Cream Tahini Sauce

This is an easy-to-make, all-purpose sauce to dress up steamed vegetables, baked potatoes, and mixed casseroles. Although it is best for Vata types, Pitta and Kapha can have moderate amounts as part of a balanced meal. This sauce adds sweet, astringent, bitter, oily, hot, and heavy aspects to a meal. Makes 11/2 cups 1 cup heavy cream 1/2 cup (8 tablespoons) sesame tahini (available at Middle Eastern or natural food stores) 1/2 teaspoon ground ginger (increase to 1 teaspoon for Kapha) 1/4 teaspoon ground cloves (optional) 1/2 teaspoon black pepper Heat the cream in a small pan over moderate heat. When fully hoi ling turn the flame to low and stir in the tahini and spices. Continue stirring until well blended. Serve warm.

Cream Tahini Sauce

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