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Episode 106

Tahini Dressing

1/2 Cup Water
3 Tbsp Roasted Garlic Puree
5 Tbsp Roasted Tahini Paste (unroasted will work fine)
4 Tbsp Apple Cider Vinegar
1 1/2 Tbsp Nutritional Yeast
2 Tsp Liquid Aminos
1 Tbsp Minced Parsley
If you cannot find roasted garlic paste, take 2 heads of garlic, cut off the top inch, place in a foil pouch, drizzle with olive oil and place in a 375 degree oven for 30 – 40 minutes. Let cool and squeeze out garlic and mash with fork.
Combine all ingredients and mix well.

 

Garlicky Kale Salad

½ lb. of Kale cut into 1-inch pieces
1 Cup Shredded Parmesan (use the good stuff)
½ Cup Extra Virgin Olive Oil
1 ½ Tbsp Lemon Juice
¼ Cup Breadcrumbs
4 Cloves Garlic Minced
1 Tsp Flake Salt
½ Tsp Black Pepper

Combine Olive Oil, Lemon Juice, Garlic Salt and Pepper in a large bowl and whisk to combine. Add in kale and stir to coat. Sprinkle on the parmesan and breadcrumbs and mix again. Cover and refrigerate for 30 minutes.

Tabbouleh Salad

3 Cups Parsley Minced

2 Large Roma tomatoes diced

1 Cup Cooked Bulger Wheat

1/2 Small Yellow onion diced

Dressing

1/4 Cup Canola Oil

1/8 Cup Water

2 Tbsp Olive Oil

1 Cup Lemon Juice

Salt and Pepper to taste

 

Make the dressing and set aside to let flavors meld.

Combine Remaining ingredients and refrigerate until ready to eat.

Take dressing out of fridge and drizzle ½ Cup on dressing until everything is moist, not soupy.