- 2 1/2 Tbsp freshly minced ginger
- 3 medium-sized carrots
- 2 small cloves of garlic — minced
- 2 heaping Tbsp of yellow miso
- 2 Tbsp of apple cider vinegar
- 2 Tbsp of sesame oil
- 2 Tbsp olive oil
- 1 Tbsp water
- sprinklin’ of sesame seeds
Wow, this past weekend was a whirlwind. Among traveling by my lonesome to the Windy City, I also had the pleasure of attending my first food blogger conference!!!
In short, the best thing about the whole trip was the people I met. Everyone from novice bloggers to professional gluten-free pastry chefs, to new friends in Portland to fellow bloggers down the street. Everyone was amazing, and I’m glad to have been in their company.
Honestly, my favorite part of the conference was the dinner the night before, where I got to high-tail it to a local eatery with a few of the women who were just as excited. (Meatheads Burgers, if you’re interested, is veg-friendly and has the best dang cajun fries around.) The warm company and loud laughter made for a memorable evening.
For me, it goes to show that no matter where I am, it’s the people that make my travels shine. Okay, and maybe the food.
Oh my goodness, I ate so much food.
And because I deemed it a full-fledged vacation, my belly was full to the button with a feast of gluten-free & vegan cookies…That didn’t bode well for too long. So now I’m back here again with my lil’ kitchen, what better way to cleanse the system and refresh the liver with some fresh salad? Mmmhm.
I’ve been meaning to experiment with miso for a long time, and The Loving Hut has had me hooked on their Carrot Ginger dressing ever since I parked myself close to their Manhattan quarters.
*Always good about sourcing but forgive me! Lovingly adapted from Smitten Kitchen:
1. Finely mince the ginger, garlic, and scallion. Place in food processor and pulse until very fine.
2. Gradually add in remaining ingredients, until you have your desired texture. Voilá!