Easy Tahini Sauce & Dressing
In a small bowl or jar, mix thoroughly with a fork:
1/2 cup tahini
2 tablespoons nutritional yeast
4 teaspoons tamari or soy sauce
2-3 tablespoons water
2-3 tablespoons lemon juice, apple cider vinegar, or more water.
Add more water as needed until desired consistency is reached. Adjust seasonings to your taste. Use over steamed veggies, grain or pasta, as a salad dressing, as a dip, or on sandwiches.
Optional add ins:
Any herb or herb blend of choice, 1-2 teaspoons.
1 tablespoons hot sauce.
Replace lemon juice with lime juice and add 2 tablespoons chopped cilantro.
Add 1-2 tablespoons of agave nectar or sugar for a sweet and tangy sauce.
Tofu mayo
1/3 -1/2 cup safflower oil
3 T apple cider vinegar
1/2 lb (1 cup) tofu rinsed and drained
1 tsp sea salt
1 1/2- 2 tablespoons fructose or dry sweetener
1 tsp fresh lemon juice
Blend or food process. Mixture might be thick so add ingredients slowly turning blender on and off. Chill; keeps well in fridge.
Copyright Gentle World 2000 "Incredibly Delicious: The Vegan Paradigm Cookbook"
Mushroom-lentil-walnut pate
2 cups water
1 cup dried lentils
¼ cup balsamic vinegar
1 (8-ounce) package cremini mushrooms
1 tablespoon diced shallots
2 garlic cloves, minced
3/4 cup coarsely chopped walnuts, toasted
1/2 cup chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon white pepper
Baked tortilla chips or pita bread (optional)
Preheat oven to 350°. Combine water and lentils in a small saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until lentils are soft. Combine 2 tablespoons vinegar, mushrooms, shallots, and garlic in a bowl. Place mushroom mixture on a jelly-roll pan, and bake at 350° for 15 minutes. Combine lentils, mushroom mixture, 2 tablespoons vinegar, walnuts, basil, salt, and pepper in a food processor; process until smooth. Serve with baked tortilla chips or pita bread, if desired.
