Tahini-Garlic Vegetable Dressing (Oil-free)

Let’s face it, getting your veggies in can be a little boring at times.

Adding a flavourful and nutritious sauce to jazz up your steamed, roasted, or sautéed veggies make it SO much easier to get those 7-10 daily recommended servings in!

Pictured here, I added my Tahini-Garlic Vegetable Dressing to top off a plate of brown rice, cooked yams, roasted eggplant and red pepper (roasted in vegetable broth, sea salt & black pepper), sautéed kale, chard, and spinach (sautéed in 1 tsp coconut oil, drizzled with fresh lemon juice to aid iron absorption).

Tahini is not only a delicious dairy-free alternative to sauces- it also packs a nutritional punch! It is one of the best sources of calcium and iron in the plant world (1 Tbsp= 64 mg of calcium, 2 Tbsp- 15% of your daily iron needs), high in protein (2 Tbsp= 8 grams of protein), and full of heart-healthy mono-unsaturated fats!

Tahini-Garlic-Parsley Dressing

½ cup tahini
1/3 cup fresh squeezed lemon juice
½ tsp sea salt
½ cup fresh minced parsley
2 large garlic cloves
½ cup warm water (or more for desired consistency)

Method: Add the garlic cloves to a small food processor and pulse until finely chopped. Then add the remaining ingredients and blend until a smooth consistency is reached. Feel free to add more of anything to taste.