Radish Dill Bean Salad Dressing and Dip
Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat
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Black Radish Dill Bean Salad Dressing and Dip
1/2 cup Lemon Juice
1 15-oz. can White Kidney Beans, drained
1 Black Radish, medium size
2 tsp. Mustard Seed, ground
1 tsp. Turmeric, powder
1 tbsp. Dill Weed, dry
1/8 tsp. Stevia Extract, white powder (sweetener - optional)
(To enlarge the photo of the black radish dressing, click on the photo or link)
Place the lemon juice and white kidney beans in the cup of a high speed blender (Vita-Mix type). Thoroughly wash the black radish, cut into pieces and add to the blender cup. Add the mustard seed, turmeric and dill weed. Cover the blender cup and run the blender at high speed until the ingredients are creamy smooth.
You may notice a slight sulfur gas odor coming from the black radish. This will dissipate as the dressing marinates.
Taste the dressing to determine if it needs salt. If the dressing is too sharp for your taste, the stevia will "tone it down." Add the salt and stevia, as needed, and blend again thoroughly. Pour into a bottle and store in the refrigerator for a few hours before using. The dressing will keep in the refrigerator for several days.
The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live! (d-33)
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