Miso Tahini Dressing Recipes from The Kitchn. I don't often get so attached to one thing that it's all I eat, day in and day out, but it happened with a salad dressing a few months ago.
A simple shake-up of miso paste, tahini, and lemon, it's nothing revolutionary, and certainly nothing I hadn't had before at the local healthy lunch joint, but for some reason it's really been hitting the spot. Maybe it's because there's a five-year-old at my hip who declared it "the dressing that makes me into a lover of salad things" or perhaps it is because that five-year-old's babysitter asked to be paid in jars of dressing rather than real money, but there is something about this dressing that has given me the strange inertia to make it over and over and over again. It started with a friend who was tired of olive oil and lemon and we started talking about how many ways there are to dress a salad.
She used to make something like this and I remembered how magical it was to combine the soft sesame of Tahini's with the fermented salty pop of miso. Cleaning Out My Photography Closets. Sometimes, my photography closets (err…folders) get cluttered because I have this silly little habit of photographing everything that I cook or bake.
And I rarely leave the house without bringing my camera along to snap a picture of whatever I see fit. You don’t want to know how many photos I have on my computer. Also, please don’t tell Eric how long it’s been since I migrated my photos to my back up drive! You know, the back up drive that he bought specifically for my photographs? Yea, that would be the one. But Spring is here, even if I look outside and see more snow than we’ve had all Winter long. “Battered” Fried Chickpeas & Chickpea Basil Pesto. This battered chickpea recipe happened completely by accident.
Accidents don’t usually happen in my kitchen, unless we’re talking about the bad kind. Like when my processor exploded while making this pesto… Or when the blender decided to erupt, exploding Green Monster lava all over the kitchen. Or those (many) times when I plugged in the electric mixer to discover it’s already turned on, shooting batter all over the place, as I scream for help.
This processor is the second Kitchenaid 14-cup processor that I’ve murdered, slowly and painfully over time. I’ve become so accustomed to this wonky processor, I don’t even bat an eyelash when it does weird things like ooze liquids. Why do I get the feeling that I’m getting a food processor for Valentine’s Day? Chickpea Basil Pesto If your food processor isn’t broken, it’s all downhill from here.
Print this recipe Yield: 3/4 cup pesto Ingredients: 1. 2. 3. This was my first time making fried chickpeas…and oh my lanta they are good!! Print this recipe 1.
Vegan Mofo #6: Easiest Slow-Cooker Applesauce. In case you hadn’t noticed, I’m all about easy recipes (for a listing of all my recipes, click here).
I admire people who prepare complicated dishes, but that’s just not me. Not only do I dislike hunting down obscure ingredients (i.e. stuff I can’t find in my pantry) and too much prep or clean-up, but I honestly just like food better when it’s simple. For instance, the lunch that I’ve been making most recently is: brown rice, lentils, green salad with avocado dressing and avocado topped with a few goji berries and dried cranberries for flavor. I made a batch of rice, lentils and dressing a few days ago so putting this salad together takes only a few minutes. It is hearty, chewy, fresh with just the right amount of tang. Another incredibly simple yet delicious dish is my Slow-Cooker Applesauce. I like to make a big batch when I make this recipe, so I use between 12-15 apples. Sprinkle some cinnamon (1 tablespoon or so) on top, stir and set on high for 4-5 hours.