| 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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