Tahle Sauce (tah • lee), my word blend for “tahini” and “lemon” is one of my favorite sauces due to its zippy bright flavor. I like it best on any rice bowl. It can also be thinned with water and used as a salad dressing, or tossed with pasta, or as a dip for veggies or tofu skewers. Many tahini sauces have a strong sesame, earthy flavor, but this one is overwhelmed with lemon and a hint of mustard, and settled down with cheesy nutritional yeast. When paired with low-FODMAP Roasted Salsa, the two sauces turn any boring rice bowl into a culinary masterpiece. Try it over brown rice, beans, romaine, radishes, and garnish with avocado, cilantro, and pepitas for a delicious fusion-style Mexi bowl you’ll eat so fast you immediately want it again.
It’s all about the sauce. I say this often, because sauce truly brings a dish to life. I’m also a proponent for using 2 or more sauces per dish! Why stop with one? Next time you eat at your favorite fine-dining restaurants, notice how there is often a sauce swirled on the plate underneath your food, and then another sauce (or two!) layered in the middle or on top of the dish. This is one of the secrets separating great cooking from basic.
Unfortunately, for people with IBS like myself, almost every sauce on the market has dreaded garlic and/or onion in them, which we are highly sensitive to, so on a low-FODMAP diet, suddenly food becomes boring because we have to omit all sauces. Not anymore! We are starting to see a few commercial brands making low-FODMAP sauces for purchase, but personally I find they taste like sugary tomatoes and are not widely available anyway. This is why I spend so much energy developing my own sauce recipes. This Tahle Sauce is low-FODMAP, containing tahini, lemon juice and almonds in low servings, meaning if you really wanted to, you could just sit and shovel this whole batch of sauce down your throat, although I don’t recommend this. A serving size is about 2-3 tablespoons. Enjoy it liberally. I’ve used garlic-infused olive oil to accent it, but you can reduce or skip the oil to reduce fat.
Interested in learning more about FODMAPs? See my post here.
If you try this vegan, low-FODMAP recipe please give it ⭐️⭐️⭐️⭐️⭐️ (5 stars) below and leave a comment.
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