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.
About Me
- Snickollet
- I'm a mother and a widow, and a whole lot of other things. Here, though, I tend to write about parenting, grief, and their intersection.
5 comments:
thanks a lot! can't wait to try!
This sounds really good, I wonder if I can find all of the ingredients. I've never seen miso paste here, but perhaps b/c I haven't looked carefully. It's funny living in Mexico -- I don't miss the US per se, but I do really miss the international food choices at the grocery store, especially anything Asian.
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We also have some great sugar free and low carb items you might like :)
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Have a great day!
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I wonder if tofu and I will ever reconcile.
Ever since I made the mistake of blending tofu, milk and avocado together and then drinking it, all, our separation has been continuous. Perhaps this will encourage relations somewhat. Danke schon!
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