What should we talk about first: the dinner itself, my newfound love for tahini, or why mom is my best friend? Let's go backwards because it'll make more sense that way.
I love it when I get to brag about my parents (your time will come, Dad) :) My mom and I spent a lot of time together this summer - blogging, instagramming, talking, reading, giggling at stupid jokes and falling asleep together in my bed. People always tell us how much we look alike, a similarity I never really saw, but the more we laugh and discuss and cook and eat and whatever else we do, the more similarities I recognize in who we are as individuals, as mother and daughter.
Mom, thank you for still tucking me in at night when I'm home and not leaving when I ask you to lay with me. Thank you for being my coffee-shop-buddy, my food/nutrition advice-sponge, my taste-tester (cookies at 9 am? call my mom), and the confidant I've always needed. Thank you for your honesty, your patience, your unconditional love, and your sense of humor. (Side note: also, thank you for chasing down the Falasophy Truck with me because it. was. heavenly.)
You are and always will be my very best friend.
Now, about that tahini sauce. Bruh. I could drink this stuff. Who wants to trade my future consumption of alcohol (I'm not legal, yet) for all the tahini a girl can get? At my wedding, I'll have this and you guys can have champagne. Can I dip cookies in it? Ooooooh, tahini pasta.... ugh. Drooling on my computer as we speak.
I thought tahini was all fancy and expensive and totally-not-college-able, but thanks to the trusty man behind Trader Joe's (and a little water and lemon juice), I CAN HAVE ALL THE TAHINI I WANT. That deserves a celebration song, but the only words I can think of at the moment that rhyme with tahini are "teeny" and weenie", so maybe we shouldn't sing...
And then there's the bowl - the totally-college-able base of this whole recipe. Edamame and steamed carrots - doesn't get much simpler than that, now does it? NOPE :)
Yummmmmmaaaa yumma, sayonara summaa'!
Makes 2 bowls (w/ extra tahini dressing)
For the dressing:
1 container Trader Joe's tahini sauce
For the bowls:
1.5 cups shelled edamame
1 cup sliced carrots
2 cups fresh spinach (or lettuce)
1 avocado, split in half
Cilantro and paprika, for garnish
Optional: brown rice, quinoa, whole-grain pasta
- To make the dressing, add the tahini sauce to a bowl with a tight lid. Pour 1/4 cup of water and a little lemon juice into the bowl and shake to combine. Keep adding water until the mixture has a dressing-consistency.
- Steam the carrots by laying them in a flat dish and covering with water. Microwave them for 3-4 minutes, or until soft. Strain and set aside.
- Cook the edamame according to the package directions and let them cool. Add 1 cup of spinach to each bowl and top with edamame and carrots (and anything else you want to add). Top with avocado, tahini, and cilantro and a sprinkle of paprika.
- Enjoy :)