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Monday, October 19, 2015

Carrot and Rice Sauce for One

I wanted something more substantial, with more protein, and a little creamier than the salad dressing recipe from which this recipe sprang, so I added in some boiled almonds and some rice, and whoosh! This thing has body and holds up to hearty fare with its zingy little flavor.

1 carrot, chopped into ½-inch pieces
1 TBLSP raw almonds
1/3 cup cooked brown rice
1 teaspoon minced ginger
2 TBLSP vinegar (red wine is nice, or try rice vinegar or apple cider vinegar)
2 TBLSP water
1 teaspoon olive oil
1 small clove garlic, minced
2 teaspoons sesame oil (peanut oil works nicely too, or it can all be olive oil)
½ teaspoon brown rice syrup (or maple syrup)
¾ teaspoon soy sauce

  1. In a small saucepan, boil the carrot and almonds until the carrots are easily pierced with a fork. Drain and heave them into a blender or food processor.
  2. Add the rest of the ingredients into the blender or food processor and whirl until it’s all smooth and silky.

If you like it thinner, add more water or vinegar, depending on your tartness quotient.

Good over faux burgers or noodles, as a dip for veggies, as a salad dressing, or as a sushi dip or interior ingredient. The zucchini and corn burger you see above is here:

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