN A CLEAR BOWL.
TO MAKE A BEAUTIFUL RELISH PLATE, CUT THE BOTTOMS OFF OF THE CAULIFLOWER AND BROCCOLI.
SOAK TOPS IN HOT SAUCE WATER TO REMOVE ANY BUGS HIDING.RINSE.
OPEN A CAN OF BEETS. DRAIN.
WITH THE SPINACH DIP IN THE CENTER OF THE RELISH PLATE ATTRACTIVELY ARRANGE THE ABOVE
VEGETABLE IN FOUR DIFFERENT SECTIONS AROUND IT.
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SPINACH SESAME SALAD
4 lb Spinach or spinach spring mix
4 Green Onion Sliced
¾ cup Lemon Juice (FRESH)
¼ cup Sesame Seeds
2 small head lettuce (omit if using spinach spring mix)
1&1/3 cup Olive oil
1/4 cup Raw Honey
WASH spinach and lettuce and pat dry with paper towel. Tear into bite size pieces in a salad bowl. Toss
with onion.
In jar with lid, combine olive oil, lemon juice and honey; shake well.
Just before serving add dressing to salad and toss to coat. Sprinkle sesame seeds on top of salad. Makes 24
servings.
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Sunflower Seed Dressing
Blend until thoroughly smooth:
1 cup sunflower seeds
1½ cup water
Add:
1 tsp real salt
1 tsp nutritional yeast flakes
2 garlic cloves
1 tsp onion powder
¼ tsp dill
cup lemon juice (to taste)
Blend until very smooth. Add more sunflower seeds if not thick enough. Chill before serving. Enjoy!
===========================================================================================
Sunflower Sour Cream Dressing
1 1/3 cup Sunflower Seeds
¾ teaspoon Garlic Powder
¼ teaspoon Onion Powder
2 teaspoon Real Salt
1/3 cup Lemon Juice (fresh) (add last)
1 cup Distilled Water
BLEND well and chill. SERVE over your favorite salad. If mixture becomes too
thick to pour add more water.
===========================================================================================
Tomato Dressing
Blend thoroughly:
1/2 cup tomato puree
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic
1/2 onion, chopped
2 tablespoon honey
1 teaspoon real salt
===========================================================================================
Tabouli
1 cup bulgur wheat
2 cups boiling water
1 bunch parsley
2 roma tomatoes
1 cup olives, chopped
3/4 cup olive oil
1/2 cup lemon juice
1 cucumber, seeded and minced
2 cloves garlic
½ green, yellow and red pepper, chopped
1 small onion, chopped fine
Pour boiling water over bulgar. Cover and let sit until water is absorbed (time will depend on how fine the grind is).
To prepare parsley, wash, pull leaves off the largest parts of the stem, discarding the stems. Spin or pat the leaves
to remove excess water, and chop finely.).Dice tomatoes. Combine bulgar, chopped parsley, diced tomatoes, and
chopped olives in large bowl. Whisk together olive oil and lemon juice. Pour dressing over other tabouli ingredients
and mix well. Cover and refrigerate for at least an hour before serving.
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Veggie Chef Salad
1 Head Romaine Lettuce
2 Large Carrots
2 Ripe Avocados, Cubed
2 Large Tomatoes, Wedged
1 ½ Cup Scrambled Tofu
1 ½ Cup Celery, sliced ¼ inch thick
1 Cup Sliced Olives
RINSE, DRAIN, and TEAR lettuce into bite size pieces. RINSE carrots, celery and tomatoes. REMOVE any defects
from vegetables. SLICE the carrots and celery. ADD to lettuce. CUT tomatoes into wedges. ADD all ingredients to
the lettuce and TOSS. ADD real salt to taste.
Yields 6-10 servings
2 Cups (+ 1/2 Cup for decorating) Cooked chickpeas
1 Cup Tahini
4 Cloves garlic
1/2- 1 Lemon juice or to taste
1 Tsp Ground paprika
1 1/2 Tsps Ground cumin
A pinch Ground oregano
4 Tbs (+ more for decorating) Olive oil
2-3 Tsps Real Salt
1/2 Tsp Sumac (for decorating,
1. Place the chickpeas in the food processor or blender with the tahini, garlic,
lemon juice, paprika, cumin, oregano, olive oil, salt.
2. Process until smooth.
3. To serve, place the hummus on a large, flat plate.
4. Smooth it down with the back of a spoon, making a slight depression all around the center
5. Dribble with olive oil, sprinkle with sumac and the 1/2 cup cooked chickpeas.
6. Serve.
===========================================================================================
DILL DRESSING
2 C. WATER
1 ½ T. DILL WEED
1 T. ONION SALT
1 ¼ C. SOY MILK POWDER
1 T. ONION POWDER
¼ T. GARLIC SALT
BLEND THE ABOVE INGREDIENTS.
ADD ½ C. LEMON JUICE.
STIR AND CHILL.
SERVE ON YOUR FAVORITE TOSS SALAD.
