I have long been playing with both Miso and Tahini. During this entire time of experimenting, though, I never thought to put them together. Then I came across this post at Daily Garnish and I was hooked. I make this dressing almost every week now.
If you haven’t checked out the Daily Garnish yet, I suggest you do. It is loaded with incredible recipes and an even more incredible account of her pregnancy, birth, and life as a mother (and now, second pregnancy!).
I made her miso sauce and poured it over sweet potatoes just like her simple recipe calls for. And then after that magical meal I began pouring the miso sauce over everything. I’ve adjusted it a bit, mostly because I have found what is easiest for me, but it’s the perfect dressing.
Tahini Miso Sauce:
1/4 cup raw organic tahini
2 T light chickpea miso
1/2 lemon, juiced
Water to achieve desired consistency (usually a 1/4 cup)
Whirl everything in your blender until saucey and use over salad, use as a veggie dip (my family LOVES it this way), use over roasted sweet potatoes .. The possibilities are endless!!
I use it over sweet potatoes about once a week. I also usually make enough to last me throughout the week and drizzle it over a scrumptious salad, like this one:
This salad also happens to be the meal where I debuted my Asparagus Crisps so it was a good day.
I usually find miso in the refrigerated Vegetarian/Asian section at Whole Foods or a health food store. I haven’t been to Trader Joe’s in awhile (don’t even. I know. I’m devastated there isn’t one here in Miami) so I’m not sure if they carry it.
Now I opt for the chickpea miso to avoid the soy in traditional miso. Though the soy is non-GMO, organic, and fermented makes it the best possible version of soy possible, I’m still hesitant; the way my hormones get all sensitive makes me question whether I’m ready for soy yet.
Plus, the chickpea miso has a deeper, less salty, more earthy flavor.
Go check out Emily at the Daily Garnish and send her some love! And let me know what you think of the sauce!