Eats
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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.
Tahini Sauce
Ingredients:
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 Common Threads, click here. Want more tasty treats? Please click here. How about some lifestyle reading? Please click here.
To read more about Rea Frey and why she is so Cheeky, please click here.
