Gettin' saucy with meal prep. Sauces, dressings, and condiments can perk up a meal. Below we're sharing a few from our newest cookbook. Sauces and dressings aren't limited to serving on salads. You can also use them to dress up burgers, sandwiches, baked potatoes, steamed veggies, or use as dips. Tomorrow: desserts! Tahini Dressing Yield: 1¼ cups Ingredients:
2/3 cup tahini (raw or roasted)
3 cloves garlic, minced
Juice of ½ lemon (see Notes)
2 tablespoons finely chopped fresh flat-leaf parsley
¾ teaspoon sea salt
½ teaspoon ground cumin
¼–½ teaspoon cayenne pepper, or to taste (optional)
Freshly ground black pepper, to taste
¼ cup plus 1 tablespoon water, or as needed In a small mixing bowl, whisk together all of the ingredients except the water. Slowly add the water, 1 tablespoon at a time, while whisking constantly. Keep in mind that Tahini Dressing thickens over time, so you may want to add a little more water than you initially think. Add the water until you feel the dressing has reached the right consistency and taste for your needs. Use immediately or store in a jar for 2 weeks in the refrigerator. Shake well before serving after storage. Cook’s Note: If you use roasted tahini, you'll need to use more water than you would with raw tahini. The amount of water really varies depending on the brand of tahini you choose, so just try adding 1 to 2 tablespoons at a time until the desired consistency is reached. You may substitute lime in any recipe that calls for lemon. Southwest Spice Dressing Yield: 1¼ cups Ingredients:
1 cup vegan mayonnaise
1 tablespoon fresh salsa
1 tablespoon fresh lime juice
1 tablespoon Sriracha sauce
2½ teaspoons onion powder
2 teaspoons fresh cilantro, finely chopped
1 teaspoon organic granulated sugar (optional)
½ teaspoon ground cumin
½ teaspoon chili powder
Dash cayenne pepper In a blender, combine all of the ingredients and purée until the mixture is smooth and creamy. Use immediately or store in a container or jar for 2 weeks in the refrigerator. Shake well before serving after storage. Simple Remoulade Sauce Yield: 1½ cups Ingredients:
1 cup vegan mayonnaise
1 teaspoon Cajun seasoning
¾ teaspoon prepared yellow mustard In a small mixing bowl, whisk together all the ingredients. Save any leftover sauce in an airtight container in the refrigerator for up to 2 weeks. | 