creamy miso vinaigrette

[Guest guest]

spiced with garlic and ginger and umeboshi (salty-tart plum) paste

 

 

* Exported from MasterCook *

 

Creamy Miso Vinaigrette

 

Recipe By :Peter Berley, The Modern Vegetarian Kitchen (2000)

Serving Size : 6 Preparation Time :0:00

Categories : Condiments & Seasoning Dips & Spreads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces soft tofu

3 tablespoons cider vinegar

3 tablespoons fresh lemon juice

1 tablespoon mellow white or barley miso

2 teaspoons crushed garlic

2 teaspoons peeled and finely chopped gingerroot

2 teaspoons umeboshi paste

1 teaspoon honey

1 cup extra-virgin olive oil

1 tablespoon finely chopped fresh parsley

 

In blender, combine tofu, vinegar, lemon juice, miso, garlic, ginger, umeboshi

paste (plum), and honey. Puree until creamy. Add oil in a slow steady stream and

blend into a thick smooth sauce.

 

To serve: pour vinaigrette into a small serving bowl and garnish with fresh

parsley. Place the bowl in the center of a large platter. Surround with romaine

lettuce leaves (see serving idea).

 

Description:

" Salad dressing that's highly seasoned and creamy "

S(VegRecipes):

" Pat Hanneman 13 Mar 2001 "

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 325 Calories; 36g Fat (97.4% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Salad dressing or dip: romaine lettuce leaves; crudites;

blanched broccoli or cauliflower.

 

NOTES : Extra vinaigrette will keep in the refrigerator for up to 2 weeks. It

will separate during storage. Umeboshi substitutes: try hoisin, or Chinese plum

sauce and add salt. Or mix 1/2 cup pitless prunes, 1/4 cup cider vinegar and 1

tsp salt.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

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