Brown rice, sweet potato, kale and baked chickpeas topped with Tahini Sauce.
I first created this sauce to use with the kale chips I made in my new dehydrator (still learning and experimenting, but that thing is FUN!). They turned out great, btw, but I didn’t end up using all the sauce and shortly realized how delicious it was on steamed greens, and as a salad dressing. It packs a lot of flavor so a little really does go a long way.
Ingredients
- 1/3 cup water
- 2 TBS lemon juice
- 2 TBS tahini sesame seed paste
- 1 tsp liquid sweetener agave or maple syrup
- 1 tsp Bragg's Liquid Aminos or tamari soy sauce
- 3-4 TBS nutritional yeast
- 1/2-1 tsp red pepper flakes
- 1 clove garlic
- 1/2 tsp dijon mustard
- 1 TBS fresh basil or 1 tsp dried
- 1/4 tsp salt
Servings: about 3/4 cup
Units:
Instructions
- Combine all ingredients in blender and process until smooth.
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How long is the dressing good for?
Hi David. I keep mine around for about 5 days.
Any nutritional info?
Hi Jenny. The reason I don’t list nutritional info is because keeping track of such things in foods is not necessary when eating a well-structured plant-based diet. If we’re making the right food choices, we’ll take in enough of all the nutrients needed for optimal health, and we won’t overeat from a calorie standpoint.