LIQUID GOLD DRESSING

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This liquid gold dressing is an updated version of one that I’ve been making forever. The original even appears in my cookbook! It is honestly perfect on so many things: salads (obviously), slaws, grain bowls, drizzled over grilled vegetables, you get the idea! Once you try it, you’ll want some on hand at all times. I find that just having a really delicious dressing ready to go in the fridge guarantees the level of vegetable consumption that I aspire to.

I saw a recipe that was similar to my old standby dressing in the new Mandy’s Gourmet Salads cookbook that also incorporated nutritional yeast, so I started playing around a bit. The first version that I made was good! Just as satisfying and flavourful as the one I’ve been making for years. When I went to make the second batch, I grabbed ground flaxseed instead of nutritional yeast by accident and only realized this after I sprinkled a bunch in the blender.

The version with flax and nutritional yeast was so great though! The flax helped to thicken the dressing a bit and it adds a nutty flavour too. A very happy accident. Hope that you give this liquid gold dressing a try during your next salad/weekly meal prep sesh! As we do every Saturday, I have some links to articles that I enjoyed this week. Enjoy the rest of your weekend :)

-“There is naturally a lot of overlap in whether we’re fighting for social justice for humans or social justice for non-human animals. At the end of the day, these are upheld by a lot of the same power structures.

-The Calm meditation app is getting its own HBO show. Can’t wait for a new way to fall asleep watching TV :)

-I am constantly inspired by Sana Javeri Kadri, the founder of Diaspora Co. This interview on the fallout of their Squirl collaboration following revelations pertaining to food safety and recipe credit at the popular LA restaurant provides an important look at the white gate keepers of food, restaurants, and food media.

-I’m a big fan of Cal Newport’s books and just really loved seeing my friend Jessica Murnane on his site showing off her “deep work tent” strategy. *Immediately starts searching for tent in the basement*

-A mentality of “good vibes only” is not always helpful! A quick guide to toxic positivity.

This essay on representation from Tara O’Brady for Epicurious knocked me out.

-When the stay-at-home life first started for us back in March, we went on a STRONG Mai Tai kick. My partner makes them perfect, every single time. If you’re looking to up your tiki drink game at home, this guide has it all.

-“When so much of food coverage is devoted to celebrating and cultifying chefs as eccentric, demanding “creatives,” unbeholden to the ordinary rules of the workplace, can we be surprised that this new moment, in which many chefs and restaurant owners are being revealed as the abusive, domineering bosses they really are, has left the food media flat-footed?”

Single-tasking is the only method that helps me actually get things done while working at home.

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LIQUID GOLD DRESSING RECIPE

Print the recipe here!
SERVES: Makes 1 ¼ cups
NOTES: You can use regular soy sauce in place of the tamari. Coconut aminos is a great substitution if you’re allergic to soy.
-My favourite oils for salad dressing like this are neutral-tasting ones that stay liquid once refrigerated: sunflower, grape seed or avocado oil are all good bets.
-The tamari that I have on hand right now is seriously thick and VERY salty (Kikkoman brand). Because of this, my finished dressing did not require additional salt. I am a person that LOVES salt, so this is saying a lot. Depending on what brand of tamari you’re using, you may need to add a little bit of sea salt to yours!

¼ cup apple cider vinegar
¼ cup water
1 tablespoon nutritional yeast
2 teaspoons tamari soy sauce
1 ½ teaspoons ground flaxseed
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 clove of garlic, peeled
ground black pepper, to taste
¾ cup oil of choice (see headnotes)

In an upright blender, combine the apple cider vinegar, water, nutritional yeast, tamari, ground flaxseed, Dijon mustard, lemon juice, garlic, and black pepper. Close the lid of the blender and flip it to high until all ingredients are creamy and combined.

Then, with the speed on low, remove the lid plug and slowly drizzle in the oil. Once all of the oil is in the blender, place the lid plug back on and flip the blender’s speed to high for 2-3 seconds to fully combine.

Transfer the liquid gold dressing to a sealable jar and keep it in the refrigerator for up to 1 week.

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  • Tess18/07/2020 - 11:49 am

    Looks delish! Can’t wait to try. I love that your recipes are so simple in ingredients but always so full of flavour and balanced.ReplyCancel

  • Alison18/07/2020 - 12:15 pm

    Really interesting read on tiki drinks!
    Would love if you shared your Mai Tai recipe, they always look so good!ReplyCancel

  • Maren18/07/2020 - 1:11 pm

    I found this to be a great starting point but it didn’t have enough flavor for me as written. I added salt and extra lemon juice and garlic.ReplyCancel

  • Ashlee18/07/2020 - 2:18 pm

    Yes, yes, and YES. Loved the original recipe and can’t wait to try the revamped version!ReplyCancel

  • Fiona20/07/2020 - 5:42 pm

    This is exactly what I needed! I’ve been trying to find new ways to eat more flax and nutritional yeast. Subbing this in tonight when I make the Flourist fava beans and farro salad for dinner.ReplyCancel

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