appetizers spreads & little platefuls

slow cooked zucchinis with basil

4th September 2018

ZUCCHINI

This year I staggered my planting to have a continuous supply of zucchini throughout the summer, but I forgot how quickly they grow from seed to plant and now I have an endless supply.

Just when I think I have the zucchini under control, I venture out into the garden and miraculously there is another batch ready to be picked! I have been giving away a lot and trying many new recipes to use them up.

I have been returning to these zucchini fritters, a lot, and recently sitting in my drafts is this lasagna tart recipe from 101 Cookbooks which I will make for my daughter before she returns to University in London.

I have also been making a sweet zucchini palya to accompany any dal or sambar.

In the garden…..

slow-cooked zucchinis with basil

Serves 4, as a side dish.

Recipe adapted from `Spring´ by Skye Gyngell.

ingredients:

6 small/530g firm zucchinis

2 Tblsp extra virgin olive oil

2 Tblsp ghee/butter, melted

rock salt & freshly ground black pepper

preparation:

Trim the zucchinis and slice them into fine rounds, about 3mm thick. I used a mandoline for this.

Place a medium heavy-based pan over medium heat and pour in the olive oil and melted ghee. Add the zucchinis and stir well to coat the slices in the ghee and oil. Add a good pinch of salt.

Now turn down the heat to its lowest setting possible and cover the pan with the lid. Cook for 40-50 minutes, stirring every few minutes to ensure the zucchinis do not stick to the bottom or brown. As the zucchinis cook they will soften and their flavour will deepen. Eventually, they will begin to disintegrate, becoming almost like a thick mushy jam.

At this point, remove from heat and add half the basil leaves, plenty of pepper and a good pinch of salt. Stir well, sprinkle over the remaining basil leaves and serve. These zucchinis are surprisingly good eaten cold as well. Serve as an antipasto with crusty bread, stirred into pasta or as a vegetable side dish.

carrot & coriander fritters

8th July 2018

June has been a month of abundant poppy blossom, big round buzzing bees and cool, misty, chalky mornings. I wonder what July will bring?

~ Oriental Brillant Poppy (Papaver orientale)

carrot & coriander fritters

15 – 18 fritters

ingredients :

¾ cup/90g chickpea flour

¼ tsp freshly ground black pepper

½ tsp fine rock salt

½ tsp turmeric powder

½ tsp cumin seeds

½ tsp coriander seeds

1 chilli, finely chopped

pinch asafoetida powder

¾ cup/180ml water

3 – 4 medium/350g carrots

½ cup/20g fresh coriander

peanut oil/ghee for frying

preparation :

In a small pan dry roast the cumin and coriander seeds. Set aside to cool, then roughly grind in a mortar and pestle.

In a medium bowl, measure out the chickpea flour, add the salt, pepper, turmeric powder, ground coriander and cumin seeds, chopped chilli, and a pinch of asafoetida powder – stir to combine.  Add the water and whisk together until smooth. Set aside. The mixture will be sticky.

Top, tail and scrub the carrots.  Grate them, either with a box grater or using the shredding blade of a food processor. Place in the bowl with the chickpea batter, along with the chopped coriander.  Stir to combine, the mixture will be quite dry. Allow to sit for 5 – 10 minutes for the water to come out of the carrots.

Heat the oil over medium heat in a cast iron skillet.  When hot, place a heaped tablespoon of the batter into the hot oil.  Spread a little to make a round, flatter shape. Cook them over medium-high heat until the edges turn golden, about 3 – 4 minutes.  Flip the fritters and fry for another 2  – 3 minutes.

Drain briefly on a paper towel.  Best served immediately with the avocado raytha or spicy pickle, also nice alongside this coriander leaf vanghi bath.

