Ingredients (use vegan versions):

• 1/3 cup balsamic vinegar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1Tbs. dijon mustart
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon apple juice concentrate or 1-2 tablespoon orange juice
• 1 teaspoon minced fresh parsley (optional)

Directions:

Simply mix or blend together. As with most things containing raw
garlic, the longer it keeps, the stronger the garlic.
( I find this goes well with greens and fruit and advacado and onions.)

Specifically, from VT, I’ve adapted the following (basically I simply
eliminated the oil they listed).

Serves:

Ingredients (use vegan versions):

• 1 large head of broccoli
• half a teaspoon of fresh ground cumin
• half a teaspoon of fresh ground coriander
• juice of half a medium lemon
• tiny bit of fresh crushed garlic (up to individual taste, really!)
• tiny bit of finely chopped shallots (again up to individual)
• one roughly diced medium tomato

Directions:

I decided to make this recipe after seeing
its name which made me giggle; and it is
REALLY delicious. Start by cooking the
broccoli ( I just took off the tough outer
leaves but used everything else) - I
microwaved it for speed, but steaming is
- it is done when a knife pierces without
resistance (tender) try about 8 mins to
start with. Put into a blender or food
processor with the lemon juice, cumin,
coriander, garlic and shallots and blend
until really smooth. I added some water
blend briefly so that the tomato is still
“chunky”. Leave for about 10 mins so that
the flavours can mingle and then eat as a
dip with crudites or use as a spread on
fresh vegan bread or thin it and use it over hot
veggies. This is REALLY REALLY good and
very healthy too!

Serves: 4 - 5 cups

Preparation time: 20 mins

Ingredients (use vegan versions):

• Heaping spoonful of Maitre Jacques Shallot vegan mustard
• about 1 tablespoon of Cavalli Balsamic Seasoning

Directions:

Stir till smooth.

Good dip for artichokes. Mix about equal proportions of any mustard
and balsamic vinegar.

A nice grainy mustard is also nice. Cavalli is one of the more
expensive Balsamic vinegars. It’s fine to substitute a cheaper brand,
but Cavalli is *excellent*.

Serves:

Ingredients (use vegan versions):

• 3 cloves garlic, chopped
• 1 cup balsamic vinegar
• 1 cup olive oil

Directions:

Mix garlic, oil, and vinegar in a small dish, then spoon onto your
favorite salad greens! (Dark, leafy greens taste best with this
dressing.)

Serves: 2.

Preparation time: 5 minutes.

Ingredients (use vegan versions):

• 3/4 cup water
• 1/4 cup balsamic vinegar
• 3 teaspoon capers
• 2 teaspoon vegan Dijon mustard
• 1-1/2 teaspoon dried bazil
• 1 Tbl. fresh parsley, chopped (optional)

Directions:

Combine the ingredients. Adjust vinegar to taste, since it has a stong
flavor. Store in a covered container in the refrigerator.
Makes 1 cup.

Recipe from Susan Powter’s Recipes.

Serves: