Carrot Ginger Dressing

Carrot Ginger Dressing

(with gluten-free and sugar-free options)

Adapted from Vitamix “Simplyfresh” by Blue Heron Kitchen

You’re going to love this dressing. You know the ‘orange’ dressing in Japanese restaurants that rocks? This is it, only better.

This dressing or “vinaigrette” is fantastic for dipping veggies, raw, steamed or roasted, as a salad dressing, and as a condiment! Put small dollops on seared scallops or raw or cooked tuna. Mix some into your tuna salad. If you’re not a meat or fish eater, try it in your TVP dishes or with tofu.

The original recipe calls for brown sugar and low sodium soy sauce. For gluten-free and ‘sugar-free’ options, use reduced sodium organic Tamari soy sauce (wheat-free) and dried, organic pitted dates. Cover the dates with some boiled water to soften and plump.

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It's one of my new joy tools - one I can't believe I haven't always had. It's $5.99, and if you're an Amazon Prime-r, you'll have it in a couple of days, no shipping fee. What a steel reamer.

Process this dressing fine, less fine or coarse. You’re the boss.

Carrot Ginger Dressing

Blue Heron Kitchen

Ingredients:

6 oz. (170 g.) carrot, sliced into ½ inch discs

1 c. (240 ml.) water

3 Tbsp. (45 ml.) rice vinegar (plain, not ‘seasoned’ rice vinegar)

2 tsp. fresh lemon juice (organic, if possible)

4 tsp. low sodium soy sauce

            (For gluten-free, use reduced sodium Tamari soy sauce – organic, if possible. )

4 tsp. sesame oil

¼ tsp. salt

2 tsp. packed light brown sugar

            (For “processed-sugar-free”, while you’re preparing the dressing, cover and       soak about 4-5 pitted dates with boiled water. You’ll remove them from the water before adding.)

1 (heaping) Tbsp. (12 g.) chopped, peeled fresh ginger root

Procedure:

In a small saucepan, place sliced carrots with 2 cups of water. Bring to a simmer over medium heat and cook until tender, about 10-15 minutes, depending on how thin you’ve sliced the carrots. Reserve ½ cup of the cooking liquid for the dressing and drain the rest of the liquid.

In this order, place carrots, cooking liquid, vinegar, lemon juice, soy (or Tamari) sauce, sesame oil, salt, brown sugar (or dates) and ginger into your Vitamix or excellent blender. Secure the lid.

For Vitamix, select Variable 1. Switch machine to Start and increase to Variable 7.

For a very smooth consistency, blend for 20 seconds. Blend less time and lower variable for more control and chunkier dressing.

Chill thoroughly before serving. (The dressing as well.)

More to come from BHK, sans gluten, dairy and night shades ..

I'm working on a miso/tahini variation that will be both marinade (great for fish!) and dressing.

Around the bend: Homemade almond milk!  

peace and love,

jane