When I lived in New York 15 years ago to study dance, I was also eating out a lot. I wasn’t a professional chef yet but it’s really when my culinary journey started. I was always fascinated by Michelin star restaurants where I indulged in some incredible meals (later I also worked in some of these restaurants and started to appreciate all the love and labour that goes into those “fancy” dishes. A true work of art). But when it came to my day to day diet I loved eating at those old school #macrobiotic, #rawfood and #organic #vegan restaurants. Thanks to chef Matthew Kenney and restaurants like Peacefood cafe, Angelicas kitchen, Souen, Pure Food & Wine and One lucky Duck (both closed already), I was pretty well nourished and inspired when it came to “healthy but delicious” food.
Today I want to share with you a recipe of a dressing that I discovered when eating out in New York City. It was love at first bite and so my obsessive personality added it to pretty much every meal on an daily basis 😂 It was a time where I also studied at the NGI (Natural Gourmet Institute) in order to learn more about plant based cooking and preparation techniques, world cuisine, the impact of individual and combined foods on our physical and mental health as well as how to feed and fuel myself as a dancer and woman. Macrobiotics was one great approach to understanding different ways of nutrition and digestion and how SIMPLICITY can be a wonderful thing (and sometimes the most important virtue).
This recipe is one of my favourite “fast food” dressings and part of my #SEN philosophy (Simple Efficient Nutrition). Its a staple in my cooking repertoire and I still make it on a regular basis. I love to eat it “Japanese style” with
roasted (kabocha) squash or pumpkin (sweet potato works great too)
smoked tempeh or tofu (I love the Sesame Almond one from Taifun)
steamed veggies (e.g. broccoli, zucchini, carrots…)
sautéed shiitake mushrooms (add a few drops of toasted sesame oil)
brown sushi rice
and some seaweed for extra iron (try my homemade Furikake seasoning or just chop some nori sheets with a scissor)
But really you can throw that sauce on pretty much anything and it will taste good (I also love it with soba noodles) - hot or cold!
CARROT MISO CASHEW DRESSING In a blender combine:
2 small (organic) carrots (washed but not peeled) 4 Tbsp of cashew butter (my favourite is from Nourishfoods) 2 tsp white miso (Shiro miso) 1 tsp toasted sesame oil juice and zest of 1 lemon or lime a squeeze of orange or mandarin juice (optional) 1 big knob of ginger salt to taste Blend everything in a high-speed blender until smooth and add enough water to create a creamy consistency.