This has been a pretty good week for me! My blog got the most hits it has ever gotten on Saturday! Thank you to all of you wonderful people who enjoy reading my posts and recipes!!

I also sold TWO orders on my Etsy site! The purchases were two of my favorite designs also. If you haven’t been over to my Etsy page, check it out! I make custom invitations and cards. It’s another of my hobbies/passions.

And last but definitely not least, I won an iPad Mini in a work raffle! I am so excited!! I should have it by Friday. I was already considering purchasing one so it was really cool to win such an awesome prize! The luck of the Irish was on my side on that one ;)

Enough about my week, lets talk food!

About a week or so ago I was craving a creamy salad dressing to dress up the dish I was preparing. I had baked some tofu and cooked some rice and chickpeas. A simple vinaigrette was not going to work for the food craving I was having. I surveyed the ingredient options I had available and my eyes landed on tahini and stone pressed mustard. Tahini is my go-to for a creamy dressing given it already has a creamy consistency. For more dressing ideas using tahini check out this Tahini Avocado Dressing. I also have quite the stone pressed mustard obsession. Mustard became my number one condiment choice when I ditched mayo and ranch for good a few years ago. I don’t know how I lived without using it for so long. Inglehoffer Stone Ground Mustard is one of my favorite kinds.

Anyway – I started mixing the tahini, mustard, and some water to thin it out then added some extras to make it perfect!

Tahini Mustard Dressing

Makes about 1 1/2 – 2 cups

Ingredients:

• 1/2 cup tahini
• 3/4 – 1 cup water
• 2 Tbsp mustard, can use any kind
• Juice from 1 lemon, approx 1/4 cup
• Salt, to taste
• Garlic powder, to taste

Directions:

Add all ingredients to processor or bowl and mix together. Adjust to your liking. It will firm up again after it settles. This dressing lasted for about 1 week. It would have lasted longer I’m sure, but I used it up before it had a chance to go bad :)

Like I said, I made this dressing for a salad I was putting together.  The first version was more of a warm dish. This dressing went wonderfully with the warm ingredients and cold spinach on the side.

The second time around, all the ingredients were cold.. and I added a little more color in this time! Green peppers and avocado were great in this version.  The tofu, rice, and chickpeas were all served cold in the dish as well.  I topped the salad off with cayenne pepper to give it a little heat.

If you have been around here long enough, you know how much I enjoy creating fun combinations out of simple ingredients.  I made a huge batch of tofu, rice, and chickpeas and used them countless ways throughout the week with fresh-cut vegetables.

With a well stocked pantry and refrigerator it is so easy to create meals in a hurry with no real game plan!