This recipe by Julieanna Hever features a thick, flavorful oil-free dressing. It is a tasty blend of beans, tahini, mustard, nutritional yeast, soy sauce, maple syrup, and lemon. I used garbanzo rather than cannellini beans in the dressing. I also added two cloves of garlic for even more "hummus" flavor. My boyfriend said this made the dressing taste like falafel sauce.
For the salad veggies, the recipe called for kale, red cabbage, carrots, and broccoli. I swapped arugula for the red cabbage, because I had that on hand. I also added some yellow pear tomatoes and the remaining tin of chickpeas to the mix. Overall, I thought this salad was great--a meal in itself.
This was my first attempt at making a bisque and it turned out creamy and smooth. The cookbook describes this as almost "a dessert soup." It did have a pumpkin pie flavor with ginger, nutmeg, and cinnamon, as well as the zest and juice of an orange. It calls for only three types of veggies (onions, garlic, and sweet potatoes), veggie broth, and unsweetened almond milk--so the spices are pronounced and clear. It was fun to dust off my immersion blender too.