This dressing can be poured over baked vegetables, served as a dip or tossed into a salad.
Ingredients
3 tbl tahini (store bought is completely fine, but if you want to make your own it’s super easy and you can avoid the bitter aftertaste…)
2 peeled garlic cloves
1/2 tsp salt
generous grating of black pepper
1 1/2 tbl olive oil
1 lemon juiced
Method
Place all ingredients except for the lemon juice into the bowl of a food processor and bleeeeend until smooth, maybe a minute or so.
When you’re happy with the smooth texture, pour in the lemon juice and blend for another few seconds. That’s it, you’re done!
I first made it to go over tempeh, as a vegan version of Madeleine Shaw’s halloumi salad, or it would be perfect over baked aubergine, kind of like a decontructed babaganoush?? Anyway, my tempeh salad is below if you’d like to give it a try, and there’s also a link to Madeleine’s original.
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For a super-food vegan lunch, try it in a warm tempeh salad: assemble a combination of leaves, celery, tomatoes, fennel, red pepper, spring onion, cress and whatever other lovely raw vegetables you have in the fridge drawer. Add 100g hot, grilled tempeh and pour over the dressing. It’s got to be good for you!!
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Madelaine Shaw makes a brilliant tahini dressing for her grilled halloumi and mango slaw with coconut tahini dressing which was how I first realised how good tahini is in a dressing. It’s not vegan but it is delicious summer fare which can be prepared hours ahead, or for a more warming winter lunch, serve it freshly made with the halloumi hot from the griddle.
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If you’re thinking life’s too short to make my own tahini, I hear you. I too am very happy to use well made store bought items in everyday recipes. However, I love lots of food that benefits from tahini (humous, chocolate chip cookies and tahini dressing just to name a few…) and I really don’t like the bitterness of lots of store bought tahini. So here is a super quick and easy way to make your own which can be stored in a jar in the cupboard for a month, added to all sorts of delicious recipes and doesn’t have an overpoweringly bitter aftertaste.
Place the toasted sesame seeds in a food processor and process on high for a good minute until you see them starting to break down.
addition to various recipes, tahini is very moreish spread on fresh bread or as a dip for crudite.
I feel like I need to start with a disclaimer: I am not vegan. I am however a lifelong vegetarian and the mother of six children, all of whom started life omnivorous and all of whom have chosen at one point or another to be vegetarian. One made the decision after coming face to face with a hogroast, one after watching the original Blue Planet, one after deciding it was hypocritical to call herself an animal lover and another after discovering that people eat dogs in some parts of the world and pondering the difference between a dog and a cow/pig/sheep etc. I am not trying to validate any of these opinions, just saying us humans often have different reasons for coming to the same conclusion… and of course many of us come to completely different conclusions too.
Call them rice crispie cakes or Mars Bar slices, this is a vegan version which is super easy (the children could make it themselves)… Mars Bars have been substituted with 