March 16, 2017

Vegetables with Tahini Sauce | Plant Based, Oil Free, Cast Iron Skillet

When I feel like steamed or lightly cooked vegetables, this is my go to meal. The tahini sauce can be served with steamed, roasted or boiled vegetables. One way I enjoy vegetables is by lightly cooking them in the cast iron with a little bit of water. If you're short on time or looking for an easy meal, vegetables with tahini sauce is the way to go.

Vegetables with Tahini Sauce

2 large carrots, cut into slices
2 handfuls of fresh spinach
1/4 cup filtered water
1/4 cup organic tahini
1/2 tbsp tamari
2 tbsp filtered water
1/4 tsp cayenne pepper
1 garlic clove, minced
1 tbsp cilantro, chopped

Serves 2

Add the sliced carrots to the cast iron along with 1/4 up of water. Place the lid over the skillet and turn the heat to medium. Cook the carrots until desired doneness, then turn off the heat. Keep an eye on the water level, add more if necessary to prevent the bottom of the skillet from becoming dry.

While the carrots are cooking, make the tahini sauce by combining the rest of the ingredients in a bowl and mix until well incorporated. If you want the sauce to be thinner, add more water and/or tamari to taste.

Once the carrots are done, open the lid and place the spinach on top of the carrots. Place the lid back on to slightly wilted the spinach. You can also use baby kale in place of spinach or another leafy green. To serve, divide the vegetables into two bowls and spoon the sauce over the vegetables.

If you get around to trying this recipe, let me know what you think.

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