Spicy Tahini Omega Dressing on Local Vegetable Ensemble
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Serves: 2-4
 
Ingredients
  • Dressing
  • makes 16 oz
  • ¼ Cup tahini
  • ½ Cup Hemp seed oil or olive oil
  • 2 cloves garlic chopped finely
  • 1 Tbs miso
  • ¼ Cup apple cider vinegar
  • 1½ Tbs dijon mustard
  • 1 Tbs unpasteurized honey
  • 1 Tbs lemon juice
  • 1 Tbs nutritional yeast
  • ½ tsp cayenne
  • ¼ water
  • good pinch of salt
  • dousing of fresh cracked pepper
  • Optional : a few splashed habanero hot sauce
  • Salad
  • Really whatever one has on hand is perfection. Go with the flow.
  • A few great bursting handfuls of fresh greens of your choice
  • Thinly sliced red onion to your taste
  • 1 Avocado smoothly sliced
  • 1 carrot, grated
  • 1 beet, grated
  • handful of freshly toasted pumpkin seed
  • handful of freshly toasted walnuts , or raw
Instructions
  1. For the dressing put all ingredients into a blend and whizz until smooth. Or into a bowl to whisk until perfection. Stores well in a jar for about a month.
  2. To toast the seeds simply heat up a cast iron skillet or frying pan, with a wee bit of coconut oil. Pumpkin seeds go in first, keep an eye as they burn quickly. You want them just golden, about 4 minutes. Turn pan off and add walnuts just long enough for them to attain a slight crunch and golden colour. Don't let them burn or you may cry.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/spicy-tahini-omega-dressing-on-local-vegetable-ensemble/