30 June 2011

garlic scape goodness

{heart bouquet}

i was thrilled when my friend anne invited me to go out harvesting garlic scapes yesterday!  someone she knows just moved into a house with a big italian garden in the back that is growing out of control.  so out we went, garden shears in hand prepared to tackle the masses.  sadly the crazy amounts of rain we've had recently had trampled the garlic, so the scapes were a bit on the small side but we snipped away happily anyway and still managed to collect a nice bunch.

that was before 10am, and all day after that, all i could think about was what i was going to do with them... pizza?  hummus?  pesto?  i decided to keep it simple because i wanted to enjoy their beauty, so a simple side of grilled garlic scapes it would be!

{garlic scapes}

garlic scapes come up in june (around here at least!) and need to be removed from the plant so that all the growing energy can be spent on the garlic bulb.  there are many gardeneres & farmers that simply toss these beauties onto their compost heap, but i find that such a waste as these are both edible and so delicious!  raw, they have a nice spicy, garlic bite and that flavour mellows out very quickly once exposed to heat.  you may still be able to find some scapes at the market, but the season does run short, so keep your eyes open ...these are a shame to miss out on!

{scapes}
 
all i did for these guys was to drizzle them with extra virgin olive oil, season lightly with sea salt & fresh pepper and grill them for less than 2 minutes in my bbq grill basket.  once cooked, the garlic flavour fades to near nothing and their texture is comparable to green beans.  not only were they delicious, but so pretty!

{scapes, grilled}

{simple beauty}


ps - although these are the milder side of garlic, i just ate almost the entire bunch, in addition to nibbling on a few raw while waiting for the bbq to heat up.  if you see me in the next 24 hours, don't say i didn't warn you.

29 June 2011

2 bite blondies

{blondie mandala}

i made these crazy little numbers after seeing a recipe for healthy blondies on CCK's blog.  for those of you who have not checked out katie's recipes, i encourage you to do so.  she creates some of the most delicious, healthy treats!  beans in blondies???  no really - this recipe calls for chickpeas.  the reviews were stellar so i had to try them for myself.  i was in the mood for minis and so the 2 bite blondie was born.

{2 bite blondies}
for my recipe, i stuck pretty closely to the original recipe for chocolate chip blondies.  for mine i used 1 1/2 tsp pure vanilla extract, 1 tsp baking soda, 1/4 tsp fine sea salt and i used carob chips instead because that's what i had in my pantry!

i baked these little guys in a mini cupcake tin @ 350 for about 18 minutes.  and since i didn't use cupcake liners, i waited until they were completely cooled before removing them from the pan.  yummers!

{carob chip blondie close up}


{yum}

oh my kale.  i cannot even begin to describe how sinful these taste!  m must have gobbled up at least 5 while i washed up.  he was floored when i told him they were full of chickpeas!  floored, i tell you.  then he ate 3 more.

have you tried baking with beans before?

28 June 2011

radish & quinoa salad

i've been on a bit of a radish kick lately and this salad really highlights both the common red radish and daikon.  combined with the nice chewy texture of the quinoa and the tangy bite of the miso it was awesome!  i served this as a side, along with these tempeh crab cakes, but this would also make for a nice summer lunch.

{radish & quinoa salad}
radish & quinoa salad
1/3 cup quinoa
2/3 cup water
1 tsp sea salt
4 radishes, sliced paper thin
2 inch piece of daikon, in matchsticks
1 green onion, diced
6 fingerling potatos

miso-mustard dressing
1 tbsp extra virgin olive oil
2 tsp organic apple cider vinegar
1 tsp full grain dijon mustard
2 tsp white miso
1 tsp water

start by boiling the fingerling potatoes until fork tender, about 10 minutes.  drain and set aside to cool.  in a small uncovered saucepan bring the quinoa and 2/3 cup water to a boil.  season with the salt, stir, cover & reduce to a simmer for 15 minutes.  meanwhile, wash and prep the radishes and onion.  slice the cooled potatoes.

