Miso Tahini Sauce
I'm a sucker for a good sauce. There is just something about having a sauce drizzled on top of meal that screams "LEGIT AND FANCY." It also helps encourage those who aren't all that into vegetables to eat more of them. Kyle (my boyfriend) started being WAY more interested in my kale and roasted veggie bowls when I started dressing them up with some tahini sauce. As neither of us eat much dairy (none at all for me), tahini has been a great way for us to get calcium into our diets. It is also a good source B vitamins and minerals such as magnesium, zinc, copper, phosphorous and manganese, making it a great food for energy support, bone health and hormone balance. I love the combination of miso and tahini on top of an Asian-inspired bowl, such as steamed kale, sautéed snap peas / cauliflower rice / mushrooms and chicken thighs or salmon. It really brings all the flavors together and as I mentioned before, makes you feel pretty legit with your meal. Bottom line is amazing flavor + extra nutrients + healthy fats + super easy to make = all-around win.
GLUTEN FREE
Makes: 1 cup
INGREDIENTS:
- 1/3 cup tahini
- 1/4 cup filtered water
- 1/4 cup freshly squeezed lemon juice
- 1 Tbs organic white miso
- 1 inch piece fresh ginger
- 1 Tbs coconut aminos
- 1 clove garlic
INSTRUCTIONS:
- Add all ingredients to a high-speed blender or food processor and blend until smooth.
- Store in a covered jar in the fridge for up to 5 days.
VARIATIONS:
GREEN TAHINI SAUCE: OMIT THE MISO, ADD 1 BIG HANDFUL FRESH PARSLEy, sea salt and black pepper.
TURMERIC TAHINI SAUCE: OMIT THE MISO, ADD 1 TSP GROUND TURMERIC AND SEA SALT AND BLACK PEPPER, TO TASTE
Steamed curly kale, sautéed snap peas, baked asian chicken, avocado and miso tahini drizzle.