Posts tagged #tahini

Tahini Dressing… I put that ish on everything

Being a huge fan of simple cooking, it’s not uncommon for me to have a meal that consists of only an ingredient or two. This also has made me super crafty when it comes to flavoring these dishes; and because my simplicity often stems from being really hungry and having no patience, the seasoning has to be quick too. This tahini dressing is crack. And you WILL want to put it on everything. It’s perfect on steamed greens, roasted veggies, big salads, as a dip, really on anything you eat. Replace that ranch or packaged dressings with this delicious and nutritious legal condiment drug.
The one, the only….

Tahini Dressing

Ingredients:
1/2 cup water
1/3 cup tahini
1/4 cup olive oil
1 1/2 Tbsp. balsamic vinegar
2 Tbsp. lemon juice
1 tsp. crushed garlic
1/4 tsp. sea salt
Generous shakes of: pepper, basil, oregano, red chili flakes,
and/or any other spices you fancy

Directions:
Fill an empty jar with all ingredients and shake well to thoroughly combine. Taste your creation and add seasonings to taste. Seal jar and place in fridge to enjoy over the next 2 weeks (I wouldn’t keep it longer than that-not that it will ever last that long). Just like a fine wine this dressing gets tastier the next day as the flavors fuse and have time to mingle.

Next time you’re starving, whip up a grain, a green, and top it with this. You’re welcome 

How Kale Made the In-Crowd at Thanksgiving

A huge meal without any leafy greens, Thanksgiving or not, just feels off to me. Because I already wanted to create my dish or claim to fame for the annual feast, I volunteered to make “creamed kale”…whatever that meant. I knew I could sell the group with anything including ‘cream’ and thought it’d be easy to figure out the rest. However, when my sister requested that it be dairy-free, my easy-peasy (aka cheesy) plans went out the window. So to make it “kreamy” (sans dairy) I decided to use tahini for the texture and topped it with gluten-free breadcrumbs to give it that French’s Fried Onion effect.

Faking-it-til-I-made-it, a huge bunch of kale, tahini, and GF bread turned out to be a winning combo that I was proud to place next to the veteran turnips, cranberry sauce, mashed potatoes, and the alike. And because it was such a hit, I had to share so you too, could sneak kale onto a traditional Thanksgiving table.

Kreamed Kale

Ingredients:
1 very large bunch of kale
1/2 cup tahini
1/4 cup extra virgin olive oil
4 cloves garlic
2 tsp. balsamic vinegar
2 tsp. salt
2 Tbsp. sesame seeds
2 pieces of bread (gluten-free or regular)
Optional: 2 Tbsp. nutritional yeast to top with bread crumbs

Directions:
Wash, de-stem, and rip kale into small pieces. Steam kale in a large pot until tender and just cooked through (not soggy). Toast sesame seeds dry in a frying pan over medium heat constantly tossing to prevent burning. Place aside. Sauté garlic in a little olive oil over medium heat then add to a bowl with the tahini, olive oil, balsamic, salt, and sesame seeds. Mix thoroughly to make your sauce!
In a large 13 x 9ish size baking pan, mix the kale with the sauce to coat all leaves. Then pat down kale with a fork to make it more cassarole-esque. Toast your 2 pieces of bread and chop finely. Sprinkle over kale with nutritional yeast and pop into a 350-degree oven for 20 min. Finish off under the broiler if your bread crumbs didn’t crisp up enough. Now rest easy my health-seeking friend; a leafy green is next to your turkey and the traditional crew is showing it mad love.

Posted on March 12, 2015 and filed under vegetarian, vegan, side dish, holiday, Thanksgiving.