I woke up with a craving for salad (maybe because I decided to get a vegatarian sandwich for dinner, instead of this awesome salad called the health nut, at a restaurant/bar with more veggie/vegan options than I'm used to called Urban Saloon, located at 2120 Fairmont Street in Philly) so I decided that today would be the day that I would prepare one of my favorite dressings. I found this recipe a while back and changed it a bit, to give it more of an "asian" flavour that I like so much.
Vegan Asian Tahini Dressing
Ingredients:
3 T. tahini
1/2 C. water
5 T. nama shoyu/braggs (or vegan soy sauce)
1/3 C. scallions - about 3 or 4 of them
2 T. flax seed oil (I prefer using Hemp oil because of its amazing flavour, especially in salad dressings)
2 T. agave nectar
2 T. fresh ginger
2 cloves garlic
1/2 t. cayenne pepper
1/2 t. cumin
Chop garlic, ginger, and scallions if your blender will not blend them smoothly. My blender seems to do well with big chunks of veggies and herbs, so I never feel obligated to chop my ingredients before throwing them all into the blender and liquifying them until the mixture is smooth.
This dressing goes well with just about any and every vegetable, but when I prepare such a flavourful salad dressing, I prefer to keep the salad simple. Today I rinsed and chopped red lettuce and avocado. Feel free to be creative here if you like hearty salads - cucumbers, tomatoes, peppers, mushrooms, etc. and enjoy, or like we say in hebrew - behtayavon!
