I went home for lunch today and whipped up a quick delicious tempeh wrap and salad with a Garlic Miso Dressing. My goal was to throw together a quick lunch with whatever was lying around but I saw the garlic on the counter and sauerkraut in the fridge and made my lunch a little more dynamic! You can use less or no garlic if you just want a delicious creamy miso dressing without the garlic kick. The sauerkraut and miso are both probiotic, so as long as you don’t heat it, this dressing is your digestions dream!
To make a delicious wrap warm up the tortilla on a heated cast iron pan (is it me or do most wraps seem undercooked?), fill and roll up into a delightful portable meal. Today I cut up some Teriyaki tempeh (although BBQ tempeh, or whatever leftover tempeh you may have around is also delicious), add some veggies such as lettuce, grated carrots, avocado, onion, cucumber and for a special treat some sliced olives and dress with Probiotic Creamy (Garlic) Miso Dressing. Enjoy!
Creamy (Garlic) Miso Dressing
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Organic Unpasteurized Sauerkraut
- 1 Lemon, medium sized, juiced
- 2-4 cloves Garlic, small
- 2 Tbsp Maple Syrup (Rice Syrup or Honey works too)
- 3 Tbsp Nutritional Yeast
- 3 Tbsp Rhapsody Organic Mellow Red Miso
- 5 Tbsp Water
Place all ingredients, except the water in a blender (or shake it in a mason jar). Add the water slowly to the desired texture. If the garlic is too strong raw, saute it in a pan first.
Dish up this dressing on a fresh summer salad, throw it in a wrap with tempeh and more sauerkraut or use it as a veggie dip. Enjoy the benefits of the double dose of probiotics!