| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Veg09 | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Sesame tahini |
| 1/4 | c | Fresh lemon juice |
| 1/4 | c | Water |
| 1 | T | Ginger juice* |
| 1 | T | Teriyaki sauce |
| 1 | t | Honey |
| 1 | Clove garlic, minced | |
| Carrot sticks | ||
| Broccoli flowerets | ||
| Cauliflowerets | ||
| Green onions | ||
| Fennel bulb, sliced |
INSTRUCTIONS
Combine tahini, lemon juice, water, ginger juice, teriyaki sauce, honey, and garlic in a good processor or blender and process until smooth. All the dip ingredients can be placed in a serving bowl and stirred until combined. At first, the mixture will appear curdled, but keep stirring and it will become creamy. Serve with assorted raw vegetables. Makes 1 cup NOTES : *Grate fresh gingerroot and squeeze to yield juice. Depending upon freshness of root, 1/4 to 1/3 cup of grated gingerroot will yield 1 tablespoon of juice. Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0l.
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