Steamed Veggies with Avocado Sauce

I still have three avocados left! Last night we had steamed veggies and baked potatoes for dinner. Normally I would soak everything in olive oil, or at least put a ton of margarine on my potatoes, but during Lent I usually use a tahini sauce. Then in one of the facebook groups I’m in, I was reminded of an avocado tahini dressing I made for a salad a couple Lents ago.

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This time around I used one heaping tablespoon tahini, salt, pepper, garlic, and lemon juice to taste. Thin it down with water,

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add one coarsely chopped avocado,

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and mash it with a fork, stirring it into the tahini sauce, until smooth. You can add more water to thin it down, reseason as needed.

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I like to make a veggie bowl with the baked potatoes on the bottom. I cut them open and mash them, add salt, pepper, garlic, and nutritional yeast, and then put the veggies on top.

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Add the tahini avocado sauce.

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And stir it all up.

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I love the creamy dressing with the potatoes, and if you get a big chunk of broccoli on your fork, too, it’s kind of like cream of broccoli soup. Thanks to the tahini and avocado, one bowl will fill you up (but you should have enough sauce for two servings).

And since it’s oil free, it’s perfect for a strict fasting day.

0 thoughts on “Steamed Veggies with Avocado Sauce

    • Thank you!
      I’m curious to try the Greek lentil soup now, too, and see what it’s like without the EVOO. I love the book I found it in, instead of regular measurements it says “a teacup full” or whatever. I guess that’s what they do over there 🙂

      • Just had some lentil soup at presanctified this evening. With lentils carrot celery bay leaf and course vinegar. Oh and water. Knowing of your creativity, “fakes” will never be the same.

  1. You eat like your mumra! Yummy! I made a really great avocado wasabi sauce the other night and served it over your mythical chickpea burgers! YUM!

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