If you missed yesterday’s Q&A with Noah Galuten, author of the just-published The Don’t Panic Pantry Cookbook, be sure to check it out — today’s bonus for paid subscribers is his recipe for Vegan Tahini Dressing, which Noah is gracious to share.
The recipe looks so simple, it is so simple… and yet, what is it about it this thing? I can’t stop making it. In his book, Noah uses it as a dressing in several ways:
A simple raw cabbage slaw, using 1 small head (or a quarter of a large one).
A vibrant “health food restaurant” salad called “The Hippie California,” chock full of sprouts, seeds, and crunchy vegetables.
Tossed with a 12-ounce package of cooked soba noodles and julienned cucumbers. Here he spikes the dressing with a bit of chili oil, and double the dressing volume.
And as dip for raw veggies.
I want to add a few of my ideas:
With roasted or blanched broccoli or cauliflower, or any other leftover roasted veg.
In sandwiches, particularly those that are jammed full of shredded vegetables.
Drizzled over soups to give them a little richness and brightness.
Mixed with a scoop of yogurt for added creaminess, tang, and body.
Right off the spoon.
Hope you’ll be inspired to immediately whip it up, as I was!
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