Honey Cilantro Dressing
2 large cloves of garlic, minced
2 tsp peeled, chopped ginger root
1/4 cup rice vinegar
1 1/4 cup fresh cilantro
1/4 cup filtered water
2 tbsp sunflower oil
2 tbsp honey
1/4 tsp wasabi (optional)
Combine in blender and process until smooth. I always add more garlic and ginger than is called for.
2 tsp peeled, chopped ginger root
1/4 cup rice vinegar
1 1/4 cup fresh cilantro
1/4 cup filtered water
2 tbsp sunflower oil
2 tbsp honey
1/4 tsp wasabi (optional)
Combine in blender and process until smooth. I always add more garlic and ginger than is called for.
Tofu Caesar Dressing
1 1/2 tbsp capers
2 cloves minced garlic
2 tbsp lemon juice
3/4 cup chopped firm tofu
2 1/2 tsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp sea salt
3/4 tsp ground white pepper
1/4 cup filtered water
1/2 cup olive oil
Combine all ingredients in a blender and process until smooth, scraping down the sides.
2 cloves minced garlic
2 tbsp lemon juice
3/4 cup chopped firm tofu
2 1/2 tsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp sea salt
3/4 tsp ground white pepper
1/4 cup filtered water
1/2 cup olive oil
Combine all ingredients in a blender and process until smooth, scraping down the sides.
Wild Ginger Dressing
1/2 mild onion, chopped
1/2 cup sunflower oil
1/3 cup rice vinegar
2 tbsp filtered water
2 tbsp minced fresh ginger
1/4 stalk celery
1 tbsp tamari
1 1/2 tsp raw unrefined sugar
1 1/2 tsp lemon juice
1/2 tsp salt
1/4 tsp ground black pepper
Combine all ingredients in a blender and process until smooth.
OR Try this version with carrot...this version is more like the dressing in sushi restaurants.
Makes about 1 cup
1 large carrot, peeled & roughly chopped
1 shallot, peeled & roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1/4 cup grapeseed oil
2 tablespoons water
Pulse the carrot, shallot & ginger in the bowl of a food processor until finely chopped. Scrape down the sides, add the miso, vinegar & sesame oil & blend. With the food processor running, slowly drizzle in the grapeseed oil & water.
1/2 cup sunflower oil
1/3 cup rice vinegar
2 tbsp filtered water
2 tbsp minced fresh ginger
1/4 stalk celery
1 tbsp tamari
1 1/2 tsp raw unrefined sugar
1 1/2 tsp lemon juice
1/2 tsp salt
1/4 tsp ground black pepper
Combine all ingredients in a blender and process until smooth.
OR Try this version with carrot...this version is more like the dressing in sushi restaurants.
Makes about 1 cup
1 large carrot, peeled & roughly chopped
1 shallot, peeled & roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1/4 cup grapeseed oil
2 tablespoons water
Pulse the carrot, shallot & ginger in the bowl of a food processor until finely chopped. Scrape down the sides, add the miso, vinegar & sesame oil & blend. With the food processor running, slowly drizzle in the grapeseed oil & water.