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VeganMoFo IV: Creamy Pepita Cilantro Dressing – swell

VeganMoFo IV: Creamy Pepita Cilantro Dressing

Hot dang!  I made it into the first VeganMoFo roundup!  And even without pictures (since I only linked you to the post from last year).  Sadly, I have no recent pictures today either, because I was working, voting, working out, and am in the midst of trying to rearrange my entire kitchen so we have a place for our bikes to live during winter months.  I will tell you that we had a tasty meal of tequila-spiked fajitas with onions, garlic, red and green bell peppers, cherry tomatoes, black beans, and fresh, handmade tempeh rolled up in organic whole wheat tortillas with avocado and some of Kim’s homemade hot sauce.  I really, really think that meals made from ingredients sourced from your surrounding area are the absolute best!  While I am planning on trying to make my own tempeh again, I’m happy in the meantime to be getting fresh tempeh from a local.  Seriously, I will never buy tempeh from the store again…that stuff has NOTHING on the fresh stuff.

I’m excited by the response I got to the maple-glazed cornbread recipe, and am going to share another recipe I’ve been working on for my new zine: Creamy Pepita Cilantro Dressing.  It’s rich, lime-y, cilantro-y, with just a hint of spice, and is great on salads, beans and rice, or in my favorite incarnation: atop warm, steamed sweet potatoes.  Yum!  In addition to being tasty, pumpkin seeds are also a great source of manganese, magnesium, phosphorus, iron, copper, protein, AND zinc!  (Pepitas are one of my favorite additions to salads and raw cookies).  I am constantly tweaking this, but here is my latest version.  I hope you enjoy it as much as I do!

Creamy Pepita Cilantro Dressing
makes about 1 1/2 cups

1/2 cup pepitas, soaked in water for 30 minutes
1/2 cup water
1/2 cup cilantro, roughly chopped
2 cloves garlic, peeled and roughly chopped
3 tablespoons fresh lime juice
1 tablespoon agave nectar or other liquid sweetener
1/4 teaspoon coriander and cumin
a pinch (or more) cayenne
several grinds of fresh black pepper
1/4 teaspoon salt
3 tablespoons olive oil

Drain the pepitas, and place all ingredients into a blender.  Blend until smooth and creamy.  Pour over salads, use in burritos, or atop steamed sweet potatoes.  (I recommend extra cilantro and chopped pepitas and even some gomasio for serving with sweet potatoes!)

Any recipe requests for upcoming posts?  I will be as accommodating as possible.

13 Responses to “VeganMoFo IV: Creamy Pepita Cilantro Dressing”

  1. veganlisa says:

    Thank you – added to the list of swell recipes to try. Did you say “a new zine”. That is quite exciting news.

    Hey, do you think kale chips coated in pepita cilantro dressing would be fantastic? I do.

    xo

  2. brittany says:

    I really want to try this on rice and beans. Thanks!

  3. Ooh this looks so delicious, cilantro is one of my favourite herbs. The dressing looks so pretty over the bright orange sweet potatoes. I’m also a fan of gomaiso on sweet potatoes, so good!

  4. jd says:

    Congrats on the VeganMoFo roundup, you rock!

    And that dressing looks fan-freakin-tastic…

  5. Karen says:

    Yum! I’m always on the look out for new healthy salad dressings to make my salads more tasty. Thanks so much for sharing – can’t wait to try it!

  6. Sarah P says:

    Oh man, I could’ve used this just the other day–I was looking for something to make with pumpkin seeds. This looks great!

  7. Sarah says:

    A local veg restaurant makes this breakfast bowl that is topped with pepita pesto that I can’t get out of my head. This sounds even better than that, I will be obsessed until I try it.

  8. Shellyfish says:

    New Zine? Excited I am.

    Mihl just brought me a bunch of pepitas (can’t find them since I’ve moved) for me to make this with! Wee!

  9. ahh! lovely, your photography is fantastic, who WOULDN’T be convinced to make this?

  10. Mo says:

    This sounds amazing! I’ve bookmarked it for later! Congrats on making the roundup!!!!

  11. Courtney says:

    Yum–pumpkin seeds are the ONLY nut/seed I actually like, and I LOVE cilantro, so I am totally making this soon. Thank you for sharing the recipe!

    No requests for posts, but I do request that you e-mail me, lol :-)

    Courtney

  12. Sam says:

    I would love some great vegan xmas cookie recipes!

  13. Vibeke says:

    Thank you so much for this very pleasing dressing!

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