By Terri Smith –
This dressing is often made at Long Table Grocery to dress up any vegetable dish and is a variation of one made by Martin Comtois in the ArtsWells kitchen. Through trial and error and guessing the ingredients we came up with our own version that we now use on everything. We haven’t yet found a vegetable this dressing doesn’t get along with, and it’s good for you!
1 garlic clove
2 Tbsp Bragg’s (or soy sauce)
3 Tbsp lemon juice
4 Tbsp nutritional yeast
3/4 cup olive oil
- Whirl the garlic in a food processor or blender.
- Add Bragg’s (or soy sauce) and lemon juice and whirl again.
- Add the oil in a thin stream with the blender running. If too thick, thin with water 1 tsp at a time until desired consistency.
- Serve as a dressing for any salad or over any dish you like.
To use as a sauce for a rice bowl, add:
2-3 Tbsp tahini (to taste)
1-2 Tbsp apple cider vinegar (to taste)
- Whirl in food processor until mixed.
- Serve over a bowl of sautéed or steamed veggies and brown rice.
An erstwhile market gardener and mother of goat, Terri lives on a small farm near Quesnel, BC. Here she gardens, makes art, writes about local food, teaches workshops, and works at Long Table Grocery as Guardian of the Vegetables.
