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Creamy Tahini Salad Dressing Saves the Day

Creamy Tahini Salad Dressing over Cucumber and Tomato Salad

It’s two p.m. and still no lunch yet, vegan or otherwise.

I’ve been running on cookies and coffee since 8 a.m., and that’s all out now. Currently, I’m only running on adrenalin. And hunger. If I don’t get my bag full of vegetables up five flights of stairs, I don’t get to eat.

When I’m a hungry, hungry hippo or hungry like a bear, as the Germans put it–Baerenhunger, I know cucumbers and tomatoes won’t fill me up. I need protein! Good quick sources of vegan protein are nuts and seeds. In fact, I now always have almond butter around for a quick snack since the days I tried quitting sugar.

Improvising with what I had, I decided to make a heavy tahini dressing to dress my tomatoes and cucumbers. Tahini is sesame butter, so it’s loaded with protein.

Variations include adding ginger or garlic to the dressing or replacing the soy sauce with miso.

TAHINI DRESSING INGREDIENTS

2 tablespoons tahini / sesame paste

1 tablespoon lemon juice (you may like a bit less, as I love lemon juice…)

1 tablespoon soy sauce

water to thin the dressing to desired consistency

sea salt and freshly ground pepper to taste

INSTRUCTIONS

1. Mix together the tahini, lemon juice, and soy sauce.

2. Thin the dressing with water until it’s as liquid-y as you like.

3. Add salt and pepper to taste.

4. Mix with salad greens or a raw vegetable salad like I did with cucumbers and tomatoes.

 

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  • Looks good! I always have a jar of peanut butter in the house (two tablespoons provides 8 grams of protein) as that will tide you over for a bit until you can get something prepared. I usually also have veggie burgers in the freezer for when I need a quick easy meal, plus I start the day off right with a bowl of oatmeal! 🙂