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Fresh carrots combine with a touch of tahini in this nutrient-rich, creamy dressing. The hint of ginger adds a beautiful flavor boost. Try this on grains, too!

From Plant-Powered Dressings

[PDF version of the ebook here]

By Dreena Burton,

Ingredients

  • ½ cup carrot, cut into discs or small chunks

  • ⅓ cup water
  • 1½ tbsp red wine vinegar
  • 1 - 1½ tbsp tahini (use full 1½ tbsp for richer flavor)
  • 1 tbsp pure maple syrup
  • ½ tbsp chickpea miso
  • ½ tsp fresh ginger, roughly chopped
  • ¼ tsp (rounded) sea salt

Instructions

  1. Using a standing blender (high-powered works best to smooth, but regular blender will also work, just purée longer), purée all the ingredients until very smooth. Serve, or refrigerate. Will keep about 4-5 days in the fridge.

    Note: Fresh ginger has a better flavor than dried ginger. 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.
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about the author

Dreena Burton

Dreena Burton has written five cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Plant-Powered Families, visit PlantPoweredKitchen.com.

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