Zingy tahini dressing [vegan!]

sneak peak: a very simple and utterly delicious recipe for a zesty, zingy tahini dressing for salads and anything else you fancy

Hello and welcome to probably the shortest recipe post I have ever done, and perhaps the shortest I will ever do. It's because this isn't so much a recipe as a collection of ingredients that also happen to require zero cooking. Not only is it quick to write, it's quick to make.

Zingy tahini dressing [vegan!], imogen molly blog, www.imogenmolly.co.uk

Zingy tahini dressing
vegan, gluten free

1 tbsp tahini
1 tsp lemon or lime juice
1/2 tsp liquid smoke or soy sauce (or balsamic for a slightly different vibe)
1/4 tsp Tabasco

Optional ingredients:
1/2 tsp brine from a jar of capers (this is for saltiness so you might not need it if you're using soy sauce)
1 tsp maple syrup or agave
1 tsp olive oil (for smoothness)
hot water to thin it out

1. Mix everything together.
2. Taste.
3. Add more of each ingredient until you like it.
4. That's literally it.

It's delicious with everything but I especially like it with rice vermicelli noodles, either cooked with everything in the pan or mixed in the bowl. I usually put half in the bottom of the bowl before the noodles go in, then put everything else in the bowl, then put the rest on top. It's basically for convenience so mixing it all through is less of an effort (as if it's really any effort at all I mean come on).

If you're feeling adventurous, you can also swap out the tahini for a smooth nut butter and it will be different but just as tasty. Peanut and almond butter are probably the most reliable choices but I imagine pretty much any of them would be good.

Happy dressing-ing!


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