When I got home after another long work day, Miko was ready to party following me around the house with his toy ready for throwing!
We had an extended game of fetch.
But he’s still ready for more. And I’m ready for our first mini-blast of winter tomorrow with temps dropping 20 degrees! Chilly nights snuggling by the fireplace and bean stews? Yes please! Tonight I went for something a little lighter and faster for dinner with a tempeh stir fry and created a savory and tangy ginger sauce to go with it.
Ginger Tahini Stir Fry Sauce
- 1 large or 2 small carrots, chopped
- 2 tbsp. tahini
- 1″ thick chunk of fresh ginger
- 2 tbsp. of nutritional yeast
- 2 tbsp. of lemon juice
- 1 tbsp. soy sauce
- 1/4 cup or water, as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
Fresh ginger is easily one of my favorite flavors, it’s bright, fresh, and a little spicy adding pop to a lighter, veggie-based sauce or dressing. And it works great in smoothies and a range of recipes.
The sauce is a little thick and had to be scooped into the wok, the way I like it. But you can add a little more water for easier blending and pouring.
I quickly stir fried chopped tempeh, corn, and spinach to warm them up without over-cooking.
Then reduced the heat to a low simmer and mixed in the ginger sauce.
Dinner is ready in less than 15 minutes, perfect for a weeknight.
The flavor of the sauce is tangy, savory, bright, and creamy all at once. It coated the stir fry contents evenly with a smooth texture and poppy flavor. It also makes easy leftovers for lunch the next day.