Carrot-Ginger Dressing

5.0 (1 reviews)

4 Tbsp. extra-virgin olive oil
1 medium onion, finely diced
4 large carrots, peeled and sliced into 1/4-inch rounds
1 celery stalk, finely diced
1 1-inch piece fresh ginger, peeled and sliced into 1/8-inch rounds
3 garlic cloves, minced
1/4 cup mirin (Japanese cooking wine)
1 1/2 cups vegetable stock
2 Tbsp. Earth Balance (cold-pressed nonhydrogenated margarine)
1 Tbsp. white vinegar

• In a small stockpot, heat the olive oil and sauté the onion for 2 minutes. Add the carrots, celery, ginger, and garlic and sauté until tender, approximately 10 minutes.
• Add the mirin and continue cooking until almost evaporated.
• Add the vegetable stock and cook for 15 minutes.
• Purée in a blender.
• Strain back into the stockpot through a fine sieve. Add the Earth Balance and stir until melted. Remove from the heat.
• Stir in the vinegar.
• Store in an airtight container for up to 1 week.

Makes 1 cup

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind