For those who know Mira, you’ll know she is passionate about conscious living, plant-based nourishment and holistic healing. She is vegetarian and for as long as she can remember, being in the kitchen, cooking up a storm is her happy place.
“My food philosophy is simple, food should be delicious, nutritious and nourishing while helping to fuel and heal your body, mind and spirit. I love recreating my favourite recipes that heal instead of hurt, all my recipes are gluten-free, dairy-free and refined sugar-free.” – Mira Wiener
What is the dish?
A creamy, dreamy and luscious tahini dressing. This is going to be your new best friend and you will want to pour it over everything!
Story / nutritional notes
Tahini is honestly the greatest invention and one of my absolute favourite condiments. It is made from toasted and ground sesame seeds that are blended into a paste. Tahini is also super versatile as it can be made into sweet or savoury sauces, dressings and marinades. Sesame seeds are a great source of plant protein, B vitamins and calcium. They also support healthy bones, reduce inflammation and lower blood pressure. This little paste packs all the delicious flavour and it is highly nutritious, filled with healthy fats, vitamins, minerals and antioxidants too. It has antibacterial and anti-inflammatory properties and is soothing and strengthening for the nervous system.
In Ayurveda, sesame seeds generate heat and energy in the body, they’re great for their warming effects during winter time and they have some fantastic beauty bonuses too – they’re beneficial for hair growth, skin health and have anti-aging properties.
My mouth is already watering, let’s make it.
Serves: Makes just over a cup of pure deliciousness!
Prep time: 5 minutes
½ cup + 2 tbsp tahini
¼ cup + 2 tbsp lemon juice
1/3 cup filtered water
1 tbsp liquid sweetener of choice (pure maple syrup, agave nectar or rice syrup)
1-2 tsp miso (depending on which kind you use and how salty it is)
4 garlic cloves, crushed
Optional crack of black pepper
Add the tahini to a bowl and whisk in the lemon juice, sweetener of choice, miso, garlic and crack of black pepper. Slowly add the water until you reach the desired consistency, it should be a thick sauce but pourable. You’re going to want to taste this one as you go and adjust the flavour to your preference. If too thick, add more water, if too runny add a bit more tahini. Feel free to play around with the flavours and make it your own. I served this tahini sauce poured over sticky grilled brinjals with fresh micro greens and a side of black rice noodles.
I could literally write a book on 100 ways to eat tahini but here are a few ideas below to inspire you for this savoury tahini sauce:
- Baba ghanoush
- Bean pâtés/spreads
- Grilled tofu
- Pasta dishes and bakes
- Noodles and stir fries
- Crackers / bread
- Roasted veggies
- Whole roasted cauliflower
- Baked potatoes
- Grains – it’s great with quinoa, sorghum, brown rice and millet
- Legumes and beans – tahini is best friends with chickpeas and also its fellow cousins lentils, butter beans, adzuki beans, red kidney beans, black eyed beans, etc
- Buddha bowls
- Pour, smear, dip and drizzle onto everything!
Recipe: Mira Weiner @miraweiner
Photographer: Samantha Lowe @createcontentwithus
Food Styling: Christi Wasserman @hello_happiest