Keryn’s Kitchen

At the beginning of 2019 I resolved to become a vegetarian.  For me the decision was based on a love animals and a desire to no longer support factory farming through pretended ignorance.

Whenever I went food shopping I could not endure the images that popped into my mind  at the rows upon rows of packaged meat.  Meat that at one stage was a sentient creature entitled to a safe and cared for life as much as any of us.

However, I’m not immune to marketing or to a good hamburger and after a couple of months I fell off the wagon so to speak.  I went back to eating meat again albeit in a restrained fashion as I was never a big meat eater in the first place.  My main reason for eating meat was sheer laziness and lack of time to adequately prepare alternative food and also because I couldn’t find interesting ways to prepare vegetables given my time constraints.

Becoming vegetarian or vegan can be quite daunting but I’m resolved to try harder.  I truly believe that not eating animals is not only good for the planet, good for animals, but  it’s good for your soul too.

If I am going to live on salads and vegetables then I need a good vinaigrette and I am happy to say that I have found one.  I wish I could say I invented it because it is absolutely to die for but I didn’t. I found it in the Modern Australian Vegan on page 57 and I would like to share it with you.

Vinaigrette

  • 1 medium shallot, finely minced
  • 2 tbsp minced fresh herbs such as chives, tarragon or parsley
  • 120 ml apple cider vinegar
  • 1/2 tsp sea salt
  • 1 tbsp Dijon mustard
  • 120 ml extra-virgin olive oil
  • 1/2 tsp freshly ground black pepper

Method

In a small bowl, whisk together the shallot, herbs, apple cider vinegar, salt and Dijon mustard.

Slowly whisk in the extra virgin olive oil, a few drops at a time, until the dressing is smooth and all the oil has been incorporated.

Whisk in the black pepper and use immediately, or refrigerate in a tightly sealed jar for up to 3 days.

Makes 240 ml. Prep 10 mins. Cook None

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