DeeDee’s Brownies

As you may have come to realize by the lack of dessert representation here at “Sly Rooster,” I am not much of a baker.  This may be attributed to the fact that I don’t really love sweets or maybe it’s the “exactness” of it all.  I enjoy a bit of wiggle room when I’m in the kitchen, a touch of this and a dash of that.  Maybe the more experienced baker knows where rules can be broken, but I wouldn’t dare.

On the other hand, my mother has always been quite the baker.  I am not exaggerating when I state that we always had home-baked goodies in our house–and still do when we go to visit.  Growing up, I was able to pick out the friends that knew cookies as Oreos or Chip’s Ahoy or more dramatically, those who were denied sweets entirely.  They were the ones that would walk into my house, take a left into the kitchen and head straight for the cookies.  Hand in the jar before they could even muster a hello.

I always felt sorry for those friends (obviously there could be worse predicaments but in my 10-year-old world this was pretty bad), so I try to be more like my mom and bake. We don’t always have a treat in the jar or on the cake plate, and when we do it’s often a Pudding Pie or Seven Layer Cookies–something easy.  But more than occasionally, I whip up some old reliables–Mulatto Cookies, Buffalo Chip Cookies, Mandelbrot–or my hand’s down favorite, DeeDee’s Brownies.  I’m not sure where my mother originally found this recipe or if she tweaked it along the way (Mom?) but I do know that over 40+ years, it has appeared in many community cookbooks and is in the recipe file of almost every family friend and relative.

You’ll find these brownies to be less fudgy that those from a mix, slightly cakey but extremely moist.  They should be soft and densely chocolate on the inside with a nice crust over the top.  A friend who tried them this weekend said that they are not super sweet, which could explain why I love them.  I consider the walnuts mandatory, a non-negotiable much to Gary’s dismay.  My kind mother has been known to bake them with nuts in one half of the pan and without in the other–but only for Andrew.

So bakers and non-bakers alike, give these a go and your family will be thrilled. You might even be able to eek a little more mileage out of Mother’s Day.

The Best Brownies

DeeDee’s Brownies

1 cup flour

1/4 tsp salt

1/4 tsp baking powder

1 cup softened butter (2 sticks)

4 eggs

2 cups sugar

4 squares unsweetened Baker’s chocolate, melted and cooled slightly

1 tsp vanilla

2 cups chopped walnuts

Preheat oven to 325F. Grease a 9″x12″ baking pan.

Mix flour, salt and baking powder. Set aside.

In a bowl of a mixer, mix butter and add eggs, one at a time. Once combined, add sugar.  At a low-speed beat in melted chocolate, vanilla and flour mixture.  Remove bowl from mixer and stir in nuts by hand.

Turn batter into the prepared pan and bake for 30-35 minutes.  A toothpick inserted into center should come out clean.

Cut while warm and allow to cool in baking pan. Enjoy with a glass of milk.

DeeDee’s Brownies

Happy Mother’s Day

As a wedding favor, Gary and I shared with our guests a small collection of family recipes.  We chose recipes that immediately came to mind when we reflected upon our childhood.  Dishes that we knew our siblings would also remember, ones that put a smile on our face.  We decided upon this token gift because we realized early on in our relationship how important food was in both of our lives–in the past and moving forward.

For us food is a family connection.  At a minimum, twice a week my brother, sister, mother and I exchange emails or phone calls looking for a tip, sharing an idea or promoting a new recipe.  My brother is a participant in the Cook’s Illustrated Test Kitchen, so sometimes we experiment right alongside him. My sister entertains more than anyone I know, therefore she is often touting the “next best thing.”

But our mothers (DeeDee and Baily) are our original influencers.  Gary’s mother, Baily, is the consummate innovator, truly before her culinary time.  She was the hostess who prepared exotic, formal dinners before the Internet made recipes for Northern Thai Snapper accessible to all.  She and her close friend started an annual tradition of serving a different country’s Christmas Dinner as their joint holiday celebration.  This is a tradition that Gary and I carry forth and look forward to each year.  Baily taught cooking classes at her children’s school and shared her enthusiasm and creativity with a generation of future home cooks.  Gary was her ever-willing guinea pig.

