These delicious sauces are easy to make and store for a couple of weeks so they are ‘at-the-ready’ when you have a last minute meal to put together and want some “dressing up.”
The flavors pop and the two blend beautifully when topped over rice and black beans and greens.
Dark Sauce
Bring the following to a boil and simmer 10min.
- 1/2c tamari
- 2T sesame oil
- 1T toasted sesame oil
- 1 1/2″ ginger root, peeled and minced
- 4T lemon juice
Light Sauce
Blend the following in a food processor.
- 2 cloves garlic
- 1/2 c chopped parsley
- 1/2 t sea salt
- 2 T lemon juice
- 2/3 c water
- 1/2 c tahini
One thought on “light and dark sauce”
Love these recipes. I have some tahini sitting around, from a recipe my family no longer enjoys (I used to make them hummus; they are off hummus at the moment; go figure!). I’m gonna try the light sauce. Yay!