Dreena Burton
Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com
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Comments (10)
Out of all the vegan salad dressings that I make this is one of the very best. Light but lots of flavor! Thank you!!
Just made this to pair with our dinner salad and it was very new/different for everyone. I love it! It was a hit for my husband too. I will be saving this as a go-to dressing! I had every ingredient besides the red wine vinegar, I subbed with balsamic vinegar! So so good! It was vibrant with lots of depth.
Why and what is chickpea miso?
This is me very favorite, healthy and delicious dressing!!!! Love, love, love!
Delicious,!!,
Had been looking for a new healthy dressing. I used white soybean miso. The recipe is fantastic and a beautiful color. The whole family loved it!
Delicious!! Used baby carrots to make it easy and it’s wonderful. Great recipe!
Did you know “baby carrots” are just broken pieces of regular carrots shaped and smoothed? Real baby carrots are too thin and not very tasty to use.
https://www.businessinsider.com/baby-carrots-not-baby-sized-carrots-2015-12#:~:text=Marcelissen%20Baby%20carrots%20aren't%20actually%20baby%2Dsized%20carrots.&text=Baby%20carrots%20are%20just%20pieces,buy%20at%20the%20grocery%20store.
I made the recipe pretty much as is and it was delicious on a grain bowl. We are adding it to our “rotation” of dressings. Well done!
Super!