vinaigrette végétalien Krishna est une recette plus favorable que j'ai découvert en regardant une vidéo de guerrier alimentaire, John Joseph. Bien que, Malheureusement, Je ne pouvais pas récupérer en fait la recette de ses liens sur youtube. Plus, J'ai remarqué quelques petites minutes, il a mentionné le pansement, il a mélangé 2 versions de celui-ci. Le premier, which is the one in my post, was made with soaked cashew nuts and almond milk base. The second version I caught from him was with almonds and water. I tried both, I loved this one the most. I found that making this recipe with almonds, unsoaked (cuz he didn’t specify), made it gritty. This Krishna vegan dressing with the cashew base however, is refined to perfection.
My pursuit on finding this recipe became nothing short of fierce. John made this Krishna dressing look amazing, and I had to find it, the complete version at least.
I’m delighted I persevered on satisfying my craving, as it’s not an easy recipe to find. Cependant, as I’ve learned, it’s a recipe used in a very dominate vegetarian/vegan culture of the Hari Krishna’s, which are shamanic believers of Hindi. le yogi food they live by in their culture is amazing. It’s the perfect example of food with life, food with color, food with flavor. A diet rich in dried peas, haricots, choux, grains. Entangled flavors of lovely spices of cumin, coriander, gingembre, turmeric and much more. Rice dishes, Dhal, lovely breads, pommes de terre, légumes, and and and. It’s a form of cooking I’m going to delve deeper in, as I can feel, this is just the beginning for me. Believe me when I tell you, the difference you feel from the inside out from eating this food is amazing.
Mais, back to John Joseph. He used this recipe to mix his mouth watering kale salad, and for his lightly steamed broccoli. But really he put it on anything ‘vegetable’. I use it this way too, but I”m finding I’m using this on everything!
The perfect dressing for…
Comme il s'avère, it makes the perfect sauce for falafel, veggie burgers, even some fresh cut bread. This is a creamy, smooth sauce that has a very mild, yet strongly appetizing flavor. This special flavor is compliments of the stand out ingredient of brewer’s yeast. I’ve heard of brewer’s yeast, but have never really worked with it.
Brewers yeast, nutritional yeast, ou “Edelhefe’ (all the same product) is naturally loaded with the vitamin B’s. It’s naturally high in minerals, and is an excellent contributor for gut health. en outre, brewer’s yeast is anti-inflammatory, and good for our immune system. en fait, there are too many benefits to mention.
A lovely discovery to any diet, vegan or non vegan. Plus, its the perfect dip for sliced up vegetables like peppers and cucumbers. I’m so happy I’ve found this sauce, as I’ve found it to be almost life changing. Make yourself a nice big batch. Keep it in a stored container in the fridge, as it will keep upwards to a week. Et, don’t be surprised when you can’t keep it stocked in the house, as I’m sure you’re going to love it as much as I do.
Krishna Vegan Vinaigrette
- 1/2 tasse cashews soaked overnight
- 2 SCT huile d'olive
- 1/4 tasse almond milk or water if you prefer
- 1/4 tasse nutritional yeast
- 1 SCT moutarde
- 3-4 SCT sauce de soja
- 1-2 c fennulk
- 1 pincer sel
- First step is to soak your cashew's over night. Rinse the water, drain and set aside
- assemble the rest of the ingredients and begin
- mix the olive oil in with the soaked nuts
- add your mustard
- add the almond milk, and yeast
- and blend in the vitamix or blender until smooth and creamy, like dressing consistency. Not too thick, not too thin