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anne´s magical sesame-tahini-ginger dressing

18th February 2018

Our Christmas and New Year were spent up in the beautiful, snowy mountains of Boulder visiting our oldest and dearest friends. As soon as we arrived, a daily ritual was naturally established, of cooking and sharing meals together, morning and evening communed around a big table and warm fire. On these nights Anne would arrive with a basket of organic salad greens which she would chop up and serve drizzled with this magical tahini dressing. This dressing is special and adds a delicious splash of flavours to anything you put it on. Whenever I make it, it transports me back to those special evenings shared with like-minded friends.

 anne´s magical sesame- tahini- ginger dressing

Makes about 2 cups

I like to tear up some bitter tasting leaves from the garden, add a sliced pear and a handful of nuts and seeds and there’s a quick salad or steam some kale leaves, greens beans or broccoli. For a more substantial meal cook up a pot of brown rice, roast some seasonal vegetables and drizzle over this dressing. It is guaranteed to add a bit of magic to any dish.

ingredients:

3 Tblsp lightly toasted sesame seeds

¼ cup white miso

½ cup hulled tahini

1 tsp toasted sesame oil

1 Tblsp honey

½ a lemon zested

juice of ½ a lemon

1-inch grated ginger

2 Tblsp raw apple cider vinegar

½ tsp flaked dulse (optional)

¼ cup water

¼ – ½ cup olive oil

preparation:

In a small saucepan over medium heat lightly toast the sesame seeds until they start popping, keep toasting for another minute. Remove from heat and set aside for the seeds to cool.

In a medium jar, place the miso and tahini, stir well until pasty and incorporated, stir in the sesame oil and honey. Remove the zest from half a lemon and squeeze the lemon juice into the bowl, add the grated ginger, apple cider vinegar and if using, the dulse flakes. Stir well to combine adding the water until the dressing comes together. Add the cooled toasted sesame seeds.

Pour in the olive oil and whisk until smooth and creamy. Taste and adjust the seasonings until you have a pleasing balance of fat and acid. The ideal consistency is that of pouring cream; stir in some water, or little more oil, until it runs easily off a spoon.

walnut parsley pesto

22nd September 2017

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Within a day of moving into our new home, I planted a small herb garden just next to the back door, it contained coriander, parsley, sage, thyme, and all the essentials plus 12 kale seedlings which I had been growing on the window sill in the old house. I am so glad I did as it’s been a vital addition to quick meals and those kale plants have been growing wild and wonderful. This is where the parsley came from. The main vegetable garden is quite a walk away from the house so it is helpful to have a small garden so close for emergencies.

This pesto is one I make weekly for pasta lunches for school and quick sandwiches for my young adults.  It goes nicely with a minestrone soup; a favourite with my daughter and part of easy dishes which she can prepare herself – recipe soon.

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~ Cosmos (Coreopsideae )

~ Cosmos is a Greek word meaning harmony or balanced universe.

walnut pesto 2 - 1

walnut parsley pesto

Makes 1½ cups

When a bit low on the essentials I change the recipe a bit, adding a mix of pine nuts and walnuts or basil and parsley – or whatever I have in the garden at the time.

Inspired by Gillian.

ingredients :

¾ cup/80g whole walnuts

90g parsley – rinsed, bigger stems removed

½ cup olive oil

¼ tsp fine rock salt

⅛ tsp freshly ground pepper

¼ cup/20g grated parmesan (optional)

extra olive oil for sealing the pesto

preparation:

Preheat the oven 180C/350F.  Place the whole walnuts on a tray and roast for 10 minutes.  Set aside to allow to cool.

Wash the parsley and pat dry, remove the larger stems from the parsley and add to the compost, place the leaves and smaller stems in a food processor with the ‘S’ blade attached, along with the cooled walnuts, olive oil, salt and pepper. Blend until all broken down – using a spatula to wipe down the sides.  Add the parmesan and blend until well incorporated – adding more oil if needed.

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Store in a jar, with a layer of olive oil on top to exclude the air, refrigerate until needed, for up to two weeks.  Level the surface each time you use it, and recover the pesto with olive oil.  Delicious served with home-made pasta.

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Goodness shared by Stacey

ginger coconut chutney

7th August 2017

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Chutney can be consumed with rotti, chapati, dosa, idli and rice. Recommended to all constitutions. Can be used once or twice a week, at any time during the day and in all seasons. For those suffering from Pitta imbalance, little ghee can be mixed into the food in order to eliminate any aggravation.  One may spice the dish as per his natural inclination adding or lessening the salty, sweet, sour (tamarind), pungent (chilli) tastes.

