After a day of walking around town, enjoying the 80 degree weather, I was inspired to cook a fresh and healthy dinner.
I took my cue from my favorite vegan cookbook, The Rawesome Vegan Cookbook.
I made the homemade tomato sauce by soaking sun-dried tomatoes in water for half an hour. Then I blended the tomatoes, the water they soaked in, and a few tablespoons of tahini in the blender. I also mixed in some spices including cinnamon, pepper and salt, plus some fresh basil. It came out tasting just like a tomato vodka sauce.
I mixed the sauce with some Israeli (pearl) couscous, sautéed mushrooms and topped it with fresh mint and basil.