Tahini Sauce

From Loveandlemons.com

Tahini Sauce

Prep Time: 5minutes mins

Total Time: 5minutes mins

Serves 4

I 

This easy tahini sauce is versatile and delicious! Drizzle it over grain bowls, salads, falafel, and more. Find my favorite variations in the post above. All keep for up to 1 week in the fridge.I tried this in an effort to duplicate Sababa’s tahini sauce on roasted cauliflower.  This is good, but not the same.  I think next time I’ll add a little  maple syrup or honey.  Also, theirs had golden raisins, which definitely go well with this.

Ingredients

Basic Tahini Sauce

• ½ cup tahini*
• ¼ cup fresh lemon juice
• 6 tablespoons water, plus more as needed
• 1 small garlic clove, grated or pressed
• ½ teaspoon sea salt
• Try adding golden raisins and some maple syrup or honey. 

Instructions

• In a small bowl, stir together the tahini, lemon juice, water, garlic, and sea salt. Season to taste. If you find the tahini sauce too bitter, add ¼ to ½ teaspoon maple syrup or honey to balance the flavor. If it’s too sharp, add ½ to 1 teaspoon extra-virgin olive oil to mellow the flavor. If it's too thick, add water, as needed, to reach your desired consistency.

  See the blog post about for the turmeric, beet, and green tahini sauce variations.

Notes

*I prefer these brands of tahini: Cedar’s, Seed + Mill, and Soom.

 

Creamy butternut squash pasta

https://www.loveandlemons.com/butternut-squash-pasta/?utm_source=convertkit&utm_medium=email&utm_campaign=3+Plant-Based+Dinners+to+Try+This+Week%20-%207382114 

Creamy Butternut Squash Pasta

Prep Time: 10 mins

Cook Time: 40 mins

Serves 4

Roasted squash, sage, and thyme fill this creamy butternut squash pasta with cozy autumn flavor. Serve it with sautéed broccoli or any veggie side dish you like.This ended up too thick to use as a pasta sauce, but it was delicious as a dip - especially with fenugreek roti from Guru grocery store.  Can try it with more water to thin it out for a sauce, and maybe add more of the flavorings. 

Ingredients

• ½ small butternut squash, halved vertically, and seeded
• Extra-virgin olive oil
• 2 shallots, coarsely chopped (½ cup)
• 3 garlic cloves, unpeeled
• ¾ cup water
• ½ cup raw cashews
• 1 tablespoon nutritional yeast
• 1 tablespoon balsamic vinegar
• 10 fresh sage leaves
• 1 tablespoon fresh thyme, plus a few leaves for garnish
• 12 ounces rotini pasta
• Sea salt and freshly ground black pepper
• Sauteed broccoli, for serving, optional

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Wrap the shallot and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 30 minutes or until the squash is soft. 
• Scoop 1 cup of the squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, 2 tablespoons olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of black pepper. Blend until creamy.
• Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
• Drain the pasta and return to the pot. Stir in the sauce, adding 1/2 to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper, a few thyme leaves and sautéed broccoli, if desired.

Moo shu tofu

• Author: Tonia | Feasting at Home
 
• Prep Time: 15 minutes
 
• Cook Time: 20 minutes
 
• Total Time: 35 minutes
• Yield: 4-6 servings
 
• Category: vegan, main
 
• Method: Stir Fry
 
• Cuisine: Asian
 
• Diet: Vegan

• I made this on a snowy night, and so I used what I had in the fridge - no sprouts, spinach instead of bok choy, and served on a whole wheat tortilla .. and it was still delicious.  The sauce was authentic to what we've had in Asian restaurants ... if that's authentic.  Looking forward to using the leftover tofu with the sauce, and re-trying it with the proper ingredients! Also could try as an appetizer as little rollups and dip in sauce. 

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Description

This Moo Shu tofu is loaded with tender-crisp vegetables and crispy tofu all tucked into a tortilla or rice pancake for a delicious vegan meal.  Served with tangy hoisin sauce.

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Ingredients

The Stir Fry

• 1–2 tablespoons refined peanut oil or coconut oil
• 1 batch crispy tofu
• 1 teaspoon fresh ginger, minced
• 4 cloves garlic, finely chopped
• 5 large shiitakes, sliced (about 2 cups)
• 1 red pepper, sliced thin
• 4–5 scallions, sliced in half lengthwise and cut into 1-inch pieces
• 2 bok choy, cut lengthwise
• 1–2 teaspoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 cup bean sprouts, rinsed

The Sauce (see notes) 

• 1/3 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 1/2 teaspoon ginger, grated
• 1 teaspoon miso
• 1 teaspoon cornstarch
• 1 tablespoon water

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Instructions

Make the crispy tofu recipe here (salt and pepper version)

Make the Sauce 

1. Mix together the hoisin, rice vinegar, sesame oil, soy sauce, ginger, and miso in a saucepan.  Heat to almost boiling.
2. Whisk together cornstarch and water.  Slowly add to the sauce, whisking all the while.  Once it comes to a boil turn off the heat.

Make the Stir Fry

1. Get your wok or pan smoking hot.  Add peanut oil or coconut oil.  Stirfry shiitake mushrooms for 2 minutes.  Push to the side of the wok.
2. Add bell pepper, half of the ginger and half of the garlic stir-fry 1 minute.  Push to the side.
3. Add scallions stir-fry a minute add the remaining ginger and garlic and Bok Choy.  Stir another minute until Bok Choy is just beginning to wilt.  Add soy sauce, rice vinegar, and sesame oil.

Assemble

1. Warm tortillas or rice pancakes on a pan.
2. Spoon sauce onto tortilla.
3. Fill with stir-fried mixture, fold and enjoy!

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Notes

Shortcut: Alternatively you can use straight store-bought hoisin sauce rather than make the sauce.

Find it online: https://www.feastingathome.com/moo-shu-tofu/ 

Date syrup, tahini and sumac sauce for chicken or cauliflower or tofu

 

This sauce was from a Rosh Hashanah cooking class with Michael Solomonov and Adeena Sussman.  It looks like Reeses peanut butter cup when you're mixing it up!  What could be better?!

SKILLET CHICKEN WITH DATE SYRUP, SUMAC & TAHINI By Adeena Sussman

Ingredients:

For the sauce
• 1/2 cup pure tahini paste (I use Soom)
• 1⁄2 cup silan (date syrup)
• 1 tablespoon dried sumac, plus more for sprinkling • 4 cloves garlic, very finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the chicken:
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper to taste
• 4 skin-in, bone in chicken thighs (about 1 1⁄2 pounds), trimmed of excess fat • 1 jumbo or 2 medium onions, (1 pound total), very thinly sliced
• 20 whole garlic cloves, pierced with the tip of a small paring knife
• 1⁄2 cup hot low-sodium chicken stock
• Fresh chopped cilantro or parsley for garnish
• 2 chopped pitted medjool dates, for garnish

To Prepare:

Make the sauce: In a medium bowl whisk together the tahini paste, silan, sumac. garlic, salt, and pepper; reserve.

Amy's Plant Based Cheezy Sauce

 Amy's Plant Based Cheezy Sauce - from Veggie Palette

INGREDIENTS:

1 large potato, peeled and diced

2 medium carrots, diced

1/4 cup raw cashews

1 tsp garlic powder

1/2 tsp onion powder

1 tsp salt

2 Tbsp nutritional yeast

1 T lemon juice

pinch of cayenne

DIRECTIONS:

1) Add diced potato and carrots to saucepan, cover with 4 cups of water and cook until tender, about 5 minutes.  While they're cooking, cover the cashews with hot water and set them aside.

2) When the veggies are tender, drain them, reserving 1.5 cups of the cooking water.  Rinse the cashews, and add them to a high speed blender with the 1.5 cups of cooking water and all the remaining ingredients.  Blend until creamy.

3) Sauce is great on nachos, potatoes, pasta....  Store refrigerated in a mason jar for up to a week.

1 large potato, peeled and diced

2 medium carrots, diced

1/4 cup raw cashews

1 tsp garlic powder

1/2 tsp onion powder

1 tsp salt

2 T nutritional yeast

1 T lemon juice

Pinch of cayenne

Gado-Gado - with peanut sauce

Adapted from Moosewood Cookbook by Mollie Katzen  1977

This is normally an Indonesian dish, with ingredients listed below. I had Asian eggplants and okra I needed to use, so I made this delicious sauce and used it to top the stir fry made with the veggies and onion.  Then I used the leftover sauce the next few days as a dip and to flavor lentils and other dishes.  Very versatile, and improves day by day.  The first night I thought the taste of vinegar was too strong, but by the next day and especially two days later, it was perfect.

FOR THE SAUCE:

1 cup chopped onion
2 medium cloves garlic, minced
1 cup good, natural peanut butter

2 Tbsp honey

1/4 tsp cayenne, more to taste

Juice of 1 lemon

1-2 tsp freshly grated ginger root

1 bay leaf

1 Tbsp cider vinegar

3 cups water

3/4 tsp salt

Dash of tamari

2 Tbsp canola oil

UNDERNEATH THE SAUCE:

An artful arrangement of combined cooked and raw vegetables on a bed of fresh spinach.  Here are some recommended veggies and garnishes from Moosewood Cookbook:

Shredded cabbage, carrot slices, celery slices, steamed or raw

Broccoli spears or fresh whole green beans, steamed

Fresh, raw mung bean sprouts, tofu chunks either raw or sautéed in oil with sesame seeds, or pieces of egg

GARNISH WITH:

A drizzle of sesame oil, apples, lemons, oranges, raisins, and/or toasted seeds and nuts