Walnut Miso Dressing (or dipping sauce)

I found this recipe on the 101 Cookbooks blog – a blog that is well worth following, by the way.   The dressing sounded intriguing, but I’m doing a cleanse of sorts, so I altered it a bit to meet my needs.  I used it on a chopped salad, but I also like it with quinoa and vegetables and as a dip and I think it would be great on a veggie burger too.  See below for some recipe suggestions…

By the way, I use a Magic Bullet to make this and other nut-based dressings, as well as for a variety of other things like chopping flaxseeds and other nuts and seeds, blending frozen fruit into a quick frozen treat, etc, etc.  Yes, it’s one of those “as seen on tv” things.  I received it as a gift from my sister-in-law and I have truly used it at least once a day since then.  You don’t have to wait for the infomercial if you want to buy one; I have seen them around town at Target, Bed Bath and Beyond and Costco. 

Walnut-Miso Dressing

  • 1 cup walnuts, soaked and dried or lightly toasted
  • 1/2 cup Extra Virgin Olive oil
  • 1 clove garlic, chopped
  • 1/4 cup mellow white miso
  • 1/4 cup apple cider vinegar
  • water, 1/4 or more
  • salt and pepper, to taste

Blend walnuts, olive oil, garlic, miso, and apple cider vinegar with 1/4 cup of water in a blender (or Magic Bullet:)  Add additional water to achieve the proper consistency – thick, but pourable for a dip or a bit thinner, but not watery, for a dressing.  Add some pepper and just a bit of salt, then taste and adjust if necessary. 

Walnut-Miso Quinoa: Add diced, crunchy veggies like carrots, red and yellow bell peppers, and sugar snap peas, along with lightly-steamed broccoli and cooked white beans to some cooked quinoa and dress with walnut miso dressing.

Chopped Salad: Crunchy salad greens, chopped roasted beets, diced raw carrots, chopped steamed broccoli and garbanzo beans placed on a cutting board and roughly chopped, then tossed with walnut miso dressing

Tempeh Burger: Cut one cake of tempeh into burger-sized patties and put in a medium saucepan with about 1/2 cup water, 3 Tablespoons tamari, 1 Tablespoon lemon juice or apple cider vinegar and 1 clove of garlic, chopped.  Turn heat to high until the liquid boils, then turn down to medium and steam the tempeh until the liquid is absorbed.  Grill, saute, or bake tempeh, then serve on a bun with lettuce, tomato and walnut miso dressing.  If you don’t have buns, serve over brown rice with green beans (below) on the side, then drizzle with walnut miso dressing.   

Walnut Miso Green Beans: Saute a shallot in olive oil until lightly browned, then add green beans and a pinch of salt and continue to saute, until green beans are tender-crisp.  Drizzle with walnut miso dressing and enjoy!

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