I found this recipe somewhere along my so-far 4-year journey into plant-based living. In September of 2020, a friend recommended a Documentary to me: The Game Changers. Immediately after watching it, I went completely Vegan. Since then, I have upgraded to a Whole-Foods, Plant-Based lifestyle, and studying nutrition has been my biggest "hobby." My favorite resource is nutritionfacts.org - a free non-profit website founded by Dr. Michael Gregor, who was the technical advisor for the documentary.
Anyway, I can't claim credit for this recipe, but over the years I have upsized it because I use this dressing on all my salads, plus other things, like sweet potatoes. Did you know that it is highly recommended to have a bit of vinegar each day? Not just apple cider vinegar as has been a meme in recent years, but ANY vinegar. It's the acetate ion that our bodies need, so any vinegar will do, even distilled white vinegar, also known as photographic fixer.
Now the recipe just fills a mayonnaise jar to the top. My latest addition is ground black cumin, but I'm still experimenting with the quantity. You only need 1/4 of a tablespoon per day to see the health benefits (the research shows), so today when I made a batch, I determined that its mass is a little over 900 grams, so I added 9 x 1/4 tablespoons (I use about 100 g of dressing a day) or 1 1/2 tablespoons.
Here's the upsized recipe:
1 1/2 cups Balsamic Vinegar of Modena;
1 cup Tahini (I use Barron's, from Amazon);
3/4 cup Dijon Mustard (I use a store brand);
1/2 cup Maple Syrup;
4 tsp Nutritional Yeast;
2 tsp Dried Basil Leaves;
2 tsp Dried Oregano
Just pour the ingredients into the mayonnaise jar and shake. I have used it right away, but I can't help feeling that the dried herbs should be allowed to rehydrate for awhile. Maybe that happens so quickly that I've never consumed it with the herbs still dry.
