*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this recipe because I had a big jar of tahini I love sesame and I wanted to make somehting other than hummus. This recipe is in a word Weird. If you make the recipe as described the sauce is about the consistency of milk. I recommend leaving out the 3/4 cup of water. I had to heat the sauce and add cornstarch to make it look like a sauce and not soup. Flavor's OK and it's not hard to prepare. It's a little bland. Add aged Parmesan double the mushroom and red pepper amounts and it's OK. I've invented better pasta dishes from what's on hand though.
I had to add a lot of salt and pepper just to bring some kind of flavor out from this bland sauce. Without it it tasted...well...tangy. The vegetables do add some sweetness to it. I'd suggest to add even more veggies. I would say I'll add more next time but unfortunately I don't think I'll be making this one again:-(
I liked this quite a bit; if you salt and pepper to taste it bring out some nice subtler flavors. I do think that the vegetable saute is a must and I agree with others' comments that the sauce is pretty thin. I think I'll be leaving out the water next time.