Use the sauce in dishes of your choice: as a dressing on or mixed into salads; in a chicken shawarma; on BBQ meat, fish, or tempeh; as a pesto; dip for artichokes; used in deviled eggs; over baked potato or vegetables....it goes on and on. Try it in brownies!
1. Combine all the ingredients in a blender. Blend until smooth.
2. Store in an airtight container in the refrigerator for up to a week.
1/4 cup (60 ml) each: water and sesame tahini
juice of one organic lemon
1/4 small organic red beet, cooked and roughly chopped
1 small chopped organic garlic clove
pinch of salt
1. Combine all the ingredients in a blender. Blend until smooth.
2. Store in an airtight container in the refrigerator for up to 5 days.
tahini (English)
Arabic: طحينة Hebrew: טחינה Persian: ارده
Made of ground hulled sesame
Used in cuisines over 4000 years in
Eastern Mediterranean, Caucasus,
North Africa, Middle East, China and SE Asia
I. Cilantro
makes 3/4 to 1 cup (150-200 g)
1/4 cup (60 ml) each: water and sesame tahini
juice of one organic lemon
1 chopped organic garlic clove
1 cup (200 g) cilantro leaves, roughly chopped
pinch of sea salt
1. Combine all the ingredients in a blender. Blend until smooth.
2. Store in an airtight container in the refrigerator for up to 5 days.
II. Turmeric
makes 3/4 cup (150 g)
1/4 cup (60 ml) each: water and sesame tahini
juice of one organic lemon
1 tsp. (5 ml) organic maple syrup or honey
1/2 tsp (2,25 g). ground turmeric
pinch of salt and red pepper flakes
2. Store in an airtight container in the refrigerator for up to a week.
III. Beet
makes 1 cup (200 g)
juice of one organic lemon
1/4 small organic red beet, cooked and roughly chopped
1 small chopped organic garlic clove
pinch of salt
1. Combine all the ingredients in a blender. Blend until smooth.
2. Store in an airtight container in the refrigerator for up to 5 days.
IV. Miso
makes 2/3 cup (135 g)
1 Tbs. (15 ml) each: miso paste and sesame tahini
4 Tbs. (60 ml) organic lemon juice
3 Tbs. (45 ml) olive oil
1 tsp. (5 ml) chili sauce (Sriracha)
1 tsp. (5 ml) organic maple syrup
1. Mix together the tahini and miso paste in a small bowl.
2. Add the other ingredients and stir into a smooth sauce.
3. Store in an airtight container in the refrigerator for up to 1 week.
Try:
Late Autumn/Winter Bowl: https://veggiefernandezs.blogspot.com/2018/10/late-autumnwinter-bowl.html
Late Summer/Early Fall Bowl with Tahini Sauce: https://veggiefernandezs.blogspot.com/2018/09/late-summerearly-fall-bowl-with-tahini.html
Try:
Late Autumn/Winter Bowl: https://veggiefernandezs.blogspot.com/2018/10/late-autumnwinter-bowl.html
Late Summer/Early Fall Bowl with Tahini Sauce: https://veggiefernandezs.blogspot.com/2018/09/late-summerearly-fall-bowl-with-tahini.html