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Vegan Green Goddess Sauce Recipe | Use It As Salad Dressing, Pasta Sauce, Sandwich Spread, and More

Hi Beautiful People, here’s how I make my vegan green goddess dressing. I recently made a batch of green goddess dressing and loved it. So much so, I had to make it again just to share with you. Also sharing how I use the dressing in meals I hope you enjoy! Subscribe: http://bit.ly/3ZVMn7f Shop my kitchen: http://bit.ly/3mHt6IH Instagram: https://bit.ly/420kpZX More recipes: http://bit.ly/3YCsPnE Tiktok: http://bit.ly/3ZCaxEk Camera: https://go.magik.ly/ml/1efjl/ 🌱Green Goddess Dressing 1c Parsley 1c Basil 1c Spinach 1c Cilantro 2-3 Green onions 1/3c Cashews 1/3c Nutritional yeast 3/4c dairy-free yogurt 1 pitted Date Juice from 1/2 lemon 1-2 Garlic cloves 1/2 - 1 whole jalapeno with the seeds removed Salt + black pepper to taste 1/2c Water 3 tbsp Olive oil 🌱Green Goddess Pasta Breadcrumbs 1/2 cup of breadcrumbs (if purchased prepackaged crumbs, check to make sure they’re dairy free) 1 tbsp of vegan butter 1/2 tsp dried oregano and basil 1/2 tsp garlic powder Salt + pepper to taste Melt the vegan butter in a large skillet. Add the breadcrumbs and seasoning. Using a wooden or silicone spatula, cook the breadcrumbs over low heat for 5 minutes or until golden. Check frequently to make sure they don’t burn Combine cooked pasta with the green goddess sauce. Reserve some of the pasta water to thin out the pasta sauce when combined with the noodles. 🌱Loaded Baked Sweet Potato Preheat the oven to 400 degrees. Wash and clean a medium sized sweet potato. Poke holes in the potato using a fork and coat with olive oil. Wrap with foil and bake in the oven for 25 minutes. While the potato bakes, cook your veggies. I used air fried chickpeas, mushrooms, onions, spinach. When the sweet potato finishes in the oven, let it cool for 10 mins. Cut it open, season with salt and pepper. Fill with cooked veggies and top with green goddess sauce. 🌱Loaded Breakfast Bagel with a Tofu Egg Patty Tofu Egg Patty 2-3 1/2 inch slices of extra firm tofu 1c of Vegetable broth 3/4 tsp Turmeric 1 tsp Garlic powder 1/2 tsp Smoked paprika 1/2 tsp Kala Namak (black salt) 1/4 tsp Black pepper Let marinate for 10 minutes. Add the sliced tofu to a large skillet along with the marinade. Cook until the tofu has absorbed the liquid, flipping halfway through. This will take roughly 7-10 minutes. Tomato Jam 2.5c Cherry tomatoes 1/3c Water 1/2 tsp Salt 1/4 tsp Black pepper 1 tbsp Dried oregano 1 tbsp Dried basil 1.5 tsp sugar or your choice of sweetener 2-3 Garlic cloves 1.5 tbsp Vinegar Bring the tomatoes, water, black pepper, dried herbs, garlic cloves, and vinegar to a simmer in a large pot over medium heat. Let cook for 20 minutes or until the tomatoes have thickened. Use a fork or the back of a large wooden spoon to mash the garlic cloves and any tomatoes that are still whole (which should be few, if any). Taste and adjust seasonings as needed. 🌱Chickpea Salad with Green Goddess Dressing MORE VIDEOS: Mid-week vlogs: http://bit.ly/3moUQSt Meal prep videos: https://bit.ly/3kfclTQ What I eat in a week videos: http://bit.ly/3QE6vGJ What I eat in a day videos: http://bit.ly/3ZTKGaA Videos with grocery hauls: https://bit.ly/3TUmz8S What I eat while traveling: https://bit.ly/3SCjHMt