{salad, in the works}

once the quinoa has cooked, remove it from the heat, fluff with a fork, and set aside to cool.  once cooled, combine in a bowl with the vegetables.  make the dressing by whisking all the ingredients together and drenching the salad.  serve.

{drenched in miso & sun}

i think this would make for some great picnic fare - which reminds me, i need to take time for more picnics this summer!

what's your favourite picnic fare?

27 June 2011

tempeh crab cakes

 here's what we enjoyed for our sunday dinner this weekend...

{tempeh 'crab' cakes}
i've never actually had a crab cake.  but my mom happens to be a huge fan of them.  if she's out for dinner and there are crabcakes on the menu, there's a pretty good chance that she's going to order them.  she and my dad are planning to vist in the next couple weeks, so when i came across not one but two versions of tempeh crab cakes this week, i just had to try them.  i've never been to chesapeake bay, but i now feel a certain kinship... 

chesapeake tempeh cakes adapted from ppk via my recession kitchen. 
makes 16
for the cakes:
8 oz sea veggie tempeh (i love noble bean - local to me?  find it @ eat local sudbury!)
1 cup water
1 tbsp tamari
1 tbsp extra virgin olive oil
3 tbsp vegenaise
1 tbsp whole grain dijon
1 tbsp hot sauce
1 tbsp organic apple cider vinegar
1/2 tsp dried basil
1 tsp paprika
1 tsp cajun seasoning
1/2 tsp salt
fresh black pepper
1 1/2 cups panko breadcrumbs, plus more for dredging
optional: 1 finely chopped nori sheet (i omitted this b/c m was worried about it tasting too 'fishy', but the sea veggie flavour in the tempeh was so mild that i would definitely include it next time)
oil for pan frying

for the remoulade:
2 tbsp vegenaise
1 tbsp whole grain dijon
2 tsp capers
lemon wedges for serving

{noble bean tempeh w sea veggies}

{sea veggie tempeh}

first things first, the tempeh needs to be steamed to get the bitterness out.  by adding a bit of tamari it will also pick up some flavouring.  crumble the tempeh into a  pan in little bits and add the water, soy sauce & oil. cover and bring to a boil, then allow to simmer for about 15 minutes, until most of the water is gone.

transfer to a mixing bowl, and mash with a fork. let it cool for about 15 minutes (i put it in the fridge to speed this up).  the tempeh needs to be cool before moving on or the cakes may fall apart when you cook them.  add the mayo, mustard, hot sauce, vinegar, & spices and mix well.  next add the panko and nori (if using).  set aside until you're ready to cook them.

preheat a thin layer of oil in a heavy bottomed non-stick skillet (cast iron is great) over medium heat.  scoop a couple tablespoons of batter into your hands and form into a ball, then flatten between your palms and roll the sides gently with your hands cupped to smooth them.  press the patties into the panko to coat lightly.  fry in 2 batches for about 4 minutes a side, or until golden brown.  mix the remoulade by mixing all the ingredients together in a bowl. 

i served these on a bed of romaine dressed in a simple evoo and lemon dressing and on the side an awesome salad of quinoa & radishes (recipe tomorrow!).

{chesapeak bay, via sudbury}
mission accomplished - this recipe is a keeper.  now to win mom over...

did you get up to any kitchen fun this weekend?

24 June 2011

raw brownies

oops - is it friday already?  i promised a recipe for these brownies last week so here it is!


these brownies are rich, chewy, and pack quite the nutritional punch, given that they're full of nuts & hemp.  they also contain no refined sugar, but don't be fooled - they still taste ultra sinful!  oh, and they're raw too :)

raw brownies
makes 12-16 brownies

1 cup dates
1/2 cup walnuts
1/2 cup cashews
2 tbsp hemp hearts
4 tbsp cocoa powder
1 tsp pure vanilla extract
1-2 tbsp agave

start by giving the dates a rough chop and ensure that there are no little bits of pit remaining.  next, place all the ingredients in a food processor fitted with an s-blade and blend until all ingredients are combined and have formed a ball.  this will likely take 4-5 minutes.  line a small pan or banana bread tin with parchment paper and press the dough into the pan.  chill in the freezer for and hour before cutting.  store your brownies in the the fridge.  makes 12-16 brownies depending on how you cut them.  these are so good!









i think the sun might actually join us for the weekend up in northern ontario - can't wait!

i hope you enjoy a summery one too... happy weekend!

