Confession: Besides the fact that I’m a vegan who drinks Guinness (and other non-vegetarian beer, wine, and liquor), I also hate salad. Seriously. I abhor it. Sure, I’ll choke it down when I have to, and I’ve been known to survive on mostly salad when in South Georgia where the concept of non-meat-infused vegetables is foreign, but I really really hate it. Salad dressing has never cried out to me, lettuce gives me the shakes, and raw veggies just don’t turn me on.
In my meat eating days, I could be convinced to eat a chicken Caesar salad…but since Caesar salad dressing isn’t vegetarian I’ve had to swear off of that (and I’ve been too lazy to make V’Con’s recipe). Which left me with Italian vinaigrette or some other bland form of lettuce enhancer. The day I met Soul Veg’s house salad dressing, everything changed. Radically different than anything I’d had before, their tahini, lemony, misoey, I have no idea what is in it awesomeness was so delicious that I wanted a salad. I wanted a big salad! I wanted lettuce and sprouts and whatever else comes on salads! (Well, minus cucumbers. Shudder.) Recreating their dressing has proved problematic, however, and even though I said the tahini dressing was good, I gave it to the poet, because, really, it wasn’t my cup of tea.
When Ricki of Diet, Dessert, and Dogs posted her anti-candida bowls of love yesterday, the sauces called out to me. They cried make me, put me on that hunk of romaine lettuce you have sitting in your fridge, slurp me up with croûtons and greens, cherish me! Ok, well maybe not that tahinily, but every single recipe looks killer.
Thus the Tahini-Miso Salad Dressing Sauce was born at 4:15 pm today in my blender. I followed the directions exactly, no substitutions, and the result was out-of-this-world. Sweet and tangy, with a ginger bite, this sauce is the perfect addition to any tofu, tempeh, bowl of grain, salad, whatever you want to put dressing on. To point out how good it is, I just licked my bowl clean. For reals. Ricki calls it “light and tangy,” but I simply call it damn good. I mean, it made me like a salad! Ricki, you might have just made my life a little more delicious and a lot more healthy! So thank you Ricki for saving my salad-less lifestyle, and thank you head of romaine lettuce for staying fresh in my crisper. Personally, I can’t wait to try the Orange Fig Sauce next!
Tahini-Miso Salad Dressing Sauce
2 tsp freshly grated ginger root
1 Tbsp tamari/Bragg’s Amino Acids
2 tsp pure maple syrup
2 Tbsp fresh lemon juice
2 Tbsp tahini (sesame paste)
1 Tbsp light miso
2 Tbsp water
Combine all ingredients in a blender and whir until smooth.