Vegetarian

Maple-Mustard Garlic Chili Flax Oil Dressing

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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


<p>1. Place all ingredients except the parsley and lemon zest into a VitaMix blender. Blend on low, then medium speed until emulsified. <br /> 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.</p> <p>Note: Chef Al recommends using all organic ingredients and working with local farmers as much as possible for organic produce.</p>