(Okay, this is not really a recipe. It only has 3 ingredients and I don’t actually measure anything.) This is macrobiotic, vegan, vegetarian, and basically awesome.
Maggie’s Miso Tahini Dressing (based on Souen’s dressing/sauce)
Ingredients (1 serving – multiply as needed – I usually make 2x this)
- ~1 tablespoon tahini
- ~1/2 tablespoon miso (I use red)
- ~1-2 tablespoons water
Mix everything together with a fork or chopstick. Add more tahini to thicken, or use less water.
I had this on a few things. I think it was best drizzled over my macrobiotic lunch of steamed kabocha, broccoli, daikon, and burdock…
But it was also lovely (though this batch was a bit too watery) atop of a veggie stirfry. This was cauliflower, eggplant, frozen corn, watercress (yum!), and burdock. I used coconut oil and butter to cook it.
Another yummy thing (which would probably also be good with this dressing) was an egg puff (inspired by The Fitnessista). I mixed 2 eggs (whole eggs) with some salt and pepper, then microwaved them in a flat dish for about 2 minutes.
I topped my puff with nooch (nutritional yeast) and agave nectar.
Have you ever made an egg puff? What’s your favorite dressing/sauce?