Last week, a new friend contacted me asking if I knew of any vegan caterers in the area, and if not, would I be interested. She was looking for someone to make a staff meal for 14, because with one vegan and one vegetarian to accommodate, she decided to go all-vegan. Did I mention I like the way this girl thinks?! Anyway, I figured I could handle a meal for a meal 14 people, so today I’m busy in the kitchen, filled with vegan enthusiasm, preparing a casual dinner. On the menu is twice baked spaghetti, a huge organic salad with maple dijon dressing, and my beloved sticky toffee pudding .
So while I’m in the kitchen baking, I wanted to share with you, with publisher permission, another one of my favorite raw recipes from Alive in 5 by Angela Elliot. I’ve actually made this broccoli three times now, practically a record for my kitchen, and the husband and I really enjoy it. If you love tahini, this recipe is for you! I call it vegan cheesy broccoli or vegan cheese-crusted broccoli, because the thickness of the tahini “cheese” is just a little much for me to convince the family it’s a “sauce”. Together in two minutes flat, this raw vegan recipe is perfect for a cold picnic side, everyday lunch, quick midday snack, or even as a main salad topping. Give it a try!
1 bunch broccoli
6 tablespoons raw tahini
1 tablespoon nutritional yeast powder
1/2 teaspoon Himalayan salt
1/4 teaspoon cayenne
Clean the broccoli, trim the stems, and slice it into bite-size pieces. Combine the tahini, nutritional yeast powder, salt, and cayenne in a large bowl. Add the broccoli and mix well.
Tahini seems to have a love it or hate it flavor. Are you a tahini lover? What’s your favorite way to use tahini?