For the last two days I've been drinking straight from the jar, er... I mean, enjoying dressing my salads with the Liquid Gold Salad Dressing recipe found in Brenda Davis and Vesanto Melina's Becoming Vegan: The Complete Guide to Adopting a Healthy, Plant-Based Diet. Here, I enjoyed it with just a simple salad of Romaine lettuce and roasted portabellos. Today I devoured it mixed with Romaine again but also baked tofu and fresh tomato. wow!
When I first made the natural progression from vegetarian to vegan this book was invaluable (still is!), full of nutrition info given in clear explanations and tables, making for peace of mind to ensure that I'd be doing it right, eating as healthfully as I could. I still pick it up all of the time to kind of cement in my brain what I need and what nutrients both aid and hinder the absorption of others (confession: I'm a nutrition junkie who never retains what she's 'learned'), what foods to rely on for specific vitamins and minerals, and here and there a spectacular recipe packed with nutrition.
I typically don't share recipes from cookbooks, but this book is such a wealth of information that I think just trying the recipe might turn a few people on to purchase it.
'Just 2 tablespoons of this dressing (I dare ya to only drink, I mean use two!) provides 3.8g of omega-3 fatty acids (your days supply and then some) along with 40% of your B12 for the day (80% if you use the higher amount of yeast...and why wouldn't you?!). This creamy dressing is packed with riboflavin and other B vitamins - plus it's very tasty.'
Liquid Gold Salad Dressing
1/2 c. flax seed oil
1/2 c. water
1/3 c. lemon juice
2 T balsamic or raspberry vinegar
1/4 c. Bragg liquid Aminos or tamari
1/4 to 1/2 c. Red Star Nutritional Yeast Support Formula Nutritional Yeast
2 tsp. Dijon mustard
1 tsp. ground cumin
Blend until smooth. Dressing can be kept in a jar with a lid, refrigerated for up to 2 weeks. Makes 2 cups.
per T: calories - 78, protein - 1g, carb - 2g, fat - 7g, dietary fiber -0 .4g, sodium - 180mg
I tell ya I am loving this stuff!
I also finally tried out VWaV's Broccoli Chickpea Casserole. Heeding Isa's advice I made it just as the recipe called for...no subs, no extras.
This one is right on the money for me. I thought, at first, that the broccoli was a little more done than I like but the overall flavor is soooo good, I forgot about that entirely after just a few bites and look forward to the mounds of leftovers each day still in the 'fridge.
I love how something so simple can taste so amazing and comforting. I served it over a 1/2 c. of brown rice. Another winner from my favorite vegan cookbook to date. Thanks, Isa!