1/4 c Tahini (sesame seed paste)
3 T Rice wine vinegar
2 T Miso (soy bean paste)
2 T Vegetable stock
2 t Honey
2 t Dark sesame oil
2 t Low-sodium soy sauce
-OR
2 t Tamari
In a food processor or blender, puree the tahini, vinegar, stock,
honey, oil and soy sauce or tamari until smooth.
Spread the dip on whole-grain English muffins (or a brand with oat
bran added).
