I am going to openly admit that I have slacked off on my salad eating. It has to do with nothing other than pure laziness. I prefer not to purchase bottled dressing, but alas, it came to a point where I did. I was not happy.
For the last two days, I have been cleaning out the fridge. It has been a two fold operation. I have been throwing out left-overs that did not get eaten, and I have physically cleaned out the fridge. Meaning I have disassembled the door and the drawers and also wiped down the shelves. Man, there is nothing better than a clean refrigerator.
So, since I was on a roll, I decided, that instead of throwing away the wilty vegetables, that I would put them to good use and make a soup. But, as I was cleaning out the fridge, I also threw out all my bottled dressings. So...out came the How it all Vegan Cookbook and I started flipping through the sauces section and stumbled upon this very potent dressing.
This is not for the faint of heart. No, it is not a spicy dressing, it is just a very powerful set of herbs all dancing around the bottle. And just by my first taste test. I would highly recommend that you let this set over night in the fridge so everything has time to marry. I am almost tempted to pour this over my pancakes. Just kidding.
- 1/4 cup flax oil or olive oil
- 4 T nutritional yeast flakes
- 1/2 cup apple cider vinegar
- 2 t pepper
- 2 T maple syrup
- 2 cloves garlic, minced or through a press
- 2 T fresh thyme, or 1 T dry
- 1T fresh rosemary, or 1/2 T dried
- 1 t fresh oregano, or 1/2 t dried
- 1 T of sesame seeds
Mix everything in a bowl, except for the oil. Slowly whisk in the oil to the mixture whisking the entire time you are pouring. This gives the oil a chance to emulsify. If not then your oil will pretty much stay separated. This is strong dressing, but oh so worth it.