Tahini sauce is made from taking sesame butter and mixing it with water and spices. The recipe is simple and sweet:
3 tbsp. of tahini
1 tsp. of tamari, umeboshi plum, or a pinch of sea salt (Or substitute salt with one capful of apple cider vinegar)
1) Add tahini, water, and salt choice to a pot and bring to a boil.
2) As soon as it begins bubbling, turn off the heat and mix until all the tahini is mixed into the water.
3) You can add lemon, dill, or any other spice you prefer - fresh ginger is fantastic too!
Now that you know the ratios and instructions for tahini sauce, you can keep a jar full in your refrigerator as a base for any kind of condiment you're looking for. I recently made "healthy" junk food for Aemen and I when we were craving something more processed. I put sunshine burgers on millet bread from food for life, tahini sauce with some organic ketchup mixed in it, and ruby sauerkraut from Hawthorne Valley to make a mock tempeh ruben. It was absolutely delicious!
Tahini sauce serves as a condiment on its own, or as a base for salad dressings, creams, mustards, etc. It's a perfect replacement for mayonnaise and dairy-based sauces. It is an important component to any macrobiotic household, or just for anyone looking for a healthy, and delicious alternative to processed dressings.
Tahini sauce is loaded in vitamins, minerals, and enzymes. It is especially high in calcium and iron. It is a good blood builder, warming to the body, and slightly alkaline. It helps strengthen the liver, kidneys, and lubricates the intestines.
My current favorite dish is my millet and black bean bowl. I put the cooked millet in a bowl first, then top with freshly cooked, cumin-spiced black beans, then freshly steamed sweet potatoes, a big forkful of sauerkraut, and I drizzle warm tahini all over it. It's like a warm taco bowl - just absolutely nourishing and delicious! We usually serve it with a side of broccoli and brussell sprouts.
How do YOU use your tahini sauce?