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Winter Veggie Slaw with Citrus Tahini Dressing

The quieter you become, the more you can hear.拉姆·达斯(Ram Dass)

This recipe is another kitchen sink recipe, which came together not unlikelast week’s soup(或者实际上,就像这所房子里创造的大多数食物一样)。它受到颜色的启发in this slaw,巧合的是穿着与另一个tahini-based dressing, this time only slightly adapted fromBowl +Spoon by Sara Forte。根据我的经验,您根本不会出现任何芝麻酱调味料(至少我发现的任何tahini酱),而且我喜欢它的精致,柑橘类的味道,并带有一点香料的吻。品种是如此的好,我强烈建议您尝试一下!

Here, I’ve usedmy handy julienne peelerto shred raw butternut squash, which when added to the salad delivers a sweet, crunchy, and almost meaty bite that I personally find rather satisfying. In fact, this salad is a total meal in itself; you’ve got your greens, your oranges, your protein from the tempeh and even a little more from the sesame tahini. It’s a riot in the bowl, too – just look at all that colour! Kept in the fridge, it will do well for a few days dressed, or simply chop all the veggies before and dress as you intend to enjoy. You’ll be well fed for days with this one, so long as you don’t mind the prep time to make it all happen in advance. I personally love nothing more than music-fuelled kitchen times, and I’m so grateful every day for the blessing of access to quality ingredients, a home I love to cook in, and the very best of all? My precious family of weirdos I get to share it all with. Yup, life is good.

Winter Veggie Slaw with Citrus Tahini Dressing
Winter Veggie Slaw with Citrus Tahini Dressing

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Winter Veggie Slaw with Citrus Tahini Dressing
Winter Veggie Slaw with Citrus Tahini Dressing
Winter Veggie Slaw with Citrus Tahini Dressing:

1.5 cup tempeh, cubed
1 tbsp cooking oil (I am digging grapeseed)
soy sauce to taste
1/2小绿色白菜,切碎(约2杯切碎)
1/2 small red cabbage, thinly shredded (about 2 cups shredded)
1 heaping cup peeled raw butternut squash, shredded (I usethis to shred it)
1 red bell pepper, thinly sliced and then halved
1/2英语黄瓜,切成薄片并切成一英寸的立方体
1 bunch curly green kale leaves, stemmed and coarsely chopped
black sesame seeds and roasted cashews to garnish
香菜叶子装饰

Citrus Tahini Dressing:

~ slightly adapted fromSprouted Kitchen Bowl + Spoon

1/2 cup tahini
2 tbsp yellow miso
2 tbsp maple syrup or honey
1 tbsp sesame oil
1 tbsp rice wine vinegar
一个大橙汁
1/4 cup lemon juice
2茶匙Sriracha
1/2 tsp salt or to taste

首先,将所有敷料成分添加到搅拌机中,然后搅拌直至光滑和奶油。转移到干净的罐子或碗中,放在一边。接下来,加热炒锅,加入1汤匙葡萄籽或其他食用油。加入立方体的豆e(加入涂料上撒上盐),然后在中等高中烹饪,在这里和那里搅拌约6-8分钟。在烹饪结束时,在豆eh酱中加入酱油,再煮一两分钟,直到酥脆。起锅备用。

Prepare all of the veggies and mix together in a large salad bowl. Add the tempeh and dressing to taste and mix well until all the veggies are dressed. Serve garnished with black sesame seeds, cilantro leaves, and toasted cashew pieces. This salad makes a generous portion, enough to feed a party of 6-8 as a side, or a hungry family for a few days.

Winter Veggie Slaw with Citrus Tahini Dressing
Winter Veggie Slaw with Citrus Tahini Dressing

13 responses to “Winter Veggie Slaw with Citrus Tahini Dressing

  1. This is such a great way to spruce up all those winter veggies! Not only is this slaw beautiful, it looks rather divine!

  2. You had me at Tahini! I love the flavor of tahini and this looks so good! In addition to the slaw, have you personally used this tahini dressing on anything else? I imagine it would pair well with many other dishes.

    Brynn

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