Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mcdougall Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 Celery stalk
1 large Carrot -- peeled
2 tablespoons Onion -- minced
1 tablespoon Green onion -- minced
1/2 cup Fresh parsley -- chopped
1/4 cup Fresh dill -- chopped --OR--
2 tablespoons Dried dill
1 cup Thick tahini
1/3 cup Lemon juice
2 tablespoons Soy sauce
2 teaspoons Kelp powder
In a food processor or by hand, chop celery, carrot, onion and green onion, parsley and dill until fine.
Transfer into a medium bowl and set aside.
By hand or in a food processor or blender, puree the tahini, lemon juice and soy sauce with 1/2 boiling water.
Add tahini mixture to chopped vegetables. Thoroughly combine by briskly beating with a fork. Add a little water, if mixture is too thick, then add kelp powder.
Yields 2 cups. NOTE: Thick tahini like peanut butter is preferable. If you can only get the watery varity, cut down on the water you add.
