Pink Saturday

Tuesday, October 7, 2008

planning for thanksgiving dinner.........................


This looks like a really good muffin recipe. click here

Lemon Tahini Dressing

Makes 1 1/4 cups
Simple, delicious salad dressing with a touch of the Middle East. This recipe is based on one found in Vegan World Fusion.

½ cup raw tahini
½ cup water
¾ tablespoon fresh lemon juice
1 tablespoon red wine viegar
2 cloves garlic, minced or pressed
½ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon cumin, ground (optional)

Whisk together all ingredients until smooth and then let dressing sit for at least 15 minutes before serving.
If you store this covered and refrigerated, the dressing will keep for about a month.

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