The first day of summer is only a week away, but you wouldn’t know it in Anchorage. Today it’s 50 degrees (10 degrees for my Celsius friends), and raining. We’ve been in this weather pattern for a few weeks now, and it seems that our summer may have come and gone. I appreciate these rainy days for catching up on domestic activities, but I find that they skew my appetite to more hearty and wintery foods. So how do I get my daily leafy greens when my belly wants warm bowls of lentils and stew? Irresistible salad dressings!
This salad dressing is one of my favorites. The creamy cashews and sweet orange pair perfectly with bitter greens like baby kale and arugula. It can last for several days in the fridge, but I suspect you won’t have to worry about that!
[recipe title=”Creamy Cashew Orange Dressing” servings=”4-6″ time=”5 min ” difficulty=”easy”]
3 ounces raw cashews (~1/2 cup whole cashews)
1 packed teaspoon orange zest , from 1 large orange**
1/2 cup orange juice, from 1 large orange
1/2 cup rice vinegar
1 garlic clove, crushed (optional)
pinch of salt
Blend all ingredients in a high speed blender until completely smooth.
**A microplane or similar will give the best result.
This is another recipe adapted from local vegan guru, Delisa Renideo. In a hunting and fishing place like Alaska, I feel extremely lucky to have access to Delisa and her student Phil Eherenman for new plant based ideas and vegan comradery. Believe it or not, it’s easy to be vegan in Anchorage!