2 tbsp veganaise
2 tsp spicy dijon mustard
1 1/2 tsp mustard oil
2 tsp apple cider vinegar
1 tbsp agave nectar
2 tbsp poppy seeds
1/2 tsp garlic powder
1 tsp nutritional yeast
salt & pepper
add water and almond milk for desired consistency!
Easy peasy stuff, this dish is full of protien, flavour and colour! Also impresses easily making a great item to serve at a potluck, though is delicious as a side dish to your main course as well. Upon experiencing the shredded carrot and caper salad with the Vegan Coconut BLT wrap (WOW) at Au Vivres in Montreal, friend and I returned to Ontario only too excited to embark on a veg cooking adventure. This particular recipe is usually how we prepare the dish - enjoy and frankly, get your tastebuds ready! WARNING: cautionary note - if fed to non-vegans, may induce conversion! Mmmmmm and would go awesome with ginger beer...................................


This alternative local event needs your support! Visit the Centre Branch of the London Public Library from 11am-4pm for the 2011 6th Annual London Indie Media Fair. The art of independent and alternative forms of media receives a showcase in the central hall. I look forward to sharing this blog, Eco-Veg Footprint, along with a independently printed vegan cookbook, book of poetry and sustainability zine! Also, my friend and I have gotten eco-crafting crazy and made a bunch of postcard collages from recycled materials and images - to be featured soon! Was thinking of bring them along aswell as mixed media creations. Hope to see you there on Saturday, March 26th!