Lemony Tahini Sauce
Thanks to tahini, we officially can't go a week without roasted veggies. This week, its Brussels sprouts, red onion, leek and whole garlic with this lemony tahini sauce!
1/2 c Seed + Mill Organic Tahini
2/3 c water
3 tbsp fresh lemon juice
3/4 tsp sea salt (or to taste)
1. Whisk all ingredients together.
2. Start with 2/3 c of water and add more until you reach the desired consistency.
Dressing will keep 5 days in the refrigerator. Enjoy!
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!