Recipe - Eves Miso-Tahini Dip

One fourth cup Tahini (sesame seed paste)
3 tablespoon Rice wine vinegar
2 tablespoon Miso (soy bean paste)
2 tablespoon Vegetable stock
2 teaspoon Honey
2 teaspoon Dark sesame oil
2 teaspoon Lowsodium soy sauce
OR
2 teaspoon 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 wholegrain English muffins (or a brand with oat
bran added).

Serve with fresh fruit.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip