The more I experiment with plant-based cooking and clean eating, the more I attempt alternative ways to concoct my favorite dishes. And the more I fall head-over-heels in love with “non-traditional” ingredients.
Today, I discovered the extraordinary powers of tahini. I can’t believe I’ve been missing out!! I’ve only ever purchased this sesame seed paste, nestled amongst the nut butters at the grocery store, to make homemade hummus. So, sure, I knew about tahini. But, believe me, I did not understand tahini.
I’ve been wanting to try out an oil-free dressing for quite some time now, and that half-full jar of tahini in the back of my crowded fridge seemed extra appealing today. So, I gave it a whirl, and haven’t looked back since. I’m addicted. It’s amazing. I could drink it! No, but really, I love it. Don’t believe me?! Give it a try yourself.
Ingredients (for the dressing):
1/4 cup plus 3 tablespoons tahini
3 cloves garlic, crushed
1/4 cup apple cider vinegar
1/4 cup fresh lemon juice
1/4 cup water
1/2 teaspoon sea salt
Pinch of ginger (just a pinch!)
Ground black pepper to taste
Combine everything in a food processor or blender and pulse until smooth. If it appears runny, don’t worry, it will thicken both at room temperature and in the fridge. If it is too thick, add a little water.
Ingredients (for the kale salad):
6 leaves kale, washed
1/3 red onion
2 large carrots
1/2 cup dried cranberries
Chop the kale into thin pieces. Next, chop the apple, red onion, and carrots into “matchsticks” and toss with the kale. Add the dried cranberries. Drizzle 2-3 tablespoons of the dressing over the mixture and toss until everything is coated with a thin layer of dressing. Add more if desired!
Serve and enjoy!!! This makes enough for 2 people.