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Using a fork, mash the fillet into a paste
Ingredients cup Tahini cup Plant-Based Milk unsweetened 2 tablespoons Extra-Virgin Olive Oil 2 tablespoons Lemon Juice teaspoon Garlic Powder 1 teaspoon Kosher Salt see note teaspoon Black Pepper 1 cup Kale or spinach cup Cilantro cup Parsley 2 Green Onions white and green parts 2-4 tablespoons Water or more plant-based milk Instructions Add the tahini, plant-based milk, olive oil, lemon juice, garlic powder, kosher salt, and black pepper to a blender
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location: Temecula, California hours: By Appointment Only, Monday, Wednesday, Friday 10am-7:30pm, Saturday 8am 6pm designers: Bo & Luca, Julie Vino, Studio Levana, Jane Rhyan Veils (more coming soon) our food + coffee picks nearby: Press Espresso for scratch made lattes, Havana for authentic cuban food, Thompson & Twain speakeasy for a delicious cocktail The Best San Diego Wedding Dress Shops 12