Tahini Sauce
This sauce is quite tasty and can be used over mashed potatoes, rice, tofu or vegetables. Tahini is made from ground sesame seeds.
1 & ½ Tbs Tahini
1 & ½ Tbs tamari
1 clove minced garlic
½ cup water
Over medium heat, using a small saucepan, melt the tahini with the other ingredients. Cool and keep refrigerated.
Suellen Ocean is the author of Poor Jonny’s Cookbook.
Lemony Yogurt Dressing
Try over baked potatoes or as a salad dressing or dip for a fresh vegetable plate that has zucchini slices, carrot sticks, cherry tomatoes, cucumbers and crackers.
3 Tbs fresh lemon juice
1 Tbs olive oil
1 clove crushed garlic
½ cup plain non-fat yogurt
salt & pepper
To the yogurt add lemon juice, oil, garlic, salt & pepper, mixing well.
Suellen Ocean is the author of Poor Jonny’s Cookbook.
Whether it be soup, stews, dressings, desserts or dips, acorns provide an appealing depth of color. There have been quite a few gatherings where I have brought an acorn dish only to find the young and old gathered around it as if they couldn’t get enough. Is there something in this wild food that our bodies are longing for? Acorns also contribute a wonderful texture to any dish. Seek out Suellen Ocean’s website for a free download of her book, Acorns and Eat’em.
½ cup brown sugar
¼ tsp salt
½ cup shredded coconut
½ cup thick soy milk (2 Tbs soy milk powder to ½ cup water)
1 cup chopped walnuts
2 Tbs carob powder
Boil sugar, salt, coconut and thick soymilk, stirring constantly. THE SOY MILK WILL BURN IF YOU DON’T KEEP STIRRING. Remove from heat and stir in carob and walnuts. Lightly oil a glass pie tin. Spread bottom of pan with the fudge. Cool. Refrigerate. When fudge is cold, slice and enjoy.
Suellen Ocean is the author of Poor Jonny’s Cookbook
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