These sauce/dressing recipes are from the legendary macrobiotic restaurant, Casa de Luz in Austin, TX. Use sparingly, especially if you are on a low-fat vegan plan. This is what I consider a treat and I mostly use these to top some steamed greens.
The Casa de Luz recipes are notorious for having to be tweaked, so taste and tweak. Thin out with water to use as salad dressing.
Pepita (pumpkin seed) Cilantro Sauce
1 c. pumpkin seeds toasted
2 c. cilantro leaves
1 – 1 ½ c. water
2 Tbsp. lemon juice, freshly squeezed
½ tsp. ume plum vinegar (you can substitute another kind if you don’t have this)
Dash of salt
Toast seeds until golden (keep the pan moving so you don’t scorch the seeds). Add all ingredients including seeds to the blender and blend until smooth.
Lemon Sesame Dill Dressing
½ c. lemon juice, freshly squeezed
1 tsp. fresh dill minced (I usually end up using about 3 tsp.)
Dash of ume plum vinegar (you can substitute another kind if you don’t have this)
½ tsp. salt
½ c. water
1 c. sesame seeds, slightly warmed
Put all ingredients in a blender and blend until smooth.
You can buy the cookbook here: