The Best Tahini Miso Dressing.

I was teaching some vegetarian nutrition workshops recently and talked about the 2 most common pitfalls my clients come across when trying to add meat-free meals to their week. The first challenge is feeling hungry soon after a plant-based meal, so not feeling physically satisfied. The second challenge is not feeling mentally satisfied by a meal that just doesn’t make all your taste buds sparkle.

Often, that sparkle comes from foods rich in umami, that lingering savoury taste that makes caramelised meat, chicken skin, bone broths, shellfish, yeast extract and parmesan so full flavoured and delicious. Reducing these foods can also mean reducing flavour - which gets a big NO from me.

The good news is that umami is also found in vegetarian fermented foods like miso and soy sauce. I use these in my Best Tahini Miso Dressing to add lots of lingering flavour in a dressing that can be easily pre-made and kept in the fridge. Not only is this dressing delicious and satisfying, it is also a source of heart-healthy fats and some calcium. I make it at least once a fortnight and put it through salads, over roast potatoes, with baked tofu or on rice noodles with salmon like the photo above.

Tahini miso dressing

1/3c tahini    (or peanut butter, for a satay style dressing)

1 heaped tsp white miso paste

1 tsp dijon mustard (optional, and not recommended if using peanut butter)

1 tb soy sauce or tamari

1 tb rice vinegar or apple cider vinegar  (or lime juice if using peanut butter)

2 tsp maple syrup (or to taste)

1/6c water, to thin to coating consistency

Whisk all together. Keep in the fridge for 5-7 days. 

OPTIONAL: grate in some fresh ginger or garlic, add 1tsp sesame oil