By Chef Al, The Institute for Culinary Awakening
Recently the Mothering staff was treated to a gourmet Vegan lunch prepared by Chef Al at The Institute for Culinary Awakening. This is one of our favorite items from this wonderful dining experience.
2 oz Grade B Maple Syrup (Shady Maple Farms)
2 TB Grain Mustard (fresh or in a jar)
6 oz Garlic Chili Flax Seed Oil (Omega Nutrition)
12 oz Olive Oil
1 Lemon, zested, then peeled (no whites; reserve zest until end) 2 cloves Garlic, peeled
2 cloves Garlic, peeled
2 TB Parsley, chopped fine
1. Place all ingredients except the parsley and lemon zest into a VitaMix blender. Blend on low, then medium speed until emulsified.
2. Divide and transfer to glass storage containers; stir in chopped parsley and lemon zest into each. Cover with lids, label, date and refrigerate. Use within 4 days.
Note: Chef Al recommends using all organic ingredients and working with local farmers as much as possible for organic produce.