Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5 tablespoon sesame tahini
- 2 tablespoon tamari
- 5 tablespoon water
- 2 tablespoon lemon juice
- 2 slices vegan bread
- 1/4 cup zucchini
- 1 green onion (scallion)
- 1 teaspoon olive oil
- 1 teaspoon spicy brown vegan mustard
- 1 teaspoon balsamic vinegar
- =
Directions
Istanbul Dressing: Blend tahini, tamari, water and lemon juice. I'm not sure about the amount of lemon juice. Use less and see if you need more.
Sandwich: Chop zucchini into thin rings. Chop a whole green onion (stem and all). Saute zucchini and onion in olive oil. Add balsamic vinegar. After approx. 5 minutes, put on your bread. Spread vegan bread with Istanbul dressing and spicy brown mustard