===========================================================================================
Festive Fruit Salad
1 whole fresh pineapple, chunked or 2 8-ounce cans pineapple chunks
4 medium bananas, sliced
3 large oranges, peeled and chopped
8 ounces frozen berries, unsweetened (your choice)
1 cup coconut, unsweetened
2 large kiwi, peeled, sliced and chopped
1 bunch grapes (your choice)
Combine and mix gently. Chill.
===========================================================================================
Soy Mayonnaise
1 cup Edenblend Soy Milk
1 cup Olive Oil
1 cup Safflower Oil
¼ cup Lemon Juice
3 Tablespoon Maple Syrup
2 ½ teaspoon Real Salt
Pour Edenblend in a blender. Combine the two oils in a measuring cup. With blender running, very slowly add the
oil and a couple tablespoons at a time until all the oil has been absorbed and mixture is thick and creamy. Add
remaining ingredients and blend. Keeps for about one week refrigerated.
===========================================================================================
SPINACH DIP
1 PKG. FROZEN CHOPPED SPINACH
2-3 C. SOY SOUR CREAM
THAW SPINACH. SQUEEZE WATER OUT OF SPINACH. MIX SPINACH AND SOY SOUR CREAM TOGETHER. (USE
AS MUCH OR AS LITLE SOY CREAM TO YOUR TASTE).
SERVE IN THE CENTER OF A RELISH PLATE IN A CLEAR BOWL.
TO MAKE A BEAUTIFUL RELISH PLATE, CUT THE BOTTOMS OFF OF THE CAULIFLOWER AND BROCCOLI.
SOAK TOPS IN HOT SAUCE WATER TO REMOVE ANY BUGS HIDING.RINSE.
OPEN A CAN OF BEETS. DRAIN.
WITH THE SPINACH DIP IN THE CENTER OF THE RELISH PLATE ATTRACTIVELY ARRANGE THE ABOVE
VEGETABLE IN FOUR DIFFERENT SECTIONS AROUND IT.
===========================================================================================
SPINACH SESAME SALAD
4 lb Spinach or spinach spring mix
4 Green Onion Sliced
¾ cup Lemon Juice (FRESH)
¼ cup Sesame Seeds
2 small head lettuce (omit if using spinach spring mix)
1&1/3 cup Olive oil
1/4 cup Raw Honey
WASH spinach and lettuce and pat dry with paper towel. Tear into bite size pieces in a salad bowl. Toss
with onion.
In jar with lid, combine olive oil, lemon juice and honey; shake well.
Just before serving add dressing to salad and toss to coat. Sprinkle sesame seeds on top of salad. Makes 24
servings.
===========================================================================================
Sunflower Seed Dressing
Blend until thoroughly smooth:
1 cup sunflower seeds
1½ cup water
Add:
1 tsp real salt
1 tsp nutritional yeast flakes
2 garlic cloves
1 tsp onion powder
¼ tsp dill
cup lemon juice (to taste)
Blend until very smooth. Add more sunflower seeds if not thick enough. Chill before serving. Enjoy!
===========================================================================================
Sunflower Sour Cream Dressing
1 1/3 cup Sunflower Seeds
¾ teaspoon Garlic Powder
¼ teaspoon Onion Powder
2 teaspoon Real Salt
1/3 cup Lemon Juice (fresh) (add last)
1 cup Distilled Water
BLEND well and chill. SERVE over your favorite salad. If mixture becomes too
thick to pour add more water.
===========================================================================================
Tomato Dressing
Blend thoroughly:
1/2 cup tomato puree
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic
1/2 onion, chopped
2 tablespoon honey
1 teaspoon real salt
===========================================================================================
Tabouli
1 cup bulgur wheat
2 cups boiling water
1 bunch parsley
2 roma tomatoes
1 cup olives, chopped
3/4 cup olive oil
1/2 cup lemon juice
1 cucumber, seeded and minced
2 cloves garlic
½ green, yellow and red pepper, chopped
1 small onion, chopped fine
Pour boiling water over bulgar. Cover and let sit until water is absorbed (time will depend on how fine the grind is).
To prepare parsley, wash, pull leaves off the largest parts of the stem, discarding the stems. Spin or pat the leaves
to remove excess water, and chop finely.).Dice tomatoes. Combine bulgar, chopped parsley, diced tomatoes, and
chopped olives in large bowl. Whisk together olive oil and lemon juice. Pour dressing over other tabouli ingredients
and mix well. Cover and refrigerate for at least an hour before serving.
===========================================================================================
Veggie Chef Salad
1 Head Romaine Lettuce
2 Large Carrots
2 Ripe Avocados, Cubed
2 Large Tomatoes, Wedged
1 ½ Cup Scrambled Tofu
1 ½ Cup Celery, sliced ¼ inch thick
1 Cup Sliced Olives
RINSE, DRAIN, and TEAR lettuce into bite size pieces. RINSE carrots, celery and tomatoes. REMOVE any defects
from vegetables. SLICE the carrots and celery. ADD to lettuce. CUT tomatoes into wedges. ADD all ingredients to
the lettuce and TOSS. ADD real salt to taste.