Friday, February 8, 2013

Sesame Ginger Carrots




Sesame Ginger Carrot
serves 4
225 calories per serving

10 peeled carrots
½ cup chickpeas
1/3 cup lite coconut milk
2 Tbsp tahini
1 tsp grated fresh ginger
1 tsp agave nectar
1 tsp soy sauce
½ tsp balsamic vinegar
2 cloves minced garlic

First, you'll need to peel all those carrots. Not the most fun task in the kitchen but the end result is worth it. Once the carrots are peeled, slice them in half and boil them until soft but not mush. I've come to the amazing conclusion that the perfect boiled carrot is when you can stick a fork in it but not to easily. Easy, right? Strain the carrots.

When your carrots are boiling, work on the sesame ginger dressing. You can use either a food processor or blender to mix the ingredients. Place all ingredients in the processor: chickpeas, coconut milk, tahini, agave nectar, soy sauce, balsamic vinegar, minced garlic, and fresh ginger. Don't be afraid of fresh ginger. Simply use a peeler to peel off the skin then just peel or grate fresh ginger straight into your dressing (eyeball the amount). Blend dressing until smooth.

Place carrots in a row then gently pour dressing over the carrots. If desired, sprinkle some sesame seeds on top and there you have it...a beautiful tasty side.  

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