My mother, DeeDee, served a nightly family dinner before there were reams of articles telling parents that this is what should be done–and how it could be accomplished.  Like clockwork, every night at 5:30pm we sat down to a meal that was a careful balance between protein, vegetable and starch.  All three groups were always represented, we sat, we talked, we cleared the table and were rewarded with dessert if we had at least tried everything on our plate.  There were always home-baked cookies in the cookie jar and a cake under the glass dome–always from scratch, never from a mix.

In honor of Mother’s Day, I’d like to thank our mothers for instilling a love of food that I hope we are successfully passing on to our children.  In my mind, there is no better connector between family, friends and even strangers.  Ask a person about their favorite meal or their culture’s cuisine and you will find yourselves fast friends.  A lesson in commonality that we all could benefit from remembering.

The following recipe is for Baily’s Vidalia Onion, Apple and Goat Cheese Quiche.  It won first place in a contest she entered years ago and I think you will see why.  It is original, yet accessible and the first quiche for which I ever asked for seconds. While quiche makes an obvious choice for brunch or lunch, our schedule doesn’t permit us to host too many of these.  I often serve this as a light supper, pared with a salad, and appreciate the fact that it can be made in advance and reheated (as a pie or by the slice) when needed.  Perfect for those nights when family dinner isn’t feasible and people need to grab and go.  For us, just the smell of Baily’s quiche is the “family” in family dinner.

On Monday, I will share the recipe for DeeDee’s Brownies.  If you’ve been making brownies from the box, you’re in for a revelation.  Happy Mother’s Day to all the wonderful mothers out there, especially ours.

Vidalia Onion, Apple and Goat Cheese Quiche

Vidalia Onion, Apple and Goat Cheese Quiche

Baily’s Prize-Winning Recipe

9-inch pie shell, unbaked, pricked with a fork (I use Pillsbury roll-out pie crust)

5 oz. creamy goat cheese, at room temperature

1 medium Vidalia onion, finely minced

1 granny smith apple, thinly sliced

3 eggs

1 1/4 cup half and half

1/2 tsp nutmeg

1/4 tsp salt

1/8 tsp pepper

1 tsp chopped chives

Preheat oven to 375F.  Fit the unbaked pie crust into a 9-inch pie dish.  Prick with a fork.  Spread the crust with goat cheese and sprinkle with the minced onion.  Lay apple slices over the top.

Meanwhile, bring the half and half to boil in a small saucepan to scald and allow to cool slightly.  While beating the eggs in a medium bowl, pour the scalded half and half into bowl (start slowly to temper the eggs and then continue to pour in a steady stream–beating the mixture all the while). Continue beating while adding nutmeg, salt and pepper.

Pour the egg mixture over the ingredients in the pie shell. Sprinkle with chives.  Bake for 40-60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.  Allow to cool slightly, slice and serve. Can be served hot, warm or at room temperature.

Spinach Gnudi

Gnudi (pronounced “nu-dee”) is a type of gnocchi (have I lost you here?) made from ricotta cheese and a little bit of flour. The result is a dumpling that some describe as “nude” ravioli, or filling without the pasta — which I think is a much more accurate description than anything resembling gnocchi, most often a small, potato dumpling.

This recipe, adapted from The Foodie Physician is simple and produces consistently good results.  It can be seen as a starting point because beyond the inclusion of ricotta, egg and flour, there is room to explore and stretch your wings.  Maybe Swiss chard instead of spinach? Or a sauce of sherried wild mushrooms?  Would full-fat ricotta cheese, or better yet homemade ricotta, elevate this dish? Absolutely, and I might be tempted to explore either of these options if serving gnudi in a more buttoned up setting. For a family dinner or easy entertaining, this convenient and calorie conscious variation works better than “just fine.”  The same goes for the tomato sauce recipe below.  It’s a quick, simple sauce that is well-received in my home. By all means, feel free to swap it out for your favorite sauce–homemade or jarred, we’re all juggling and dinner’s on the table, right?

These Spinach Gnudi  are easy enough to make on a weeknight, tame enough to be certified “kid-friendly” and interesting enough to serve to guests.  They would make a perfect first course at a more formal Italian-style dinner party where the second course would be a meat dish.  When I make them, alongside I usually serve a green vegetable sauteed in garlic and olive oil (the aforementioned chard or broccoli rabe) or a simple salad dressed with oil and vinegar.

