real raw kitchen: RECIPE: basic tahini miso sauce recipe

Wednesday, April 24, 2013

RECIPE: basic tahini miso sauce recipe

I have long been playing with both Miso and Tahini. During this entire time of experimenting, though, I never thought to put them together. Then I came across this post at Daily Garnish and I was hooked. I make this dressing almost every week now.

If you haven't checked out the Daily Garnish yet, I suggest you do. It is loaded with incredible recipes and an  even more incredible account of her pregnancy, birth, and life as a mother (and now, second pregnancy!).

I made her miso sauce and poured it over sweet potatoes just like her simple recipe calls for. And then after that magical meal I began pouring the miso sauce over everything. I've adjusted it a bit, mostly because I have found what is easiest for me, but it's the perfect dressing.


Tahini Miso Sauce:
the recipe
1/4 cup raw organic tahini 
2 T light chickpea miso 
1/2 lemon, juiced 
Water to achieve desired consistency (usually a 1/4 cup)

Whirl everything in your blender until saucey and use over salad, use as a veggie dip (my family LOVES it this way), use over roasted sweet potatoes .. The possibilities are endless!!

I use it over sweet potatoes about once a week. I also usually make enough to last me throughout the week and drizzle it over a scrumptious salad, like this one:


This salad also happens to be the meal where I debuted my Asparagus Crisps so it was a good day.

I usually find miso in the refrigerated Vegetarian/Asian section at Whole Foods or a health food store. I haven't been to Trader Joe's in awhile (don't even. I know. I'm devastated there isn't one here in Miami) so I'm not sure if they carry it.

Now I opt for the chickpea miso to avoid the soy in traditional miso. Though the soy is non-GMO, organic, and fermented makes it the best possible version of soy possible, I'm still hesitant; the way my hormones get all sensitive makes me question whether I'm ready for soy yet.

Plus, the chickpea miso has a deeper, less salty, more earthy flavor.

Go check out Emily at the Daily Garnish and send her some love! And let me know what you think of the sauce!

xo


2 comments:

  1. So I made a pint and a half of this dressing today, and I need more ideas of what to put it on!! lol Also, do you know how long it keeps in the fridge? I just realized I should have thought about that before making a huge batch of it. :)

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    1. I'm so happy you were able to make it and like it!! I like it on roasted sweet potatoes, as a salad dressing, a veggie dip ... almost anything. I'm a little obsessed with this sauce. It just goes with anything! And I am not sure how long it lasts, I usually eat it quickly :) Tahini should last awhile, miso is a little bit more perishable. Though I've had miso in my fridge for at least a month, before (I'm not sure if this is okay haha) What I do notice is that the longer it's in the fridge the saltier it gets, so you could add water if it gets too salty.

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