It’s 70 degrees in Tucson and all the windows are open.  Today, the whole fam (plus a cousin!) is at home and we’re noshing on bowls of roasted vegetables, cooked quinoa and drizzles of lemony dressing.  I don’t know how we’re going to make room for the chili and cheesecake dinner finale this evening, but we always manage.

This recipe (inspired by Angela) offers a trifecta of addictive ingredients: winter citrus tang (think: meyer lemon and ruby grapefruit glory), a punch of garlic and thick tahini, which makes for great texture.  It’s ready in about four minutes and is wonderfully versatile: Drizzle it on roasted vegetables, pasta, cooked grains, in a wrap or use as a dip for crudités.

Ingredients:
1/4 cup tahini
2 garlic cloves
1/4 cup meyer lemon juice
1/4 cup grapefruit juice
1/4 cup nutritional yeast*
1 tablespoon olive oil
sea salt, pepper

*If following a strict gluten-free diet, seek out nutritional yeast that contains no gluten.

Method: Combine all ingredients in a blender or food processor and pulse until smooth.  Refrigerate leftovers; to reconstitute, add water a tablespoon at a time.

Diet Notes: Nut-free, vegan, gluten-free (see asterisk)

05 Jan This entry was published on January 5, 2012 at 1:21 pm. It’s filed under Dressings, Gluten-Free, Nut-Free, Vegan, Winter Garden and tagged cheeze dressing, garlic, Gluten-Free, grapefruit juice, ground sesame seed, lemon juice, meyer lemon, nut free, nutritional yeast, olive oil, tahini, tahini lemon dressing. Bookmark the permalink. Follow any comments here with the RSS feed for this post.