Advent Talk

Please login or register.

Login with username, password and session length
Advanced search  

News:

If you feel a post was made in violation in one or more of the Forum Rules of Advent Talk, then please click on the link provided and give a reason for reporting the post.  The Admin Team will then review the reported post and the reason given, and will respond accordingly.

Pages: [1]   Go Down

Author Topic: Tahini Viniagrette  (Read 4499 times)

0 Members and 1 Guest are viewing this topic.

Sister

  • Veteran Member
  • *****
  • Offline Offline
  • Posts: 689
Tahini Viniagrette
« on: July 16, 2008, 03:54:50 PM »
Tahini Viniagrette recipe from: http://tofu-n-sproutz.blogspot.com

1/4 cup extra virgin olive oil
3 cloves garlic
1/2 cup sesame tahini, stirred very well
2 teaspoons cider vinegar
1/2 tsp salt
2 "grinds" fresh black pepper
3 Tbsp. fresh squeezed lemon juice
1/2 tsp finely grated lemon zest
1/2 teaspoon paprika
1/4 cup lightly packed fresh parsley
1/2 cup cold water


Heat garlic in 2 tablespoons of the olive oil in a pan over low heat for 2 minutes, just until it's starting to soften but is NOT cooked or brown.


Add garlic and all ingredients (including the rest of the oil) except parsley to the food processor and blend until smooth.


Add the parsley and blend until parsley is very finely chopped but not solid green and it's all blended in. Refrigerate before serving.
Logged
Pages: [1]   Go Up
« previous next »