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 |
tb |
Ginger juice* |
1 |
tb |
Teriyaki sauce |
1 |
ts |
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
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