23 June 2011

kitchen sink curry

i love curry.  indian curry, thai curry, spicy curry, peanut curry... it's hard to go wrong.  this is my basic, go-to curry to clean out the fridge.  anything goes in this curry.  

kitchen sink curry
3 tbsp cooking oil
2 tsp cumin seeds
1/8 tsp asafoetida* (optional)
1 tsp turmeric
1 tsp coriander
1/2 tsp cayenne (more or less to taste)
1 tsp sea salt
1 cooking onion, diced
2 cups diced tomatoes and their juice (about half a 28 oz can)
1/2 can coconut milk
3+ cups veggies (i used fingerling potatoes, carrots, zucchini & radish)
1 cup beans, tofu or tempeh (i used crumbled tempeh**)
1 cup of spinach or any other green

start by heating the oil in a large skillet.  add the cumin seeds and allow them to sizzle for a minute or two.  next add the asefoetida if using, followed by the turmeric, coriander, cayenne & salt.  cook the spices for a minute before adding the onions to saute. 

{turmeric, coriander, cayenne & cumin seeds}

once the onions have softend, add the tomatoes, cover and simmer for 5 minutes.  by this time the oil should be swimming on top of the onions, if it's not yet, give it a few more minutes.  add the coconut milk & tempeh, give things a stir and simmer a few minutes.  now it's time to add your vegetables, starting with things that take a bit longer.  i added my potatoes and gave them a good 10 minute head-start before adding the carrots, radishes & zucchini which only take 4 or 5 minutes. 

{vegetables, prepped}

simmer the curry, covered until your veggies are tender to your liking.  finish things off by adding the spinach so it wilts.  serve over brown rice.  we always enjoy ours with a hot lime pickle on the side to spice things up and a little mango chutney to sweeten.

*asafoetida is a pungent spice common to indian vegetarian curries.  it comes from the taproot of a species of giant fennel and is very strong - less is definitely more.  it needs to be cooked in oil (or ghee traditionally) to release a milder flavour similar to leeks or garlic.  it's likely only found in specialty spice shops - i was lucky enough to receive some in a spice care-package from my thoughtful little brother who lives in vancouver.

**when using tempeh, i always steam it first for 20 minutes which opens it up and mellows out it's bitterness.  after steaming it is much more willing to take on the flavour of whatever spices or marinade it is being prepared with.

{kitchen sink curry}

radishes in a curry?  yep, you read that right, i used radishes in my curry!

radishes are such an overlooked vegetable and they really are so versatile and not only for salads.  right now i've got a jar of them fermenting on my counter to turn into pickles!

i'd love to hear your favourite ways to enjoy them!

how do you get creative with radishes?

22 June 2011

mini vanilla scones

i almost had to fetch a bib when i came across this post from on of my favourite reads, peas and thank you.  mini vanilla scones?  oh yes.