If having trouble finding the toasted chana dal, over medium heat, dry roast ¼ cup split chana dal until fragrant and proceed as in the recipe.

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Ginger Coconut Chutney

Makes approximately 2 cups.

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Programme. 

I make this quick and tasty chutney whenever I make dosa or idli.  The toasted chana dāl can be purchased from your local India store and once you purchase this everything comes together within minutes.

ingredients :

1 cup unsweetened dried shredded coconut

1 – 2 cups lukewarm water (start with 1 cup for right consistency)

¼ cup toasted chana dāl (bought from your local Indian store)

1 tsp finely chopped ginger

½–1  red/green chilli (according to taste and strength of chilli)

3 sprigs fresh coriander

¼ tsp tamarind paste

1 tsp sugar/jaggery

½ tsp fine rock salt

preparation :

Place in an upright blender/grinder the dried coconut, chana dāl, chopped ginger, chilli, jaggery, salt and tamarind paste. Wash the coriander leaves, remove the thicker stems and place with the ingredients.

Pour in 1 cup water and puree until you have a thick paste, adding more water until you have the desired consistency.  The texture should be a bit coarse.  Taste for seasoning, adding more salt, sweet, tamarind or chilli, as needed.

dosa - 1

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sweet parsnip fries

16th November 2016

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Parsnips are an ivory-cream root vegetable, their taste slightly astringent with a gentle earthy sweetness.

Parsnips taste sweeter as the soil temperature drops – the starch in them turns to sugar – so they’ll be at their best just after a cold snap. These tender morsels are lovely as a garnish in a hot soup like this one, steamed, mashed to a puree, roasted in ghee, served like this with a mayonnaise or tossed in a winter salad.

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~ this morning, glorious colours of Autumn, lighting up the mistiest of mornings…

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sweet parsnip fries

Serves 4, as a side dish

When buying organic I usually leave the peel on my root vegetables but with parsnips – the skin tends to toughen on cooking, so it is best to peel. 

ingredients :

7 medium/480g parsnips

2 Tblsp ghee/oil

rock salt

freshly ground pepper

preparation :

Preheat oven to 210C/410F.

Rinse the parsnips and scrub well under running water and peel the skin off them, with a sharp knife cut into fry shapes about 1 cm thick.  Place them in a bowl of water, move them around a few times, allow to soak for 10 minutes, then drain.  This step helps to remove some of the starch and improves the crispness.  Place the parsnip fries on a dry towel and dry them well – very important. Allow them to air dry for 15 minutes.

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Once dry, place in a large bowl, drizzle the melted ghee/oil over them and using your hands toss well until well coated in oil.

Pour the parsnip fries on a lined baking sheet, (may need to use two) and arrange them so they are not overlapping. Bake for 30 – 40 minutes until golden brown.  No need to flip them halfway during cooking.  Serve immediately.

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roasted red pepper walnut spread

1st July 2016

roasted red pepper

One of the (much well received) additions to our table recently is this roasted red pepper walnut spread.  This is one recipe I have made quite a few times as a wholesome snack, entree, spread or more filling side dish to an otherwise light salad based meal. Whatever the occasion, time of day or audience I can almost always be assured of…’mmm…whats in this?!’. My answer has always been…’oh, I’ll post it on my blog’. So here it is.

If there is one vegetable when roasted that brings its goodness, it’s a roasted bell pepper.  After being roasted in the oven, the skin becomes charred, wrinkly and the inside sheds its blistered skin – emerging more succulent and sweeter than the raw version. The transformation is magical and delicious.

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-a garden edging its way into Summer

red pepper

roasted red pepper walnut spread

Makes about 2 cups

I  have been looking for another tasty dip other than the usual hummus or guacamole we serve so often here, and one that satisfies the matured taste buds of young adults.  The roasted pepper adds a distinct sweetness and the toasted walnuts & breadcrumbs balance out that sweetness.  It is great served as a dip, as a spread on sandwiches or over a base for a pizza.

