I want to share this marvelous recipe for gravy that I figured out. It is particularly good on broccoli, cauliflower and cabbage-type veggies. I don’t have exact measurments down, but there is not a lot of room for
failure (by the way, I’ve also done it with almond butter for variety, which makes a “sweeter” sauce, this one is savory):
- Hot water to make a paste out of the tahini
(just stir in a little water at a time until it becomes the consistency of heavy cream)
- Mushrooms and Onions chopped, sauted in a little oil or butter till soft.
- Salt and pepper to taste (I seem to use a lot of salt in this recipe, my tahini is unsalted).
After you saute the mushrooms and onion until soft, at the very end pour in the tahini mixed with water and stir. Doesn’t need too cook much. (I think it’s better not to cook it too much — mine gets grainy).
Pour over veggies of your choice for a delicious dinner.