Here we go everyone. . . pre-Passover kitchen cleansing anticipation that begins to pulse in the coming weeks before Passover.
Before the kitchen cleansing kicks into higher gear however, we are invited into another preparatory practice: The art of the dwindle.
Dwindling is the using up of staples and dry goods, as well as dialing down on items like that Costco 2 pack of Cheerios.
Growing up in my household, we’d actually just move most of our non-Passover food stash into the basement and cover it all up with blankets. Yet there is something this year in my own household that is mysteriously drawing me into the art of dwindling vs. the stash and hide approach.
Dwindling calls us to be creative, to dig through and pool together those ingredients that will be making a disappearing act next month. To merge staples with fresh flavor and use them up in delicious ways. To prepare before the preparing even begins.
And the first Dwindle Recipe of the Pre-Passover season: Goddess Dressing.
Tangy, creamy, and a great salad or sweet potato topper, Goddess Dressing hits all the notes and offers that satiety to a veggie forward bowl. Better yet. the lettuce, radishes and asparagus that will soon be popping up at the farmer’s markets go great with this.
Goddess Dressing Makes about 2 cups 1 cup mayo or vegan mayo 1/2 cup tahini 1/4 cup water, divided 1 bunch cilantro 1 clove garlic 1 Tablespoon coconut aminos, liquid aminos or Tamari 1 Tablespoon Worcestershire sauce Combine all ingredients with 2 tablespoons of the water in a food processor until smooth. Scrape down the sides and blend again. Add more water for desired consistency. Will thicken overnight.