23 Nov

Yummy Asian Dressing & Marinade

This dressing is very easy to make, and has that satisfying peanut-asian-dressing craving I get every so often.  I actually don’t use peanut butter since it’s so subject to aflotoxin and other toxins (and I have one daughter with a sensitivity), but even with almond or cashew or sun butter, it’s DELISH!

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Nutritional Note:  This recipe is free of gluten, all dairy and sugar.  It is compliant with the Paleo and SCD & GAPS protocols.  The only thing stopping it from being clean is the honey, so if I were doing a cleanse & craving an asian dressing, I’d swap out the honey for a small amount (no more than a tablespoon) of stevia to provide the sweetener.  And it’s also vegetarian!

Yield:  A LOT, 5 cups of dressing or marinade.  I use 2 cups to marinate whatever meat we’re going to grill (in this case it was flank steak, but it could be chicken or even tofu or veggies to make it vegetarian).  But that’s a good thing because this dressing will get you to eat any kind of lettuce you can find in your fridge, it’s so good!

Prep time:  Takes about 5 minutes to make, so easy.

Ingredients:

1/2 cup rice vinegar

1/2 cup white vinegar

1/2 cup tamari (soy sauce made without wheat)

1/2 cup good clean water

1 shallot, roughly chopped

1 tablespoon ginger paste or freshly grated ginger

1 tablespoon garlic powder

Juice of 1 lemon

1 tablespoon chili powder (flexible; can use from New Mexico to a good Paprika)

1/2 cup honey

1 cup of the nut butter of your choice

Later: drizzle in 1/2 cup toasted sesame oil (the REAL sesame oil, check the ingredients…the cheaper ones are just flavored, cheaper oils like canola)

Directions:

Place the shallots in the food processor and turn it on for about 5 seconds, to mince that up first.

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Add all the other ingredients (except the sesame oil) and turn the food processor back on.

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Drizzle in the toasted sesame oil from the opening in the top of the food processor, slowly, until it’s fully emulsified.  This whole process should take no more than 30 seconds to do.

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And there you go! A delicious, satisfying creamy & nutty Asian dressing.  If you’re using as a marinade, add 2 cups to your meat and refrigerate 2 to 5 days.  Our local butcher is a former Cordon Bleu chef and swears by marinating beef especially for a full 5 days.  We tried it out, and it was delicious!

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After marinating for whatever time period you were able to manage, pull out the marinated meat and grill!

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I recommend serving with a big chopped cabbage slaw that’s covered in the asian dressing!  Yum.

 

Yummy Asian Dressing & Marinade
Yields 5
This dressing is very easy to make, and has that satisfying peanut-asian-dressing craving I get every so often. I actually don't use peanut butter since it's so subject to aflotoxin and other toxins (and I have one daughter with a sensitivity), but even with almond or cashew or sun butter, it's DELISH!
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Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Ingredients
  1. 1/2 cup rice vinegar
  2. 1/2 cup white vinegar
  3. 1/2 cup tamari (soy sauce made without wheat)
  4. 1/2 cup good clean water
  5. 1 shallot, roughly chopped
  6. 1 tablespoon ginger paste or freshly grated ginger
  7. 1 tablespoon garlic powder
  8. Juice of 1 lemon
  9. 1 tablespoon chili powder (flexible; can use from New Mexico to a good Paprika)
  10. 1/2 cup honey
  11. 1 cup of the nut butter of your choice
  12. Later: drizzle in 1/2 cup toasted sesame oil (the REAL sesame oil, check the ingredients…the cheaper ones are just flavored, cheaper oils like canola)
Instructions
  1. Place the shallots in the food processor and turn it on for about 5 seconds, to mince that up first.
  2. Add all the other ingredients (except the sesame oil) and turn the food processor back on.
  3. Drizzle in the toasted sesame oil from the opening in the top of the food processor, slowly, until it's fully emulsified. This whole process should take no more than 30 seconds to do.
  4. And there you go! A delicious, satisfying creamy & nutty Asian dressing. If you're using as a marinade, add 2 cups to your meat and refrigerate 2 to 5 days. Our local butcher is a former Cordon Bleu chef and swears by marinating beef especially for a full 5 days. We tried it out, and it was delicious!
  5. After marinating for whatever time period you were able to manage, pull out the marinated meat and grill!
  6. I recommend serving with a big chopped cabbage slaw that's covered in the asian dressing! Yum.
Notes
  1. Nutritional Note: This recipe is free of gluten, all dairy and sugar. It is compliant with the Paleo and SCD & GAPS protocols. The only thing stopping it from being clean is the honey, so if I were doing a cleanse & craving an asian dressing, I'd swap out the honey for a small amount (no more than a tablespoon) of stevia to provide the sweetener. And it's also vegetarian!
  2. Yield: A LOT, 5 cups of dressing or marinade. I use 2 cups to marinate whatever meat we're going to grill (in this case it was flank steak, but it could be chicken or even tofu or veggies to make it vegetarian). But that's a good thing because this dressing will get you to eat any kind of lettuce you can find in your fridge, it's so good!
  3. Prep time: Takes about 5 minutes to make, so easy.
Oreganic Farms http://oreganicfarms.com/

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