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 Tahini Thousand Island Dressing Born of wanting a salad dressing that had the tang of Thousand Island but using a nutritious base of tahini, this evolved in a few kitchen sessions but I finally got the result that I wanted. A great source of calcium, creamy tahini (replacing mayo) is teamed up - and tanged up - here with tomato paste, apple cider vinegar, and dill, and then the savory notes of onion and garlic granules round out the flavor. Rich but not heavy, this works wherever you might use Thousand Island or any other creamy dressing: on salads, of course, but also on tempeh reubens or as a dip for crudités. So many possibilities and it’s so simple to make. Tahini Thousand Island Dressing 1/4 cup tahini (raw or roasted are both fine) 1 tablespoon tomato paste 1 tablespoon apple cider vinegar 1/3 cup water, and more to thin as you wish 1 tablespoon nutritional yeast (optional) 1 teaspoon dried dill 1 teaspoon onion granules 1/2 teaspoon garlic powder Pepper and salt to taste In a small bowl or a cup, mix together the tahini, tomato paste, and apple cider vinegar with a spoon. It will be pretty thick. Add the water, stirring, and mix in the rest of the ingredients. If it’s thicker than you want, add more water by the tablespoon; if you want a thicker dressing, add less water. Stir until everything is well mixed and enjoy!  © 2013, 2014, Vegan Street |
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