So today I’m going to take you through the creation of a recipe. Are you ready?
Let the story begin…
So imagine me, Fanny, preparing a random lunch out of all of the leftover veggies I’ve got sitting in the fridge. I am baking some carrots, sautéing a tiny little baby eggplant, glazing some tofu and chopping up some greens. Afterwards I decide to drizzle my lunch bowl with tahini, because yeah I kind of love this stuff. Then I decide, let’s add some Sriracha, I mean sriracha goes well with the Asian theme I have going. I made a miso glaze for my tofu and added soy sauce to the eggplant, hence the Asian theme.
When my taste buds thought to themselves, this is it!
Are you still with me? So then I carry my lunch bowl to the table, I take a bite. I start with the carrots, just because they seem most appealing in that moment. I taste sweet roasted carrots, I taste nutty tahini and some spiciness from the sriracha. Oh my, my tastebuds are tingling, this combination is HEAVNLY. I have to make a recipe like this, I think to myself.
The day after I head to the farmers market*, get those carrots and a bunch of other stuff, as you can see on the picture and I start cooking.
And that is the story of how the recipe for my roasted carrots with the creamy tahini Sriracha dressing was created.
*I always go to the market on Helvetiaplatz in Zurich, for any Zurich locals, check out Zürcher Märkte to find out when there’s a market in your “Stadt Kreis”.
- 300g carrots (5-6 small carrots)
- 1 tbs coconut oil
- ½ tsp salt
- ½ tsp sriracha
- 1 tsp soy sauce
- Creamy Tahini Sriracha Dressing
- 2 tbs tahini
- 1 tbs lemon juice
- 1 tl sriracha
- 3 tbs water
- a sprinkle of salt
- Preheat oven to 180°C.
- Cut carrots in half and marinate. Bake for 40 minutes
- Meanwhile shake up the ingredient for the dressing, season to taste with salt. The dressing will thicken up as the Tahini reacts with the lemon juice, so don’t worry if it seems too runny at first. If it ends up to thick just add in more water.
- Drizzle the finished carrots with dressing and sprinkle with black sesame and enjoy. Have this carrots as a side dish or a component of a Buddha bowl .