by Moreka Jolar
Yeast Dressing Revisited
People have been known to buy the first Hollyhock cookbook JUST for the famous Yeast Dressing. We’ve revamped this much sought after dressing to make it a little lighter without compromising flavor. It rocks out on grains and steamed veggies just as well as it does on salad.
Makes 2 cups
- ¾ cup Engevita flake yeast
- 1/3 cup water
- 1/3 cup tamari
- 1/3 cup apple cider vinegar
- 2 large cloves of garlic
- 1 cup grapeseed or sunflower oil
In a blender, combine yeast, water, tamari, vinegar and garlic for one minute. With the blender on high, remove the centre of the lid and SLOWLY drizzle in the oil. Stop the blender as soon as all the oil has been added. Keep in a sealed jar for up to 2 weeks.
Moreka Jolar is most fired up when creating good eats and motivating others to do the same. Her career has taken her from Vancouver’s artisan bakeries to busy island retreat centres. She has been a chef at Hollyhock for 15 years and co-authored the bestselling cookbooks, Hollyhock Cooks and Hollyhock Garden to Table. Moreka’s passion for fresh, inspired foods is as infectious as her laughter.