This sauce is the dressing for the Arugula and Fig Salad (see Main Dishes). I also used it on my Asparagus Falafel (see Main Dishes). I love how nutty this sauce is but it also has a little bit of sweet to it thanks to the maple syrup. To make it, I used my single serve container on my Ninja to whip this up. I found that it was definitely a thick sauce and therefore it required some water, as recommended, to thin it out. I only added about a 1/2 cup of water to thin it out a bit. That way it still had some consistency to it and it didn’t get watered down.
With thanks to Sarah Britton of the cookbook Naturally Nourished
vegan, gluten-free, grain-free
Makes approximately 1 cup
1 cup (125g) raw, unsalted walnuts
1 garlic clove
2 Tbsp cold-pressed olive oil
4 tsp apple cider vinegar
2 tsp pure maple syrup or raw honey
2 generous pinches of fine sea slat, plus more as needed
- Preheat the oven to 350 degrees F/108 degrees C
- Spread the walnuts in a single layer on a rimmed baking sheet. Toast until they are golden and fragrant, 7 to 10 minutes, watching them carefully so they don’t burn. Remove from the oven and let cool slightly.
- Add the toasted walnuts, garlic, olive oil, apple cider vinegar,and maple syrup to a blender. Blend on high, adding 1 cup (250ml) water to thin the dressing as needed- you are looking for a consistency of melted ice cream. Season with salt. Store in an airtight glass container in the fridge for up to 5 days.
Dinner tonight needed to be more on the light side. No pasta, no rice, just light and yummy. It needed a salad but it needed to be a salad that wasn’t chopped vegetables and an oil based dressing. I was wanting something different and I found it in this recipe.
There are only three ingredients to this salad which makes it even nicer to create. Unfortunately, I didn’t have fresh figs so I had to use dried ones. They obviously change the recipe a bit but were still quite good. I am looking forward to trying this with the fresh version. I made this dish as a side dish to the Asparagus Falafel (see Main Dishes). It complimented it nicely.
The Toasted Walnut Sauce was super easy to make and quite quick. The longest part was toasting the walnuts which took all of 7 minutes. So as not to have a clash of flavours, I chose to use the Toasted Walnut Sauce on the falafel as well. It turned out to be a good choice.
With thanks to Sarah Britton and her cookbook Naturally Nourished
vegan, gluten-free, grain-free
Serves 2 as a main dish, 4 as a side
2 1/2oz (75g) arugula (I used mixed greens)
3 large ripe figs (I used dried figs)
1 small red onion or shallot
Toasted Walnut Sauce (see Other Yummy Stuff)
- Wash and dry the arugula.
- Slice the figs into quarters. Slice the onions into thin rounds.
- Divide all the ingredients among plates. Drizzle with Toasted Walnut Sauce.
Asparagus season is one of my favourite food times of the year. I love asparagus! I’ve sauteed it with lemon, I’ve grilled it on the barbecue, I’ve tossed it into risotto, I’ve stir fried it and more. For the meal we had tonight I wanted something different, something light but filling at the same time. I knew the meal had to have a salad so I settled upon a lovely Arugula and Fig Salad with Toasted Walnut Sauce (see Main Dishes). Then the question was then what to serve with it. Flipping through a Better Homes and Gardens Veggie-Full publication I cam across this tasty little number, Asparagus Falafel. I quite like falafel on a good day so throw in my beloved asparagus and how could it not be amazing?! These little guys were quick and easy to prep, although I did find that it took longer to cook them than the recipe said. Maybe I had made them too moist…? At any rate, after some patience and perseverance they were done and were plated beside the Arugula and Fig salad. I used the Toasted Walnut Sauce from the salad on the falafel. Both dishes were immediately family approved.
With thanks to Better Homes and Gardens Special Interest Publication: Veggie-Full 2016
Makes 4 servings Start to Finish: 35 minutes
6 oz asparagus, trimmed and cut up
1-15oz can garbanzo beans (chickpeas), rinsed and drained
2 Tbsp all-purpose flour
2 Tbsp snipped fresh parsley
3 cloves garlic, halved
1 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper
3 Tbsp olive oil
Fresh Asparagus Tips (optional)
- In a food processor combine the first eight ingredients (through black pepper) and 1 Tbsp of the olive oil. Cover and process until finely chopped and mixture holds together (should have some visible pieces of chickpeas and asparagus).
- Shape mixture into 12 patties. If desired, press asparagus tips into the tops of the patties. Heat the remaining 2 Tbsp oil in a large skillet over medium-high heat. Add patties. Cook 4-6 minutes or until browned and heated, turning once.