{vanilla mini scones}


the best part is how good they are.  the second best part is how quickly they come together.  i whipped them up in 10 minutes flat, popped them in the oven and sat down with my green smoothie to read the paper.  removed them from the oven to cool, enjoyed my coffee over a few blog reads, then iced and enjoyed.  sarah's been kind enough to allow me to share the recipe here (thanks heaps!) and i highly recommend you try these out yourself and have a fabulous morning in the kitchen.

i made a couple substitutions from the original recipe, changing the flours up a bit and i also used pure vanilla extract instead of the paste as i had none.  if photos don't matter much to you then take my post as is, but i must admit that mama pea's scones are much prettier than mine!

vanilla mini scones based on this recipe from peas and thank you
makes 24 mini scones

for the scones:
1 cup organic all purpose flour
3/4 cup organic whole spelt flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold earth balance margarine
1/2 cup non-dairy milk (i used unsweetened So Coconut)
1/3 cup organic cane sugar
1 1/2 tsp vanilla bean paste (i didn't have any but used 2 tsp pure vanilla extract)

for the glaze:
1 cup powdered sugar
3 tbsp non-dairy milk
1/2 tsp vanilla bean paste (i used 1 tsp pure vanilla extract)
pinch of salt

preheat your oven to 350'f.  in a large bowl, combine the flours, baking powder and salt.  cut in the cold margarine to the flour and set aside.  in a small bowl combine the milk, sugar and vanilla.  add this vanilla mixture to the flour and stir just until combined.  be careful not overmix.

turn the dough out onto a floured board and using a floured pin, roll the dough into a rectangle, about 1 1/2 inches thick. cut the rectangle into six squares, and then cut each square into four triangles.

{rolled and cut into 6}


{freshly glazed - possibly a bit too early}

transfer the mini-scones to a baking sheet and bake for 13 to 15 minutes (mine actually took 17), until scones are starting to brown slightly and are firm to the touch.  transfer to a cooling rack.  in a small bowl, combine the glaze ingredients and if the glaze seems to thick, add a splash more of non-dairy milk.  once the scones have cooled, drizzle with the glaze allow to set.

et voila - perfect, sweet, little scones.

{perfect little scones}

21 June 2011

strawberries & cream

fresh strawberries with vegan cream?  yes please.

although never a fan of whipped cream even back in my days of dairy, i am a big supporter of sweet cashew cream.  it's thick and creamy and oh so rich.  i'm certain that it is delicious with pie or a cobbler, but hands down my favourite pairing is with simple, fresh berries.  i still had a few of these beauties leftover from the weekend so this is what i indulged in for breakfast.

{strawberries & cream}

sweet cashew cream
adapted from the conscious cook
1/3 cup raw cashews
1/3 cup water
1 tbsp agave
1 tbsp unsweetened coconut milk
2 tbsp coconut oil, melted
1 cup fresh organic strawberries

cover the cashews with cold water and soak them for several hours in the fridge.  drain and rinse them.  place the cashews in a blender with the water and process them until you have a smooth cream.  add the agave, coconut milk and coconut oil and blend well.  pour into a bowl and place in the fridge to set for at least 2 hours.
divide berries into 2 serving bowls and top with heaping spoonfuls of cream. 


{naked}


{dressed in sweet cashew cream}

* tastes infinitely more dainty when served in a tea cup

20 June 2011

weekend city eats

one of the greatest treats about taking a little big-city getaway is getting the chance to dine out at some incredible restaurants & cafes - and vegan ones, none the less!  this weekend m and i were in toronto & guelph celebrating his birthday, and as usual we ate ourselves silly.

we made our usual pilgrimage to fresh and i had what was probably the best salad of my life.  it was the feature salad of the week and they called it the all-star.  it included quinoa, adzuki beans, goji berries, edamame, sprouted seeds, parsley & cilantro and grilled sweet potato & tofu, all on a bed of fresh kale.  i paired it with the ginger soy dressing and it was incredible.  

{all-star salad}

it was actually the first time i've had goji berries (i'm so behind on the superfood trends, i know!), and they added lovely little bursts of chewy goodness to the salad.  i think i'll be splurging on some for the kitchen soon...

{goji berry goodness}

m went for a big burger, piled high with sauteed mushrooms & onions, sprouts and vegan mayo.  he gave it a big thumbs up.  i had to take his word for it because it disappeared before i got a bite!

