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On Thursday, I attended the first annual Common Threads cook-off, where top Chicago chefs gathered for a good cause to cook and have patrons judge their selection of food. At the end of the night, four chefs would reign victorious out of the following categories: on a stick, in a glass, on a bun or in a shell.
As I weaved in and out of the crowd, snapping pictures of the delectable food, I was saddened to see there were no plant-based options. None. Zero. Nada. My stomach growled as people moaned in ecstasy, tipping small bites up to their lips as they chatted with the chefs.
A popular theme of the night was delectable sauces for the burgers, taco and even desserts. In the vegan world, a healthy sauce can go a long way, and it’s hard to nail a tasty sauce that goes well on salads, with falafel or even in a taco. Inspired by some of the ingredients at the competition, I made my own tahini sauce, which is a great source of iron, protein and essential fatty acids. Simple and delicious, make this two-minute sauce the next time you make a delectable stir-fry, taco or salad.
2 cloves garlic, minced
1/2 cup chopped parsley
2 Tbsp. lemon juice
2/3 cup filtered water
1/2 cup raw tahini
1. In a blender, process the garlic, parsley and lemon juice until smooth.
2. Add the water and tahini, and process until smooth. (Add a bit more water if tahini is especially thick. Add water one tablespoon at a time until the consistency is a bit thinner.)
3. Store in a sealed contained in the fridge for up to four days.
Want to know more about the competition? The winners are: IN A GLASS – Union Sushi + Barbeque Bar, Chao Thapthimkuna; IN A SHELL (TIE!) – Public House, David Blonsky and Hub 51, Mike Bellovich; ON A BUN – Spiaggia, Sarah Grueneberg; ON A STICK - Prasino, Scott Halverson.
To read more about Rea Frey and why she is so Cheeky, please click here.