Do be sure to squeeze all the water from the spinach so that you don’t compromise the consistency of the dough–you want it to be thick and sticky.  And, don’t skip the “chill stage” which will slightly firm up the gnudi and ensure that they don’t fall apart when cooking in simmering water. If you are serving these for guests, you can leave them chilling and boil just before serving.  With the sauce bubbling on the stove and the water ready to go, dinner can be on the table in less than five minutes.  Delizioso!

Spinach Gnudi

Spinach Gnudi

Makes about 24 balls — (six for an adult main course serving; three for a first course)

Adapted from “The Foodie Physician”

Gnudi

2 cups part-skim ricotta cheese

1 package (10 oz) frozen chopped spinach, defrosted and squeezed very dry

4 large egg yolks

1/2 cup freshly grated Pecorino-Romano or Parmigiano-Reggiano cheese, plus extra for garnish

1 teaspoon kosher salt

¼ teaspoon freshly grated nutmeg

¼ teaspoon black pepper
1 cup all-purpose flour, divided useSimple Tomato Sauce

2 tablespoons olive oil

1/2 small yellow onion chopped

3 cloves garlic, finely minced

1 tsp crushed red pepper, optional

1/2 tsp dried oregano

1 can (28 oz) crushed tomatoes, preferably San Marzano

1/2 tsp kosher salt, or to taste

1/4 tsp freshly ground black pepper, or to taste

pinch of sugar

1/4 cup julienned fresh basil, optional

a ladle of cooking water, optional

Mix the ricotta, spinach, egg yolks, Pecorino, nutmeg, salt and pepper together in a medium bowl until well combined.  Stir in 1/2 cup flour until a sticky dough forms. Pile the remaining 1/2 cup of flour on a cutting board or plate.  Drop a large spoonful of the dough (the size of a ping-pong ball) onto the flour and lightly toss it around in the flour until it is coated. Gently form the dough into a ball with your hands, shaking off any excess flour.  Repeat with the remaining dough.  You should have about 24 gnudi in total.   Chill the gnudi on a plate in the fridge for 15 minutes while you make the sauce.

To make the sauce, heat the oil in a large skillet over medium heat.  Add the onion and cook until softened, about 5 minutes.  Add the garlic, red pepper (if using) and oregano and cook for another 1-2 minutes, then stir in the tomatoes.  Season the sauce with salt, pepper and a pinch of sugar.  Simmer the sauce for a few minutes and then stir in the basil. if using. If sauce is too thick, thin at the end by adding some of the gnudi cooking water, one ladle-full at a time.

Meanwhile, bring a large pot of generously salted water to a boil then lower the heat to a simmer.  Working in batches, place the gnudi on a slotted spoon and gently lower them into the water.  Cook the gnudi until they float to the surface of the water, about 4 minutes.  Carefully remove them with the slotted spoon.

To serve, spoon some tomato sauce into each shallow bowl and place the gnudi on top.  Garnish with grated cheese.

Austin Sprouts

I recently went on a girls weekend to Austin, Texas. I could go on and on about the virtues of girls weekends–I swear they make me a better person–but I am all excited about Austin.  What a town! The people (ma’am, they are friendly), the scenery (gorgeous lake speckled with aesthetically pleasing paddle boarders and kayakers), the shopping (everything from cowboy boots to cute boutiques) and THE FOOD (from food trucks to top rated restaurants, each bite was better than the next). Keep Austin Weird.

We had so many memorable dishes that there will be multiple Austin posts here on “Musings of a Sly Rooster” but I have to start with the Brussels Sprouts at Uchiko.  If you haven’t heard of Uchiko, maybe you’ve heard of Uchi, the original restaurant by Tyson Cole? Or, if you’re not a chef-stalker like me, Cole may just not be on your radar.  I’ll say that no trip to Austin would be complete without a visit to either Uchi or Uchiko.  Innovative Japanese at its finest.  But with all the great fish we had that night, the Brussels sprouts were the stuff of which dreams are made.

A quick Internet search unearthed Cole’s recipe for what I’ve learned is Uchiko’s signature dish.  I went in knowing that I would want to roast my sprouts rather than flash frying but what I didn’t realize was that there would be 21 ingredients with which to contend.  For a one-off dish, I’m willing to take the plunge but these Brussels sprouts were so phenomenal, I want them in my repertoire. That meant I needed to come close to replicating the flavor with a pared down approach.

