Last summer, I went to the Omega Institute in Rhinebeck, NY, for a workshop with Lynda Barry. (I’ve blogged about her here.) The food at Omega was really good and really healthy. There was a lot of tahini, especially in a delicious salad dressing, as I recall, though it was so good, and there was a lot of dreaming that week, so I might have dreamed it.
When I got home, I realized it had been a couple days since I ate any tahini and my body felt weird, so got out the Moosewood Cookbook, and from it devised/improvised a tahini salad dressing which I shall now unveil for you. Sometimes (often) my body craves this stuff. When I eat it, it sends me back to the magical experience of WRITING THE UNTHINKABLE, and I feel good. Enjoy!
Crush a clove of garlic and put it in a small jar or cup or bowl or something you can easily stir within. Add a few tablespoons of plain (unflavored) yogurt, and about the same amount of tahini, and stir/mash it all around. Add a few squeezes of lemon juice, and about the same amount of tamari. (I never measure any of this, by the way.) Mix it well (with a fork or whatever you have handy). There’s no precise way. I learned to put the yogurt in first so that the tahini goes into the yogurt and doesn’t stick to the walls of the vessel as much. Experiment! You could add any number of herbs, etc. If it’s too thick, add some more lemon juice, or tamari, or a little bit of water, just enough to thin it but not dilute the flavor. Taste as you go, and you’ll see how you like to change things.
It’s especially good on cabbage and blanched broccoli…really any healthy veg will love this dressing, and will remind me of Omega. I have even eaten apples dipped in it! Delicious.
Dreaming of Omega…
Rebecca Kuder 