Recipe contributed by: Vesanto Melina, MS, RD
Food Photo by: Meredith Hink, MS, RD
Over the next few months the VN Food Feature articles are going to go globe-trekking, visiting our international members to ask them for their favorite recipes.
Our first trip is to a member in Canada. This dressing is from dietitian Vesanto Melina and the nutrition classics she has co-authored with Brenda Davis, “The New Becoming Vegetarian” and “Becoming Vegan” and also from “Raising Vegetarian Children”. It is delicious on baked potatoes, rice, steamed vegetables, and pasta, as well as salad. Two tablespoons provides your days’ supply of omega-3 fatty acids, along with 80 percent of your vitamin B12. For a thicker dressing, use more ground flaxseed; for a thinner dressing use less. The dressing thickens over time.
- 1/2 cup flaxseed oil
- 1/2 cup water
- 1/3 cup lemon juice
- 2 Tbsp apple cider vinegar
- 1/4 cup tamari or Bragg Liquid Aminos
- 1/4 cup nutritional yeast powder or flakes
- 2 tsp Dijon mustard
- 1 tsp ground cumin
- 1 tbsp or more ground flaxseed (optional)
Makes 1-1/2 cups – 2 cups