Sunday, July 20, 2014

Miso Sesame Ginger Dressing

There’s nothing more irritating than having to buy these trashy sauces or just being stuck with the boring combination of olive oil + lemon when you have some salad left in the fridge.

Although I run away from soy (tofu, soymilk, texturized vegetable protein, soybean oil) because they are packed with anti-nutrients, hormones and-you-go-there-and-google-it, I am quite ok with its fermented derivatives: tamari, tempeh and miso (but bio/organic from good sources!).

The outcome is darker than the original recipe, I guess because my miso paste is dark brown and the other person probably used the white version. And I must say, they got me when they said this can be kept in the fridge for about one month ;)