At one time in my life, the thought of steamed vegetables (especially steamed broccoli and kale) evoked lacklusterness and deprivation. That is until I discovered this dressing. Now, I’ll eat just about anything I can use as a vehicle for this sweet and tangy sauce. It’s awesome on salad, as a satay dip, or drizzled over steamed vegetables and tofu for a very healthy meal (add a sprinkle of sesame seeds for presentation). Now, nothing gets me more excited than a heaping bowl of steamed vegetables.
I’ve been busy, busy, busy these last few weeks. But I’m determined to uphold my promise of more low carb vegan fare. So without further ado, here’s the recipe that makes eating heaps of vegetables quite easy. Play around with it — I rarely make this one the same way twice. Sometimes I add some fresh squeezed orange juice instead of agave for sweetness.
2 tablespoons sesame tahini
3 tablespoons white miso (make sure it’s gluten-free)
1 1/2 tablespoons wheat-free tamari soy sauce
3 tablespoons brown rice vinegar
1/2 teaspoon sesame oil
1 tablespoon agave nectar
1 tablespoon water (optional)
1. Whisk all ingredients until smooth. Add more miso for extra thickness, if desired, or water to thin to desired consistency.