Variety is the spice of life, and it’s so true when it comes to our dressings. Switching them up, and trying new flavors and combinations is pure happiness. But there is one dressing that we HAVE to share with you, and we use it all. the. time. It’s our No Oil Balsamic Tahini Dressing. This delicious dressing is so fast, super easy, and packs a burst of flavor. The flavor combination works perfectly with a huge array of veggies, making it one of our favorites. Always switching up the veggies, beans, and carbs makes for a fabulous ever-changing veggie bowl. It’s both healthy and lip smacking good, making it this week’s awesome Whip It Up Wednesday recipe.  Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.

Ameera here!

This week’s Whip It Up Wednesday is our No Oil Balsamic Tahini Dressing.  This dressing is probably one of my all-time favorites simply because it is super-fast, easy, and tastes AH-MAZING.  It may not be the prettiest dressing, but it sure makes up for it in taste. I can easily say that I make this dressing at least 4 times a week. Sounds crazy, but so true; it’s that yummy!

As most of you know by now, I eat a lot of salads and tons of veggie bowls.  My daily ritual is to eat a large salad or veggie bowl for lunch every day and pack it will all types of delicious veggies and greens.  The salad dressing is the perfect complement for nearly every salad.

Whip it up Wednesday

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  This salad dressing recipe can be made in about 2 minutes which really helps speed things up in the kitchen.

Our No Oil Balsamic Tahini Dressing is our “go-to” salad dressing. Just give it a try, it’s sure to be yours too!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Veggie Bowls are my weakness 

The veggie bowl above was super fun to make!  We made it with a bed of salad greens, topped with shredded red cabbage, cucumber rose, carrot shavings, sliced radishes and tomatoes, zoodled beets and zucchinis, red kidney beans, pumpkin seeds, hemp seeds, quinoa, and sprouts. This bowl is bursting with wholesome deliciousness!

Give it a try!  It is soooo awesome!

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

Products Used:

• Whisk or fork

No Oil Balsamic Tahini Dressing

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 2 minutes
• Total Time: 2 minutes
• Yield: 1/2 cup 1x
• Category: Dressing, Sauce

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Description

Variety is the spice of life, and it’s so true when it comes to our dressings. Switching them up, and trying new flavors and combinations is pure happiness. But there is one dressing that we HAVE to share with you, and we use it all. the. time. It’s our No Oil Balsamic Tahini Dressing. This delicious dressing is so fast, super easy, and packs a burst of flavor. The flavor combination works perfectly with a huge array of veggies, making it one of our favorites. Always switching up the veggies, beans, and carbs makes for a fabulous ever-changing veggie bowl. It’s both healthy and lip smacking good, making it this week’s awesome Whip It Up Wednesday recipe.  Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

• 4 Tablespoons balsamic vinegar *
• 1/2 teaspoon ume plum vinegar (optional)
• 1 Tablespoon water
• 1 Tablespoon tahini
• ½ teaspoon organic maple syrup
• ½ teaspoon white miso *
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• pinch of sea salt (+/-) *
• pinch black pepper (+/-) *
• 1 heaping teaspoon freeze dried shallots (optional)

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Instructions

1. Place all the ingredients into a small bowl (except for the freeze dried shallots) and whisk until emulsified, once emulsified, stir in the freeze dried shallots.
2. Use immediately. If refrigerated, when ready to serve, remove from the refrigerator and whisk before serving on your favorite salad greens or veggies.

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Notes

*Balsamic Vinegar: We suggest using a good quality balsamic vinegar that has mild acidity and sweet undertones as most of the flavor from this dressing is created by the balsamic vinegar. We don’t think it needs to be super expensive. We buy a moderately priced Balsamic Vinegar and love it (Balsamic Vinegar of Modena, Market District Brand by Giant Eagle). Keep in mind that the more tart the balsamic, the more tart the dressing. If it is tart, you may need to adjust the tahini to balance out the tartness.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Sea Salt: Please adjust the sea salt based upon your family’s preferences and/or based upon dietary needs.

Serving:  Makes about 1/2 cup

Storage: Refrigerate and use within 5 days.

Storage: Refrigerate and use within one week.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.