RECIPE OF THE WEEK | Creamy Black Pepper Dressing
This is sure to be a favorite, especially if you are a fan of spinach salads. The blender is the key to the creamy texture. If you wish to add a bit of heat, grated ginger or chili pepper flakes make a lovely addition. If you have never purchased and used miso in your cooking before, it is fermented soybean paste and comes in a variety of colors and added grains (i.e., rice, barley, or wheat). The lighter miso varieties are usually less salty and mellower in flavor than the darker varieties.
Makes 16 servings
1 1/2 tablespoons low-sodium vegetable broth powder
3/4 teaspoon salt
1 teaspoon agave or other liquid sweetener (maple syrup, brown rice syrup, etc.)
1 teaspoon miso
1 1/2 teaspoons whole black peppercorns
1 tablespoon nutritional yeast flakes
1 tablespoon rice vinegar
3 tablespoons fresh lemon juice
1 large garlic clove
1 12.3-ounce package firm low-fat silken tofu
2/3 cup water
Place all ingredients in a blender and process until very smooth. Transfer to a jar and refrigerate. Shake well before serving.
Nutrition Information | Per serving
17 calories; 0.3 g fat; 0.1 g saturated fat; 18.5% calories from fat; 0 mg cholesterol; 1.9 g protein; 1.7 g carbohydrate; 0.6 g sugar; 0.2 g fiber; 151 mg sodium; 12 mg calcium; 0.3 mg iron; 0.8 mg vitamin C; 2 mcg beta-carotene; 0 mg vitamin E
Recipe by Bryanna Clark Grogan from Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.