I love this citrusy variation of a classic Asian dressing. The added kick from the ginger and cayenne pepper will liven up any salad.
Makes 1 cup.
½ cup bottled orange juice (not from concentrate)
1 tablespoon grated fresh ginger
¼ cup mellow white miso paste (also known as sweet miso)
¼ cup rice wine vinegar
½ teaspoon cayenne pepper (optional)
Combine everything in a blender and process until smooth and creamy. Store refrigerated in an airtight container for up to 7 days.
Del Sroufe’s passion for cooking began at eight years old and never faded. In 1989, he went to work for one of Columbus’s premier vegetarian restaurants, the King Avenue Coffeehouse, where he honed his craft as a baker and chef. Sroufe opened Del’s Bread, a vegan bakery, before beginning a vegan meal delivery service in 2001, serving eclectic, plant-based cuisine to Columbus residents. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years.
Sroufe is the author of Better Than Vegan, The China Study: Quick & Easy Cookbook, and The China Study Family Cookbook, as well as Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.