Facebook Logo Twitter Logo Pinterest Logo

Nut Gourmet Blog Logo

only search Vegetarians in Paradise
VIP Bird
VIP Banner
Fill out your e-mail address to receive our newsletter!
*E-mail address:
*First Name:
Last Name:
Please let us know your location for special events:
Los Angeles:
(Outside USA):
Subscribe Unsubscribe


Vegan for the Holidays

Vegan for the Holidays has sold out its first printing.
New copies and the Kindle Edition are still available for purchase at Amazon.


Translate This Page

sphere Homepage

sphere News from the Nest

sphere Vegan for the Holidays Blog

sphere Vegan for the Holidays Videos

sphere Zel Allen's NutGourmet Blog

About Us


Weight Loss

Food History/Nutrition/Recipes


Nutrition Information

Los Angeles Resources

Cooking Tips/Recipes

Guest Contributors

Books/Media Reviews


sphere Archive Index

sphere Contact Us

*Privacy Policy: When you subscribe to Vegetarians in Paradise (vegetarian e-zine) your email address will not be sold or rented, and will only be used to let you know in an email what's new in our monthy web magazine.

All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

Vegetarians in Paradise
Vegan Recipes/ Vegetarian Recipes

Mid-spring is that in-between time of year when the produce offerings are beginning to transition from the first blossoms of spring vegetables that are now growing a bit weary to that period of waiting for the summer bounty to ripen. Now is the perfect time to ignite your kitchen genius, serve that simple salad, but dress it up with something novel that punctuates the greens with flavors that sparkle. Maybe you'll fall in love with salad all over again. A delicately sweet blend with the pungent zap of fresh ginger, this delightful dressing adds special vigor to spinach salad, fruit salad, or green salads that include tidbits of fresh fruits. In winter, when navel oranges are in season, I make a point of keeping a few on hand for this dressing. However, the juicy nature of Valencias, makes them equally appealing.


Yield: about 2 cups

    1 rounded cup chopped Valencia or navel oranges
    1/2 cup raw cashews
    1/2 cup water
    3 tablespoons plus 1 teaspoon seasoned rice vinegar
    2 tablespoons peeled and chopped fresh ginger
    1 clove garlic
    1/2 teaspoon salt
    1/4 teaspoon freshly ground pepper

  1. Combine all the ingredients in the blender and blend for 1 to 2 minutes or until the dressing is smooth and creamy.
  2. Using a funnel, pour the dressing into a narrow-neck bottle for easier serving. Serve at once or thoroughly chilled. Stored in a covered container in the refrigerator, Cashew Orange Ginger Dressing will keep for one week.

Click here for past cookingwithzel@home.comeonin recipes

Vegetarians in Paradise

Homepage sphere Los Angeles Vegan Events Calendar sphere Our Mission sphere The Nut Gourmet sphere Vegan for the Holidays sphere Vegan for the Holidays Videos sphere Vegetarians in Paradise Diet sphere Vegan Survival Kit sphere News from the Nest sphere Vegan Recipe Index sphere Los Angeles Vegan & Vegetarian Restaurants sphere Vegan Basics 101 sphere Protein Basics sphere Calcium Basics sphere Ask Aunt Nettie sphere VeggieTaster Report sphere Vegan Reading sphere VegParadise Bookshelf sphereHeirloom Gardening sphere Cooking with Zel sphere Dining in Paradise sphere Cooking Beans & Grains sphere On the Highest Perch sphere Road to Veganshire sphere Words from Other Birds sphere Using Your Bean sphere Ask the Vegan Athlete sphere Vegan Holiday Meals sphere Great Produce Hunt sphere Farmers' Markets sphere Natural Food Markets sphere Vegetarian Associations Directory sphere Links We Love sphere VegParadise Yellow Pages sphere Media Reviews sphere 24 Carrot Award sphere Vegetarian Food Companies sphere Archive Index sphere Contact Us

© 1999-2015 vegparadise.com