Creamy Black Pepper Dressing
SPECIAL NOTE: For those of you who have faithfully followed our Food for Life TV program, we hope you’ll be pleased to know that we have combined PCRM’s Recipe of the Week with our Food for Life TV. Now, each week you will receive an email with a new recipe and it will routinely include a cooking video as well.
This is sure to be a favorite, especially if you are a fan of spinach salads. The blender is the key to the creamy texture. If you wish to add a bit of heat, grated ginger or chili pepper flakes make a lovely addition. If you have never purchased and used miso in your cooking before, it is fermented soybean paste and comes in a variety of colors and added grains (i.e., rice, barley, or wheat). The lighter miso varieties are usually less salty and mellower in flavor than the darker varieties.
Makes 16 servings
1 1/2 tablespoons low-sodium vegetable broth powder
3/4 teaspoon salt
1 teaspoon agave or other liquid sweetener (maple syrup, brown rice syrup, etc.)
1 teaspoon miso
1 1/2 teaspoons whole black peppercorns
1 tablespoon nutritional yeast flakes
1 tablespoon rice vinegar
3 tablespoons fresh lemon juice
1 large garlic clove
1 12.3-ounce package firm low-fat silken tofu
2/3 cup water
Place all ingredients in a blender and process until very smooth. Transfer to a jar and refrigerate. Shake well before serving.
Nutrition Information | Per serving
17 calories; 0.3 g fat; 0.1 g saturated fat; 18.5% calories from fat; 0 mg cholesterol; 1.9 g protein; 1.7 g carbohydrate; 0.6 g sugar; 0.2 g fiber; 151 mg sodium; 12 mg calcium; 0.3 mg iron; 0.8 mg vitamin C; 2 mcg beta-carotene; 0 mg vitamin E
Recipe by Bryanna Clark Grogan from Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.