Carrot Miso Spread
From: Terry Walters, Clean Start
- 2 large carrots
- ¾ cup raw cashews
- 1 cup vegetable or chicken stock
- 1-2 TB light miso (I use white miso or "Shiro" miso, the Amano brand)
- Toasted ivory and/or black sesame seeds (optional)
- Peal the carrots and rough chop into ½ inch pieces
- Put both the carrots and cashews in a small pot with the stock.
- Bring to a boil on high heat and then reduce to medium and cook until the carrots are easy to pierce with a fork.
- Remove from heat and scoop out the carrots & cashews with a slotted spoon and place in a food processor.
- Measure out ¼ cup of the remaining stock liquid from the pot and mix this with the 2 TB of miso until dissolved.
- Add this mixture to the processor along with the carrots & cashews and process until smooth. (Could also do in a high powered blender).
- Serve warm topped with the sesame seeds or Store in an airtight container in the fridge for up to 4 days or 5 days. (That is if it lasts that long).
- Makes about 1,1/2 cups
Recipe by Nutritarian Kids In The Making at http://nutritariankids.com/carrot-miso-spread/
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