Recipe: Lightened Up Tahini-Lemon Dressing

I'd been thinking about trying my hand at a vegan dressing when I came across this post on Oh She Glows, which is quickly becoming one of my favorite vegan blogs.

The ingredients: olive oil (only 2 tablespoons), tahini, lemons, salt and pepper, garlic cloves, nutritional yeast.

The final result looks far more appetizing on her post (it was too dark in my kitchen, so I used flash instead of grabbing a lamp), but it was yummy. I used it on a kale, tomato, portobello, and baby sweet pepper salad. Mm.

Introduction to VeggieKat

I've been vegetarian since 2004. The day I went to college in DC, I swore off meat. I'd tried it once in high school, but it only lasted a few days. Maybe it was pairing it with the big life change that made it stick.

I stayed vegetarian for six and a half years despite flirting with veganism a few times. In January 2011, I decided to give veganism a solid try for a week. (It's still marked "Day One of the Vegan Experiment" on my calendar.) I've been vegan ever since.

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