Sunday, October 16, 2011

Veggie Pasta with Tahini Lemon Dressing

I make this dressing every week and leave it in the refrigerator. I add it to salads, cooked veggies and pasta dishes. I have never heated it, just put it in the bottom of a bowl and add whatever it is being mixed with and toss it together. Today I added it to
1 cup chopped kale (stems removed)
1 cup shredded carrots
1 cup cooked rice pasta.
I added the kale and carrots to the boiling water along with the rice pasta but it could have been put into the bowl raw and the hot, drained pasta added on top then all mixed together.

Dressing Ingredients:
1 whole lemon, peeled and seeded
6 pitted dates
1 cup water
1 cup tahini
1/4 cup soy sauce (we use low sodium)
2 tsp ground mustard 
1/2 cup nutritional yeast
To Make:
Add the lemon, dates and water to a food processor or high speed blender and puree.
Add the tahini, soy sauce, and mustard and mix until smooth.
Add the nutritional yeast last and puree. This will make the mixture thick.
Use immediately or store in the refrigerator.
Makes 2 cups.

 We served this in a bowl topped with Parmesean substitute.
You can also add pepper to taste.

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