Basil Tahini Dressing
1 cup Tahini
1/2 Bunch of Basil
1 Garlic Clove
EVOO
Water
Salt/Pepper
Blend, adding water until desired consistency, creamy and delilsh.
CHICKPEAS
1 Jar Jovial Chickpeas
Sauté in iron skillet until light brown, add Maresh Pepper, salt.
KALE
Sauté Kale in a little water until lightly steamed, drain and squeeze of lemon.
PARSNIP PUREE
4 Carrots
4 Potatoes
4 Parsnips
Vegetable Broth
Boil approximately 15-20 minutes, blend in blender.
GARNET YAMS
Peel and dice Yam
Toss in Grapeseed Oil
Bake for approximately 30 minutes
Toss in Malton Salt and Orange Juice
MAITAKE MUSHROOMS
Saute Mushrooms until seared in a little grapeseed oil, garlic and thyme.
Garnish with Dressing, flowers, and squeeze of lemon.
So delicious and easy, the Parsnip puree was leftover from a soup I made, so it’s not necessary but loved to use up leftovers! That was just a basic recipe to follow, the one I did was with homemade veggie broth, and it’s on Vegan Green Planet Instagram. I named it Marrakesh, I hope to go there one day and see all the colorful vegan foods! Hope that you enjoy this, it’s so so good with the Creamy Basil Dressing.
