SOS Dijon Maple Dressing
LAFFlines #25
Plant-based and free of major allergens—no wheat, milk, eggs, tree nuts, peanuts, soy, sesame, fish, shellfish.
A dressing that saves the day.
Add the following to an 8-12 ounce jar*: 4 tablespoons nutritional yeast, 6 tablespoons lemon juice, 2 tablespoons 100% pure maple syrup, 4 tablespoons Dijon mustard, 6 grinds of white pepper (a scant 1/8 teaspoon or to taste). Secure the lid and shake to combine.
Tips and Substitutions:
Adding the ingredients in the order listed above will make it easier to pour the ingredients out of your measuring spoon.
If you substitute the 100% pure maple syrup with agave, start with only 1 tablespoon of agave because it’s very sweet. Adjust to taste.
If you substitute the white pepper with black pepper, start with only 3 grinds of black pepper because it’s much sharper than white pepper which has a rich, smooth earthiness.
This recipe scales up and down very easily—halve it, double it, quadruple it. Store in the fridge.
How do you like having the recipe first instead of a headnote?
If you’re missing a headnote, here you go:
Without Venmo on my phone, there would have been no money to pay the Uber driver to take Rose and me home earlier this week when I lost my car keys in the woods where we’d been walking—and, by walking, I mean dashing and halting and looping around trees based on Rose’s daffy whim—for an hour.
Everything nuggets (the most popular nugget flavor so far!) with slaw, daikon, carrots, and (drum roll) SOS dressing.
And without this Dijon Maple dressing in the fridge, there would have been no decent lunch to serve my mother the day after the key adventure. The polenta-black bean-cilantro-tofu cakes (you know, wedges you can eat with a fork) came out as soup. Or, as my mother noted, “spoon bread.” Despite the fact that Mom—in superlative mother mode—declared that she absolutely loves spoon bread, we ended up eating a lot of carrots dipped in this dressing. She took a jar of the dressing home with her. The polenta “spoon bread” remains in the fridge.
The dressing saved lunch for the second consecutive day while I was waiting for a technician to come fix the air-conditioning. Because of the lost keys, I didn’t make it to the farm share on Wednesday. That’s why I could see the rear white wall of the fridge for the first time in weeks. Fortunately, the crisper drawer still had a few carrots, one daikon, and half a head of red cabbage. I made slaw by mixing red cabbage shredded in the food processor with the dressing. WOWZER. In the future, I’ll add a bit of pear to this slaw. At any rate, if you keep a jar of this dressing around, you can make a lunch out of anything. (Or you can simply drink the dressing.)
Pea shoot, avocado, and mixed green salad with LAFF protein crumbles and Dijon Maple dressing.
Nugget Update
So far, Everything is the most popular flavor of the new nugget mixes. The Everything nuggets have garlic, onion, sesame seeds, poppy seeds, and salt. To this point, testers have had only written instructions. The next batch of testers will have written instructions (as they would appear on the package) plus a 60 second video (accessible via QR code on the package).
Please email me if you’d like to be a tester: hello@laffkitche.com.
Also, feel free to chime in about whether you like the newsletter to jump right into the method of the recipe rather than starting with a headnote.
Cheers to each of yo,
Abby
Hahn Garden at Virginia Tech.
