Charity Morgan's Creamy Buffalo Sauce
This recipe comes from Charity Morgan's new cookbook Unbelievably Vegan.
"This kickin’ sauce is so addictive, you’ll start planning your meals around it. Tahini adds a luscious mouthfeel and richness to the sauce and makes it ridiculously creamy. As a bonus, tahini is more stable than plantbased butter, which has a tendency to break in an acidic sauce. This is so good tossed with baked chickpeas and roasted vegetables, as a dip for crudités platters, and for taking plain vegetables or tofu to the next level. You’ll thank me later."
1 c hot sauce (the classic choice is Frank's RedHot Sauce)
½ c Seed + Mill Organic Tahini
3 garlic cloves
½ c water
1. In a high-speed blender (or beaker if using an immersion blender), combine the hot sauce, tahini, garlic, and water. Cover and blend until very smooth. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Photo courtesy of Emily Dorio.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!