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Roasted Carrots/potatoes with Dijon, Lemon and Tahini Dressing/ Curried Chickpeas


•3 tbsp minced shallots or onion

• 3 tbsp Dijon mustard

• 2 tbsp tahini paste

• 4 tbsp lemon juice (approx. 1 lemon)

• 2 tbsp nutritional yeast

• 1/2 tsp garlic granules

• 1/2 tsp onion granules

• sea salt, to taste*

• freshly ground black pepper, to taste

• 1/4 cup to 1/2 cup water

See Instructional Video


To make the dressing, add all of the ingredients, along with a 1/4 cup of water, into small jar.

Place a tightly fitting lid onto the jar and shake vigorously.

Alternatively, the dressing can be made in a high-speed blender.

Note: Depending on the saltiness of the Dijon mustard you may not need to add much salt, if


Next, remove the lid from the jar and check the consistency. If the dressing is too thick, for it’s

intended purpose, then add a bit more water and shake again.

Lastly, taste for seasoning. This dressing will keep for a few days in the refrigerator. If the

dressing seems too thick at any point, add a touch more water.

  1. Cut Carrots 1 inch length, then cut lengthwise

  2. Place in a bowl

  3. Add Dejon, lemon, tahini dressing and mix well

  4. Allow to sit for 30 mins

  5. Then Roast for 20-30 mins

  6. Cut potatoes in circles

  7. Place in bowl

  8. Add Dejon, lemon, tahini dressing and mix well

  9. Allow to sit for 30 mins

  10. Then Roast for 20-30 mins

Chickpea Curry

  1. Soak and Cook Chickpeas until tender

  2. Place a small amount of water in a pan and put on stove

  3. When water starts to bubble and diced onion, garlic and green seasoning, allow to sauté for a few mins

  4. Add Chickpeas, small amount of water and curry powder and allow to cook for 10-15 mins

  5. Add salt to taste and cumin and allow to simmer


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