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Mothering › Recipes › Vegan Dressing

Vegan Dressing

By Chef Al, The Institute for Culinary Awakening


Chili OilRecently 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.

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Mothering › Recipes › Vegan Dressing