Sesame-Miso Vegan Dip Recipe

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Hi guys, this is Heather from healthyveganrecipes.net. Today, I’m going to show how to make a sesame-miso vegan dip recipe that you can make. It is base on miso - I’ll be posting the recipes on the website.

If you want to skip ahead to that head over there, but for those of you want to see how it’s made I will be showing to you that right now.

This is a dip that I made recently. We had some friends over for dinner and if you following along with my nutrition blog at healthyeatingstartshere.com, you’ll know that I find it kind of tricky to go out to restaurant where I don’t have control over of what foods I’m eating.

So, when we get together with friends, we often like to eat in - know it’s a lot of more fun sometimes too you can stay as long as you want.

Today I will show you one of the dips that I made, and I made a whole range of appetizers for our meal. The last set of appetizer was a bunch of different vegetables made into fries. Although, I didn’t actually fry them, I steam them and put a little bit seasoning on them.

I also have some various dips to go with them, and one of them was this miso dip – this sesame-miso vegan dip recipe that I’m going to show you, so let’s get started.

So, the base, as I said is Miso and you can get different types. This mugi miso is made of barely and soy beans. You can find different types that have rice or just soy beans or theirs probably some other ones but I can’t think any right now.

So, just take a fork-full and what it looks like inside is this. Now, the important thing to know about miso is that is a soy product, and soy has a carbohydrate in it that humans cannot digest.

But, when it is fermented like miso, we can so that’s why miso is one of the few soy products that I use. To that miso I’m going to add some apple cider vinegar, and it’s important to look for the with mother, which means that it is naturally fermented cider that still has the fermentation stuff in there.

There a lot of cider vinegars in there that are they’re not naturally fermented. They’re either flavor or whatever. Having the mother in there doesn’t make too much of a difference, but what it tells you is that it’s a properly made apple cider vinegar.

This one hasn’t been pasteurized, so its raw and having the mother in there makes sure that it will stay good and fresh and healthy. Someone that knows any reason why the mother actually important to be in there, you can let me know leave me a comment. As far as I know, you just make sure that it’s nice and fresh.

I’ve got some apple cider vinegar mixed up with the miso, and the texture is a little bit thick but it’s a nice creamy kind of consistency. Now, to this for flavoring, I’m going to add a little bit of tamari, which is like soy sauce but tamari is naturally fermented and actually traditionally scooped-off the top – when they make miso.

But now, they’re fermenting tamari on its own. A little dash of toasted sesame oil for flavor, and if you want to add a little bit of sweetness, you can add some maple syrup. This jar was actually made by a friend of mine.

This mixture of a maple syrup - they tap the trees on their property and then her husband and her dad actually went through and boiled it down, and then made into the deliciousness that we know and love.

So we whisk that all together, and then the final thing that going I add in here is some fresh ginger, you can also use some ground ginger as well but it won’t be quite the same flavor. What I like to do with ginger is grate and juice it.

You can grate this with the skin on – this grater is a little bit special because it doesn’t go through. There are no holes in the back like a normal grater, which make sure that the juice from ginger stays put.

You are grating this ginger for the juice. So this is a bit a piece of some old ginger, so it’s not terribly juicy I’m not sure how much I gather but anyways.

Gather all the pulp together, in one little group and then your going to squeeze and you’ll see the juice triples down.

Like I said, this is not the juiciest piece. If you buy ginger that’s looks fresher and not quite so wrinkled that would be great – this is something that’s been fridge for a little bit so not so much juice.

We can do one last whisk together, and if you can leave this to set for about half an hour, the flavor will come together very nicely. It will be a taste explosion, now I also going to add some sesame seeds in here, just for a little bit of crunch and personality.

This are some sesame seeds that are unhold, so they’re little bit browner from the ones you’d normally see. I’ve actually soaked, sprouted and then dehydrated this seeds, so they’re going to be very easy to digest.

The brown ones are the only ones that would sprout. The white ones have there all sticking out, will not sprout. Find next in there and you got your self been youthful dipping sauce.

So, as my meal I served the best with some steamed sweet potato, beet and rutabaga. You can choose whatever type of vegetables you want. I’ve done this in the past with carrots, zucchini and peppers - basically anything that you can make into sticks that you can dip.

You can use forks or you can use your hands, which ever you have more fun with. You can steam them, you can do some raw, you can do some baked, or you can fry it if you want.

So, how will you do it? You can get whole bunch of vegetables and made it into fries, and then you can use this dip. I also use an avocado dip the other night, where I spread in an avocado for a little bit of lime juice, water and a little bit of cyan to spice it up.

The third dip I did was a sunflower seed dip, where I took some sunflower seeds but I also soaked sprouting and dehydrated, before blending them up with a little bit of water, some dill and some nutritional yeast. That was a really nice dip as well.

I have three vegetables, three dips and then we can do a mix-and-match. So how do you do it I hope you enjoy this sesame-miso vegan dip recipe. For dinner, you can even thin this out add a little bit more water and use it a salad dressing.