Dan Legault of Ordanix who lead two demonstrations at yesterday’s Cooking for Sustainability has generously provided us with his two recipes for display here.
Apple Cayenne Vinaigrette
1 Cup Gape Seed Oil
1/4 Cup Apple Cider Vinegar
1 small wedge Lemon (Juiced)
2/3 Cup Real Apple Juice( Not Concentrate)
2 1/2 TBL Honey
1 tsp Mint
1 tsp Basil
1/2-1 tsp Cayenne (depends on heat tolerance)
Salt+Pepper to taste
Mix vinegar, juice, honey and all dry together in a blender on low.
Pour oil slowly for first 1/4 cup than add rest. Mix until blended.
Dressing will separate so shake well before serving. Does not need
refrigeration for first week.
Raw Vegan Chocolate Mousse
3 Ripe Avocado
50 g Raw Cocao
100ml Agave or Maple Syrup
1/4 tsp Braggs
1 Tbls vanilla (optional)
2 Quarts of Local Organic Berries
Wash and prep all berries, pit and skin Avocado in a bowl, add all
ingredients in a food processor and you got Chocolate