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Vegetables with tahini sauce


We wash the vegetables well. We can peel them or not depending on how we like them. Cut the zucchini and eggplant into 1/2 cm slices, and the mushrooms into thin slices. Pour the oil and soy sauce over the vegetables, put them in a heat-resistant dish, add larger diced tofu and put them in the oven.

Meanwhile, prepare the sauce.

Put the sesame seeds in a dry pan over low heat. Leave for a few minutes, stirring, being careful not to burn the sesame. Put it down, let it cool and grind it well. Pour the oil and mix it until you get a paste. Add the chopped garlic, mustard, lemon juice, salt, pepper and 2-3 tablespoons of water. Mix until you get the consistency of a sauce. Finely chop the parsley and add it to the sauce.

Put the vegetables on plates and pour the sauce on top.


Sesame paste can be used in many recipes. Its intense, nutty taste gives a special flavor to the dishes.

Homemade hummus with tahini


Hummus with sesame paste

500 g chickpea juice of 2 lemons 100 ml oil 2 tablespoons sesame paste 4 cloves garlic 1 sprig parsley

One night before cooking, put the chickpeas in cold water. The next day it is drained and boiled, and when the grains have softened, they are drained and mixed. Tahini is added. Then add the lemon juice and oil while continuing to mix, then the crushed garlic. Remove the homemade hummus paste in a bowl or plate, make a few grooves on the surface and add a little olive oil, plain or flavored. Bring to the table with parsley and possibly lemon.

Homemade halva with tahini

100 g pistachio 100 ml maple syrup 300 g sesame paste tahini

Brown the pistachio for about 8 minutes in the oven or until it turns golden. Add the maple syrup to a medium saucepan and leave it on the fire until it reaches boiling point, and then another 2-3 minutes. Remove the pan from the heat and add the tahini sesame paste. Mix until a creamy composition is obtained. Finely chop the browned pistachio and add it to the mixture. Spread the homemade halva composition in a tray covered with baking paper and leave it in the fridge for about 3 hours. Then cut to your liking.

Fish with tahini sauce

500 grams of fish (preferably 150 g of tahini paste lemon juice100 ml water2 cloves of garlic1 teaspoon chopped parsley1 teaspoon chopped green onion leaves a pinch of salt

Tahini sauce is made by mixing all the mentioned ingredients. This sauce can also be used in other recipes. Heat the oven. Cook the fish over a moderate heat for about 10 minutes, when the meat can be easily detached with a fork. Grease the piece of fillet with 1-2 tablespoons of tahini sauce and bake for another 5 minutes. Serve with lemon slices and finely chopped parsley.

Biscuit recipe with sesame paste

120 g flour2 tablespoons pine buds 75 g powdered sugar 80 ml sesame paste tahini a quarter packet of butter salt powder 2 tablespoons black and white sesame seeds 1 tablespoon brown sugar

Combine flour, pine buds, salt, powdered sugar, butter and tahini sesame paste in the food processor. Brown the white sesame seeds in a dry pan and mix them with the black sesame seeds and brown sugar. We form balls from the dough and pass them through the sesame seeds with sugar. Bake them for 25 minutes in a tray lined with baking paper.


Tahini, a nutritious base in many foods

Tahini is a paste obtained from peeled, ground and then fried sesame seeds with a light walnut aroma. It is used in Mediterranean and Asian cuisines. Tahini paste is a tasty way to introduce strong antioxidants and healthy fats in your diet, as well as various vitamins and minerals. Tahini is full of healthy, cholesterol-free fats, contains Omega 3 fats, Omega 6, protein, fiber, carbohydrates, B vitamins (B1, B2, B3, B5, B9) and vitamins E, D, F. Also it contains phosphorus, calcium, magnesium, iron, zinc, copper, manganese.

Tahini also contains bioactive elements with an antioxidant role, which helps the body fight free radicals. It contains two compounds with a strong antioxidant role, namely sesamine and sesamoline. Regular consumption of tahini can reduce the level of cholesterol and triglycerides in the blood, has antibacterial properties, can fight inflammation and pain, can strengthen the central nervous system, has an anticancer effect, helps protect the liver and kidneys. Tahini also treats insomnia, has a laxative effect, fights colon cancer, etc. It is easy to digest and provides the body with the nutrients it needs.

