The technique of blending whole unpeeled garlic with lemon to make tahini sauce was something I read in Michael Solomonov's Zahav. With this much garlic you'd think it'd be overwhelming, but don't worry, it stays quite mild due to blending it in the lemon
Raw Vegan Tahini Dressing Recipe cup raw tahini cup fresh lemon juice (about 4 lemons) 1 clove garlic (or teaspoon garlic powder) teaspoon onion powder teaspoon sea salt cup water, or more for desired consistency
Phase 1 (omit oil), Phase Serve with sprouted grain pita. A simple and easy Middle Eastern salad that comes together in just minutes. It's piled high with fresh veggies and leaves you feeling healthy and satisfied.
Pan-Seared Brussels Sprouts with Cranberries, Blue Cheese Pecans. More Brussels Sprout pan-seared brussels sprouts with cranberries, blue cheese pecans . Hightower Clements - this looks like something you would love.
Lemon Orzo with Asparagus I made this as a side dish for Easter dinner. However, I roasted the asparagus and I only zested one lemon. This was very good, quick and easy to make. Next time I make it I will halve the recipe.
This chickpea vegan "tuna" salad is an easy, satisfying and delicious vegan alternative to the usual non-vegan sandwich fillers. Enjoyed by vegans and non-vegans, it is also much more affordable than (Tuna Sandwich Recipes)
Ready in only 15 minutes, these Mexican Street Corn Tostadas made with canned corn, cotija cheese and chopped cilantro make for an easy lunch or quick dinner that's also gluten free and vegetarian. Use vegan mayo and omit cheese for vegan.