{mushroom & onion burger}

after toronto we made our way to guelph and i got to catch up with my besties which was so wonderful.  of course there was food involved too including meals here and here, but the highlight being an early morning trip to guelph's bustling farmer's market where i picked up the most beautiful organic field strawberries i have ever tasted and a freshly squeezed oj.  it was the cure-all to my fuzzy head from the previous night's indulgence.

{cure-all breakfast}


{organic strawberries}

it was a gorgeous weekend and i'm now happy to be home and ready to get up to some yummy things in my sunny, little kitchen.

16 June 2011

birthday brownies

today's a very special day for my love, m.  happy birthday sweetheart.

{raw birthday brownie}


we're hitting the road and destined for nxne so stay tuned for the recipe early next week.
happy weekend!

xo
jess

14 June 2011

sushi: deconstructed

call me a predictable vegan, but i love brown rice.  it's nutty, chewy, full of fiber & whole grain goodness.  i also love a good rice bowl.  they make such a great meal and are so versatile as you can fill them with whatever is fresh seasonally (or in the fridge!) and top them with a delicious sauce.  last night i was in the mood for sushi but wasn't in the mood to take the time to make rolls (what can i say, i was tuckered out after a long run & an afternoon of garden puttering).  so, instead i decided to fulfill the craving with something that turned out to be equally as satisfying: a deconstructed sushi bowl!

{kappa roll, in a bowl}


deconstructed sushi bowl
serves 2
3 cups brown rice, cooked
3 inch piece of cucumber, chopped
1 ripe avocado
1 sheet of nori, shredded 
1 tbsp toasted sesame seeds (i used black & white)
1 tbsp picked ginger
wasabi & tamari to taste

divide the rice into two bowls and pile on the cucumber and avocado.  sprinkle generously with toasted sesame seeds and garnish with chopped nori & pickled ginger.  serve with tamari & wasabi.  i really enjoyed mine with the rice still warm as it wilted the nori up and made it a bit less obtrusive.

this was light, fresh and oh so delicious.
i think this will likely be a summer staple around here.

13 June 2011

chocolate mocha cupcakes


 here's a little cupcake kickstart to the week!  chocolate + coffee = always a good idea.  i just couldn't help myself with a bag of freshly ground fair-trade/organic beans from our local roastery.  man they know what they're doing over there!  i love how helpful they are when i want to venture out and try a new bean and i especially love that they remember how i like my coffee... ground as fine as physically possible!  that nice fine grind was perfect mixed into a basic chocolate cake recipe.

chocolate mocha cupcakes
makes one dozen

2/3 cup almond milk
1/3 cup brewed coffee (cooled)
1 tbsp apple cider vinegar
1/3 cup sunflower or canola oil
3/4 cup organic cane sugar
1 tsp vanilla
1 cup organic all purpose flour
1/3 cup + 2 tbsp cocoa
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt


preheat your oven to 350'F.  mix together the almond milk and cider vinegar in a large bowl and set aside to curdle a few minutes.  add in the brewed coffee, oil, sugar and vanilla and mix until well combined.  into a separate bowl sift and combine the dry ingredients.   add the dry ingredients to the wet and mix until smooth.

spoon the batter into a cupcake tin filled with liners and bake for 18-20 minutes, or until a toothpick comes out clean.  allow the cupcakes to cool completely before icing with chocolate mocha buttercream.

vegan chocolate mocha buttercream
1/2 cup earth balance vegan margarine
2 1/2 cups icing sugar
1/2 cup cocoa
1 tsp ground coffee
2 tsp almond milk 
2 tps cold brewed coffee (more or less as needed)

whip the earth balance and incorporate the coffee grounds, almond milk and vanilla.  add in the sugar and cold brewed coffee a bit at a time, mixing as you go along until you reach a consistency and flavour you're happy with.  ice your cupcakes and garnish with a coffee bean.

whip up a batch of these enjoy the boost they give you to start your week off right.  or, if it's too hot to turn on the oven today, i just delivered a few dozen of these beauties to bertolo's so you can pick one up for yourself there!

