Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.see more from this author
Agree that maple syrup is unnecessary. Followed the recipe otherwise, used 1 Tbsp nooch. Delicious!
This is far more delicious than expected. And I did not use capers, kelp granules or the maple syrup. This will become a regular at our house.
This is a terrific oil-free dressing. I didn’t include the kelp granules. I did add the nutritional yeast. Although I added the maple syrup, I don’t think it’s necessary to add sweetness. After tasting, I decided to add a little more lemon juice to zing it up. Looking forward to seeing how it thickens the next day. I can definitely see how it can be used as a dip for vegetables too. Thank you!!