Arugula Sundried Tomato Vinaigrette

In a blender, blend until smooth: 

1 cup sundried tomatoes in oil

1/2 cup extra virgin olive oil

1/4 cup nutritional yeast

1 handful of baby arugula

2 inches piece leeks (the green part)

3 cloves of garlic

3 tbsp. rice vinegar (the clear one, not the dark one)

1 tbsp soy sauce

1 pinch of salt

Sundried Tomato Olive Bread

Step 1. Whip together ( in a food processor):

3 tbsp. ground flaxseed

1/2 cup water

Step 2. Combine in bowl 1:

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

2 1/2 tsp. baking powder

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh basil

1/2 tsp. sea salt

Step 3. Combine in bowl 2:

Whipped flaxseed mixture (from step 1)

1 cup nondairy milk ( I used sweetened almond milk)

1/4 cup olive oil

Step 4. Add the wet ingredients (bowl 2) to the dry ingredients (bowl 1)

Add 1/3 cup finely chopped walnuts

Add 1/2 cup chopped pitted olives ( I used black olives and red olives)

Add 1/3 cup chopped sundried tomatoes

Mix well

The batter should be stiff and sticky.

Step 5. Bake

Lightly grease the loaf pan or other container that you are using to bake the bread. Add the batter to the loaf pan. Bake under 350 F for 40 mins.

Serve warm with your favorite dipping oil.