Tahini-Lemon Sauce

I made the "Lemon Tahini Sauce" (page 558) specifically for the pita bread Falafel Sandwiches, and it was absolutely the perfect finishing touch for these pocket bread sandwiches. Made from tahini, fresh garlic, lemon juice, soy sauce, sesame oil, and parsley, the combination of flavors are vibrant and addictive. The recipe calls for 2 Tablespoons of sesame oil. I literally used about 2 drops of oil, probably less than ¼ teaspoon, just to intensify the sesame flavor a little bit. But the tahini already brings the sesame flavor to the mix, so not too much oil is really necessary, in fact, you could probably leave it out altogether and still have an awesome sauce. The tahini I used was quite thin compared to some other brands I've had in the past, but if you are using the thicker paste, the recipe allows for this by having you add a little water to the mixture to thin it down. The recipe suggests using this on any number of things - baked tofu, greens, rice and beans, even cooked noodles - and I plan to try them all!

Miso-Tahini Sauce

The "Miso-Tahini Sauce" on page 554 is quick to put together with just a few ingredients (miso, tahini, lemon, soy sauce, water).  Although it is cooked, no blender is required, and very few utensils.  The most important instruction to follow is not to allow the mixture to boil as you heat, stir, and gradually add water to the sauce as it cooks on the stovetop.  Like me, you might initially find it hard to believe that the sauce will be thick enough when you look at the ratio of ingredients to water, but somehow, it all works out! No changes were required to make this McDougall compliant.  This is a rich sauce, and a little goes a long way.

Double-Sesame Tofu with Tahini Sauce

"Double-Sesame Tofu with Tahini Sauce" (page 292) is a perfect example of taking tofu to the level of fine dining. You can feel quite comfortable serving this quick and easy dish to guests of all dietary persuasions, vegan and non vegan alike. Tofu slices are dredged in a mixture of sesame seeds (white and black) and cornstarch, and cooked in a hot skillet until browned. A rich sauce of tahini (sesame paste), lemon juice and soy sauce is drizzle over the browned tofu, and that is all there is to it. If you have extra sauce, thin it out with a little water and turn it into gravy to serve over a side of rice or mashed potatoes. A steamed green veggie rounds things out for a complete meal.

 

Keeping it "McDougall Friendly" checklist:

                                                                                                                    

• Omit the oil for browning the tofu and use a nonstick skillet for this. You might find it necessary to use a very small amount of oil to prevent the tofu from sticking; if so, spray the skillet very lightly, then wipe out with a paper towel before adding the tofu.

Sesame Spinach Noodle Pie

Flavor alert: If you aren't a fan of tahini, you probably won't like the "Sesame Spinach Noodle Pie" (page 322). But if are a fan, you will immediately fall in love with it! The recipe notes call this an "Asian version of mac and cheese", which describes this to a tee. Cooked linguine is bathed in a rich sauce made of tahini (a lot of tahini!), garlic (a lot of garlic!), miso paste, fresh lemon juice, and cayenne. Cooked spinach is mixed into the noodles and sauce, then everything is transferred to a baking dish, sprinkled with sesame seeds, and baked in the oven. I've noticed many recipes in this book have a "theme of three", using a main ingredient in three different forms. In this recipe it is sesame that is utilized in three of its incarnations: Sesame paste (tahini), sesame seeds, and sesame oil, if you so choose to incorporate the oil into the sauce. Although I will sometimes use a few drops of sesame oil in a dish for that unique flavor boost, in this case I left it out altogether. I felt the tahini was already providing enough sesame oil flavor, so there was no point in gilding the lily, and adding unnecessary fat grams. Use whole grain fettuccini, and omit the oil to keep this McDougall friendly, although it still remains a rich and high fat dish due to the amount of tahini used. Save this for special occasions!

Creamy Tahini Dressing

A good salad dressing can elevate ordinary greens and vegetables to star status and make any meal special. Since eliminating store-bought oil-laden salad dressings from my diet, I’ve discovered a whole new world of possibilities. I admit to being a bit of a salad dressing addict, and there are times I enjoy the dressing more than what it actually dresses. I have a couple favorite go-to recipes, my version of house dressings, but I love trying new recipes and expanding my repertoire. 

The “Creamy Tahini Dressing” (page 102) could easily become part of my regular rotation. The combination of tahini and lemon juice is so satisfying, and the basis of this dressing. Additional ingredients include soy sauce and parsley, salt and cayenne, and if following the recipe, sesame oil. With the tahini already providing the sesame flavor, as well as a bit of natural oil, I didn’t see any reason to add additional sesame oil. For a more intense sesame flavor, a few drops of sesame oil would do the trick, but I don’t think an entire tablespoon would be necessary. The tahini also provides enough body to keep this dressing thick, so no additional oil is necessary.

Keeping it “McDougall Friendly” check list:

• Omit the sesame oil. 

Falafel Sanwiches

As anyone who has been following my blog knows by now, both my husband and I are big sandwich fans, and any meal is just right for a sandwich of some sort. Recently I tried the "Falafel Sandwiches" (page 117), and were they ever good! I had never had falafel at home until this recipe, and what a difference! No more greasy over-fried garbanzo bean balls for me! In this recipe falafel patties are made from chickpeas, onion, garlic, parsley, oats and spices, dredged in flour, and pan fried until golden brown. I admit, it is a little difficult to get that "golden brown" effect when "frying" oil-free, but in my non-stick skillet, I still get a bit of browning and that nice crusty edge that is so satisfying. The finished patties are tucked into pita bread (easy to find these whole grain at most markets, but not always oil free) along with lettuce, tomato, and Lemon Tahini Sauce. Delicioius!

Smokey Chipotle-Pinto Hummus

Not so long ago, many of us didn't even know how to pronounce "hummus", let alone realize it was something good to eat, and not humus, the remains of decomposing leaves. I remember the first time I tried hummus at my local food co-op, and to help all us newbies figure out how to say it, the menu board listed it thusly: "Hummus (a tune)". It worked! I never forgot how to say the word, and I've had an ongoing love affair with this wonderful food ever since. Technically, hummus is a Middle Eastern paste or dip of mashed chickpeas, tahini, oil, lemon juice, and garlic. But in today's hummus crazed world, this is a loose definition, and just about any bean mixed with a variety of seasonings makes a good stand in for the traditional blend. Such is the case with the "Smoky Chipotle-Pinto Hummus" (page 11), and might I say, this particular combination of garlic, pinto beans, chipotle, and lime is astounding! With flavors inspired from traditional Mexican cuisine, this hummus is delicious with baked tortillas chips, as a burrito filling, or in large enough quantities, a substitute for refried beans. Since I've discovered powdered chipotle chili powder, I've found I don't always have to crack open an entire can of chipotles chiles in adobo sauce for one chili, and then try to figure out what to do with the rest. Here I used about ½ teaspoon of chipotle chili powder instead and it came out fantastic. The really great news about this recipe is there are no changes necessary to keep it McDougall Friendly!

 

"Keeping it McDougall Friendly" checklist:

ü     No changes necessary! J