We served this dressing with our Amor Abundant Salad during our Seed to Soul Takeout Dinner. It could also be served as a dip or drizzled over roasted veggies!
Apple Cider Vinaigrette (base)
1/8 c apple cider vinegar
1/2 c olive oil
1 tsp sea salt
1 tsp black pepper
Make it rich n creamy
1/4 c soaked cashews
1 tbsp nutritional yeast
1/8 c veggie broth (or water)
Make it Seed to Soul
1 tsp dill seed
1 tsp oregano
1 tsp thyme
Blend it all together and enjoy!

Need some comfort food? Serve this bolognese over your favorite pasta, we like fettucini. 
½ cup carrot diced
16 oz pack mushrooms
2 garlic cloves
1 cup diced onion
¼ cup white wine
1 cup fire roasted tomatoes
3 cups mineral broth
1 bay leaf
½ tsp rosemary
½ tsp thyme
1 tsp salt
​1 tbsp oil
Directions:

1. Pulse mushrooms, carrots, and garlic in food processor.  Pulse until you have a chunky crumbly consistency, not pasty.
2. Add oil to a pot and heat on medium low. 
3. Add the onions to the pot and stir.  Cook for about 5 minutes on low heat.  This is called sweating the onions.
4. Add the tomatoes and cook until the onions and tomatoes become thick.
5. Add white wine to deglaze the bottom of the pot. Stir in with onion tomato base.
6. Add the mushroom, carrot, garlic.  Cook for a few minutes until any water has evaporated.
7. Add salt.
8. Add rosemary, thyme, and bay leaf. 
9. Add mineral broth.
10. Cook together for ten minutes on medium heat, a simmer not bubbling, stirring often.