Hi friends! How are you? I’m holding it together, for sure. Staying grateful for this breeze the hurricane brought it. When you have to pack everything up to protect it from the storm– well, theres something good feeling in that. For me anyway. Gives you a chance to clean everything up, see what you really want to keep, change, or remove, and make it a bit better. I’ll be heading outside to help fix up the back— just as soon as I share this recipe with you!
So as mentioned, I’m going raw vegan (or I’m going to try to anyway)– and not just raw vegan, but also nut, salt, and oil free. Transitioning to oil and salt free is hard! Especially for someone who loves indian food so much (so much salt. so much oil). But, you know, I’m tired of feeling “fine” I want to feel “GREAT” and this is part of my process. If I don’t at least give this a shot, well then, I don’t know. So in a few weeks I may not be eating dressings like this– but for now, I will be having this from time to time while I transition!
It’s SO good. Maybe my favorite dressing.
There’s a similar version in my cookbook, but it’s packed with peanut and my body doesn’t allow peanuts anymore. I was so bummed when I discovered this– because that was one of my favorite dressings. So of course, I adjusted, put my head to it and knew I could create something similar and equally as satisfying, and maybe even slightly better for you– since you know, this has miso, which has natural probiotics for your gut!
I’ll be sharing a few recipes I use this sauce for too! Right now I have one photographed and edited (yay!). My other favorite recipe is not raw vegan AT ALL– quite the opposite actually, but it’s a recipe I ate multiple times a week in the past few months. Something you guys will find warming and nourishing in the next winter months, I’m sure 🙂

You’ll need:
2 tsp ginger, grated
1/4 tsp garlic, grated
1 tablespoon + 2tsp organic miso paste
1 tablespoon tahini
1 tsp toasted sesame oil
1/2 tablespoon fresh squeeze lime juice
1 tsp raw apple cider vinegar
1/8 – 1/4 cup water, as needed
How to:
Combine all ingredients except water! I usually like to start with the paste-y stuff first (ginger, garlic, miso, and tahini) before adding the other ingredients. I feel it’s easiest and less messy 🙂 The slowly add the more wet ingredients. Lastly, add a tiny bit of water at a time until you reach your desired consistency. I like a good medium texture– something that doesn’t dump off the spoon, but doesn’t completely stick either 🙂 
Now of course, remember we all have different palette– for e this is just the right combo of salty, sweet, and acid. But adjust the ingredients as needed! Need more salt? Add more miso. Need more acid? Apple cider vinegar or lime. More spice? Ginger. Play with it and find the perfect ratio for you!

Top this on your favorite salad, noodles, as dip for spring rolls, all the things! More recipes and meals I like to eat this with coming soon!Alright friends, I’m going to eat a papaya and head outside to clean up the back. Or just sit and enjoy the breeze. We’ll see 😉 Happy tuesday.

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