Tahini is used in food in various forms: it can replace milk due to its creamy consistency, it is used in many kinds of sweets, it can be a base for many dishes.

ingredients: 500 g ripe and cleaned eggplant, a tablespoon of crushed garlic, lemon juice, 3 tablespoons of tahini, salt. To serve: a few sprigs of parsley, a few green mint leaves, a little olive oil, a tomato, a few drops of pomegranate sauce. Method of preparation: Put the baked eggplant in a blender, salt, tahini, crushed garlic, lemon juice, mix until it becomes a fine paste, then put in a bowl and garnish with finely chopped parsley and mint, a tomato diced, with a little olive oil and a little pomegranate sauce.

ingredients: 1 zucchini, 1 eggplant, 4 mushrooms, 100 g smoked tofu, 2 tablespoons soy sauce, 2 tablespoons oil. For the sauce: 100 g sesame, 3 tablespoons oil, 1 clove garlic, 1 teaspoon Dijon mustard, lemon juice, salt, ground black pepper, green parsley. Method of preparation: Wash the vegetables well, peel them, cut the zucchini and eggplant into slices, and pour the mushrooms and thinly sliced ​​mushrooms over the vegetables and put them in a heat-resistant dish, add the tofu cut into larger cubes and give in the oven for 30‑40 minutes, during which time the sauce is prepared. Put the sesame in a dry pan over low heat, leave for a few minutes, then let it cool and then grind, pour the oil and mix until you get a paste add the chopped garlic, mustard, lemon juice, salt , pepper and 2‑3 tablespoons water. Mix until you get the consistency of a sauce, finely chop the parsley and add to the sauce. Put the cooked vegetables on a plate and pour sauce on top.


What are the benefits of consuming humus?

  • Calories: 166
  • Fat: 9.6 g
  • Protein: 7.9 g
  • Carbohydrates: 14.3 g
  • Fiber: 6 g
  • Manganese: 39% of RDA
  • Copper: 26% of RDA
  • Folate: 21% of RDA
  • Magnesium: 18% of RDA
  • Phosphorus: 18% of RDA
  • Iron: 14% of RDA
  • Zinc: 12% of RDA
  • Thiamine: 12% of RDA
  • Vitamin B6: 10% of RDA
  • Potassium: 7% of RDA

Humus is a good health

Through the ingredients contained, humus helps fight inflammation. From this point of view, the hummus recipe should be on the list of recommendations for all those suffering from inflammatory diseases. Also, the consumption of humus promotes the health of the cardiovascular system, but also a good digestion. Studies have shown that, due to the fiber contained, humus contributes to the development of beneficial intestinal bacteria and improves intestinal transit.

Because it promotes the production of butyrate, a short-chain fatty acid with anti-inflammatory and anti-cancer properties, humus is proving to be useful in reducing the risk of colon cancer. At the same time, the consumption of humus prevents blood sugar fluctuations. Tests have shown that white bread causes up to four times more blood sugar levels after meals than hummus. And this despite the fact that they have a somewhat similar content of carbohydrates.


If you have tahini bought in the house for hummus and it seems to be in vain in the pantry, I would like you to know that there are many other delicious ways to use it.

Or a sauce to use for vegetables or even to spread on a stick or pita. Mix in the tahini blender with garlic and lemon juice, salt and white pear. If you want it to be thinner, add a little cold water.

We also have tahini with za’atar and sesame. The base is the same as above, with water, lemon and garlic, seasoned, but add the slightly seasoned za’atar and sesame spice. The zest is mixed into the tahini paste and placed in the serving bowl. Pour a little olive oil and sprinkle with fried sesame. We often eat this combination with glue or pita. For an even more complex combination, you can put boiled chickpeas or parsley or chopped coriander on top.

But tahini can also be a good spice for ice cream. Instead of the classic chocolate or cream sauce, put over vanilla ice cream tahini sauce taken directly from the jar, over which, if you want, you can sprinkle some sesame, white or black, for a more spectacular aesthetic effect.


