Maple Mustard Dressing | Vegan

Saturday I decided it was time to move my peppers and tomatoes that we're lovingly started from seed by E out of the playpen and into the big boy pots so they could grow up nice and tall and give me some delicious free vegetables because God knows groceries aren't getting any cheaper anytime soon.

So, off to the garden store I went to by terra cotta pots, organic potting soil and organic plant feed. Because we are still in the retirement village until next month I don't have a large outdoor workspace, so I had to cover the kitchen counter with bags and do my repotting inside. p>

As I opened the bag of organic potting soil I nearly passed out. This bag smelled so horrid. It smelled like a very large horse had crapped in a ziploc bag, sealed the bag up tight and then placed it in the direct glare of a thousand burning suns to fester and blossom, apparently ripening on the exact day I bought it and opened it in my kitchen.p>

I can only hope my little plants appreciate the stock with which they are now planted in because it is some grade A shit I'm sure, at least it smells that way. Please plants, grow up big and strong to I can put you in my belly.

Onto the food.

I really enjoy making my own salad dressings, and this one was so super easy and so good you just have to try it. Yes, it's another recipe from the Veganomicon cookbook, but I'm going to give you the recipe for free because, come on - it's just dressing. However, I did have some of this dressing left over and I used it as a marinade for a few tuna steaks that CB put on the grill and it was delicious as a marinade as well. Whatever, go nuts with it.

Maple Mustard Dressing Veganomicon

3 tbsp pure maple syrup

2 tbsp apple cider vinegar

2 tbsp dijon or whole grain mustard

3 tbsp grapeseed or nut oil

1/2 tsp mustard powder

salt and freshly ground black pepper

Whisk all ingredients together and store in an airtight container. Keep refrigerated until ready to use.

Mmmm Peanut Butter. Glorious Peanut Butter

The very first thing I ate on Easter Morning was a big honking spoonful of peanut better, and then I had another one. I ate it so fast I was like a dog trying to get it off the roof of my mouth, constantly licking and having trouble swallowing. This was all while CB was still in bed, it was early in the morning. I climbed back into bed, after satisfying my PB crack addiction, thinking CB was still asleep - "you reek of peanut butter" came his groggy morning voice from under the covers, "happy easter I guess." Yes, Jesus had risen, and I could once again eat peanut butter, it is was a good day.

Not being satisfied with the plain old peanut butter, I decided to toast up some almonds and try to make my own almond butter. I simply took the small tray from the toaster oven, laid out about 3/4 of a cup of almonds on it and toasted it for about 7 minutes. I then let the almonds cool and then put them in my little food processor with a little kosher salt and let her rip for about 5 minutes - blap dee bloo ALMOND BUTTER. It was good, rich, thick, a hint of salt, a success. CB has been eating it in the morning all week. When it's gone, I'm going to try to make another variation, maybe cinnamon raisin or ginger. Do you ever make your own nut butters? How do you do it?

PS. Its so good to be back. I missed this whole cooking and writing shit.