Carrot Ginger Dressing

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: 

• 3/4 pound carrots, about 3 large ones
• 2 tablespoons white onion, chopped
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, minched
• 1/4 cup lime juice, about 1 big lime
• 1/4 cup water
• 1 tablespoon red wine vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon *light agave nectar
• 1/4 teaspoon salt

*I used regular, and used just a little less than 1 tablespoon. 

Main supples

• 2-quart pot
• *Food processor

*I used a hand blender/mixing bowl.

Let's get busy:

1. Boil water.
2. Cut carrots 1/2 inch thick. (1)
3. 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;
4. In your food processor, add all remaining ingredients. (not the carrots) Pulse a few times until everything has an even look. 
5. Transfer carrots in, blend until smooth and even. (3) If it seems a little thick, mix in one to two tablespoons of water.

(1)

(2)

(3)

Keep refrigerated. This has about a five day life, but if you're like me, it's not going to last the weekend.