Vegetables with tahini sauce - Recipes

As we are going through a rather hectic period and we need to find resources in our immediate vicinity, without having to go to the market for fresh vegetables as often as we did before, I thought I would come up with some simple recipe ideas for Made with ingredients we have on hand, such as this quick vegetable breakfast. I confidently turned to the FRoSTA vegetables I had in the freezer and a very tasty, filling and colorful breakfast came out, which is exactly what we need. Also from FRoSTA I tried the Mexican mixture of chicken and vegetables which seems to me an excellent dinner when you want something super fast and tasty.

Take great care of yourself and your loved ones!

Quick breakfast ingredients with vegetables:

1 pack of Tuscan vegetables from FRoSTA

juice from half a lime

2 teaspoons pomegranate seeds

Put the vegetables in a pan with two tablespoons of olive oil and cook for 10-11 minutes, stirring occasionally. Towards the end, add a drop of lemon juice. At the end, put the pomegranate seeds, and in the meantime put a kettle on the fire, I always make the boiled eggs in a kettle, wash the eggs well and put them in the kettle with a spoon, taking care not to collide with each other, put them only when the water starts to boil, boil the eggs for 7 minutes for slightly soft eggs or 1 minute more for slightly harder eggs. Pass the eggs through 2-3 jets of cold water, then peel them carefully. For the tahini sauce, mix 2 teaspoons of tahini with 2 tablespoons of water and lime juice and blend until you have the right soft consistency. Serve with the cooked vegetables in the pan. Enjoy!


Cauliflower salad

Cauliflower, of all crucifers, has the ability to be easily digested in its raw state. Its potential becomes maximum when consumed in this form. It is a vegetable rich in vitamin C, a vitamin that is an excellent stimulant of a good mood. Due to folic acid, consumed in the evening, before bed, it can ensure a deep state of calm and a restful sleep.

Parsley is an excellent source of l-glutamine, which increases the power of mental concentration, attention, alertness and at the same time reduces stress and anxiety.

Carrots, eaten regularly, have regenerating virtues, contribute to maintaining our general well-being and provide us with an unaltered mental tone.

Avocado fights states of physical fatigue and makes depressive states, irritability, anxiety or states of mental agitation disappear. Thus, it helps us to keep our mental balance.

Preparation time: 20 minutes

See the necessary ingredients and how to prepare Cauliflower salad


How to make pasta and tahini sauce

Even if you are not an adventurer in food and eating and you do not want to go to Asia, Peru or French Polynesia to see what people eat there, it is impossible not to have heard of hummus. Hummus, as it is called chickpea paste, seasoned with lemon juice and garlic, is an essential component of Middle Eastern cuisine, which also takes place in our supermarkets and hypermarkets during Lent, especially.

If you have tasted hummus at least once, you know for sure that as soon as you get used to it, it is impossible for you not to want to return once again to that rich taste, in which all the culture and warmth of the Orient gathers. .

We like hummus. Very much. And because I never shy away from trying to recreate in our kitchen the dishes we like, inevitably, after I've been spinning among the stoves of the Mediterranean and Asia, here I am in hummus.

Said and done. But as soon as you read a recipe, you will be surprised to find that one of the essential ingredients of hummus is tahini, a paste "made" of sesame and olive oil. Hmmmmm & # 8230. The easiest thing would be to buy tahini from the store, because you can easily find it on the shelves of large stores (in the section with international products), but the price is not low always made me hesitate to give at least 12 lei on a jar. "Why would I buy it when I can make it at home?" a thought came to me yesterday, around noon. And that's what I did.

In other words, I put the stone mortar back into operation (if you choose the hard way, because the food processor does its job very well) and, after making Lau's calendar head because of the beatings and truncănelilor (from mortar), resulted in a paste of all beauty.

Tahini is extremely easy to make and, in addition to hummus, can be used in all kinds of sweet or savory recipes. I chose, among other things, to add it, in part, in a wonderful aromatic sauce, combining it with Greek yogurt, a little olive oil, salt and lime juice, which I put over the salad from green leaves and corn. A miracle has come out!


Tahini mayonnaise

Today we make a tahini mayonnaise, 100% vegan suitable for fasting days and more.

Mayonnaise, probably one of the most favorite sauces of Romanians… but what do we do when fasting days come and we have a craving for mayonnaise ?! Nothing simpler and faster we start fasting from just a few simple ingredients and available to anyone.

