Sunday, May 15, 2011

Tarragon Mustard Spice Dressing

Dressing on the left; chickpea broth on the right.

This recipe comes from another blog, Melomeals: $3.33 A Day, that I quite enjoy. The author/cook dispels the fallacy that vegan meals are expensive and she spends $3.33 a day on food (that's about $100 a month). She's quite clever and this recipe uses an ingredient that you would probably pour down the drain – the cooking broth from garbanzo beans. Since I cook a batch of garbanzo beans every week for my lunch-time hummus, it only takes another 5 minutes to make this dressing.

It's very tasty and uses ingredients normally on hand: the chickpea cooking liquid, Dijon mustard, cider vinegar, garlic clove (now I cheat here and just use powdered garlic), salt, nutritional yeast, tarragon, coriander, nutmeg, pepper and olive oil. It really does mix up fast and then you have home-made dressing. I double the batch so it lasts several days. The only other remark I have about this dressing, is that it may be thinner than you're used to seeing, especially if you buy dressing from the store. But then those dressings have lots of other ingredients that you may not want to consume!

Here is the link.


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