Tahini Umeboshi Dressing


Serves: 5
Yield: 3/4 cup

Ingredients

1/2 cup water
3 to 4 pitted umeboshi plums, or 3 teaspoons umeboshi paste
1/4 cup sesame tahini

Directions:

1. Place all the ingredients in a blender and blend until smooth and creamy. (If it is too thick, add a little water.)
2. Use immediately or refrigerate in a covered container up to three or four days.

For a Change . . .
* For a milder taste, add another tablespoon or so of tahini and water.
* For added zip, add a clove of garlic or a little more umeboshi.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

This Tahini Umeboshi Dressing recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.


More Recipes from the Vicki's Vegan Kitchen Cookbook:
When Making Green Salads...
Salad Dressings
Lemon Shoyu Dressing
Tahini Umeboshi Dressing
Favorite Flax Oil Dressing
Avocado Yogurt Dressing
Roasted Garlic and Bell Pepper Dressing
Sesame Oil Dressing
Pine Nut Dressing
Hazelnut Vinaigrette
Roasted Garlic Vinaigrette
Mango Dressing
Creamy Hemp Seed Dressing
Savory Lemon Dressing
Miso-Mustard Dressing
Sun Dried Tomato Dressing
Creating a Complete Meal Salad
Lemony New Potatoes with Chives
Maritime Salad
Tuscan Spelt Salad
Black Bean, Corn, and Tomato Salad
Arame Rice Salad
Tabouli
Green Bean Salad
Jody's Marinated Carciofi
Carrot Almond Salad
Tempeh Salad
Cucumber Yogurt Salad
Florida Salad
Red Gem Salad
Cucumber Wakame Salad
Fennel Waldorf Salad
Pearl Buck Radishes
Tomato Avocado Salad
Arame Orange Watercress Salad
Lambie's Raw Kale Salad
Sprouting A Garden in Your Kitchen




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