I’m proud to say that the resulting recipe comes pretty darn close to the original and achieved greatness with my friend Christine’s suggestion of a squeeze of lemon at the finish.  These sprouts would make an excellent side to any meat, chicken or fish and are even an acceptable finger food among friends.  I beg even the Brussels Sprout Haters out there, to give these a try–they’ll make you a believer. Finger lickin’ good.

Austin Sprouts

1 lb Brussels sprouts

3 Tbls grapeseed oil

1/2 tsp sea salt

3 Tbls sugar

1/2 cup very hot water

3 Tbls Asian fish sauce

3 Tbls rice wine vinegar

2 Tbls fresh lemon juice, plus extra for seasoning

1 Tbls minced shallot

1 heaping tsp Sriracha

1 tsp minced lemongrass

1 tsp minced garlic

1 tsp minced ginger

1/2 tsp Korean chili powder (can substitute red pepper flakes)

1/4 tsp freshly ground black pepper

Preheat over to 400F.  Trim the sprouts by cutting off the stem and then cutting them in half. Rinse sprouts under cold water and while drying with a clean towel, rough them up a bit, loosening some leaves which will later turn into crispy bits.

Place sprouts in a single layer on a lined baking sheet and drizzle with grapeseed oil. Toss to coat and sprinkle generously with sea salt. Bake for around 45 minutes, stirring every 15 minutes, until crispy and tender.  The loose leaves should be blackened, the outer leaves dark brown and the sprouts, browned.

Meanwhile, place sugar in a frying pan over medium-high heat. Stir frequently until sugar is melted and amber-colored.  Add 1/2 cup of very hot water (mixture will bubble) and stir until carmelized sugar is completely dissolved. Stir in fish sauce, vinegar, lemon juice, shallot, Sriracha, lemongrass, garlic, ginger, chili powder and black pepper. Continue to cook, stirring constantly, for around 5 minutes until mixture reduces. Pour mixture through a fine mesh strainer set over a bowl or jar (alternatively, you could puree mixture in a blender). Set aside.

When sprouts are sufficiently browned, transfer to a bowl and toss with prepared sauce.  Return the dressed sprouts to the baking sheet and broil for a couple of minutes (to dry sprouts slightly).  Watch carefully to avoid charring.  Transfer sprouts to a serving bowl and finish with a generous squeeze of lemon before serving.

Deconstructed Lettuce Wraps

About once a week I do something with organic ground beef for my children’s dinner.  Quite often, I decide upon the easy crowd pleaser–Cheesy Ground Beef Pasta (I will not admit to using jarred Ragu Cheese Sauce for this original creation, as it goes against every fiber of my being, so please don’t look in my pantry).  Sometimes the beef thickens a homemade tomato sauce, becoming a rich Bolognese, and all too frequently we end up with tacos.  Easy to customize; everyone’s a satisfied customer. Last night, I decided to throw caution to the wind and go Asian.

My children love soy sauce, so with Asian we are starting from a place of “yes.”  They devour rice. And two out of three like lettuce, while the third at least tolerates it.  So I decided to go with Deconstructed* Lettuce Wraps.  In keeping with the kid-pleaser approach, I pulverized the vegetables that I thought would raise eyebrows (onion, mushroom–they’ll never know they’re in there) but if you are making this for adults or less picky children, feel free to keep things chunkier.  You could also add bean spouts, bamboo shoots or water chestnuts to the mix, I was tentative during this inaugural flight. If you are serving this dish to guests, saute some snap peas with a little sesame oil and grated ginger to round out the meal.

*Full disclosure: I went with “deconstructed” because I had bought bagged, pre-torn butter lettuce, therefore the pieces were not large enough to actually wrap the beef. I was also unsure how well this dish would be received so I figured that the rice base could serve as “filler.” After being met with rave reviews from my highly critical audience, I would be so brave as to serve this meal as Lettuce Wraps but do appreciate the ease of everyone eating from a bowl. With a fork. However, our dog Hoover would likely vote for “wraps” next go around. Surely, he’d be able to live up to his name.

Deconstructed Lettuce Wrap

Deconstructed Lettuce Wraps

Serves 4-6

1 Tbls canola oil

1/2 medium onion, chopped

1 tsp chopped ginger

2 cloves garlic, minced

4 oz. mushrooms

1 lb. ground beef

2 Tbls fish sauce

2 Tbls  soy sauce

2 Tbls cider vinegar

3/4 cup shredded carrots

basmati rice, about 1/2 cup cooked rice per serving (white or brown)

butter lettuce, about 1/2 cup torn leaves per serving

1/2 cup chopped cilantro

lime wedges

Heat oil in a saute pan over medium-low heat. Meanwhile, puree chopped onion in the food processor.  Once oil is heated, add onion and saute until translucent.  Replace the bowl of the food processor and puree the mushrooms. Set aside.

