Fat-Free Blueberry And Roasted Pepper Dressing


Use this over any combination of vegetable/fruit salads. The red roasted pepper and blueberry – vegetable and fruit combo – allow for a wider range of uses. Rich-tasting almost animal-like as bad as that sounds, but as long as humans continue to eat animals, I’ll have no choice but to make mention of it – it tastes like there’s animal in it. I should know – I was an animal-eater a large part of my life. There’s no suffering here though. If God had made animals without nervous systems, they’d be plants. That’s how the world treats these precious creatures – like plants. Not here we don’t.

Makes 6-3/4 cups

2 c. fresh blueberries, washed

12 oz. jar sweet red roasted peppers including liquid from jar

1-1/3 c. Balsamic vinegar

1 c. diced peeled red onion

1/4 c. light brown sugar

1/3 c. prepared yellow mustard

1/4 c. unsweetened cocoa powder

2 t. salt

lots of fresh grind black pepper – we want to taste the pepper in the dressing

2 t. ground coriander

2 t. garlic powder

1 T. beet root powder

juice of 2 fresh limes

1/4 c. filtered water

1/2 c. SO DELICIOUS unsweetened dairy free yogurt

1 t. guar gum powder

sea salt and fresh grind black pepper to taste

Place blueberries, cut roasted peppers along with the liquid from the jar and Balsamic vinegar in blender container. Blend till as smooth as possible.

Add onion and process till as smooth as possible.

Add remaining ingredients up to and including the yogurt, blending after each new addition.

Add the guar gum powder last, sprinkling it on the top, then submerging it with a spoon, so it doesn’t dust-up when you turn the blender on. Blend till very smooth.

Now, let the dressing set for about an hour, then re-blend. Salt and pepper to taste, blend again.

Pack in covered containers and refrigerate.

Notes: This recipe makes a lot of dressing. But then, we eat a lot of salads at our house, especially Steve. The flavors are unique and familiar at the same time. Trust your instincts.

The guar gum helps to bind the ingredients, keeping it smooth. With guar gum you don’t need much.

Calories per 1/4 cup = 27 

Grams of fat per 1/4 cup = .30  essentially makes it fat-free, so that’s what I’m calling it.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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