Lemon turmeric tahini dressing recipe by Molly @CleanFoodDirtyGirl. Check her out. I subscribe to her weekly meal plans and she wins for most unique, delicious, home-run recipes ever!
This isn’t just salad dressing. It’s a bit spicy, a lot savory and so unique. After one taste, you might just grab a spoon and eat it right out of the blender. Pour it on salads, stir-frys, roasted roots, steamed veggies, soups, bread, pasta. . . anything and everything. It might even work in lieu of bail money. It’s that good.
I’ll be honest, the ingredients scared me a little. Where do you get coconut aminos, ume plum vinegar and tahini? How does Molly @CleanFoodDirtyGirl come up with this stuff? Week after week, most of her recipes call for them at least once, and there are no simple substitutes. Most specialty groceries carry them but you can also just one-click them on my Amazon shopping list. Also, there is a work-around for the tahini. Tahini can be expensive and loaded with extra oil. As tahini is processed raw sesame seeds, buy hulled seeds in bulk, store in the freezer, and blend for a few minutes with any liquids the recipe calls for before adding the rest of the ingredients. (sesame seeds are on my Amazon list too).
P.S. This will keep in the refrigerator, so consider doubling the recipe. Store in a 1-quart mason jar (makes about 3 cups) and try to make it last. Just try.
Lemon Turmeric Tahini Dressing
makes about 1 1/2 cups
½ cup water
½ cup tahini (or ½ cup raw hulled sesame seeds)
2 garlic cloves
2 Tbsp. lemon juice
2 Tbsp. apple cider vinegar
1 Tbsp. Liquid Braggs (or other soy sauce)
2 tsp. coconut aminos
2 tsp. maple syrup
2 tsp. chopped ginger
1 tsp. Ume Plum vinegar
2 tsp. turmeric
½ tsp. coriander powder
¼ tsp. cayenne pepper
¼ tsp. salt
Blend on high for 2 minutes until creamy and smooth.
If using sesame seeds, combine seeds and water and blend for 2-3 minutes until super smooth. Add the rest of the ingredients and blend 2 more minutes.
Serve over roasted beets or other root veggies, cauliflower, steamed greens, other veggies or salad. (aka serve over anything and everything.)
Crispy Hot Honey Glazed Brussels Sprouts
For my whole life, I have hated Brussels sprouts. Yuck. I eat mostly vegetables, but for a long time, I’ve just pretended those little cabbage nuggets didn’t exist.
Then, they started showing up in restaurants. Nice restaurants where foodies go when they don’t want to cook. One evening, I finally ordered them out of desperation as everything else on the menu was meat smothered with dairy.
Oh. My. God. I ordered a second round.
The difference between the restaurant varieties and my recipe is that mine aren’t deep fried. Yeah, it’s not exactly the same, but the flavor is to die for. I tried making a fried recipe at home and made such a mess it wasn’t worth it. Not to mention that Brussels sprouts drenched in oil defeats a lot of the purpose. Using the parchment paper and cooking on lower heat for a longer time results in all the crisp you need. That being said, if you are serving to compete with a restaurant version, add a few tablespoons of oil to the recipe.
My kids LOVE this recipe. I make a double batch and there are no leftovers.
Crispy Hot Honey Glazed Brussels Sprouts
- 1 pound Brussels sprouts, dry, trimmed and quartered
- 1 small chili pepper, thinly sliced (mild or spicy—your choice)
- 1 clove garlic, minced
- 1/3 cup honey
- 2 Tbsp. Lemon juice (plus zest if you have it)
- 2 Tbsp. rice vinegar
- 2 Tbsp. sriracha (or other hot sauce)
- ½ tsp. onion powder
- ½ tsp. garlic salt
Preheat oven to 325 degrees. Whisk garlic, honey, lemon juice, vinegar, hot sauce, onion powder and garlic salt in large bowl. Add Brussels sprouts and chili pepper, and stir until evenly coated. Line a baking sheet with parchment paper. Bake for 30-40 minutes, stirring every 10 minutes, until satisfied with the tender and crispy contrast. If they aren’t crispy enough, switch oven to broil and broil for 2-3 minutes at the end.
When you are trying to eat a diet filled with whole, unprocessed plant foods, it is easy to feel hungry and bored when everyone around you is dining on grilled meats, gooey cheeses and sugary desserts full of calories, cholesterol and saturated fat.
