Recipe from The Saucy Vegetarian by Jo Stepaniak
Husband-Tested
in Alice’s Kitchen
I first tasted this sauce at an event being held at Lost River Market
& Deli. It was being served over
steamed veggies. It’s creamy and lemony
with a hint of sesame. I made up this
sauce at home and dolloped it over some steamed broccoli and carrots,
chickpeas, brown rice and avocado. It
would taste great over crisp lettuces, steamed spinach, or even pasta.
½ cup
silken tofu
¼ cup
tahini (This is sesame seed paste. Store
it in the fridge.)
2
Tablespoons fresh lemon juice
2
Tablespoons apple cider vinegar
2
Tablespoons real maple syrup (You can use other sweeteners.)
2
Tablespoons water
1
Tablespoon white miso (You’ll find this in the refrigerated section.)
¼ teaspoon
crushed garlic (I use 1 clove.)
Combine all
ingredients in a blender or food processor fitted with a metal blade and
process until creamy. (This sauce
thickens when refrigerated. You can thin
it a bit by adding just a touch of water, if desired.)
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