tahini dressing Archives - Epicurean Vegan

Seed n’ Green Salad with Lemon-Tahini Dressing

January 8, 2017 by Epicurean Vegan

Next to summertime, I think January is high-salad time (thanks to all those New Year resolutions). I’m a salad gal all the time, but I might as well jump on the bandwagon. I could have called this something more catchy like, Grains n’ Greens, but quinoa is actually the seed that is extracted from the grain. Hence, it’s Seed n’ Green (even though I’m sure I’ve called quinoa a grain many times before). Anyway, quinoa is pretty awesome so it’s an ideal mate for salad fixings. I recommend making the quinoa ahead of time and letting it cool, but feel free to serve this salad warm.

INGREDIENTS:
1 C quinoa
2 C broth or water
6 C baby spinach
1 14-oz can sliced green olives
1 avocado, diced
Pepitas
Lemon-Tahini Dressing
2 Tbs tahini
1 Tbs red miso
1/8 C nutritional yeast
1/8 C lemon juice
1 Tbs chia seeds
1/4 C water (more for thinning out, if necessary)
1/8 tsp black pepper

DIRECTIONS:
Combine the quinoa and broth or water and bring to a boil. Reduce heat to low, cover, and let cook for about 15-20 minutes, or until the liquid has been absorbed. I then transferred the quinoa to a bowl and chilled it in the fridge, uncovered, for about 30-45 minutes. Meanwhile, to make the dressing, combine all of the ingredients in a food processor. Puree until smooth. Transfer to a mason jar or other glass container. Store in the fridge until ready to use. Depending on how long it sits, the chia seeds will thicken the dressing up, so if you want a thinner dressing, whisk in a tad of water.

To make the salad, start with some spinach, then add a scoop or two of quinoa. Top with olives, avocado, pepitas and dressing. Enjoy!

Seed n' Green Salad with Lemon-Tahini Dressing

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Next to summertime, I think January is high-salad time---thanks to all those New Year resolutions. I'm a salad gal all the time, but I might as well jump on the bandwagon. I could have called this something more catchy like, Grains n' Greens, but quinoa is actually the seed that is extracted from the grain. Hence, it's Seed n' Green (even though I'm sure I've called quinoa a grain many times before. Anyway, quinoa is pretty awesome so it's an ideal mate for salad fixings. I recommend making the quinoa ahead of time and letting it cool, but feel free to serve this salad warm.

Author: Epicurean Vegan

Serves: 4

Ingredients

1 C quinoa
2 C broth or water
6 C baby spinach
1 14-oz can sliced green olives
1 avocado, diced
Pepitas
Lemon-Tahini Dressing
2 Tbs tahini
1 Tbs red miso
⅛ C nutritional yeast
⅛ C lemon juice
1 Tbs chia seeds
¼ C water (more for thinning out, if necessary)
⅛ tsp black pepper

Directions

Combine the quinoa and broth or water and bring to a boil. Reduce heat to low, cover, and let cook for about 15-20 minutes, or until the liquid has been absorbed.
I then transferred to a bowl and chilled in the fridge, uncovered, for about 30-45 minutes. Meanwhile, to make the dressing, combine all of the ingredients in a food processor. Puree until smooth. Transfer to a mason jar or other glass container. Store in the fridge until ready to use. Depending on how long it sits, the chia seeds will thicken the dressing up, so if you want a thinner dressing, whisk in a tad of water.
To make the salad, start with some spinach, then add a scoop or two of quinoa. Top with olives, avocado, pepitas and dressing. Enjoy!

Quinoa & Kale Pitas with Tahini Dressing

March 2, 2014 by Epicurean Vegan

These are packed with some of my favorite ingredients! Quinoa is loaded with protein and the kale is well . . . it’s kale! We all know kale is high in iron, calcium and several vitamins. Check out these 10 Health Benefits of this super green. I also threw in some pepitas, which are rich in vitamins, beta carotene, and protein. I made a pretty big batch so that I can nosh all week (especially post workouts), but feel free to halve the recipe if you’re fearful of getting quinoa’d out. (Inconceivable! 😉 )

INGREDIENTS
Filling
2 C tri-color quinoa
4 C vegetable broth or water
1 Tbs olive oil
2 cloves garlic, minced
1 C red onion, diced
3/4 C green onion, sliced
2 C mushrooms, diced
1 bunch kale, leaves removed and chopped (stems discarded)
3/4 C pepitas
Dressing
2 large cloves of garlic
1 Tbs tahini
2 Tbs yellow/light miso
1/4 C nutritional yeast
1/2 C unsweetened almond milk
1/2 C cold water
2 Tbs chia seesds
1/4 tsp black pepper
The rest
Pita pockets
Avocado slices

DIRECTIONS
I recommend making the dressing first. It’ll be a little runny, but letting it sit for 20 minutes or so, will allow the chia seeds to do their thing and thicken up the dressing. In a food processor or blender, combine all of the dressing ingredients and blend until smooth. Set aside.

In a large soup pot, combine the broth (or water) with the quinoa. Bring to a boil, then reduce heat to low. Cover, and cook for about 20-25 minutes, or until all of the liquid has been absorbed.