When the onion becomes translucent, approx. 5 minutes, add ginger and garlic. Saute for about a minute before adding mushrooms. Saute the vegetables until the liquid has been released from the mushrooms and then add the ground beef.  Break-up beef (I use a handy tool from The Pampered Chef, but use whatever works for you) so that it is clump-free and cook until it is no longer pink.  At this point, carefully drain fat from the pan (I use a splatter guard to contain the beef while pouring the liquid into an empty coffee tin set in my sink) and return the pan to the heat.  Add fish sauce, soy sauce, cider vinegar and shredded carrots. Saute until carrots are slightly softened, about 4 minutes.

To serve, place a generous spoonful of rice at the bottom of a bowl. Layer with torn lettuce leaves and top with a couple of spoonfuls of the beef mixture.  Garnish with chopped cilantro and a squeeze of lime.  Serve and enjoy!

NOTE: This recipe would be delicious with ground pork instead of beef.

Spring has Sprung

Am I alone in craving a specific dish at the start of each season?  With the first change in the weather, I am like one of Pavlov’s dogs in my desire for a certain recipe that in my mind marks the beginning of that season.  As leaves flutter toward the ground, I am whipping up a batch of my beloved Curried Lentil Soup (be on the lookout for this recipe early October) and with that initial pollen-induced sneeze, I’m running to the store to pick up one pineapple and a leek to make Orzo with Shrimp, Spinach and Pineapple.

This recipe has been in my repertoire for several years, and while I knew it was from The Washington Post, I wasn’t sure just how far back it went.  Well, it turns out that Orzo with Shrimp, Spinach and Pineapple ran in the March 24, 2010 Food Section, so I am guessing that I may have company in my association between these flavors and Spring.

Our weather in Washington, D.C. turned sharply last week when it appeared as though we may have gone directly from Winter to Summer (yes, we had snow and 88 degree temperatures in a two-week span).  I managed to eek out this meal on one of the only breezy, humidity-free, 70-something degree days that we’ll see in this neck of the woods.  Timing is everything.

This dish is probably best eaten immediately but can definitely be refrigerated for future consumption, as long as you brighten it before serving with an extra splash of dressing (you’ll have enough to do so), a squeeze of lemon and a sprinkle of sea salt. It works as well for company as it does for family and would be right at home at your next potluck barbecue. Enjoy!

Orzo with Shrimp, Spinach and Pineapple

Orzo with Shrimp, Spinach and Pineapple

adapted from The Washington Post

6 main course servings; serves more as a side dish

1 lb. orzo pasta

1 Tbls olive oil

1 medium leek

1 jarred roasted red pepper, julienned

24 peeled, deveined shrimp (or more if you’d like a heartier main course)

8 oz. baby spinach, washed

Handful of washed cilantro leaves, for garnish

1/2 cup roasted, salted peanuts, for garnish

For the vinaigrette

1 cup fresh pineapple, peeled and cut into pieces

1/4 medium sweet onion, such as Vidalia, cut into slices

1/2 cup rice wine vinegar

12-16 fresh basil leaves

1 fresh lemon

1/2 Tbls honey or agave nectar

1/4 tsp crushed red pepper, plus more to taste

1/4 cup extra-virgin olive oil

kosher salt, to taste

Place pineapple, onion, vinegar, basil, 1/2 Tbls lemon juice, honey and red pepper flakes in blender. Blend on low-speed, then add oil in a slow, steady stream. Increase speed to medium to form an emulsified vinaigrette. Season with salt to taste. You will have two cups of vinaigrette, but will initially only need 1 cup (the extra cup can be added to the orzo if you don’t serve immediately or used on a green salad or fruit salad). Set aside.

