3 bunches of broccoli
1/3 cup of tahini (uncooked)
1 garlic clove, or more if you like
1/4 cup fresh lemon juice
1/3 cup spring water
2 tsp. tamari or sea salt
1/2 cup chopped mushrooms
1/2 cup sunflower seeds
1/4 cup red onion, chopped
Cut broccoli florets from the stalks and place the florets in a large mixing bowl. Next, blend the tahini, garlic, lemon juice, water and tamari or salt substitute, if using, until smooth and creamy. Pour the mixture onto the broccoli florets and mushrooms and stir until evenly covered with sauce. Sprinkle in the sunflower seeds and onion. Stir again. Yield: 2-3 cups.