Tahini sauce…in the raw

It really was all about the sauce. Drippy. Oozy. Luscious.

We’re talking about dinner last night.

Let’s take a quick minute to revel in the bliss of last evening’s table-for-one-please, at cozy Chez Julia.

This was my favourite type of meal – delicious, with an underbelly of nutritional goodness. The type of food that makes me feel decadent, while continuing to tow the (nutritional) party line.

So, here it is:

First, I made the sauce.


Tahini Sauce (adapted from bonzaiaphrodite.com)


1/4 cup raw sesame tahini (I used New World’s)

1 tbsp. fresh lemon juice OR raw apple cider vinegar (with the mother)

1 tbsp. nutritional yeast, heaping

1 tbsp. tamari

1 clove garlic, crushed

1/2 tsp cumin

1 tsp mild curry powder, heaping

Himalayan sea salt, to taste


Mix all ingredients together in bowl. Add more or less of any ingredient, to taste (play around a bit, to suit your palate). You may want to thin out with a bit of water, to help make creamy and ‘mix-able.’

This recipe can easily be doubled, or tripled, and can be used as a tasty dip.

Next, I spiralized a cucumber.


Then, I spiralized a zucchini.


A lovely mess of noodles!


The noodles went into a bowl, along with:

a handful of grape tomatoes, sliced

a handful of black pitted olives, sliced

1/2 sweet onion, diced

a few big dollops of the tahini sauce

I gently mixed it all up, added a bit more nutritional yeast, and scattered raw pumpkin seeds atop. A simple green salad was the perfect accompaniment to this easy Saturday dinner for one.



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