Monday, October 19, 2009

Another autumnal dinner-sweet potato style!

sweet potato with a little olive oil and cinnamon
long grain rice and sweetcorn
pinto beans
carrot and onion nishime
tahini basil salad dressing/sauce
tahini basil dressing/sauce (from the self-healing cookbook by Kristina Turner):
3 T sesame tahini
1 T lemon juice
2 T white or chickpea miso
1/2 c water
1/4 tsp fresh basil
1 tsp olive oil
1/4 tsp shiso condiment, (or ume vinegar)
This may have been even more delicious the next day as a warm salad over organic spring greens, with some ground flaxseed and black sesame on top.

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