Variety is key to ensuring that boredom or a food rut don’t set in. Vegans and vegetarians alike know the feeling of wanting to scream when all that is available to eat is the same boring side salad. One way you can “jazz up” any meal is by adding the right toppings, sauces, dressings, or condiments to add flavor and get you excited to dig in. This weekend was veggie burger mania in my kitchen. I had an assignment to perfect several types of veggie burgers. I made black bean, lentil, and a black eye pea burger that will make your mouth water (more on this later). For the lentil burger, topped it will an awesome cilantro sauce that can also double as an awesome salad dressing. Not completely raw as it uses canned coconut milk, but quick to make and delicious. Cilantro has awesome nutritional benefits and can actually naturally remove up to 80% of heavy metals from the body. Not a bad perk for a dressing! -Xo Raw Girl
Salad ingredients: Chopped kale, cabbage, brussel sprouts, dried cranberries, pumpkin seeds.
- 2 tablespoons fresh lemon juice
- ¼ cup organic lite coconut milk
- 1 jalapeno chile stemmed and seeded
- 1 garlic clove
- 1 inch piece fresh ginger
- ¼ teaspoon salt
- 1 cup cilantro roughly chopped
Add the lemon juice, coconut milk, chile, garlic, ginger, salt and cilantro into a blender and blend until smooth. Serve and enjoy! To vary thickness use regular instead of lite coconut milk and add in a little avocado. Another variation can be made using lime juice instead of lemon.
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