There’s something about having a 4lb jar of tahini in your fridge. You just start wanting to add it to everything. Hummus (no surprise there), cookies (a little less typical), and today, salad dressing.
Normally I’m not a huge salads-in-winter person, but when the produce market keeps putting 3lbs for $3 bags of salad greens front and center at the entrance, well…habits can change.
This dressing is a riff on a recipe that I first saw in my old standby, Vegan with A Vengeance, but I’ve played around with the preparation and simplified things by using the microwave rather than the stovetop to “cook” the garlic. All you purists out there, use the stovetop, but I like the speed and ease that the microwave provides.
Tahini lemon dressing
makes ~1/2c. of dressing
1 tbsp olive oil
2 cloves garlic, crushed or finely minced
1 tbsp balsamic vinegar
juice of 1 lemon (~2 tbsp)
3 tbsp tahini
1/4 c. water
1. In a small microwave safe bowl, heat the oil on high power for 30 seconds. Add the garlic (be careful handling the bowl, it may get very hot), and microwave for 20 seconds more. Allow to cool for at least 1 minute.
2. Add the balsamic vinegar, lemon juice, and tahini to the oil and garlic. Stir together, the tahini will initially seize up and become stiff, continue stirring until the mixture is smooth. Add 2 tbsp of water and stir until smooth again. Add the remaining 2 tbsp of water if needed (this will depend upon your preferred dressing consistency).
Add to salad and enjoy!
This dressing will keep in the fridge for several days, you may need to thin it out with a little more water or olive oil if it stiffens up after refrigeration.
My mother used to make chicken satay skewers for “special” barbecue events when I was little. I was always excited about chicken satay because a) food on sticks and b) the peanut sauce that went along with it. When I got older and moved to a city with an abundance of Thai restaurants, I realized that it wasn’t just my mother and the collection of Australian cookbooks foisted upon us by my (paternal) grandmother who were onto the potential of peanuts beyond the ubiquitous PB&J. As M. and I both love Thai food, trying to recreate some of the more common (and delicious) flavors at home was inevitable.
Continue reading Thai-spired peanut sauce
As you may have noticed, much of our batch cooking technique relies not so much on making complete meals as making things like sauces and broths that we can then use as the basis for several different meals later on. I’ll be talking more about that in another post later this week, so today I’m just going to share a recipes for one of our favorites, Chile Garlic Ginger Lime sauce, so imaginatively named because I couldn’t think of anything creative and those are the four components that I most associate with it. Continue reading Recipe: Chile Garlic Ginger Lime Sauce
The basis for this recipe was one that appeared in a cookbook near and dear to my heart, Vegan with a Vengeance. I’ve tweaked it and adapted for batch cooking over the years, and it’s become a favorite that I come back to. Oddly, I’m always nervous about serving it to others (“will they think this is just a big bowl of bean puree?”), but it’s a consistent hit, especially for guests who have just arrived after a long day of travel.
Continue reading Recipe: Garlicky White Bean Soup