Now what, as in what to do with that whole jar of tahini sitting in your fridge.......
Try this salad dressing recipe....it's an original. I got the idea from a bottle of Annie's Goddess salad dressing. Here goes....
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Mix in order given, in a bowl large enough to whisk the oil in at the end....or you can do it in a blender if you don't mind washing it. The amounts given will make about 4 tablespoons, so if you do make it in a blender you may want to double the recipe.
one tablespoon of cider vinegar
the juice from one wedge of lemon (about a tablespoon, maybe a little less)
2 teaspoons of sugar
soy sauce---the amount is "salty to taste preference"
onion powder--a good dash
garlic powder--a good dash
dried parsley-- a good pinch, crush it between your fingers as you add it
1 tablespoon of tahini
Now drizzle in slowly, whisking all the while so it will emulsify: one tablespoon of canola oil (if you use olive oil use a light flavored one---extra virgin will overpower flavor wise).
I'm serving this on some baby spinach leaves, and red bell pepper slices. Garbanzo beans would be a nice addition I think.
Also, I was thinking some nutritional yeast---about a teaspoon, may impart a good flavor to this dressing.
I left it out though because my husband may not like the taste. It can be an acquired taste. I learned to really like it in fruit smoothies.It renders a sort of meaty taste and is loaded with B vitamins. Special note---be sure to use nutritional yeast and not brewer's yeast which is bitter tasting.
I calculate this will have approximately 65 calories per tablespoon.