Meanwhile, heat the olive oil and garlic in a large skillet. Add the red and green onions. Saute until softened and a tiny bit browned. Add the kale and mushrooms and saute until the the kale is bright green, about 5 minutes.
Fold the veggies and pepitas into the cooked quinoa.
I placed a little dressing inside the pita, along with a slice or two of avocado, then added the filling, and topped with some more dressing. Enjoy!

Quinoa & Kale Pitas with Tahini Dressing

These are packed with some of my favorite ingredients! Quinoa is loaded with protein and the kale is well . . . it's kale! We all know kale is high in iron, calcium and several vitamins. Check out these 10 Health Benefits of this super green. I also threw in some pepitas, which are rich in vitamins, beta carotene, and protein. I made a pretty big batch so that I can nosh all week (especially post workouts), but feel free to halve the recipe if you're fearful of getting quinoa'd out. (Inconceivable! 😉 )

Author: Epicurean Vegan

Ingredients

Filling
2 C tri-color quinoa
4 C vegetable broth or water
1 Tbs olive oil
2 cloves garlic, minced
1 C red onion, diced
¾ C green onion, sliced
2 C mushrooms, diced
1 bunch kale, leaves removed and chopped (stems discarded)
¾ C pepitas
Dressing
2 large cloves of garlic
1 Tbs tahini
2 Tbs yellow/light miso
¼ C nutritional yeast
½ C unsweetened almond milk
½ C cold water
2 Tbs chia seesds
¼ tsp black pepper
The rest
Pita pockets
Avocado slices

Directions

I recommend making the dressing first. It'll be a little runny, but letting it sit for 20 minutes or so, will allow the chia seeds to do their thing and thicken up the dressing. In a food processor or blender, combine all of the dressing ingredients and blend until smooth. Set aside.
In a large soup pot, combine the broth (or water) with the quinoa. Bring to a boil, then reduce heat to low. Cover, and cook for about 20-25 minutes, or until all of the liquid has been absorbed.
Meanwhile, heat the olive oil and garlic in a large skillet. Add the red and green onions. Saute until softened and a tiny bit browned. Add the kale and mushrooms and saute until the the kale is bright green, about 5 minutes.
Fold the veggies and pepitas into the cooked quinoa.
I placed a little dressing inside the pita, along with a slice or two of avocado, then added the filling, and topped with some more dressing. Enjoy!

Kale Salad with Tahini Dressing

February 1, 2012 by epicureanvegan

This is a great salad to take to work for lunch, a mid-day snack, or even for a picnic. I typically steam kale, but if I’m not careful, it’s easy to deplete it of nutrients if I steam it too much. Raw kale can be awfully bitter, but chopped and served with other veggies and this tahini dressing, it tastes amazing. The dressing recipe is for 2 large bunches of kale, making at least 4 good-sized salad servings. Like any salad, you can throw in your favorite ingredients and actually be excited about lunch! (and be sure to read about kale’s super powers)!

INGREDIENTS:
Dressing:
1/2 C tahini
1 Tbs miso
1 Tbs tamari
1/2 tsp lime juice
1 tps agave
1 tsp apple cider vinegar
2 tbs garlic, minced
3/4 C water
Variation: You can use almond butter instead of tahini, in which case, I’d leave out the agave since almond butter is sweeter. I also sometimes add in a Tbs of chia seeds.
The rest:
2 large bunches of kale, chopped
I dice up cucumber, mushrooms, red onion, and green onions. I also threw in some Craisins and slivered almonds.

DIRECTIONS:
Put all the dressing ingredients in a blender and combine until smooth.

Combine the chopped kale with your other salad ingredients and toss well to combine.

(This is just one bunch of kale)

Pour the dressing over the salad and massage into the kale with your hands. Enjoy!

Kale Salad with Tahini Dressing

This is a great salad to take to work for lunch, a mid-day snack, or even for a picnic. I typically steam kale, but if I'm not careful, it's easy to deplete it of nutrients if I steam it too much. Raw kale can be awfully bitter, but chopped and served with other veggies and this tahini dressing, it tastes amazing. The dressing recipe is for 2 large bunches of kale, making at least 4 good-sized salad servings. Like any salad, you can throw in your favorite ingredients and actually be excited about lunch!

Author: Epicurean Vegan

Ingredients

Dressing:
½ C tahini
1 Tbs miso
1 Tbs tamari
½ tsp lime juice
1 tps agave
1 tsp apple cider vinegar
2 tbs garlic, minced
¾ C water
Variation: You can use almond butter instead of tahini, in which case, I'd leave out the agave since almond butter is sweeter. I also sometimes add in a Tbs of chia seeds.
The rest:
2 large bunches of kale, chopped
I dice up cucumber, mushrooms, red onion, and green onions. I also threw in some Craisins and slivered almonds.

Directions

Put all the dressing ingredients in a blender and combine until smooth.
Combine the chopped kale with your other salad ingredients and toss well to combine.
Pour the dressing over the salad and massage into the kale with your hands. Enjoy!

Seed n’ Green Salad with Lemon-Tahini Dressing

Quinoa & Kale Pitas with Tahini Dressing

Kale Salad with Tahini Dressing

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