Yale is back in Toronto and living at home. I now have another veggie-lover in the house, Gordy you are outnumbered! Yale loves her veggies as much as I do so last night we made this bowl of veggie goodness with a raw tahini dressing.
Tahini dressing is popular at many vegetarian and raw restaurants. I wanted to try and recreate it at home so I have been playing around in my kitchen and I think that this recipe works well over raw or lightly steamed veggies. I love tossing this with rice or quinoa and veggies for lunch or drizzling it over tofu for dinner.
This is what Yale and I made and guess what …Gordy happily ate it too! (Thought I must add that he did eat a a steak sandwich for lunch)!
This beautiful veggie bowl is simple, colorful, and healthy!
- 2 T raw tahini (you can buy raw tahini at the health food store).
- 1 1/2 t fresh ginger
- 1/2 cup oil
- 1/3 cup water
- 1-2 cloves garlic
- 1 T lemon juice (about 1/2 small lemon)
- 1 to 2 t Nama Shoyu or tamari
- 1 to 2 t agave
- dash of cumin
Combine all the ingredients in a small food processor or blender and blend until smooth. Taste and then play around with it until you get your desired thickness and taste.
Store any leftovers in a sealed glass jar in the fridge for up to 1 week.
For these bowls I used cooked quinoa (follow package directions), then topped it with steamed broccoli, roasted sweet potato, raw shredded beets, carrots, sprouts and a handful of beans. Make this recipe your own and use whatever vegetables you like.