It can be used successfully in almost any classic dish that contains mayonnaise, even in french fries, and if you want to have the flavor of garlic sauce with mayonnaise, all you have to do is add one or two extra cloves of garlic.

The need for these substitutes of classic dishes came with the introduction of vegan dishes in the daily menu of more and more vegetarians, but also as an alternative for fasting days. There are several variants, but this one seems to me to be quite handy and from my point of view it is also the closest in taste and consistency to the classic one.

Stay tuned for the list of ingredients, but also the very simple way to prepare them.

How to make a tasty and healthy tahini mayonnaise?

More other sweet or savory sauce recipes can be found in the sauces section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredients for tahini:

Ingredients for mayonnaise:

  • 100 g of tahini paste
  • Juice from a medium lemon
  • 2 cloves of garlic
  • 1 teaspoon cumin
  • 30 ml of olive oil
  • 30-50 ml of cold water
  • Salt and pepper to taste
How do we prepare homemade tahini paste?

Put 50 ml of vegetable oil in a cold pan, add the sesame seeds and cook over low heat until they start to turn a golden reddish color. Mix in one, otherwise the seeds on the bottom of the pot will burn, and the ones on top will remain raw.

Pour the seeds into another cold bowl and let them cool. Add the sesame seeds in a blender and mix until you get a fine and creamy paste. If necessary and do not mix, remaining on the walls of the vessel, add the other oil.

How to prepare tahini mayonnaise:

Peel a squash, grate it and squeeze the juice.

In a food processor we put 100 g of the tahini paste obtained earlier, the rest of the ingredients and mix until we obtain a cream similar to mayonnaise.

Simple tasty and healthy! From here I can only wish you good luck and good appetite!


A collection of terrifying recipes Tahini 2021 - Food - Nc to do

Contents:

Tahini seeds and mills. © Miri Rotkovitz

It may be an ancient dish, but tahini or sesame paste is enjoying a major renaissance right now. Fans of Middle Eastern food could know it better than the things they throw at the falafel. But thanks to chefs like Yotam Ottolenghi and Einat Admony (not to mention countless food writers and bloggers) who use tahini creatively, it's clear that the recipe possibilities are virtually endless. Given that sesame seeds are an asset in many Asian, African, Indian, Caribbean and European recipes,… MORE is not a surprise that tahini works in kitchens. And with the artisanal producers who make high-quality tahini, it's a great time to experience this incredibly nutritious ingredient.

Where to get Top Notch Tahini: Middle East Oriental markets, specialty grocery stores, kosher supermarkets and health shops are good sources for tahini. Look for brands made with 100% sesame seeds and nothing else. A small oil separation is fine, but good quality tahini will generally be emulsified. Avoid dust jars or those with close expiration dates - two signs that the store does not have a decent turnover on the tahini stock. The Israeli brand Lior is a solid choice.

If you can't find it locally, Soom Foods is a great source for high quality tahini. Made from white Ethiopian sesame seeds, Soom-certified kosher tahini is a favorite of several prominent Israeli chefs - Einat Admony, Michael Solomonov and Alon Shaya, who serve it at Bar Bolonat, Zahav and Shaya. (Restaurants don't have to be kosher, but these famous chefs can definitely guarantee the quality of tahini!) Soom will help you explore the recipe options with a gift box that includes two jars of tahini, plus Adeena Sussman's volume of dedicated tahini. (Although not all recipes in the brochure are kosher, most are - and are tasty.)

If you live in New York City (or find yourself visiting), make a stop at Seed + Mill, a craft mug and a tahini in Chelsea Market. (You can order online, but you must order products for at least $ 30.) Seed + Mill products are certified by Badatz or United Kosher Supervision, depending on whether they were made in Israel or on-site in New York. .

Do you want to try to make your own tahini? Check out this recipe from Middle Eastern Food Expert Saad Fayed.

01 of 14 Banana Tahini Smoothie

    Banana Tahini Smoothie. © Miri Rotkovitz

Start the day with a small drop of sesame. This Tahini Banana Smoothie is frosty and soft. Tahini adds velvety cream that balances the sweetness of bananas, while a little cinnamon spices things up.

