Makes approx. 1/3 cup
Prep time: 5 minutes (need fruit paste) Cook time: 0
3 Tbsp brown rice vinegar
1-2 tsp. miso
1 1/2 Tbsp date paste or maple syrup
1 Tbsp low-sodium tamari
1 tsp sambek olek, or other chile paste of choice
1 ½ Tbsp of fresh ginger, minced
2 cloves of garlic, finely minced
In a small bowl , whisk together all ingredients until smooth
Use this dressing on a stir-fry, asian buddha bowl or as a dipping sauce.
I prefer the date paste to the maple syrup. It is a little more work upfront, but it makes for a creamy, whole-food sweetener, that can be used for other dressings, on oatmeal, soups and desserts.
½ cup of dates, pitted
1 cup of water (or more as needed)
- Soak the fruit for 1-2 hours. If you start with very soft dates, you may only need to soak for 1/2 hour to 45 minutes. Drain off the water and add to a high speed blender.
- Add just enough water to help blend the dates. Start on low to break up the fruit and then increase speed.
This mixture will keep for over a week in the refrigerator. Alternatively, it can be frozen for several months. It will not freeze solid, which makes it great for scooping out just what you need.
Other fruit like dried mango or apricot make a great fruit paste as well.
Recipe from Rouxbe.com