This is one of my favorite recipes because it is easy to make, has tons of flavor and can be enjoyed as a side or a complete meal. My carnivore friends often ask for seconds, especially if I place a bag of tortilla chips next to the serving bowl…
In the picture, the flowers are from my cilantro plant. The flowers need to be pruned to encourage growth, but they are beautiful and edible, so enjoy!
Delicious and easy veggie sauté recipe with Chard, Green Peppers, Zucchini, Garbanzo Beans, Fire Roasted Tomatoes, and Fresh Herbs.
This nutrient rich dish is deliciously healthy. Full of protein, vitamins, and minerals, your body will be nourished and your taste buds will be satisfied. Enjoy!
- 2 T garlic, minced
- 1 zucchini, chopped
- 1 green pepper, chopped
- 1 bunch chard, such as rainbow chard
- 15 oz no salt added fire roasted tomatoes
- 2 c cooked garbanzo beans
- 1 T fresh oregano
- 1 T Italian seasoning
- 1/2 T nutritional yeast
Sauté garlic in cast iron skillet. Add zucchini and pepper. When tender, add chard. When tender, add fire roasted tomatoes and garbanzo beans. Season with oregano, Italian seasoning, and nutritional yeast. Gently stir until blended. Serve warm. Enjoy!
Green Tomato Sauté with Kale, Carrots, Leeks, Garlic, Tempeh, and Shiitake Mushrooms
Summer has come to an end. Our yard is becoming covered by a blanket of crunchy leaves. Swimsuits, goggles, and sunscreens are quickly being replaced by jeans, scarves, and boots. Our patio’s container garden is looking dried up and tired.
But, before we put the pots away for the winter, we harvested the last offerings of the plants: some herbs and lots of green tomatoes. “What can we do with all of these green tomatoes?”, I wondered. I discovered that, while more tart than ripe, red tomatoes, green tomatoes are perfectly safe to eat, and even boast of a higher vitamin C content than the red counterparts. Cooking the green tomatoes does diminish the tartness and offers a tangy taste to your dishes.
I threw them in our latest sauté and the family didn’t know the difference. You learn something every day! So, next time life gives you green tomatoes, make something delicious! Enjoy!
3 cloves garlic, diced 1-2 leeks, chopped 3-4 carrots, chopped 1/2 cup fresh herbs, I used rosemary, thyme, and oregano 1 package organic tempeh, cubed 1 t white wine vinegar 1 t lemon juice 1 t Bragg’s liquid aminos, optional 3-5 green tomatoes, diced (red tomatoes work, too!) 1 bunch organic kale, chopped 10 oz organic shiitake mushrooms, chopped 1/4 t pepper 1/4 t Italian seasoning
Sauté garlic in cast iron skillet, add leeks, carrots, and fresh herbs, followed by tempeh, vinegar, lemon juice, Bragg’s, and tomatoes. Sauté until tender. Add kale and saute until tender, followed by shiitake mushrooms and seasoning. Mix well. Serve warm. Enjoy
This is a super-easy, healthy, and delicious meal in minutes. Just chop, sauté, season, and enjoy! Cheers!
- 3 cloves garlic, minced
- 8 oz. organic tempeh, cubed
- 2-3 T Bragg’s liquid aminos (or gluten free/organic soy sauce)
- 1 T maple syrup (optional)
- 4 carrots, chopped
- 1 large organic zucchini, quartered and chopped
- 1 t pepper
- 3 t Italian seasoning (or blend of oregano, thyme, basil, and parsley)
- A few dashes each of cumin and turmeric
- 1 dash ginger (optional) (better yet, grate fresh!)
- 1 bunch organic rainbow chard, chopped
- 1 small head of bok choy
- 6 oz. Shiitake mushrooms, chopped
- 1 handful sprouts (grow them yourself!)
In a cast iron skillet, sauté garlic over medium heat using water and a little oil if desired (optional). Add tempeh, seasonings, carrots, zucchini, mushrooms, stems of chard and fibrous white base of bok choy. Whisk maple syrup and Bragg’s together and pour over veggies. Cook until vegetables are bright and crisp, adding a few tablespoons of water if veggies start sticking to the pan. If using a cast iron skillet, remove from heat before you think it’s done. Add the chard leaves and bok choy greens as you remove from heat and watch them brighten and soften to perfection in the residual heat of cast iron. Adjust flavor with more Bragg’s, syrup and/or seasonings to taste. Serve warm. Enjoy!