02 of 14 Anatolian Tahini Rolls (Tahinli Çörek)

Anatolian Brittany kitchen blogger Peterson adapts a classic recipe for Anatolian tahini caravans by changing the white flour for multivitamins, reducing sugar and adding dried fruit. The milk dough is wrapped around a tahini filling and is wrapped in spool-shaped spools, which are perfect for coffee.

03 of 14 Simanim Tzimmes fried with Tahini Honey honey

While this dish of root vegetables, leeks, garlic and dates was created for Rosh Hashana, it is too delicious to save yourself for the Jewish New Year. Colorful, delicious and incredibly nutritious, it makes a fantastic dish, top salad or cereal accompaniment throughout the fall and winter.

04 of 14 Clothing for Tahini rose salad

Sesame paste works both as an aroma adjunct and as a natural emulsifier in this dressing for Tahini goat salad. Served over green, it makes a satisfying, velvety vegan alternative to Ceasar dressing. It also works as a bath for vegetables, a grilled fish or chicken sauce, or a meal on sandwiches or wraps.

Continue to 5 of 14 below.

Frying the whole cauliflower makes an impressive presentation. Accentuating it with a tahini nut sauce, pumpkin seeds, and a shower of chopped fresh herbs makes it impressively delicious. This Tahini fried cauliflower with Pepitas and herbs from Gourmet food expert Brett Moore may be worthy of dinner, but that doesn't mean you won't find excuses to make this recipe even when you're not entertaining.

06 of 14 Marigold salad and Brussels cheese with Tahini dressing

A little zaatar and a cream (but no milk) lemon-tahini dressing tie Middle East Food expert Anita Schecter's Chickpea and Brussels Sprout salad together. (While several kashrut agencies recommend avoiding Brussels sprouts because of concerns about insect infestation, some halachic authorities allow the use of buds that are chopped in slaw style, just like in this salad.

07 of 14 Sesame Tahini Halvah

Jen Hoy's hop recipe, sweetened with Sesame Tahini Halvah is simple, straightforward and can be enjoyed as such or personalized with nuts or flavors such as rose water or vanilla. less involved - includes sugar and honey, as well as sesame seeds, tahini and spices, but a food processor does a quick job of preparation.

08 of 14 "Cheese-y" chips

Are you looking for a tasty snack that is good for you too? Meredith "Cheese-y" tulips from Leda Meredith's "Kea-y" oven are entirely vegan, but you get a serious taste of flavor from a combination of nutritious yeast and tahini. Let's just say that this is a kind of recipe that makes it very easy to eat your vegetables.

Continue to 9 of 14 below.

Saad Fayed likes tilapia in this simple, adaptable recipe with Tahini (Samak bi Tahini). But you can use any favorite fish - use only the basic proportions in the recipe as a guide.

10 of 14 Classic Israeli hummus recipe

Of course, you can find ready-made hummus tubs in almost any supermarket. But nothing beats homemade, tahini-enriched chickpea hummus, which is a staple throughout the Middle East and Levant. Giora Shimoni's recipe is a typical example of classic Israeli hummus.

11 of 14 Baba Ghanoush Eggplant Stirring Recipe

Another popular Middle Eastern specialty, Baba Ghanoush combines toasted eggplant and tahini for a sweet-like plate, which is perfect for scooping freshly baked pita bread or raw vegetables for a healthy snack or meze-style appetizer.

12 of 14 Farro with Cumin fried carrots and Cumin Tahini

If you have never tried to fry carrots, you are looking for a treatment with this Farro with Cumin and Cumin Tahini. Anita Schecter's recipe is not only nutritious and delicious, it's a great example of how you can use a little spice to enhance tahini-based sauces.

Continue to 13 of 14 below.

Whether you’re eager for adults or you love it, you owe it to yourself to give yourself a gluten-free experience Expert Stephanie Kirkos “Kale and the golden beet salad with Tahini-Lemon Dressing try. , nuts and golden raisins combine in a multi-textured salad, which reaches a lot of aroma notes, from salty to sweet to strong acid.Tahini-blade clothing marries together for a satisfying gathering or part.

14 of 14 Tahini caramel sauce

If you think the only tahini sauce is the thing you throw over gyroscopes, think again. Anita Schecter's Tahini caramel sauce picks up ice cream juices, cakes, fruit and bread pudding, to name just a handful of possibilities.