Melissa roasts carrots, rainbow carrots, and broccolini, in a lemon tahini dressing, finished with salt and pepper, tarragon, and cilantro.
((WhAAAT??))
Protein: Tahini (Dressing) (Recipe Below)
Veggie: Carrots, Rainbow Carrots, Broccolini
Tahini Recipe (by Forks Over Knives)
Ingredients
- 3/4 Cup Tahini, Raw or Roasted
- 1 1/4 Cup Water
- 3 Cloves Garlic
- 3 Tbsp Fresh Lemon Juice
- 1 Tbsp Toasted Sesame Seed Oil
- 2 1/2 Tbsp Tamari
- 2 Tbsp Nutritional Yeast
Directions
Place everything into a high speed blender, and blend until smooth.
Dressing will keep for about a week, if refrigerated.
+ This is part of the curriculum for the Forks Over Knives Cooking Course I am taking. You can see the rest of the course-work I’ve completed by viewing the FOKCC tag.
+ This meal is refined sugar free (and sugar substitute free), to the best of my knowledge.
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