My family is unbelievably supportive and accepting of my adoption of a plant based diet. For Christmas dinner, my dad even served a vegan main course option, just to make me happy, even though I’m the only one! It was very cool, he made these beautiful roasted vegetables, with little spoonfuls of adzuki beans dabbed all over, and topped with a spectacular tahini sauce. (If I haven’t mentioned it, my dad is a professional chef, probably the best I know, but I might be biased. Possible… but doubtful.) This sauce was so good, I kept getting slices of bread and just dipping it. I poured it on my whole dinner! It’s like ranch dressing’s fancy mediterranean cousin. According to the chef, the secret ingredient to this sauce (and all great food) is lemon zest, and a lot of it. It makes a great salad dressing, dip, marinade or sauce. I am a sauce fanatic, it’s my favorite thing ever. If you think you don’t like vegetables, it’s because you haven’t been eating them with aweseome sauce.
Dad’s Creamy Tahini Sauce
makes about 1 cup
1/2 cup tahini (the chef recommends the 365 brand from whole foods)
1/4 cup veganaise
the zest of 1 whole lemon
the juice of half a lemon
2 big garlic cloves
salt to taste (be careful, some tahini brands already have salt, so check the taste before you add. The chef says that the salt is key to the overall outcome though, so don’t skip it!)
1 tb olive oil
combine all the ingredients in a food processor up to the salt. As the processor is running, slowly pour in the olive oil and blend for about 1 minute. Taste and add salt as neccessary. Oh my goodness, it’s so and creamy and lemony.