It’s been mostly pleasant here lately with temps in the 80s and plenty of sunshine, I’ll take it over triple digit heat! And the dogs have been enjoying playing in the backyard.
Miko loves his Santa toy lately and I need to sneak it into the laundry soon because it’s getting crusty again!
Last week I had a fabulous salad at Whole Foods with a wonderful sesame ginger dressing. I was so obsessed with it that I had to recreate it with a Fall spin of using chopped apple to thicken it instead of loads of oil.
Ginger Tahini Dressing
- 1/4 cup of tahini
- 3 tbsp. soy sauce
- 1 clove of garlic
- 1 tbsp. of grated ginger
- 1/4 tsp. of hot sauce
- 2 tbsp. lemon juice
- 1 apple, chopped
- 1 pitted medjool date
- 1/4 cup of water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes about 4 servings.
With the tree exploding in our backyard, apples seem to be making it into many of my dishes lately. But it worked out perfectly for sweetening and thickening this dressing.
For the first serving, I used it as a dip for lightly steamed veggies and sauteed tofu cubes and it added plenty of zing to the plain tofu tasting exactly like the dressing from the Whole Foods salad bar.
Since today is WTF Thursday, my loving term for the awkward, end-of-week meals using up a random assortment or leftovers and fresh ingredients, I got creative with the dressing leftovers. And it was just as good after sitting in the fridge for 24 hours. I chopped up 3 little sweet potatoes and sauteed them in a little coconut oil.
Then added them into a crazy leftover salad with chopped peppers, carrots, more chopped apple, leftover curried quinoa, and sprouted lentils – whew! Then coated my insane leftover salad mixture with the dressing.
And it turned out to be a fabulous dinner that was rich, creamy, and very filling.