Life Alive, the great veggie cafe that replaced Hollywood video a few years ago on Mass Ave in Cambridge, MA, uses this great sauce on almost all of their rice bowl dishes. This is it!
1/2 cup plus 2 tablespoons freshly chopped ginger
1/4 cup garlic, de-centered
2 tablespoons fresh-squeezed lemon juice
1 tablespoon nama shoyu, or tamari, or soy sauce
1/2 teaspoon sea salt
1.5 cups plus 2 tablespoons olive oil
Blend the ginger, garlic, lemon juice, nama shoyu, salt, and 1/2 cup of the olive oil on high.
Add just enough olive oil to get the mixture to turn over. Once the ginger and garlic have broken down into a smooth cream, slowly add the remaining 1 and 1/8 cup olive oil.
Use this sauce over rice with your favorite foraged items. Like boiled burdock, pokeweed shoots, jersulam artichokes, chestnuts if they ever return, or fiddleheads.
