Miso Tahini Dressing with Charred Veggies

PREP 5 minutes
COOK TIME 20-25 minute
SERVES Dressing yields 1 cup; vegetables serve 2

Miso Tahini Dressing. Scaled 880x625 Acf Cropped 1

Functional Foods Highlight

Miso: Miso is made from fermented soy beans. The fermentation makes it a great source of probiotics benefiting our gut health, digestion, and immune system.

Tahini: Tahini is made from ground sesame seeds. They are a great source of polyunsaturated fatty acids. These essential fatty acids help with brain health, energy, and lower LDL cholesterol.

Is it a spread, a dressing, a sauce, a dip? Honestly, all of the above!

For this recipe I used it more as a spread and topped it with delicious charred veggies; specifically broccoli, peas and asparagus, but you can use whatever you like! This super flavorful condiment is salty, creamy, sweet and spicy and has become a new household staple!

Food Farmacy

2 Tbl white miso
1 Tbl roasted sesame seeds
1/3 cup tahini
1 lemon, juice
2 Tbl olive oil + 1 Tbl for vegetables
1 tsp dried Aleppo pepper (Use a mixture of cayenne pepper and sweet paprika as an alternative)
1/4 cup warm water
4 cups vegetables of your choice
salt + pepper
Optional: extra sesame seeds, toasted nuts, fresh herbs for topping

Directions

For Miso Tahini Spread:

Add miso, sesame seeds, tahini, lemon juice, olive oil and Aleppo pepper in a large bowl or food processor
Mix together and slowly add warm water
Store in an airtight container for up to 5 days in the fridge

For Charred Vegetables:

Preheat oven to 450 ºF
Cut vegetables into even size pieces and toss with 1 Tbl of olive oil, season with salt and pepper
Roast for 20-25 or until tender and lightly charred (Note: cooking time will depend on the type of vegetables you use)
Optional: Top dish with fresh herbs, toasted sesame seeds or toasted nuts for an extra crunch!

From the Chef:

If you want to make this recipe more of a dressing, in the traditional sense, slowly add more warm water until you get your desired consistency.

This would make the perfect creamy dressing for a spicy kale salad!

From the Doctor:

Enjoy this dressing as a dip with a bunch of colorful raw vegetables. It makes for a super nutritious and healthy snack!

Eat the rainbow!

Sources

Previous Chilled Sesame Cucumber Salad

Next Grilled Scallops with Lemon Salsa Verde

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Miso Tahini Dressing with Charred Veggies PREP 5 minutes COOK TIME SERVES Dressing yields 1 cup; vegetables serve 2 Food Farmacy 2 Tbl white miso 1 Tbl roasted sesame seeds 1/3 cup tahini 1 lemon, juice 2 Tbl olive oil + 1 Tbl for vegetables 1 tsp dried Aleppo pepper (Use a mixture of cayenne pepper and sweet paprika as an alternative) 1/4 cup warm water 4 cups vegetables of your choice salt + pepper Optional: extra sesame seeds, toasted nuts, fresh herbs for topping	Is it a spread, a dressing, a sauce, a dip? Honestly, all of the above! For this recipe I used it more as a spread and topped it with delicious charred veggies; specifically broccoli, peas and asparagus, but you can use whatever you like! This super flavorful condiment is salty, creamy, sweet and spicy and has become a new household staple!
Directions
For Dressing: Add miso, sesame seeds, tahini, lemon juice, olive oil and Aleppo pepper in a large bowl or food processor Mix together and slowly add warm water Store in an airtight container for up to 5 days in the fridge For Vegetables: Preheat oven to 450 ºF Cut vegetables into even size pieces and toss with 1 Tbl of olive oil, season with salt and pepper Roast for 20-25 or until tender and lightly charred (Note: this will depend on which vegetable you use) Optional: Top dish with fresh herbs, toasted sesame seeds or toasted nuts for an extra crunch!