Spicy Tahini Omega Dressing on Local Vegetable Ensemble
Author: Chantelle
Prep time:
Cook time:
Total time:
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
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.
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/