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Verdant Umami Dressing
NourishSauceEasyVeganGluten FreeDairy Free

Verdant Umami Dressing

White bean and roasted garlic sauce with charred scallion and nori

10 minutes prep15 minutes cookServes 8140 kcal per serving

The Story

A versatile green sauce that is thick enough to be a dip and bright enough to be a dressing. Roasted garlic gives sweetness while charred scallion and nori lend savory umami. Toasted walnuts and sesame seeds add texture and a creamy counterpoint from white beans creates a nourishing body.

A condiment should amplify not overpower. Build umami with seaweed and char. Fold in herbs at the end to preserve vibrancy. Keep a jar in the fridge as an instant way to elevate simple meals.

Ingredients

  • Cooked White Beans1 cup
  • Garlic Heads2 halved and roasted
  • Scallions4 charred and chopped
  • Flat Leaf Parsley1 cup packed
  • Fresh Cilantro1/2 cup packed
  • Nori Flakes1 tablespoon
  • Toasted Walnuts1/3 cup
  • Tahini2 tablespoons
  • Sesame Seeds1 tablespoon toasted
  • Lemon1 juice
  • Umeboshi Paste1 teaspoon optional for added salt and depth
  • Extra Virgin Olive Oil4 tablespoons
  • Waterto thin as needed

Method

  1. 1Char the scallions in a hot skillet until blackened in places and fragrant. Roast halved garlic heads in the oven wrapped in foil until soft about 15 minutes.
  2. 2Blend cooked white beans roasted garlic tahini toasted walnuts nori flakes parsley cilantro lemon juice umeboshi paste and two tablespoons olive oil until smooth. Add water to reach desired consistency.
  3. 3Stir in sesame seeds and adjust salt and acidity. Fold in charred scallion for a final smoky note.
  4. 4Store in an airtight jar refrigerated for up to five days. Use as a dressing for steamed greens a sauce for roasted vegetables or a dip for crisp vegetable sticks.

Nutrition

Per serving

5g
Protein
12g
Carbs
9g
Fat
Calories140
Fibre3g
Sugars1g

Vitamins

Vitamin E1.5 mg
Vitamin K25 mcg
Folate40 mcg

Minerals

Calcium40 mg
Iron1.2 mg
Sodium220 mg

Utensils

OvenSkilletBlender Or Food ProcessorMixing SpoonJar For Storage

This way of cooking

Botanical Density

Phytonutrients and plant diversity — thirty plants a week.

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