I never buy ready made dressings, because they tend to be full of sugar and chemicals. I usually make a big amount of a dressing and keep it in the fridge, so I have some handy when I don't have much time on my hands. My favourite dressing in the moment is the "Liquid gold dressing" from "Becoming vegan" (excellent book). 1/2 c flaxseed oil 1/2 c water 1/3 c lemon juice 2 Tbsp balsamic or raspberry vinegar 1/4 c Bragg Liquid Aminos or Tamari 1/4 - 1/2 c Red Star Vegetarian Support Formula Nutritional Yeast Powder or Flakes 2 tsp Dijon Mustard 1 tsp ground cumin
Blend until smooth. Dressing can be kept in a jar with a lid, refrigerated for 2 weeks. Makes 2 cups
I use normal nutrional yeast, as I can't get Red Star. This dressing is of course very healthy. Two tablespoons contain 3.8g omega 3, a bit more than your days supply apparently. And if you use Red Star 40-80 % of B12 for a day. I usually have a jar of Tahini Dressing as well, although that is a bit thick. I usually use it for chunky salads or for falalafel. I basically mix some tahini with the same amount of oil and water and season it with lemon juice and soy sauce. This keeps well in a jar in the fridge as well.
Or I make a basic vinaigrette - but only sometimes because after discovering just how good the more expensive Aceto Balsamico vinegars are, I can't go back to cheaper vinegars. If you got the money try a variety of oils and vinegars to find your favourites. I love pumpkin seed oil, I just sprinkle it pure over salads, unfortunatly it is a tad expensive. So that is just an occasional treat from my mother.
I assume it is a brand. I never heard of different kind of nutrional yeast (apart from the distinction nutrional yeast - brewers yeast) I got this recipe out of the book. It is an American Book and I live in Switzerland, so I really haven't go any idea about American brands. So I just use the nutrional yeast I can get here, which definitly has no B12 in it.
My current favorite is this tofu-tahini dressing, though I usually use much less water to make a spread instead of a dressing. http://vegweb.com/food/misc/dressing-tofu1.shtml Add some wasabi for that extra tang.
Based on a recipe in "Vegetarian Cooking for Everyone" I made dressing last night that was extremely interesting and tasty.
As it's the end of tangerine/clementine season, we still have quite a few on the counter, although they're not so tasty for straight eating now (a little mealy) they have a LOT of juice...
The ingrediants were:
orange zest (used zest from about half a tangerine) juice of one tangering couple tablespoons of balsamic
whisked together, then add
extra virgin olive oil
and whisked that in until it was about th right proportions...the recipe called for more olive oil than other ingrediants but I probably used less than 1/2 olive oil total. Then salt and pepper and it's an interesting tasty zingy zesty citrus salad adventure :)
1 tablespoon balsamic vinegar 4 tablespoons extra virgin olive oil 1 clove garlic 1 tsp raw sugar little bit of salt (to taste) fresh chopped herbs (optional)
Basically, you mince the garlic finely, then chuck everything in a jar and shake shake shake. Put on salad, serve immediately. Eat.
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berdo) wrote in ![[info]](http://l-stat.livejournal.com/img/community.gif?v=92.2){kind=small}
vegancooking,
January 10 2004, 02:02:51 UTC 8 years ago
My favourite dressing in the moment is the "Liquid gold dressing" from "Becoming vegan" (excellent book).
1/2 c flaxseed oil
1/2 c water
1/3 c lemon juice
2 Tbsp balsamic or raspberry vinegar
1/4 c Bragg Liquid Aminos or Tamari
1/4 - 1/2 c Red Star Vegetarian Support Formula Nutritional Yeast Powder or Flakes
2 tsp Dijon Mustard
1 tsp ground cumin
Blend until smooth. Dressing can be kept in a jar with a lid, refrigerated for 2 weeks. Makes 2 cups
I use normal nutrional yeast, as I can't get Red Star. This dressing is of course very healthy. Two tablespoons contain 3.8g omega 3, a bit more than your days supply apparently. And if you use Red Star 40-80 % of B12 for a day.
I usually have a jar of Tahini Dressing as well, although that is a bit thick. I usually use it for chunky salads or for falalafel. I basically mix some tahini with the same amount of oil and water and season it with lemon juice and soy sauce. This keeps well in a jar in the fridge as well.
Or I make a basic vinaigrette - but only sometimes because after discovering just how good the more expensive Aceto Balsamico vinegars are, I can't go back to cheaper vinegars. If you got the money try a variety of oils and vinegars to find your favourites. I love pumpkin seed oil, I just sprinkle it pure over salads, unfortunatly it is a tad expensive. So that is just an occasional treat from my mother.
January 10 2004, 14:17:27 UTC 8 years ago
:)
January 14 2004, 09:29:03 UTC 8 years ago
January 14 2004, 14:36:21 UTC 8 years ago
I got this recipe out of the book. It is an American Book and I live in Switzerland, so I really haven't go any idea about American brands. So I just use the nutrional yeast I can get here, which definitly has no B12 in it.
January 10 2004, 02:55:00 UTC 8 years ago
January 10 2004, 08:45:03 UTC 8 years ago
A greast mix also is tamari, balsamic, olive oil, and chopped garlic - shake it all together in a jar and keep it in the fridge until you need it.
January 10 2004, 10:24:55 UTC 8 years ago
January 10 2004, 11:03:06 UTC 8 years ago
yum!
My all time favorite:1 Tbsp dijon mustard
1 Tbsp basalmic vinegar
1/2-1 Tbsp olive oil
1 clove roasted garlic, mashed (optional)
January 10 2004, 14:29:29 UTC 8 years ago
Re: yum!
I don't measure mine, but this is essentially what I make whenever we eat salad.January 10 2004, 11:14:14 UTC 8 years ago
January 10 2004, 13:04:05 UTC 8 years ago
Try:
1 part raspberry vinegar
1 part extra virgin olive oil
For a sweeter dressing try:
1 part maple syrup (I'm actually a cheater and use honey... shh!)
3-4 parts lemon juice
A little water if it's too strong
I like the second on a salad with berries, almond slivers, and raw spinach.
January 10 2004, 14:34:35 UTC 8 years ago
As it's the end of tangerine/clementine season, we still have quite a few on the counter, although they're not so tasty for straight eating now (a little mealy) they have a LOT of juice...
The ingrediants were:
orange zest (used zest from about half a tangerine)
juice of one tangering
couple tablespoons of balsamic
whisked together, then add
extra virgin olive oil
and whisked that in until it was about th right proportions...the recipe called for more olive oil than other ingrediants but I probably used less than 1/2 olive oil total. Then salt and pepper and it's an interesting tasty zingy zesty citrus salad adventure :)
*waves hands together so this makes sense*
January 10 2004, 20:05:08 UTC 8 years ago
January 11 2004, 00:44:00 UTC 8 years ago
January 13 2004, 00:44:12 UTC 8 years ago
January 13 2004, 10:05:53 UTC 8 years ago
January 10 2004, 21:19:21 UTC 8 years ago
1 tablespoon balsamic vinegar
4 tablespoons extra virgin olive oil
1 clove garlic
1 tsp raw sugar
little bit of salt (to taste)
fresh chopped herbs (optional)
Basically, you mince the garlic finely, then chuck everything in a jar and shake shake shake. Put on salad, serve immediately. Eat.
So simple, and yet so good. =D