By Jill Schatz
Jill is a leader in Northwest Veg, the largest membership organization for vegans and vegetarians in Portland, OR. She brought this dressing with a green salad to a recent potluck, and my attraction to it was immediate. I was astounded to learn that the recipe called for a kumquat! Jill buys them at Asian markets when they're in season and freezes them for uses like this. The dressing is great without a kumquat, whew. The dressing can also be used a sauce for steamed or roasted winter squash or sweet potatoes, or for whole-meal bowls with grains, cooked vegetables, protein (tofu, tempeh, seitan, etc.), and garnishes.
Pre-soak sunflower seeds for 20 minutes in the orange juice in a blender, unless using a VitaMix, in which case no soaking is needed.
1/3 cup raw or roasted sunflower seeds
2/3 cup orange juice
Add remaining ingredients and blend until very smooth; add water if needed, to desired consistency. It will thicken up as it sits, and may need more liquid added if kept more than a few hours.
2 Tablespoons lime (or lemon) juice
1 -2 teaspoons balsamic vinegar (a really sweet, syrupy one like Napa Valley cherry wood aged, Grand Reserve)
1 clove garlic (fresh or roasted)
1-2 teaspoons minced onions or shallots
1-2 teaspoons mellow white miso
1-2 teaspoons ume plum vinegar (or salt to taste)
1 kumquat (optional)
1 teaspoon grated fresh ginger (optional)
Water to pouring consistency, if needed
Use up within one week.
Timing: 15 minutes (longer if you have to pre-soak the sunflower seeds)
Nutrition: Whole-food unprocessed; WFPBNO