*When I make things up, amounts are approximate
Tangy Creamy Cheesy Tahini Salad Dressing
(On this one you can add, subtract, and vary amounts to your liking and it will still be good. I made this up because I've never liked conventional salad dressing and I was getting bored with plain salad)
For one serving:
2 T sesame tahini
2/3 scoop (a little less than 1/4 cup) nutritional yeast
1.5 T soy sauce
1-2 capfuls natural strength lemon juice(optional)
1 tsp balsamic vinegar
dash sesame oil (optional)
1/2 tsp Mrs Dash or other salt free seasoning
fruit/vegetable juice or water
1. Combine all ingredients except juice/water, stir with a fork until blended.
2. Add juice or water to desired consistency.
Juices I've tried that I liked:
i just bought nutritional yeast for the first time ever.. when i was putting it in the bag at the store, it smelled kind of.. mildewy? Is it supposed to? Did i buy expired yeast??
I made these this afternoon and they are lovely and moist. Best enjoyed warm IMHO, but nice cold too.
Sweet Zucchini Muffins
*Olive Oil, .5 cup
*Organic All-Purpose White or Wholemeal Flour, 2 cup
*Flax Seed Meal (ground flax), 3 tbsp
*Granulated Sugar, 1.5 cup
*Zucchini, 2 cup, grated
*Cinnamon, ground, 1 tsp
*Baking Soda, .5 tsp
*Baking Powder, 3 tsp
Grate your zucchini, then grind your flaxseed unless it comes already ground. Mix the seed meal with a little water to create your "eggs". Now, beat your sugar and oil together, then beat in your flax paste. Stir through the zucchini till well combined. Finally, add your dry ingredients and mix well. Pour into lined muffin tins and place in a pre-heated oven at 190 degrees celcius for 25 minutes or until a skewer comes out clean. Serve warm or cool with a cup of tea.
Number of Servings: 10
Fat: 11.5 g