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Prep time
20 minutes
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makes
1 batch dressing
Author Notes
Vibrant, flavorful, and versatile, these dressings are all you need to transform everyday meals into something special. Although I call them “dressings,” they are so much more than the mixture you might whip up to pour over a salad. Made by blending vegetables with herbs, citrus, and olive oil, these recipes are the keys to eating interesting, nutrient-dense, and beautiful plant-based meals year-round. All three recipes have the ability to completely convert a humble grain bowl, are excellent drizzled over beans and tacos, and make a fantastic spread for a sandwich.
Though it may seem redundant, these vegetable dressings are also delightful when spooned over other seasonal produce of all kinds. At the height of summer, be sure to blend up a batch of the Sweet Corn Dressing and drizzle it over wedges of tomatoes: it’s a game changer. Zucchini Dressing With Dill, Mint & Lime adds a summery vibe to a simple bowl of rice and tastes great with chickpeas and avocado or feta. Try the Tangy Beet Cashew Dressing with roasted squash, cauliflower, or sweet potato; it’s also thick enough to use as a dip for wedges of raw cucumbers or lettuce. While the beet and zucchini dressings can be made any time of year, the sweet corn dressing must be reserved for the height of summer—out of season corn simply won’t do it justice.
Excerpted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). © 2019. —Amy Chaplin
Watch This Recipe
3 Vegetable Dressings
Ingredients
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Zucchini Dressing With Dill, Mint & Lime (Yield: about 1¼ cups)
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1
medium (8 ounces/230 grams) zucchini, cut into 1-inch chunks (about 1¾ cups)
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1
(3-inch/7.5-centimeter) piece scallion, white and light green parts only, coarsely chopped
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1 cup
(1 ounce/30 grams) chopped fresh dill, including tender stems
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1/2 cup
(scant ¼ ounce/6 grams) fresh mint leaves
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3 tablespoons
(45 milliliters) freshly squeezed lime juice
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3 tablespoons
(45 milliliters) extra-virgin olive oil or cold-pressed flaxseed oil
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1/2 teaspoon
fine sea salt, plus more to taste
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Sweet Corn Dressing With Basil (Yield: about 2 cups)
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2
large ears sweet corn, husked and kernels cut off (2 cups/10 ounces/285 grams)
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6 tablespoons
(90 milliliters) extra-virgin olive oil
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1/4 cup
(60 milliliters) freshly squeezed lime juice, plus more to taste
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2
(3-inch/7.5-centimeter) pieces scallion, white and light green parts only, coarsely chopped
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1
(½-inch/1.5-centimeter) slice of a large garlic clove
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3/4 teaspoon
fine sea salt, plus more to taste
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1 cup
(1/2 ounce/16 grams) fresh basil leaves
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Tangy Beet-Cashew Dressing With Chile (Yield: about 1 cup)
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1
small to medium (6 ounces/170 grams) cooked and cooled red beet (see below)
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1/4 cup
(60 milliliters) filtered water
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3 tablespoons
(1½ ounces/45 grams) raw cashew butter
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2 tablespoons
plus 1 teaspoon (35 milliliters) raw apple cider vinegar
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2 tablespoons
(30 milliliters) extra-virgin olive oil
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1
small (1 ounce/30 grams) red chile, seeded and chopped, or a pinch of dried red chile flakes
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1
(¼-inch/¾-centimeter) slice of a large garlic clove
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1/2 teaspoon
fine sea salt, plus more to taste
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Cooked Beets (Yield: 3 beets)
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1 pound
(455 grams) beets, preferably the same size (about 3 medium)
Directions
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For the Zucchini Dressing With Dill, Mint & Lime: Combine the zucchini, scallion, dill, mint, lime juice, oil, and salt in an upright blender and blend until smooth, starting on a lower speed and gradually increasing it as the dressing comes together. Use a rubber spatula (with the blender off) to help move the ingredients around as necessary, or use the tamper stick if using a high-powered blender. Adjust the seasoning to taste. Scrape down the sides and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
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For the Sweet Corn Dressing With Basil: Combine the corn kernels, olive oil, lime juice, scallion, garlic, and salt in an upright blender and blend until completely smooth and velvety. Scrape down the sides with a rubber spatula. Adjust the seasoning and lime juice to taste and blend again. Add the basil and pulse until it is finely chopped. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using.
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For the Tangy Beet-Cashew Dressing With Chile: Put the beet, water, cashew butter, vinegar, olive oil, chile, garlic, and salt in an upright blender and blend until completely smooth. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
For the cooked beets: Trim any greens off the beets, leaving about a ½-inch (1.25-centimeter) stem attached (there’s no need to wash them). Put the beets in a medium-large pot, cover completely with filtered water, and bring to a boil over high heat. Cover the pot, reduce the heat to low, and simmer until tender. Test by inserting the tip of a sharp knife into the center of a beet. It will slide in easily when the beets are cooked. If the beets vary in size, remove the smaller ones once they’re cooked. Drain the beets, slip off and discard their skins, and rinse briefly. Cool and use, or store the cooked beets in a sealed jar in the fridge for up to 4 days.
Amy Chaplin is a two-time James Beard Award-winning cookbook author and vegetarian chef. Amy's approach to cooking is inspired by nature and the healing benefits of whole food ingredients. Her recipes have been featured in T Magazine, the Wall Street Journal, the Washington Post, and Vogue, among other publications. She divides her time between Brooklyn and Upstate New York.
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