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Tahini sauce on (almost) everything!

Sometimes I go overboard.

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For instance, this is my current peanut butter collection. Maybe a smidge overboard?

And when I discovered how amazing Love and Lemons Vegan Soft Pretzels were, I made a double batch: one with salt, one with cinnamon sugar.

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Actually, in this scenario, I wasn’t going overboard at all. We could’ve eaten a triple batch of these babies.

This tahini sauce is just another example. I’m putting it on everything. Everything.

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I initially made it as a drizzle for roasted potatoes. Angels were singing.

But then I ate it as a dressing on salad. Fabulous.

And then I dipped raw veggies in it and ate more cucumbers in one sitting than is probably good for normal consumption.

And then I ate it off a spoon.

x14

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It’s possible that I went overboard with the tahini sauce.

The only thing I might eat more of this summer are Popsicles.

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But I don’t think you can ever go overboard on Popsicles.

P.S. Although apparently J Man disagrees with me because he appears to be in pain over the fact that I’m making him eat a Popsicle…)

P.P.S. You know what would be awesome dipped in tahini sauce? Vegan soft pretzels!

P.P.P.S. You know what would be awful dipped in tahini sauce? Popsicles.

Tahini Sauce on (almost) everything!

Ingredients

1/2 cup tahini
1 TBS apple cider vinegar
1 TBS lemon juice
2 TBS nutritional yeast
2 TBS Bragg’s liquid aminos
1/2 tsp minced garlic
1/4 cup water

Instructions

Blend all ingredients in a high speed blender. Add more water if necessary for a thinner consistency.

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4 responses »

  1. Man I love peanut butter

    Reply
  2. Your cutting board prompts this question: What do you use to roll out pie crust? I’ve tried everything from the counter top to my mom’s hard plastic mat to even trying a stretched cloth surface. Every time my dough seems to stick at just the critical moment. What do you recommend? I use a wooden rolling pin if that makes a difference.

    Reply
    • Honestly, I feel like it’s plenty of flour on the board and the pin. I usually use a wooden cutting board and a wooden pin myself. All the flour might make the crust tougher than without it, but it’s worth it to me…

      Reply

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