Carrot Ginger Dressing
This recipe is from a fabulous all vegan cookbook, Appetite For Reduction, by Isa Chandra Moskowitz. For those of you who don't know, she's a vegan sensation, having published 6 vegan cookbooks, her most popular being, Veganomicon. She's a muse for My Vegan Gut.
What you will need:
- 2-quart pot
- *Food processor
Let's get busy:
- Boil water.
- Cut carrots 1/2 inch thick. (1)
- Once water comes to a boil, lower heat and simmer, covered for about 15 minutes, or until carrots float in water and are tender. (2) Drain and run under cold water, set aside. In the meantime;
- In your food processor, add all remaining ingredients. (not the carrots) Pulse a few times until everything has an even look.
- Transfer carrots in, blend until smooth and even. (3) If it seems a little thick, mix in one to two tablespoons of water.
Keep refrigerated. This has about a five day life, but if you're like me, it's not going to last the weekend.