Recipe from 101 cookbooks – Heidi Swanson.

ingredients :

3 medium/450g red pepper  (I like to use the long pepper – I find them sweeter more flavourful than bell pepper)

¾ cup/70g walnuts

¼ cup/25g whole-grain bread crumbs

½ tsp crushed red chilli flakes

½ tsp whole cumin seeds

2 Tblsp extra-virgin olive oil, plus more to serve

2 Tblsp honey/pomegranate molasses

4 Tblsp tomato paste

½ tsp fine-grain rock salt

preparation :

Preheat the oven to 410F/210C.

Place the whole peppers on a rimmed tray lined with a baking sheet.  Roast, until the skin has become charred, and wrinkled, 50 to 60 minutes.

While the peppers roast, place a few slices of sourdough bread in the oven and toast until crunchy, approximately 20 minutes, place the walnuts into the oven to toast for 5 minutes. Careful not to burn.  Remove and set aside to cool.

When the pepper is ready, remove from the oven and gather up the corners of the baking sheet from the tray and wrap the peppers (use a kitchen towel to help if it is too hot).  This will steam them enabling the skins to easily peel off.

Cool until you can handle them, about 15 minutes, then remove the skin, seeds, and stems.   Keep the liquid from the peppers to add to the processor.  Set aside.

Dry roast the cumin seeds in a small pan, when lightly toasted turn off the heat and grind to a powder with a mortar and pestle.  Set aside.

Using a food processor attached with an S blade, process the bread crumbs, when coarsely ground, measure out ¼ cup and return to the processor, add the chilli flakes and walnuts and process until the walnuts are roughly ground.

roasted red pepper ingredients

Add the cumin seeds, olive oil, honey, tomato paste, salt and skinned peppers with their roasting liquid, process until everything is well incorporated and you have a smooth consistency.

Garnish with basil leaves, extra walnuts, and drizzle with olive oil.  Serve with fresh crackers, toasted bread, or with freshly made chapati (my favourite option) and a green, garden salad.

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carrot raytha & an offering

21st June 2016

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There is a spot on this property where three mighty cedar trees root together in a triangle creating a vaulted, protected, central glade below. This space draws you in, inviting a connection, a pause to listen, and quieten our minds and become present in that moment of beauty. One of the trees has a girth of almost two meters and is so tall it makes a visible home landmark from as far as the Moorish Castle lookout. The thick branches welcome you in, reaching out and upwards for the sky. They stand strong against the fierce gales that hurl off the Atlantic in the summer months. On windy nights, they moan, shake and call to us in our cosy beds.

When we first moved here we held fires under those trees, later it became a place to rest, a place to contemplate and gaze up into the branches; still later, a circle of flowers was planted, and one year we hung a swing from one arm, spending hours daydreaming, spinning, soaking up the feeling of being held by them. Now, it has become a place of offering: Abi and her boys created a mandala, a gesture of their gratitude – created from things collected, from the walks we did that week, from the land and sea, and the joyous celebration and wondrous family feeling of coming together in our home. If you create something in nature – a careful image, an honouring of beauty, an act of appreciation – it can help you tap into the inner light and deepen your connection to it.

It also has caught my attention each time I pass by it now, I pass much more slowly. I slow down and bow my head a little; it offers me perspective, a feeling of being filled with light and allowing that light to flow through and out into this world.

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Thank -you Abi, Issac, Aaron & Seth.

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carrot raytha

Use heaped spoon measurements unless otherwise stated.

Serves 2 person

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Diploma. 

Raytha is a very soothing dish, with the overall property of being cooling for the body.  It is recommended to serve with 1 – 2 cups of cooked rice and becomes a very cleansing & satisfying meal to have in the evening.  In Ayurveda, it is said to evoke a good night sleep.

