Saucy Sunday

Saucy Sunday

Sundays sure can be saucy. They toy with your emotions, they’re insolent, as if to say, too bad, Monday is almost here! As a remedy for  the Sunday blues, I’ve put together three easy-to-make-at-home sauces, ready to be mixed with simple steamed vegetables or any other odds and ends you may have around your kitchen. So put your feet up, grab a book, and go enjoy your last lazy day with some sauciness.

Tangy Tahini Dressing

My attempt to recreate a dressing that was a foundation of my childhood- Annie’s Goddess Dressing. It made me fall in love with salads. Here is my own version.

1/4 C raw tahini
3 tsp. tamari
3 tsp. brown rice vinegar
1 tsp. ume plum vinegar
1 tsp. fresh lemon juice
1/2 tsp. garlic powder
1/4- 1/2 tsp. ceyenne powder (how spicy do you like it?)
2 tsp. sesame seeds (black and white, if you like)

Put all ingredients into a jar or bowl. Mix together with a spoon or a whisk (the tahini takes a while to break down), meanwhile adding several tablespoons of warm water  until you achieve desired consistency. For a salad dressing, I like to add a little more water (4-5 Tbs) or for dipping sauce a little less (2-3 Tbs.)

Walnut Miso Sauce

This was a delightful discovery, and I make it all the time. 100% of the credit goes to Heidi Swanson from 101cookbooks, but I have to include it. If you make this sauce, you might as well double it or triple it since it takes a little bit longer and it’s so worth it. Just don’t get stuck with an open container and a spoon, you may eat it all. Is that gross?


1/2 C toasted walnuts
1/4 C olive oil
1 medium garlic clove, peeled
2 Tbs. mellow white miso paste
2 Tbs. white wine vinegar
1 tsp. honey
2 pinches of salt (or more)
1/4 C of warm water (or more)

Put all ingredients except water into a food processor or small blender. As it blends, add water slowly to achieve desired consistency, I think it’s best the consistency of hummus. Here is Heidi’s soba noodle recipe, but you can do a lot with this. Add it to any other grain and vegetable combo topped with green onions, use it as an appetizer dip for baby carrots, or even spread it on a bagel for lunch.

Garlicky Harissa Marinade

I use versions of this combination on a regular basis as a marinade for vegetables or chicken. Harissa, a deep red chili paste that originally comes from North Africa, can be found in many grocery stores in the ethnic foods section, often sold in tubes or jars. What sets it apart from other, more bland hot sauces is that it’s unique blend of spices- garlic, coriander, cumin, caraway- permeates the food while at the same time giving it a good amount of heat.


1/2 C soy sauce
1/4 C brown rice vinegar
1/4 C harissa
1/8 C balsamic vinegar
1-2 cloves crushed garlic
juice of 1/2 lemon
1/2 tsp black pepper
1 tsp sesame oil
1/4 tsp chili pepper flakes (if you like it spicy)

Crush garlic in a garlic press and mix it together with the harissa. Add all the other ingredients together until well-blended. Marinade vegetables for several hours or overnight before roasting or barbecuing.


Unscrambling the egg
Spring flavors

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