Madge's Miso! Ginger! Carrot! dressing

This is one for the books and you can definitely make variations that will make it fun to play with! My husband thinks it looks like a cheddar cheese sauce (from the carrot juice color).  Below is a picture of the lunch I made today.  I used this dressing on steamed broccoli, spinach and sprouts with a sprinkling of fresh arugula and red chiles. Or pan fry some capers for an added punch. 

This dressing can be used on almost anything from sandwiches to my Breakfast Veggie Benedict where it acts as a Hollandaise Sauce atop a plump beefsteak tomato and steamed spinach. The uses are ENDLESS ... have at it!

• 2 TBSP Good quality yellow Miso
  
• 1 tsp fresh minced ginger (I always add more at the end and re-blend if I feel it isn't gingery enough)
  
• 1 TBSP lemon juice (or lime juice depending on your mood swing) (fresh or quality/organic bottled)
  
• 1 tsp Dijon mustard - if your mustard is too strong add a dash of honey, agave, or honey powder to sweeten
  
• 1/8th tsp "Hing" or asafoetida (this is an Indian cuisine spice) - 1 grated clove of garlic can be used instead
  
• Juice of one carrot (sometimes I will use beet juice as a bright & Earthy option)
  
• approx 1/4 to 1/3 cup grapeseed or sunflower oil. NOTE: (this amount may vary - I don't like to use a lot of oil. I drizzle oil into the food processor until I like the consistency) 
  
• one large arugula leaf (to puree in blender) - or a dash of freshly ground black pepper (arugula is tastier)

Place all ingredients into a food processor or blender - or, to get a work-out, whisk by hand.  Slowly drizzle oil in while the machine is running.  Consistency should be like a hollandaise sauce or similar - creamy texture.  Also, you should not need additional salt but be sure to taste and refine where needed.  Sometimes, if it is too miso-like I add a bit more oil or a tad more of the lemon juice.  PLAY and be free to experiment with this. 

NOTE ABOUT MY RECIPES:  I am no pro - just a person with a passion who LOVES FOOD. In addition: I happen to be one of those people who just wings it in the kitchen by mixing and blending whatever I have around.  I do my best to give you an idea of what is required in terms of measurements and directions. But always remember: use YOUR knowledge and intuitive sense in the kitchen and never use an ingredient that doesn't work for YOU:)