11 June 2011

salsa verde & homemade chips

this is where it's at.  grown-up chips and dip.  this might not exactly scream balanced meal, but it's what i felt like today and seeing as it's the weekend, and it's grey and rainy, i'm throwing caution to the wind and daydreaming about mexico...
{salsa verde & homemade tortilla chips}
salsa verde
1 28oz can tomatillos
1/2 bunch cilantro, stems & all!  (about 2 cups)
1 medium cooking onion
1/2 a lime

{tomatillos}

{cilantro}
 

open yourself a can of tomatillos and drain off the liquid, reserving half of it.  add the tomatillos to your blender or food processor.  dice an onion and do a rough chop of the cilantro and add to the tomatillos, stems & all!  pulse the blender a few times to get things moving.  now add the reserved liquid from the tomatillos and pulse again.  pour into a serving dish, squeeze the juice of half a lime and give it a quick stir.

c'est tout!  so easy, right?
now for the chips!

baked corn tortilla chips
12 corn tortillas (i prefer ones made with yellow masa, but white will work too!)
1 tbsp sunflower oil
sea salt
a big wedge of lime

using a pastry brush, brush a bit of oil on both sides of one of the tortillas.  add another tortilla on top of the first, brushing only the top of it with oil (some oil will transfer to its bottom from the one it's resting on).  continue to add tortillas to the pile brushing each with oil until they are all stacked up nicely.  using a sharp knife, cut the stack in half.  spin, and cut through them again twice so that they're now standing in 6 piles.


{tortillas, piled up}

spread 3 of the piles onto a baking sheet and give them a nice squeeze of lime, followed but a sprinkle of finely ground sea salt.  place the sheet in a preheated oven at 400'F for about 10 minutes.  the chips will continue to crisp up a bit once they're removed from the oven so don't worry if they don't seem completely done when your timer goes off.  allow the first batch to cool before removing them to a paper towel and repeating with the other half.


enjoy with your fresh, homemade salsa verde and daydream away...

10 June 2011

whoopie pies

i spent this afternoon baking cupcakes for a un-housewarming party tonight and once all the cupcakes were iced and ready to go, i took a peek in the bowl of buttercream and let out a little cheer because there was a nice little amount remaining.  what's a girl to do with extra vegan buttercream? 

a few ideas crossed my mind: 
bake a mini cake....
make a gingerbread house...
save it for m to eat on toast (the guy's got quite the sweet tooth)...
eat it all myself with a spoon...
or, i could make whoopie pies!!

{hurray for extra buttercream!}

whoopie pies 
makes 6 big ones (12 cakey cookies) 
1/2 cup almond milk
1/2 tsp apple cider vinegar
1 cup organic all purpose flour
1/4 cup cocoa
1/2 tsp baking soda
1/2 tsp  baking powder
pinch of salt
1/4 cup  earth balance margarine
1/4 cup + 2 tbsp brown sugar
1 tbsp vanilla soyogurt

preheat your oven to 400'F and line a cookie sheet with parchment paper.  (do not make the mistake i once made and use wax paper if you're out of parchment.  bad news bears.)

whisk together the almond milk and vinegar and set aside to curdle.  cream together the earth balance and brown sugar and then add the milk and mix.  sift in the flour, cocoa, baking soda, baking powder and salt.  mix well.   finally, fold in the soygurt.

use a tablespoon or an ice cream scoop to drop onto the baking sheet.  place in the oven and bake for 8 minutes.  remove and allow to fully cool before assembling your whoopie pies.  to assemble, place a nice big dollop of vanilla buttercream on one cookie and top it off with another cookie, pressing down gently.  repeat with all of the cookies.  if there are any that might not get eaten within 2 days, place them in an airtight container and pop them in the fridge.

