Sunday, February 6, 2011

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.



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


  1. i guess i'll have to buy a food processor!

  2. Hello, Arielastar. Yes, you should. It would expand your horizons!

  3. I think a Magic Bullet would do this up just right.

  4. Abby, I am in the market for a good, easy to use food processor. My hand blender could do only so much.