Lemon & Tahini Sauce w/Yoghurt [Vegan & Gluten Free]

Healthy Recipes

Yields: about 200ml
Serves: 6
Prep & Assembly: ≤5mins
Type: Sauce, Dip, Dressing
Tools: Measuring jug, fork or large spoon, silicone spatula, air-tight jar

Notes: This recipe contains*: B-Vitamins (thiamine, riboflavin, niacin and pantothenic acid/B5), Vitamins C & D, carbohydrates, protein, fibre, iron, calcium, phosphorus, potassium, zinc and per serving is low in added sugar, salt and sat fats. (*Dependent upon the type and quantity of yoghurt , preserved lemon paste and/or tahini used.) 

We are always looking for fun ways to incorporate more calcium into our diet. Healthy dips and sauces are on the top of our list, especially as we transition into spring and summer and particularly when we can add some unsweetened and natural yoghurt into the mix! Our ‘yoghurt-y’ sauces have worked out so far well; more recently with our avocado cream and previously with our M. Eastern tahini sauce , peanut satay sauce, red kidney bean and lentil dip, broad bean and spinach dip and our butter bean and red pepper dip

As we are always meal planning, we try to incorporate additions (aka homemade sauces and/or dips) that we can use in more meals than none and with the use of of some preserved lemon paste in a M.Eastern stew recently, it got us thinking that we wanted more, delicious lemony foods. This (lemony) sauce is delicious and will definitely come in handy during the next six to seven months! Plenty of salads and bowls or the addition of vegan burgers or bites come to mind! 

This new sauce only has three ingredients and takes less than five minutes to make… hmmm, is that even a recipe?!  o_O We’ve called this ‘recipe’ lemon and tahini sauce, but it could equally be tahini and lemon instead; just use more tahini than lemon and presto; two new sauces for the price of one! 😀

A few other good things to note include:

  • If you do not have any preserved lemon paste, try adding a pinch of salt and some fresh lemon juice and/or lemon zest (to taste) instead.
  • It might be great with the addition of fresh herbs too; try a little mint, coriander or parsley! 
  • We made this sauce a day in advance; the next day the lemon flavour was a bit more concentrated (not gross, just more lemony than what we had originally preferred). If you want a more subtle taste, use it on the day of preparation or reduce the quantity of preserve; adding more the next day if necessary. 
  • If you put it in a sterilised and air-tight jar, if will keep for about 4-5 days, but it will only really stay as fresh as the yoghurt you use in it. NB: Our soya yoghurt was brand new!
  • Annoyingly when we went shopping for natural soya yoghurt, the unsweetened brand was sold out. We would definitely prefer to make this with unsweetened yoghurt (take a hint Alpro!), as the overall flavour works better in savoury dishes. The sweetened version is tasty (don’t get us wrong), but because it was extra lemony, it tasted ‘almost dessert like’ (especially if you serve it with fruit), so really it just isn’t as versatile. But hey, try them both and see what you prefer!

We that hope you enjoy it and have a great weekend everyone!  🙂

 

 

Ingredients

++++++++165g      Natural soya yoghurt (unsweetened & fortified) (*about 2/3cup)
++++++++22g        Preserved lemon paste
++++++++20g       Tahini paste

Need an easy-print recipe? Print here.:)

 

Directions

1. Place the yoghurt, preserved lemon and tahini into a large measuring jug or bowl.

2. Mix with a fork or large smooth until thoroughly combined and uniform in colour. Taste and adjust the flavourings as necessary.

3. Use a silicone spatula and transfer the sauce into a sterilised and air-tight jar. Refrigerate and consume within 4-5 days.

Try serving this sauce with: salads, bowls, tasty wraps or pitta bread sandwiches, sweet potato wedges, with rice dishes, plant-based burgers, falafels, or with some tasty veggie or fruit crudities!

Enjoy!

 

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Pomegranate Sauce [Vegan & Gluten Free]

Healthy Recipes

Serves: 10
Yields: about 400ml
Prep & Cooking Time: ≤ 8mins
Type: Dip, Sauce, Dressing
Tools: Large measuring jug, whisk, small dish, non-stick pot

Like other ‘healthy’ and wholesome foods, pomegranate can play a great part in supporting a healthy diet and lifestyle! Originating from the Middle East, this lovely fruit is a good source of fibre but also contains vitamins C, E & K, iron and other antioxidants. Although there has been studies (1,2,3,4) that have indicated and helped support possible health benefits, such as protecting us against heart disease, high blood pressure, inflammation and some cancers, the evidence is still inconclusive. Nonetheless we can still enjoy this delicious fruit as one 150ml serving of (pure) juice/day or by scattering these lovely, red jewels over our porridge, yoghurt, salads, rice dishes or any other delicious plant-based meal that we desire! It can be a wonderful way not only to brighten up our meals, but to add some additional nutritional value to them. 🙂

Today we are sharing a lovely pomegranate sauce (dressing or dip)! It’s easy to make and variable depending on what you want to use it for. In all honestly though, this sauce is a ‘treat’, simply because one being we don’t really drink juice and two, unless you can source cheap pomegranates or (100%) pomegranate juice (as ‘juice drinks’ tend to have added sugar, colourings and/or additives), it can be a bit pricey to make.

If you’re feeling rich or the change in your pocket is starting to weigh you down, then we recommend that you whip up a batch! You can adjust how much starch you use to create your prefect consistency and even experiment by adding a cheeky splash of red wine and/or your favourite spices or herbs for a delicious and unique fusion of flavours! We hope that you enjoy some as a dressing over salads or a plate of steamed veggies (mmm broccoli please!) or as a dip/sauce for your plant-based burgers (or bites) or tasty crudities! 

Have a great weekend everyone and happy cooking! 😀

 

Ingredients

+++400ml            100% Natural Pomegranate Juice (or 4 fresh pomegranates/juiced)
+++1 tbsp              Lemon Juice (fresh or concentrated)
+++½-1 tbsp         Fruit Sweetener (*optional)
+++4 tsp                Potato Starch (*variable)

Need and easy-print recipe? Print here. 🙂

 

Directions

1. Pour the pomegranate and lemon juice into a large measuring jug. Add the sweetener (if using). Whisk together.

2. Place the starch into a small dish with equal parts water. Whisk with a fork to dissolve the flour and until combined; forming a ‘slurry’. Tip: you might want more or less potato starch depending on whether you are making a dip, sauce or thinner dressing.

3. Pour and whisk the slurry into the measuring jug.

4. Transfer the mixture into a non-stick pot. Place it over a medium-low heat. Keep whisking until the sauce starts to thicken (and/or your desired consistency is achieved); do not allow it to boil. Tip: start with a small volume of ‘thickener’. You can always add more of this ‘slurry’ mixture if you want a thicker sauce; just remove the pot from the heat and whisk through. Return to the heat and whisk until your desired thickness is achieved. Remove from the heat. Allow it to cool before storing.

5. Serve warm or cold as a dip, sauce or dressing!

Enjoy!

 

 

 

Mmm, it’s delicious with our kidney bean burgers!

 

Refrigerate any leftover sauce in a sterilised, air tight and resealable jar; best consumed within 5-7 days.

 

Sources:
NHS Choices- Pomegranate: superfood or fad?
USDA

 

Have you tried making pomegranate sauce before? What’s your favourite (homemade) go-to sauce that you just can’t live without?!