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Vegetables in Tahini Sauce
Ingredients (use vegan versions):
  • 1 eggplant, sliced
  • 2 zucchinis, sliced
  • 2 small potatoes, sliced
  • 1 onion, quartered
  • a few garlic cloves
  • 2-3 tablespoon tahini sauce (not prepared)
Directions:

Comment: Other vegetables could be used as

well. Hard vegetables are the best, but I think even tomatoes could be interesting.

1. Soak the eggplant and zucchini slices in boiling water for about 20 minutes.

2. Cook the potatoes for about 10 minutes in boiling water. They should be cooked, but not completely.

3. Prepare the tahini sauce by adding enough water to make a very watery sauce. Add spices, such as garlic powder and paprika. NOTE: It is very important that the sauce will be WATERY!!

4. Arrange the vegetables in a cassarole dish and pour the sauce as evenly as possible over the vegetables. You can sprinkle a few drops of oil over the veggies as well.

5. Cover with foil and cook until the vegetables are tender (30-45 minutes)

Serves: 2


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2. Zucchini Corn Saut

3. Dans Super Potatoes

4. Berried Avocado Grapefruit Salad

5. Asparagus Celebration

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