24 January 2008

Tofu-Carrot-Miso Dressing

At long last, for Hilary:

Tofu-Carrot-Miso Dressing

Start with the smaller quantities and add more to taste! You just process it all in the
food processor. It will keep in the fridge for up to 2 weeks. Makes 6–7 c., so you might
want to make a half batch.

1 lb. silken tofu
12 to 14 oz. carrot (baby carrots or cut-up regular carrots)
2 to 3" piece ginger
3 to 6 garlic cloves
juice of 1 to 2 lemons
1/4 to 1/2 c. rice wine vinegar
1/3 to 1/2 c. miso paste
1/4 to 1/2 c. vegetable oil
2 Tbsp. sesame oil
2 to 4 Tbsp. honey
salt to taste
(cayenne or chili oil to taste)
(mirin to taste)

Process all ingredients in food processor or blender until smooth.