Corn

Rice

Beans

Carrot

Onions fried and normal

Spices: paprika, cumin, oregano, chilli flakes

Cabbage fried

Tahini with water

Ketchup

Parsnip baked

Tomatoes

Pickles

Salt pepper

Garlic powder

Addicted to sour cream? So was I, but all that dairy isn't great for your health or waistline.
Change up your sour cream routine with a simple tahini version. Lime juice adds a touch of
Mexican flavor and that tang you might miss from dairy sour cream. Use it anywhere you'd
use cold sour cream, or thin it with more water and use it for a healthy but creamy salad
dressing!
By: Tessa
Dish Type: Condiment
Cuisine: Vegan
Makes: 1½ C

Ingredients
 ½ C tahini
 ½ C water
 ¼ C fresh l ime juice (2 to 3 limes)
 ¾ t salt (I used kosher)
 2 T avocado oil  or olive oil
 Optional flavorings: roughly chopped garlic clove, ground cumin or other spices,
finely chopped cilantro

Make It
1. Place tahini, water, lime juice, garlic and spices (if using), and salt in
a blender  or food processor  (don't fi ll food processors above the liquids line). Blend or
 process until smooth, then drizzle in oil while continuing to blend. Sauce will thicken when
oil is added. Taste and season with more salt if needed, quickly pulsing to combine. Stir in
cilantro, if using.

2. Chill in refrigerator for an hour or two, or use immediately if you don't mind room
temperature cream. "Sour" cream will keep at least a few days in the refrigerator.
Notes
If you want enough for 4 without leftovers, halve the recipe. However, the larger batch
you make, the better the blender generally handles it.

If tahini is separated in the jar and very difficult to scoop out, empty the whole jar into
blender and process until smooth. Replace into jar, leaving the quantity you need in the
blender.

If you can find raw tahini, use it! I've heard a lot about raw tahini lately, but haven't
been able to find it except online. For most tahini, the sesame seeds are toasted before
being processed into tahini, but raw tahini skips toasting. You'll note a slightly bitter
taste in conventional tahini, which is apparently barely discernible in raw tahini.

The recipe is vegan (including dairy-free), gluten free, and nut free.