Sentences with phrase «little tahini sauce»

Not exact matches

I make a version of this at home — but instead of adding a little more olive oil to the sauce try adding a tbs of plain / greek yoghurt adds a zing but balances out the bitter tahini.

Taking inspiration from my veggie wraps, I mix up my eggs (sometimes with the yolk, sometimes without) with protein - rich hummus and flavorful tahini sauce, and give it a little more crunch with red onions and chives.

While it roasted, I whisked up a sauce of tahini, lemon, garlic, and olive oil, drained a can of chickpeas, and took a few whacks at a bunch of cilantro, and meanwhile, oh my, the house even warmed a little.

(Hold a little of the tahini sauce on the side, for dressing at the table.)

The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon.

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1 yam 2 Tbsp grapeseed oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 carrots, peeled and chopped 1 c fresh spinach, tightly packed 2 Tbsp sunflower seeds 1 Tbsp pumpkin seeds Juice of 1 lemon 1 Tbsp ground cumin 2 Tbsp sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to taste A little flour, for dusting the burger patties

Leftover tahini sauce, thinned with a little more lemon juice, makes a tasty salad dressing.

serves 4 - 6 with additional tahini sauce left over (Great for salad dressing - just thin out with a little water, oil, and / or vinegar.)

Top the cauliflower with tahini sauce and drizzle a little olive oil over the dish just before serving.

I added more tahini and a little more soy sauce until it the flavor balanced.

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

serve topped with some crunchies (I chose sesame seeds this time), a little sauce if you like (I added a dollop of green tahini, because, yes), and some cilantro if you've got it.

Each slice is kind of like a little falafel sandwich, all bready with tahini sauce, veggies and falafel patties piled on top, but eating it with a fork, all sloppy pizza style, makes it way fun.

If you have a little extra time, double or triple the lemon - tahini dressing and use it to quickly dress a salad or as a sauce for steak or shrimp.

lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil

Usually tahini based with lots of citrus, a little maple syrup and a bit of hot sauce or cayenne for a bit of a kick:)

If you have a little extra time, double or triple the lemon - tahini dressing and use it to quickly dress a salad or as a sauce for steak or shrimp.