1/4 cup tahini
1/4 cup water
1 tablespoon miso
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
1 1/2 teaspoons lemon zest
1/4 teaspoon salt
Blend together ingredients until thoroughly combined. Adjust salt to taste.
1/4 cup pumpkin seeds
1/2 tablespoon tamari
1 1/2 tablespoons maple syrup
1 teaspoon olive oil
Combine all ingredients by hand and store in an airtight container. Let dressed pipits sit in a refrigerator for 4-6 hours. Spread pipits evenly over a teflex sheet and dehydrate for 12-24 hours, or until crispy.
1 avocado, cut into 1/4 inch thick slices
1/2 watermelon radish, thinly sliced on a mandoline
1 small handful sunflower sprouts
1/2 sheet of nori, cut into strips 1/4-1/2 inch strips
1/2 teaspoon dulse
handful of pepitas
Place 1-2 teaspoons of miso-tahini dressing left of center on a plate. Use an offset spatula to spread a broad thin layer of the dressing along the center of the plate. Layer avocado slices over the dressing. Lightly drizzle a small amount of miso-tahini dressing over the avocado. Layer with pepitas, dulse, radish, sunflower sprouts, and strips of nori. Enjoy!