Hi and, wow, it’s Tuesday already? The last few days have been a blur, poor hubby is still sick with the flu, 4 days now with a fever – poor guy! And work has been stressful with lots going on. I’ve been racing around the house sterilizing everything, washing bed sheets daily, preparing meals for hubby, and lots and lots of cleaning! While hoping and praying I do not get hit with the flu! When things get crazy and stressful, my go-to meals are super salads coated in some sort of creamy and flavorful dressing. They’re my comfort food for being nutrient dense, simple, and filling. Last night I threw together a huge kale and sprout salad and coated it with the curry hemp sauce from Kristen Suzanne’s Raw Hemp Recipe book.
It’s a power dressing for me because of the strong curry flavor that packs raw garlic and raw ginger, two punchy super foods.
Tonight I got a little creative for another dressing using miso paste, ginger, and tahini that was a success resulting in a creamy and rich dressing that’s tangy, slightly sweet, and slightly decadent.
Creamy Miso Dressing
- 3 tbsp. while miso paste
- 2 tbsp. lemon juice
- 1/2 tsp. chili paste
- 2 pitted medjool dates
- 1/2″ chunk of fresh ginger
- 2 tbsp. tahini
- 1/2 cup of water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes about 4 servings.
I sauteed chopped tempeh for the salad to add a filling protein boast.
And shared a piece or two with Miko who’s a fan.
Then I coated the salad with the creamy miso dressing for a gloriously flavorful creamy mess.
And another dinner salad is served with plenty of leftovers for lunch tomorrow.
The dressing has a savory flavor with a hint of sweet and plenty of tang.