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Modified from Minimalist Baker
Yield: 6 servings
2 precooked baby beets, about 3½ ounces
1 15-ounce can garbanzo beans, drained
1 hefty pinch of sea salt
1 pinch of ground black pepper
3 teaspoons apple cider vinegar (or balsamic)
4 cloves garlic, minced
1 teaspoon mirin sweet cooking rice wine
1 teaspoon agave
4 heaping Tablespoons of tahini
⅔ cup water
juice of three-quarters of a large lemon
Quarter beets and place in food processor. Blend until only small bits remain.
Add remaining ingredients, and blend until smooth.
Taste and adjust seasonings and/or flavorings as needed. If it’s too thick, add a bit of water.
Will keep in the refrigerator for up to a week.
What makes Handbook to Higher Health Consciousness different from other vegan cookbooks?
It addresses all aspects of making the transition to plant-based eating with tips, techniques, and solutions.
Evidence-based nutrition information with 170 reference citations.
165 tasty recipes ranging from transitional to WFPB.
DIY dairy alternatives created by Tracy Childs.
Amazing online resources to support your journey.
Secrets of flavor matching and flavor balancing used in recipe-free cooking.
Detailed recipe index
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