The dip on the right shows what the recipe below will look like.  The other dip is just a simple guacamole dip.  The zucchini and portobello mushrooms were dipped in whipped egg then rolled in a mixture of coconut flour and nutritional yeast with sea salt and pepper then roasted along with the sweet potatoes.  This dressing/dip recipe tastes good with so many things, but if you want it to be a thicker dip such as in the photo then just double the amount of Tahini called for.  If you want to use it on salad then just follow the recipe as it is written.  Serving size of this recipe gives you 1/3 cup of dressing.  I usually use a little mini magic bullet cup to whip up all the ingredients together just so it’s perfectly smooth and creamy.

RECIPE:

1 tsp mustard

1 tsp coconut aminos

1 Tbsp olive oil

2 Tbsp nutritional yeast

1 Tbsp Tahini

1 lemon juiced

1 clove minced garlic

5 drops of liquid stevia

Sea salt and black pepper to taste.