The New Milks: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks by Dina Cheney

Author:Dina Cheney
Language: eng
Format: epub
Tags: Food*Cooking*Ingredient*Bean&Grain&Seed&Nut*, Cookbook
Publisher: Atria Books
Published: 2016-05-02T16:00:00+00:00

V NF GF

ALTERNATE MILK | CASHEW |

SOY

TAHINI AND MINT DRESSING

Nutty and creamy, this dressing tastes a bit like hummus. Toss it with tomatoes, cucumber, kale or romaine, toasted whole-wheat pita wedges, pomegranate seeds, and cooked chickpeas. Feel free to add some cumin, coriander, and cayenne.

MAKES ABOUT 3/4 CUP

1 very large garlic clove

1/3 cup packed fresh mint leaves

1/4 cup plain unsweetened soy milk

3 tablespoons extra-virgin olive oil

2 tablespoons tahini (well stirred)

2 tablespoons fresh, strained lemon juice

2 teaspoons agave nectar

1/4 teaspoon kosher salt

3 grinds black pepper

ADD the garlic to the bowl of a mini food processor, and process until finely chopped, about 10 seconds. Add the remaining ingredients, and process until smooth, about 40 seconds.

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