I’ve made this dish many times in the past few years. The sauce is definitely what makes it so tasty. Once you have the ingredients, try mixing them up a little to see what comes up. Once you have the sauce, you can add water and use it for salad dressings, or keep it thicker and use it for dips and sauces. It will store in the fridge up to 2 weeks and will inspire you to cook fresh meals.
Cook a batch of brown rice and steam or saute any vegetables that you would like to add. Celery, broccoli, spinach, Swiss chard, cauliflower, carrots, green beans, onions and peas are all great examples to add to the dish. Mix the sauce in a food processor and mix it with brown rice and vegetables. Sprinkle grated carrots and beets on top as a garnish as well as sprouts and sesame seeds.
Sesame oil (2 tbsp)
Fresh squeezed lemon (whole lemon)
Garlic, minced (2-3 cloves)
Ginger (2 tbsp)
Tamari or organic soy sauce (2 tbsp)
Tahini (1/2 cup)
Parsley (1/4 cup)
Water (2-3 tbsp)
Miso (optional) (2 tsp)
Sea salt (pinch)