For a variation on taste ¼tsp lemon juice can be added and can be made with grated cucumber instead of carrot.  This raytha can be used as a dressing over a salad, or roasted vegetables or accompanied with a spicy rice/grain dish or dal.   Fresh curry leaves can be found at your local Indian Store and when stored in the freezer keep their flavour up to 6 months. After fried briefly in oil they become a uniquely flavourful, and a crunchy surprise, as well as benefiting from their wonderful medicinal qualities.

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ingredients:

1 cup regular yoghurt

1 cup filtered water

½ cup finely grated carrot

½ tsp finely grated ginger

¼ tsp rock salt

voggarane:

2 tsp melted coconut/peanut oil

¼ tsp black mustard seeds

¼ tsp cumin seeds

10 fresh curry leaves

2 pinches turmeric powder

preparation:

In a medium bowl, whisk the yoghurt, add the water and whisk again until well combined. Grate the carrot and ginger using the finer side on a box grater/parmesan grater. Stir into the yoghurt, and add the salt. Set aside.

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prepare the voggarane:

Tear each curry leaf into four pieces. Set aside.

In a small pan over medium heat, add the oil and mustard seeds. When the seeds start to splutter and pop (It is important to fry the mustard seeds well otherwise they will taste too astringent), add the cumin seeds, curry leaves and turmeric powder and fry for 30 seconds, swishing the pan around to allow for the spices to fry evenly. Turn off the heat, add ¼ cup yoghurt mixture into the voggarane, swishing the pan around to combine.

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Pour into the yoghurt mixture, mix well. Serve with 1 – 2 cups of cooked rice, garnish with fresh coriander.

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artichokes with a tahini – sesame dipping sauce

17th April 2016

artichoke

A particular favourite with my daughter.

mandala edge

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mandala edge

This is another recipe which was created for the Holmes Place magazine as an ongoing concept of seasonal ‘superfoods’ throughout the year.

Globe artichokes, with their sharp, sometimes prickly edged ‘petals’ are actually the plant’s flower buds and will open up into showy mauve thistle heads.  When picked young as in this recipe, their heads are small and tight, they can be eaten in their entirety.  The real treasure – lies hidden.  This is found by removing all the petals and ‘furry ‘choke within, revealing the grey-green tender heart.

When buying artichokes, choose those which the petals are still rather closed, not open.  They will be more fresh and tender.  Buying in season and buying fresh you will benefit more times over from their amazing health benefits.  Not only being full of fibre, they also have the highest level of antioxidants out of all vegetables, a good source of Vitamin C, magnesium, potassium, folate, and iron.   They are also very good for the liver and were used for centuries as a traditional liver tonic.

artichoke

artichokes with a tahini – sesame dipping sauce

serves 4

Depending on how big your artichokes are I offer two artichoke globes per person.

to cook :

In a large heavy-bottomed pot on medium heat, add enough water to cover the artichokes, add a bay leaf and a slice of lemon. (This adds a nice flavour to the artichokes.) Leave to heat while you prepare the artichokes.

If using large globes, cut the thorn tips off all the leaves using a pair of scissors – not necessary when using smaller globes.  Pull off any smaller leaves towards the base and on the stem.  Trim off the bottom, leaving about an inch of the artichoke stem.  The stem is more bitter than the rest of the artichoke, edible if you remove the tough outer layer using a vegetable peeler.  Cut off one centimetre off the tip of each artichoke.

Rinse the artichokes in cold water.  Open up the petals a little so that the water does get inside more easily.

Add the artichokes to the boiling water.  Cover, and simmer for 20 to 30 minutes, (depending on the size of the artichokes) or until the outer leaves can easily be pulled off and a knife tip goes easily into the base of the artichoke.

artichoke in pot

to serve :

Artichokes can be eaten cold or hot. Serve them with your favourite sauces, melted ghee, mayonnaise, a simple mix of olive oil, salt & lemon or a sesame dipping sauce – like the one below. I usually choose a few to satisfy each member of my family.

