This dish is kind of strange. The good kind of strange. I have never eaten anything quite like it. Unusual flavor combo alert! Overall I’d say this dish is kind of . . . earthy. Umm, obviously I’m at a bit of a loss as how to explain this one. So, if you like tahini, why not give it a go?
This comes from the wonderful Vegan YumYum cookbook. This cookbook is my favorite kind: the glossy pages + lots of pictures kind. You can also find the original recipe on her blog HERE. I’m posting my modified version below.
Tahini Lemon Rice & Beans
Adapted from Vegan YumYum
1 ½ cups brown rice
1 bunch kale, deveined and chopped
15 oz can black beans, drained and rinsed
8 oz seitan, sliced
1 medium onion, diced
1 cup carrots, grated
¼ cup soy sauce
¼ cup tahini
2 tablespoons lemon juice
1 tablespoon rice vinegar
2 tablespoons vegan worcestershire sauce
1 tablespoon olive oil
2 tablespoons water
Start your rice cooking.
Whisk together all the sauce ingredients in a small bowl and set aside.
In a large skillet, heat a bit of oil and add the onions and seitan. Saute for 10 minutes. Add the kale and cook for another 5 minutes, or until kale is wilted. Add carrots and beans and cook for a few minutes or until heated through. Add sauce and heat for a minute or two. Turn off the heat and mix in the rice. Serve. Eat.