I’ve had a very busy week, so I haven’t been able to post. Yesterday though, while tearing around doing errands, I ran into my friend Cammy from Lockwood Farms and picked up a great salad and some tender baby pattypan squash from her. Then this morning a group of us drove to Victoria and did the Run for the Cure, followed by a huge restaurant brunch. Needless to say, tonight I did not feel like cooking a big Sunday dinner. Instead, I picked the last of the blackberries in my yard and steamed the pattypan squash.Then I mixed up a batch of my favourite salad dressing ever and we had an elegant salad for dinner. It was the perfect choice to end such a full week. So tonight I will share with you the recipe for the best salad dressing in the whole world.
I have not met anyone who does not LOVE this salad dressing. My sister and I modified it from a local vegetarian restaurant’s House Dressing (thanks Duncan Garage!), who had already modified it from Hollyhock’s Yeast dressing. It is richly flavoured and full of B Vitamins. As well as a salad dressing, I use it in stirfry, on grains, and as a marinade and colorant when I dry-fry sliced tofu (it adds an addictive umami tang). We tried making it with olive oil but found it doesn’t mix as well or taste as good to us. It is thicker and creamier with olive oil though, so feel free to experiment with different oils to your own tastes. I tend to add less engevita yeast (more like ¼ cup than ½ cup). Again- adjust to your own preferences.
Combine dry ingredients and then add wet ingredients. Blend well. I whisk it by hand or whiz it in the bullet blender until the canola oil emulsifies well into the mixture. Usually it will then stay mixed, but if it separates later in the fridge, just re-mix it before use. Store in a sealed jar in the refrigerator for up to two weeks (but it will be gone long before that). Makes about 1 ¼ cups.
If you can’t find engevita yeast, nutritional yeast will do, but it doesn’t blend as well. (Then again, you could try grinding the nutritional yeast first, which basically gives you engevita yeast). Engevita yeast is not the same thing as regular yeast- it adds flavour to foods, but it is deactivated so it won’t grow and rise like regular yeast does. It also adds phenomenal nutritional value. In particular, it is an excellent source of nearly all the B vitamins (B1, B2, B3, B6, B9, and most brands also fortify it with B12), as well as zinc and selenium. It also contains all essential amino acids, to make complete protein. That means it is as good for you as it is good. Do try it.