Place spinach in a large serving bowl.  Heat oil in a large saute pan. Cut and thoroughly clean the white and light green part of the leek.  Slice into 1/4-inch, half-moon slices and add to the pan. NOTE: I slice the leeks, place in a large bowl of cold water and move them around to cause any grit to settle at the bottom of the bowl. Remove floating leeks from the water with a strainer or your hands (as opposed to draining the bowl) to keep the dirt settled on the bottom–and away from your leeks.  Cook until softened and fragrant, about 5 minutes. Add the roasted red pepper and shrimp.  Saute until shrimp are cooked through, should take no more than 4 minutes, stirring and flipping shrimp to help them cook evenly. Once shrimp are cooked, remove pan from the heat and pour contents over the spinach.

Meanwhile, bring a pot of salted water to boil and cook orzo to package directions. Drain and immediately pour orzo into the serving bowl–joining the spinach and shrimp mixture. Pour 1 cup of vinaigrette over the orzo and stir to combine ingredients and wilt the spinach.  Top serving bowl (or individual bowls) with chopped cilantro, chopped peanuts, a squeeze of lemon and a sprinkle of sea salt. Enjoy!

Oh, the Glory!

This recipe for a versatile salad dressing will ideally inspire you to visit Whole Foods or your favorite natural food store to pick up a key ingredient. If you have a favorite health food store, you may already have what you’ll need or at least won’t require much convincing to head out the door.  If you still imagine the odd smelling co-ops or natural food stores of days gone by (was it the vitamins?) then I have my work cut out for me.

Let me start by saying that this dressing is unique and you, and everyone who tries it, will love it.  People won’t be able to identify the flavors or like my daughter, might refer to it as “the peanut butter sauce” despite the fact that it doesn’t contain any peanuts and doesn’t really taste all that peanuty.  The initial batch will make enough to fill two salad dressing bottles and you’ll wonder, “What will I do with all this sauce?”  Soon thereafter you’ll find yourself pouring it over a variety of salads, spinach (raw and steamed), brown rice and all of those grains you’ve been reading about.  It even works as a dip for crudite.

Now I’ll break the news that this tasty dressing is incredibly good for you.   Its main ingredient is nutritional yeast which is high in protein, low in calories and contains seven grams of fiber per ounce.  Nutritional yeast is rich in B vitamins and one serving provides the full daily recommended amount of B12.  The yeast also contains folic acid, biotin and fifteen minerals such as iron, magnesium, phosphorus, zinc, chromium, and selenium. It is one of the few vegetarian sources that provide all nine essential amino acids, which are used by the body to form protein. If your Whole Foods doesn’t carry the flakes (note Nutritional Yeast is not the same as Brewer’s Yeast) you can order it online–Amazon carries several varieties.

The dressing also contains tahini, a paste made from ground sesame seeds.  Tahini boasts healthy fatty acids, essential for your brain and heart; thiamin (vitamin B1) which influences your nervous system, muscles and digestion; and phosphorus, for strong bones and teeth. Among its many health benefits, phosphorus helps with digestion, increases energy, regulates reproductive hormones (could relieve symptoms of menopause), and assists with proper metal function (including improved memory and concentration).

And now for the big reveal…this recipe for Glory Bowl Dressing was lifted from Whitewater Cooks by Shelley Adams.  Among the inner sanctum of hard-core skiers, Whitewater Ski Area in Nelson, British Columbia is legendary.  Unfortunately, I am not a member of this exclusive crowd but my brother is a proud devotee.  In fact, so much so that he and Romy got married at the top of Whitewater in February 2010.  And while I don’t get the opportunity to ski the Nelson “pow” each year and I have never set foot in the Fresh Tracks Cafe, I do enjoy cooking my way through all three of Shelley Adams’ cookbooks.  The recipes are original and never let me down.

After this much fanfare I sincerely hope that you’ll be making a batch of dressing later in the week.  Feedback, please!

Glory Bowl Dressing

Glory Bowl Dressing

adapted from “Whitewater Cooks”

1/2 cup nutritional yeast flakes

1/3 cup water

1/3 cup soy sauce or tamari or Bragg Liquid Aminos

1/3 cup apple cider vinegar

2 Tbls tahini paste

2 cloves garlic, crushed

1 1/2 cups vegetable oil

Combine yeast flakes, water, soy sauce (or tamari or Bragg), apple cider vinegar, tahini and garlic in blender. Add oil in a steady stream. Pour into container and use often!

*I want to reiterate that I am not a nutritionist, just a person who looks to get my nutrients from food rather than pills.  Therefore, I’m always scrutinizing ingredients to try to choose the best “fuel.”  The above nutritional information was compiled from livestrong.com and 3fatchicks.com.