2 sauces: tahini + tamari

March 18, 2010

The refresh cookbook by Ruth Tal is fantastic. There are a number of soups I want to try out (butternut squash and pear with coconut milk – sounds yummy!) so I’ll get back to you on those. In the meantime I thought I should highlight two of their sauces that are the perfect accompaniment to rice and veggies, or what they call rice bowls. Rice bowls are simply steamed brown basmatic rice (but you can use any rice) topped with, well, pretty much anything from tofu to grilled vegetables to nuts and seeds. My favourite is sticky rice with grilled peppers, zucchini, fennel, maybe some steamed greens, sesame seeds and/or tamari sunflower seeds and then, of course, these two sauces – tahini and tamari. Dollop on liberally and enjoy. It’s good, it’s filling, it’s nurturing. Vegan comfort food. And because you build it yourself, the kids can opt in and out of whatever tickles their fancy or not. Everyone’s happy.

Tahini Sauce

2 cloves garlic

1/2 cup chopped parsley  (the other day I didn’t have any so I used cilantro instead which was equally good)

1/2 tsp sea salt

2 tbsps lemon juice

2/3 cup filtered water

1/2 cup sesame butter (tahini)

Whiz ingredients in a blender or food processor. Run until smooth, scraping the sides down once or twice.

Simple Tamari Sauce

1/2 cup tamari

3 tbsps sesame oil

1 1/2 inch ginger root, peeled and minced

4 tbsps lemon juice

Put all ingredients in a saucepan. Bring to a boil and let simmer for 10 minutes. Remove from heat and let cool.

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