With something so perfect in its simplicity, I tend not to mess about with it too much. Here, the grated carrot and tahini sauce are just enough to compliment the kale without overpowering it. Tahini sauce is bloody gorgeous, in my humble opinion, and I can’t believe it’s been this long since I last made some – it must be months since I last whipped up a batch! I aim to rectify this ghastly oversight by forthwith declaring it a once a week ritual. That shouldn’t be a problem seeing as it goes with just about anything. Except maybe ‘ice cream’. Although…..
Sauteed Kale and Carrot With a Tahini Sauce [Vegan]
- 2-3 cups chopped kale
- 2 carrots
- 1 tbsp coconut oil
- 2 tbsp umeboshi plum vinegar
- 1 tbsp soy sauce/shoyu or tamari
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- ¼ cup ‘nooch’ (nutritional yeast)
For the Tahini Sauce:
- 1 tbsp tahini
- 1 tsp pink himalayan salt (or rock salt)
- Juice ½ lemon
- 1 tsp umeboshi plum vinegar
- 2 tbsp filtered water
- Heat the coconut oil in a frying pan.
- Grate the carrot and add to pan. Stir fry on a medium heat for several minutes. Add the kale and allow to wilt a little before adding the plum vinegar and soy sauce. Stir to incorporate the carrot and kale.
- Whilst the kale is wilting further make the tahini sauce. Place the tahini in a bowl along with the salt and lemon juice and mix or whisk until it thoroughly combined. It may seize up, that’s fine, it will become creamy again after adding the water. Next add the plum vinegar and water and stir until creamy and smooth. Set aside.
- When the kale has sufficiently wilted, drizzle over the sesame oil and stir through. Sprinkle over the nooch and sesame seeds and stir once more.
- Serve the stir fry over freshly boiled brown rice (add a star anise to the pot for beautifully aromatic rice) and top with the tahini sauce. I like to drizzle over a small of sauce initially and add more as I’m eating.
- Bon appetit!