{whoopie pies}

vegan vanilla buttercream (as seen here)
head's up - this recipe makes enough to ice 12 cupcakes, which is at least double what you'll need for these whoopie pies
 1/2 cup earth balance vegan margarine
3 cups icing sugar
1 tsp vanilla
2 tsp almond milk (more or less as required)

whip the earth balance and incorporate the vanilla.  add in the sugar and almond milk a bit at a time, mixing as you go along until you reach a consistency and flavour you're happy with.  

happy weekend!

09 June 2011

mediterranean barley salad

tonight is june's vegetarian society's potluck in the park!  once a month vegans and vegetarians in sudbury get together to share in a meal.  there's a great core group of people who attend every month and sometimes the group swells to a full-on party size!  there are usually happy, veg kids running around and it's a wonderful mood. 

everyone is welcome at these potlucks - all you need bring is a vegan (or vegetarian) dish with a copy or 2 of the recipe for swapping.  after that it's all about chowing down and meeting some great people!

tonight i decided to bring a barley salad with flavours from the mediterranean.  barley is such a nice switch up to the traditional pasta salad.  not only is barley high in fibre & a good source of protien and it's got such a lovely, chewy texture and is in my opinion, totally underrated.

{barley & fixings, ready to be dressed}

 
{mediterranean barley salad}


mediterranean barley salad
1 cup uncooked pot barley
3 cups water
1 cup broccoli, chopped
2 leaves of kale, torn into bite-sized pieces
1/4 cup sliced sundried tomatoes in oil, drained
1/2 cup olives, pitted & chopped (i used oven-dried black olives - my favourite!)
2 tbsp extra virgin olive oil
juice from 1/2 a lemon
sea salt & pepper

rinse the pot barley well under cold water.  add to a pot along with 3 cups of water and bring to a boil.  reduce heat to low, cover & let simmer for about 40 minutes - until tender and all the water has been absorbed.  remove from heat, fluff with a fork and allow to cool.

transfer the barley to a serving bowl, add the broccoli, kale, sundried tomatoes and olives.  whisk together the oil, lemon, salt & pepper until emulsified.  pour over the barley, toss to coat and serve!

i made this in the morning, well in advance of tonight's potluck and let it wait for me in the fridge where the flavours melded and it tasted even better 6 hours later... potluck, here i come!

 {chewy, delicious barley}

08 June 2011

creamy tahini dressing

salad time!

i've never been a fan of bottled salad dressings - likely because i was lucky enough to grow up with my mom's from scratch vinaigrette every night around the family dinner table.

i myself don't really have an 'every day' dressing, rather i tend to switch it up & mix it up as i go along.  provided there's an oil or base, a vinegar or citrus, something pungent like mustard or miso, and good old salt & pepper, it's pretty hard to fail!

this dressing is so rich and creamy.  it makes a good bit of dressing too so unless you're feeding salad to 6, you'll have plenty extra.  i usually just put it in a mason jar in the fridge where it should keep for about a week.  the tahini does tend to thicken up quite a bit so you can add some more water and thin it out before using, or keep it thick and it makes for a great veggie dip!

creamy tahini dressing
1/2 cup tahini 
1/4 cup organic apple cider vinegar
1/3 cup water
1 tsp fresh minced ginger
2-3 tbsp tamari 
1 tbsp toasted sesame oil
2 tsp dijon mustard (i like the grainy one)
sea salt to taste (about a 1/4 tsp)

combine everything in your blender, adding water as you need it (it will depend on the thickness of your tahini). 

{lunch}


i'm enjoying it today on a salad of kale, broccoli, shaved carrot, cilantro & raw sunflower seeds.  i also chopped up a couple fresh chives from the garden to give it a little spicy kick!  yum!  i like to massage the dressing into the kale as i prep the other salad fixings - this gives it a bit of time to tenderize and it's not quite so tough.  alternatively, you can always give the kale a quick blanch first.


{kale salad with creamy tahini dressing}

looking for dinner?  try adding some grilled tempeh and this salad becomes a light summer meal.