I hereby reserve the right to amend this recipe in the future.

It’s an adaptation from a recipe I used to adore in Jae Steele’s Get It Ripe. Jae is a whole food vegan, and she is brilliantly creative. Her cookbooks have inspired a number of my creations.

This sauce represents my take on her “Fettuccine No-Fredo.” I un-veganized it. I also simplified the recipe quite a bit, because I just don’t have the time to cook recipes with a lot of steps anymore. My sauce is decidedly thicker than hers, which my husband and I both prefer. Jae’s recipe also uses soy milk which is not something I am going to use, so some tinkering was in order.

I’ve played with variations for about a year now, and have waited to offer one up to you all. I think this is the one, although I may play with it again in the future. (Hence the reservation of rights.) What I love about Jae’s original recipe is the onion base. It adds a unique flavor and texture that is a fabulous springboard for the tahini.

I made the decision to serve up this recipe as a sauce only and then to provide you with some serving ideas. That’s because it is very versatile and I didn’t want to limit you. I’ve served it with chicken, which the kids love, and shrimp, which my husband and I love. I’ve given it to the children with a rice-based pasta as a special occasion treat, but I really love it with spiralized zucchini “noodles” that I’ve sautéed in a little fat and sometimes some garlic. Oh, and it’s really good the next day.

I’ve found that the sauce is best served by adding your noodles or faux noodles to a mixing bowl, tossing in your just-cooked protein, then scooping on the sauce. Take some tongs and work it all around really well. This ensures a nice, even coating so you don’t get lumps of flavor in some bites and nothing in others.

You think that’s sufficient buildup? Let’s just get on with it …

Warm Onion Tahini Sauce
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1 TBSP butter or other solid fat
  • 1 cup tahini
  • ¼ tsp. freshly grated nutmeg (optional but lovely)
  • ½ tsp. salt plus more to taste
  • ½ cup broth (chicken or beef)
  • 1 cup parsley, chopped
  • juice of 1 lemon
  • pepper to taste
  1. Cut onion into large wedges.
  2. Slice garlic into large slices.
  3. Add garlic and onion to food processor and puree until very, very smooth.
  4. Heat saucepan over med/low heat.
  5. Melt butter in pan and swirl to coat.
  6. Add onion and garlic mixture to pan.
  7. Stir constantly so the mixture doesn't burn.
  8. Cook for three minutes.
  9. Add tahini, nutmeg, salt and broth. Stir to combine.
  10. Cover and turn to low. Cook for 10 minutes, stirring occasionally.
  11. Add parsley and lemon juice. Stir well.
  12. Cook 1-2 additional minutes until warmed through.
  13. Add salt and pepper to taste and serve with protein and vegetables as desired.



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