24-Carrot Gold Dressing

 

Pro-tip from grain bowl enthusiasts — make a batch or two of grains for the week, pre-cut your veggies, and always have two to three dressings on hand. You’ll be grateful for those sauces when it comes to making a quick and easy dinner. This dressing is perfect for salads, steamed vegetables, grilled tempeh, or on top of the Brown Rice Lunch Bowl!

24-Carrot Gold Dressing

Ingredients

 ½ cup carrot (cut in discs or small chunks)

 1 ½ tbsp tahini

 1 ½ tbsp red wine vinegar

 ½ tsp fresh ginger (roughly chopped)

 ¼ tsp salt (optional)

 ½ tbsp organic miso or chickpea or another mellow miso (see Chef’s notes)

 1 tbsp maple syrup

 ⅓ cup water

Directions

1

Using a standing blender (high-powered works best to smooth, but a regular blender will also work, just puree longer), puree all the ingredients until very smooth.

2

Serve, or refrigerate. Will keep about 4–5 days in the fridge.

Chef's Notes

Ginger
Fresh ginger has a better flavor than dried. Buy a few knobs, and keep it in your refrigerator. Then, for this recipe, simply trim away the peel and chop a small amount; you need just a little. It doesn’t have to be finely chopped as the blender will take care of working it through the dressing.

Chickpea Miso
Chickpea miso has a lovely, mild flavor. There are several brands on the market, but you can certainly substitute another mild miso, such as brown rice or barley.

Serving suggestions
In addition to greens, this dressing fabulous worked into quinoa or another whole grain (like millet, buckwheat, brown rice).

In the fall/winter, drizzle over freshly cooked grains with fresh veggies for a warming, comforting bowl.

In the summer, use pre-cooked/chilled grains and veg for a cooling summer bowl.

https://foodrevolution.org/recipes/24-carrot-gold-dressing/