I gave up setting resolutions years ago and now just focus on getting intentional, which feels more purposeful and compassionate; and Lord knows we all need more compassion for ourselves. So this year, I’m getting intentional about leading more of a plant-based life. I’ve been moving towards this for the past couple of years, but lately have felt a stronger pull to make a greater commitment to live ethically. I’m going to be completely transparent and say that yes, I will still eat chicken and fish here and there and I probably won’t turn down a night out for pizza with friends, but even after a solid week of doing only plant proteins, I don’t even miss them.
So why am I sharing this? Am I trying to convert everyone? Nope. Would I love for others to consider cutting back on animal products? Absolutely! But I’m not passing any judgement on those who have no interest in doing so. I’m sharing this because this is me living authentically and being true to what I hold in my heart, which is what I want everyone to do.
And let me tell you, I am so dang impressed by how creative vegans and vegetarians get with their recipes! It’s almost reignited my love of cooking because there are so many new fun things to try. I will say that I’ve got a couple staples already, but am getting ready to try some cauliflower walnut “meat” tacos this week!
One of my go-tos has become falafel because I can throw them together quickly and bake a ton at at time. Another reason why I love them…. the incredible miso tahini sauce I came up. Mmmm. Creamy, sweet, salty, tangy and goes great with the garlicy falafel.
So here is is!
Miso Tahini Sauce
- 1/4 cup each:
- Miso paste (I use red but any color will work)
- Water (more if you want a thinner consistency)
- Handful of cilantro, minced
Mix until evenly combined and drizzle over anything!