We love to grow, cook and eat plant foods that will nourish both body and soul. Come inside our kitchen and pick up some vegan recipes, nutrition facts, health tips and information on how to live a more cruelty-free lifestyle, spiced with a sprinkling of Vedic wisdom from ancient India.
How much nicer this dressing will be when we can make it with our homegrown tomatoes...
We were having veggieburgers, salad and baked potatoes for dinner and I wanted to make a different salad dressing that was also tasty enough to double as a relish/ sauce for the burgers. This proved to be a big hit with everyone and transforms your lettuce leaves into something far more appetising...
I made about 2/3 of a jam-jar; sorry there are no quantities; it really was an experiment this time, so maybe when I make it again I'll get it written down! For now, here' what I used:
Equal parts extra-virgin olive oil and lemon juice
Passata (sadly not homegrown and made this time)
1-2 tabs yeast flakes (called nutritional yeast if you are in the States)
Seasalt to taste
Agave nectar to taste
Hing/ dried mixed herbs/ coarse black pepper to taste
Start with the oil, lemon juice and passata.
Then shake everything together in a jar - don't forget to put the lid on tightly :)