“The superstar of the recipe is the sauce – inspired by the flavors found in a traditional Thai Peanut sauce, but with the benefits of being soy-free, nut-free, and sugar-free! Tahini, a paste made from sesame seeds (a great source copper, manganese, and calcium among many other minerals), is used in place of the peanut butter.
The tahini sauce is tangy, tart, nutty, and smoky making it an amazing dip for raw and steamed vegetables alike.”
Description and recipe courtesy of the Ritual Wellness blog hosted by Project Juice.
- 4 cups broccoli florets
- 1/4 cup tahini
- 1 tablespoon grated ginger
- 1 clove garlic
- 2 tablespoons lime juice
- 2 teaspoons maple syrup
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon salt
- Pinch red pepper flakes
- 1/4 cup water
- Sesame seeds, for garnish
- Cilantro, for garnish
For the Broccoli
- 1 Place a steam tray into a large pot and add enough water to barely touch the bottom of the tray. Bring to a boil on the stove.
- 2 Add the broccoli florets, place the lid on, and steam for 2 minutes, until just al dente. Remove the tray and transfer to a sink.
- 3 Shower the broccoli with cold water to stop the cooking, drain, and set aside.
For the Tahini Dressing
- 1 Puree the tahini, ginger, garlic, lime juice, maple syrup, sesame oil, salt, and red pepper flakes in a food processor to combine.
- 2 Scrape down the sides of the processor bowl and start pureeing again, adding the water little by little through the top to thin out the sauce.
- 3 Continue until desired consistency is reached. Transfer to a serving bowl.
- 4 Serve the broccoli and sauce together, sprinkling sesame seeds and cilantro on top for garnish