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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  PT's Delectable Creamy Almond Dressing
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Patti and 7 Guests

PT's Delectable Creamy Almond Dressing
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Joy
Wednesday, January 2, 2013, 1:50am Report to Moderator Report to Moderator

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Sam Dan
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Location: Southwest Florida
I tried it also but so far not on salad.  

I may have been a bit heavy handed with the almond butter.  I put it in the fridge overnight and added a bit more olive oil and lemon juice.  Still it's pretty solid.

Then I had the brilliant (?) idea to put it on some crackers.  Well, it was delish!  Just the right combo of nuttiness and garlic tang.  

The next batch I will go lighter on the almond butter and adjust the other ingredients to get a creamier consistency.

Joy
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snazzyshazz
Wednesday, January 2, 2013, 9:43pm Report to Moderator Report to Moderator

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I don't get yoghurt at all on my Swami, but I do have quark. It's a bit yoghurt-ish. Maybe it would substitute ok in the dressing and would definately make it creamy!


FIfHI

"The mind is nourished by what it receives; the heart by what it gives."
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jayneeo
Thursday, January 3, 2013, 2:40am Report to Moderator Report to Moderator

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Kyosha Nim
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great sounding dressing, Peppermint, hey did gcg just call u pepper wimp?
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honeybee
Tuesday, January 8, 2013, 9:54am Report to Moderator Report to Moderator

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Ee Dan
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Made a version of your dressing PT - I only had slivered almonds so I toasted them and used the blender to make a creamy dressing for some lamb & quinoa; I also added two roasted red capsicums to the blender and it was very satisfying, delectable even
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Bekki Shining Bearheart
Monday, November 9, 2015, 2:13pm Report to Moderator Report to Moderator

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Lovely! I will amend to be compliant. Can't do most yogurts, and trying to be more hard core with the additives. Thinking grapefruit juice, fresh squeezed, or other fruit juice, would work to thin the almond butter. And thinking about herbs and spices to flavor. Maybe cumin, turmeric, curry, or some green herbs like cilantro or sage. Not sure if herbes de Provence would be robust enough.

Years ago when vegetarian, before BTD, I devised a "sausage" gravy for biscuits that was made of cashew butter and vegetarian sausage crumbles. All ingredients were avoids, of course! But this puts me in mind of it. Nut butters can be very inspiring to cook with.
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san j
Monday, November 9, 2015, 6:46pm Report to Moderator Report to Moderator

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Lovely! I will amend to be compliant. Can't do most yogurts, and trying to be more hard core with the additives. Thinking grapefruit juice, fresh squeezed, or other fruit juice, would work to thin the almond butter. And thinking about herbs and spices to flavor. Maybe cumin, turmeric, curry, or some green herbs like cilantro or sage. Not sure if herbes de Provence would be robust enough.

Years ago when vegetarian, before BTD, I devised a "sausage" gravy for biscuits that was made of cashew butter and vegetarian sausage crumbles. All ingredients were avoids, of course! But this puts me in mind of it. Nut butters can be very inspiring to cook with.

Right. Just posted last night (on vinegar thread), suggesting (again) using grapefruit juice in dressings.
Also: Pulverized cashews are the basis for the Indian (mild/"creamy") dish, "Korma". So creamy is it that most believe, upon tasting it, that yogurt and/or coconut milk are the cause.  
[EDITED 11/10/15 TO ADD: Not to mention the sesame Tahini of the Levant, about which I posted on 7 Nov on thread re: dairy and type A]
So ground nuts for creaminess is a longstanding culinary tradition.  


D'Adamo proponent since 1997
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san j  -  Tuesday, November 10, 2015, 11:48pm
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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  PT's Delectable Creamy Almond Dressing

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