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Meal prep idea: Make a double batch of carrot ginger dressing and enjoy it over salads, bowls, grilled veggies or use it as a stir fry sauce

(36tr + 3ch) Shell Group Row 3ch, 4tr into first tr, miss 2tr, 1dc into next tr, * miss 2tr, 5tr into next tr, miss 2tr, 1dc into next tr, * rpt from * to * to last 2tr, miss 2tr, ss to top of 3ch on beginning of row

She was also very assuring and supportive and patient with me as well

Yield: 1 cup (260 g) Equipment blender high speed, preferably Ingredients cup vegan mayonnaise 115 g 3 tablespoons tahini 45 g 2 tablespoons white miso 32 g 2 tablespoons water 28 ml lemon juice, about 1 tablespoon 1 tablespoon dijon mustard plus one teaspoon 20 g 1 tablespoon apple cider vinegar 15 ml 1 teaspoon garlic powder teaspoon dried parsley teaspoon black pepper Optional additions cup extra-firm tofu 56 g (crumbled, for texture) Instructions Add the mayonnaise, tahini, miso, water, lemon juice, mustard, vinegar, and garlic powder to a high-speed blender