I found this recipe in Dr. Neal D. Barnard’s book 21-Day Weight Loss Kickstart that I bought when I met him at the Tampa Veg Fest last October. I combined his recipe with the Garlicky Tahini Dressing I posted on May 18 – can be used for more than salad!
Dr. Barnard’s recipe called for Fettuccine but I decided to use the butternut squash ravioli (Rising Moon Organics) I used before in a soup recipe I posted back in November.
Marinade 6-8 stalks of asparagus in 2 minced cloves of garlic, juice of one lemon (about 2 tablespoons), and a pinch of coarse sea salt (I used pink Himalayan). Grill the asparagus until it develops a few blackened spots — it should still have some crispness to it. Cut into pieces.
In the meantime boil the pasta per package instructions, toss with asparagus, 1 cup of thawed frozen peas, and 2 tablespoons of minced parsley. Top with the Garlicky Tahini Dressing and enjoy!
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What a treat — I got to meet Rip Esselstyn, the author of My Beef with Meat and The Engine 2 Diet. You can tell from his photo that he is not difficult to look at! I thoroughly enjoyed his lecture — he helped me re-commit to a vegan lifestyle and set aside the evil cheese! He has partnered with the Whole Foods Healthy Eating Campaign and is on a tour of many of the stores to discuss his book and the Healthy Eating Campaign. Before the lecture Whole Foods had prepared some of the recipes from My Beef with Meat and my favorite was the Garlicky Tahini Dressing. In fact, every time I go to Whole Foods I can find it on the salad bar! It’s simple to make at home and it’s now my favorite go-to dressing.
Prep time is no more than five minutes and it makes about 2 1/2 cups of dressing. This recipe can be found on page 215 of My Beef with Meat.
1 cup tahini
1/2 cup rice vinegar
3 tablespoons pure maple syrup
1/2 cup water
2 tablespoons low-sodium tamari sauce (gluten free soy sauce)
2 tablespoons nutritional yeast
1 heaping tablespoon minced fresh garlic
2 scallions, thinly sliced
Mix and enjoy!
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