By Jolinda Hackett. Vegetarian Food Expert
Contact / Media Queries: vegjolinda@gmail.com
Because of the recognition of vegetarian.about.com, I get an remarkable quantity of email. Please be aware that I'll only consider media queries associated with vegetarian or vegan food/cookbooks/products or lifestyles. I actually do try to react to all readers feedback and questions.
About Jolinda
Jolinda continues to be vegetarian for more than two decades making the transition to some vegan diet 14 years back. Jolinda has traveled, shopped, and resided like a vegetarian all over The United States, someplace sunny and warm and many of Asia, and understands how to order tofu in six different languages, including Bahasa, Malay, Thai and Mandarin.
She's the writer of six books, such as the Everything Vegan Cook book. The Vegan Pregnancy Cook book. The Large Book of Vegan Recipes. Cookouts, Veggie Style. the definitive help guide to backyard grilling for vegetarians and vegans, and also the Daily Vegan Planner for brand new vegans requiring a little bit of dietary advice and inspiration.
You are able to email Jolinda at vegjolinda@gmail.com or send her a tweet @vegjolinda
Updated August 23, 2016.
A fundamental Dijon mustard vinaigrette salad dressing recipe, using dark wine vinegar and a few fresh herbs for any homemade vegan salad dressing of restaurant-quality. If you want vinaigrette dressings, do this homemade recipe.
Ingredients
- 3/4 cup essential olive oil
- 1/3 cup dark wine vinegar
- 2 cloves garlic clove, minced and pressed
- 1/4 teaspoon salt
- 1 tablespoons of Dijon mustard
- 1/4 teaspoon pepper
- 1 teaspoon fresh minced parsley
- 2 teaspoon fresh minced tulsi
- 1 teaspoon sugar
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