April 23, 2014
Grated Carrots, Radishes And Beets With Tahini And Avocado

It's vegan MONTH at the studio, and here I am, losing sleep.

I'm worried about making food that will please non-vegans, I'm googling "best vegan food blogs" and then frantically emailing my cousin for her coconut milk chia pudding recipe. (I was a little late with the chia seed thing, and I might be taking it too far.) 
I have found myself buying purified water, roasted dandelion tea, cashew milk, and raw cacao.

As a result, I've started to question who I am and where I'm going. I'm not even sure what that means, but hey, who's listening?

With all that said and done, here is one place I have gone and it's delicious. Freshly grated vegetables tossed in a really thick and tangy tahini dressing, topped with avocados and lots of black pepper.

Grated Carrots, Radishes And Beets With Tahini And Avocado

4 carrots, peeled and grated
2 red beets, peeled and grated
1 diakon radish peeled and grated
1 watermelon radish, grated (sub a daikon if you can't find a watermelon radish)
2 ripe avocados

Tahini Dressing

1/2 cup tahini
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 teaspoon of salt
black pepper

What I like to do for this recipe is to toss the grated carrots and radishes with the dressing in one bowl, and the beets in another. This way, you can carefully toss handfuls of the beets into the carrots and keep the colors pretty and separate...

To make the salad:
Place carrots and radishes in one bowl and beets in another. Slice avocados thinly or in bite size pieces and set aside.
Whisk all the dressing ingredients together. Toss most of it with the carrots, and the remaining with the beets. Taste for seasoning and add more salt or lemon juice. 
Top with avocado and lots of cracked black pepper.

 

I think...
A Greek Cloud
Happy Thanksgiving