Since I cook from scratch on a regular basis, I need a few wholesome shortcuts. One of mine is tahini dressing. I use it on a variety of salads and as a sauce on a number of main or side dishes. The sauce freezes very well, so I can make a large batch and store it for quick, future use.
The recipe is below, and I hope that the photos inspire you.
Wisk together the following:
1/3 cup raw tahini
¼ cup filtered (or more to desired consistency)
1 Tablespoon chickpea miso
1 tablespoon lemon juice
¼ teaspoon garlic powder
Salt and pepper to taste
roasted celery root topped with greens, black lentils, and tahini sauce served with a side of sweet potatoes.
veggie chunk salad
baked falafel with a side of smashed, fried potatoes and shallots
hasselback cut sweet potato
raw falafel on a bed of lettuce served with other raw goodies
To be honest, I don’t recall where this recipe originated and if/how much I changed it from its original form. (Recipes are not copywrited, but I do give credit when possible.)