Summertime makes me want to go frolicking around town in a summer dress, overdose of cherries, make apricot jam and eat colorful things. This summery recipe is inspired by one of my favorite dishes at The Plant Cafe in SF. Remember my first video recipe of the Kale and Quinoa Salad? That was inspired by The Plant Cafe as well and I just can't get over how much I am in love with that place. I end up taking all my friends that visit from the east coast to TPC just so I have an excuse to eat there...again and again. Last time I was there, I analyzed their dish very carefully and tried my best to extrapolate the flavors. I decided to give it a try at home and I patted myself on the back as I devoured this deliciousness. The original recipe at TPC is made with tofu and veggies tossed in miso sauce but I didn't have tofu or miso on hand so I added edamame, which is also a great source of protein, and made the sauce with tahini. I can't believe how simple and fast this recipe is, similar to my Tofu-Stir Fry recipe - now you have another weekday dinner option to add to your list.
Sautéed Veggies in Tahini Sauce
Ingredients
1/4 cup carrots - chopped
1/4 cup edamame beans
1/4 cup tomatoes - chopped
1/4 cup onions - chopped
1/4 cup green bell peppers - chopped
2 tbsp tahini
1 tbsp soy sauce
4 tbsp water
1 tbsp extra virgin olive oil
1/4 tsp salt, adjust per your taste
1/4 tsp crushed red pepper or cayenne pepper, adjust per your taste
Steps
- Heat the oil on medium heat and sauté the veggies on medium-high heat for about 2 minutes. Try not to overcook the veggies, the crunchy texture of semi-cooked veggies works really well for this dish.
- Turn off the heat but leave the pan on the hot stovetop. Add tahini, soy sauce, water, salt and crushed red pepper and mix well.
- Serve warm with couscous, quinoa or rice.
Couscous
Ingredients
1/4 cup dry couscous
1/4 cup water
1 tsp extra virgin olive oil
a pinch of salt
Steps
- In a small pot, bring the water to a boil, then take the pot off the heat and immediately add oil, salt and dry couscous. Stir well, cover and let it sit for about 10 minutes. Use a fork to fluff up the couscous and serve warm.
Total time 20-30 minutes | Serves 1
