NUTPODS : RECIPES

GREEN GODDESS DRESSING

Dressings don’t usually get their start on the stage, except for the classic Green Goddess, that is. Created in 1923 at the Palace Hotel in San Francisco, this verdant dressing was made to celebrate a stage production of the same name. Unbeknownst to the creator at the time, the simple blend of mayonnaise, fresh herbs and anchovies would become a staple in North America throughout the 20th century. Let’s just say that if Green Goddess didn’t pave the way, ranch dressing wouldn’t be as prominent on the grocery store shelves as it is today. This variation is plant-based but carries the same flavor profile.

The best part of this particular salad dressing, aside from its amazing deity-provoking name, is its remarkable versatility. Its first calling may be to tenderly coat cool spinach leaves, crispy iceberg wedges or tender butter lettuce, but try serving it alongside roasted potatoes and cauliflower. The list of uses runs longer than the dressing’s history.

INGREDIENTS:

• 3/4 cup dairy-free Original Nutpods

• 1/2 medium avocado

• 1/4 cup basil leaves, roughly chopped

• 1 lemon, juiced

• 2 garlic cloves, minced

• 1 Tbsp. avocado oil or olive oil

• Sea salt & black pepper to taste

INSTRUCTIONS:

1. Combine all of the ingredients in a food processor or blender.

2. Process on high until smooth and creamy. Scrape sides as needed.

3. For a thinner consistency, add 1-3 tbsp. of additional dairy-free creamer.

STRAWBERRY RHUBARB BAKED OATMEAL & COCONUT WHIPPED CREAM

INGREDIENTS:

• 2 cups fresh strawberries, chopped and stems discarded

• 2 rhubarb stalks, chopped

• 2 cups nutpods original unsweetened creamer

• 1 cup unsweetened cashew, almond or coconut milk

• 3 cups certified gluten-free oats

• 1/2 cup pure grade b maple syrup

• 1/2 cup chopped pecans

• 1/4 cup + 2 tbsp melted coconut oil

• 2 tsp cinnamon

• 1 tsp sea salt

• 1 tsp baking powder

• 1 tsp vanilla

  Coconut Whipped Cream
  1 can coconut cream, cooled in fridge at least 24 hours
  2 tbsp grade b maple syrup
  1 tsp vanilla

INSTRUCTIONS:

1. Preheat oven to 375. Combine all dry ingredients (except for fruit) in a bowl and mix well.

2. Mix together wet ingredients (oil, creamer, milk and vanilla) in a separate bowl and then stir in with dry ingredients. Add in chopped fruit and continue to mix.

3. Line baking pan with parchment paper and grease with coconut oil. Pour mixture into pan and bake at 375 for 45-50 minutes, until oatmeal bake is firm and top is golden brown.

4. While oatmeal is baking add coconut cream ingredients together in a bowl and whip with beaters until stiff.

5. Serve warm with chilled whipped coconut cream and an additional drizzle of maple syrup.

GRILLED AVOCADO SALAD WITH MANGO AND WHITE BEAN TAHINI DRESSING

INGREDIENTS:

• 2 Avocados (pitted and sliced)

• 2 Mangoes (cubed)

• 1 cup lettuce of your choosing

• Mint + pine nuts for topping

  White Bean Tahini Dressing
  2 T tahini
  2 T Vanilla Lemon nutpods or Original nutpods
  ½ T lemon
  ½ T soy sauce
  ½ can of white beans
  1 tsp of olive oil (if mixture becomes too thick, add more)
  2 T water
  1 tsp sesame oil

  Crispy Chickpeas
  1 can chickpeas
  1 tsp salt
  1 tsp pepper
  1 tsp garlic
  1 tsp paprika
  1 tsp olive oil

INSTRUCTIONS:

1. Start by preheating your oven to 400 degrees. Drain and dry your chickpeas and mix with olive oil, salt, pepper, garlic, paprika and olive oil. Place on a baking sheet in the oven for 400 degrees for 30 minutes.

2. While that's toasting, make your white bean dressing by mixing tahini, nutpods, lemon juice, soy sauce, 1/2 can of white beans, olive oil, water and sesame oil in a food processor or blender.

3. Cube your mango and wash your lettuce as well. From there, slice your avocados and place on a grill pan for 3-4 minutes with olive oil until its grilled through.

4. Time to assemble! Place your lettuce in a bowl with your crispy chickpeas, the mango, grilled avocados, drizzle on your tahini dressing and garnish with fresh mint and pine nuts.