tahini – sesame dipping sauce

2 Tblsp sesame seeds – I used an even amount of white & black

¼ cup tahini

1 Tblsp rice vinegar or umeboshi plum vinegar

1 Tblsp tamari

1 Tblsp honey

cup water

In a high-speed blender, add the sesame seeds and grind until they are roughly ground. Add the tahini, vinegar, tamari, oil and water, and blend until well mixed. Depending on the preferred thickness of the tahini, you may need to add more water. I like the consistency quite thick. I tend to double the recipe and use leftovers as a salad dressing or served with brown rice and sautéed vegetables.

artichoke

to eat :

Pull off the outer petals, one at a time, starting at the base and dip in the sauce, then bite off the soft part found at the base of each leaf. Discard and compost the tough leaves in a pile as you go.  When all the leaves have been enjoyed, you will come to the choke, with a spoon scrape out and discard the fuzzy part covering the artichoke heart, the remaining is the heart.  The treasure!  Savour, dip and enjoy the journey.

to eat 1

Reference: ‘Tender’-Nigel Slater

Goodness shared from Stacey

summer rolls with two sauces

28th August 2015

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I lost track of the days this week…

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Lost in the sound of the rain on the leaves, the colours of the nightfall and in the fullness of the mOOn …

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summer rolls

When we have this at home, I lay out all the fillings on an extra-large chopping board in the middle of the table, set up two soaking stations on either side for the rice paper, and let everyone construct their own.  Other times I make them beforehand and pack them into little tiffin tins to enjoy out on a walk or for a school lunch.  When the weather cools down, I add sautéed sesame-covered tempeh & sweet potato strips or strips of grilled eggplant glazed with sweet miso & maple syrup. Cooked quinoa is also a nice addition.

ingredients :

8 – 12 round rice paper wrappers

8 – 12 small lettuce leaves

1 carrot, peeled

1 beetroot, peeled

1 cucumber/zucchini

½ red or orange bell pepper

a handful of fresh coriander and mint leaves

prepare the fillings –

Using a box grater or the grater attachment on a food processor, grate the beetroot and carrot together. Cut the avocado and bell pepper into slices, and drizzle the avocado with a little lemon. Using a potato peeler, cut thin strips of cucumber/zucchini.  Wash and dry the fresh mint & coriander.  Place all the fillings into individual bowls or lined up on a large cutting board.

assemble the salad rolls –

Fill a deep bowl with hot water.  Dunk one of the rice paper rolls for 5 – 6 seconds, then lay out on a work surface. The paper will be slightly stiff but will continue to soften as it sits.  Place a leaf of lettuce in the centre of the rice paper roll.  Arrange a thin bundle of grated carrot, beetroot, avocado slices, shaved zucchini/cucumber, bell pepper, then sprinkle a few leaves of coriander and mint over the vegetables.

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Pour a little of the tahini sesame sauce over the top and pull the bottom of the roll up to enclose the filling tightly. Fold one side over, then the other, and continue to roll up snugly.  Repeat with the remaining wrappers.  Serve with both sauces.

 

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tahini-sesame dressing

The tahini can be replaced with your favourite mayonnaise or peanut butter.  A  few finely chopped slivers of mild chilli can give this sauce a lovely spicy kick.

recipe slightly adapted from here

2 Tblsp sesame seeds (I used an even amount of white & black)

¼ cup tahini

1 Tblsp rice vinegar or umeboshi plum vinegar

1 Tblsp tamari

1½ tsp toasted sesame oil

cup water

In a high-speed blender, add the sesame seeds and grind until they are roughly ground.  Add the tahini, vinegar, tamari, oil and water, and blend until well mixed.  Depending on the preferred thickness of the tahini, you may need to add more water.  I like the consistency quite thick. Left-overs can be used as a salad dressing or served with brown rice and sautéed vegetables.

tamari – ginger sauce

This is a great sauce to have on hand, the sweetness complements the tahini-sesame sauce.  I usually triple the recipe to use in a stir-fry during the week.

3 Tblsp tamari

1 Tblsp maple syrup (or sweetener of choice)

1 Tbsp finely grated fresh ginger

Grate the ginger and place in a bowl with the tamari and sweetener.  Mix together and set aside for the ginger to infuse into the sauce.

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Goodness shared by Stacey

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