You would like a sauce over a Turkish vegetable dish, try this.
Makes 1 1/4 cups (300 ml)
1 cup (130 g) tahini
2 Tbs. (30 ml) umeboshi paste*
1 grated organic onion
dash of soy sauce or gluten-free liquid aminos
1-2 tsp. (15-30 ml) fresh ginger juice (see below)
juice of 1 organic lemon
water
1. Combine the first five indigents in a blender or food processor.
2. Process until smooth.
3. Slowly add water until desired consistency.
*umeboshi paste:
puréed pickled Japanese ume plus substitute with miso and nutritional yeast, but it will not be as tart. It is possible to make homemade paste, but it takes weeks and ingredients might be difficult to obtain.
ginger juice:
Finely grate fresh ginger and squeeze the juice from the pulp.
