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Lemon Tahini Dressing and Onion ‘Bread’

Lemon tahini dressing on tomatoes, pak choy sprouts and dehydrated onion ‘bread.’ My latest food obsession is this delightful Lemon Tahini dressing. I make big batches of it and have it every day on a large salad - I’m not sure if I could ever tire of it. Since raw tahini is a whole food - being sesame seeds ground into a kind of butter - and sesame seeds are really high in calcium and iron, you can’t really go wrong with this recipe. Found via Gone Raw:

Makes 1 1/4 cups

Simple, delicious salad dressing with a touch of the Middle East. This recipe is based on one found in Vegan World Fusion.

Ingredients

• ½ cup raw tahini
• ½ cup water
• ¾ tablespoon fresh lemon juice
• 1 tablespoon red wine viegar
• 2 cloves garlic, minced or pressed
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 teaspoon cumin, ground (optional)

Preparation

Whisk together all ingredients until smooth and then let dressing sit for at least 15 minutes before serving.

If you store this covered and refrigerated, the dressing will keep for about a month.

I recently purchased a fancy-schmancy Excalibur dehydrator with my birthday money, and boy is this thing gigantic! We only have a bachelor apartment, so currently it sits in my hallway humming busily along. The first thing I made to break it in is this delicious onion bread! The recipe is normally on Gone Raw at this url, but it seems to be down right now. Luckily I still have the recipe archived in my Google Notebook:

“This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. This is an easy recipe for variations! Pictured with hummus and tomatoes and a side of spinach caesar salad.

Based on a recipe by Matt Amsden in RAWVolution. I’ve made a few changes: the paste to onion ratio has been boosted for a thicker consistency and the Nama Shoyu percentage is down for taste.

Ingredients

• 3 yellow onions, large
• 1 cup flax seeds (golden, brown or a combo), ground
• 1 cup raw sunflower seeds, ground in a food processor
• ½ cup Braggs or Nama Shoyu
• ¼ cup cold pressed olive oil

Preparation

1. Peel and half the onions. Slice in a food processor (with slicing disc).
2. Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
3. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets).
4. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours.
5. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically). Usually makes 18 pieces.”

My review: delicious! It would be great with pesto, though maybe a bit overwhelming since the bread has such strong flavour. The original photo over at Gone Raw had the texture much thicker and chunkier - so next time I will try not to over-process it in the food processor and spread it more thickly on the teflex sheet. I think this will be a raw food staple.

That dressing sounds awesome. I’ve been looking for something a little more interesting to put on my salads and wraps than just Balsamic vinaigrette.