[kathirynne]

My friend cleaned out her cupboards when she moved, and gave me her groceries, including a jar of tahini.

Umm, what do I do with tahini?

TIA

 

[NatureMama3]

well, you can use it in sandwiches, dip with veggies, mix with garbanzos to make hummus, stir in any dish (veggie burgers, etc) which you want to boost the calcium. It's very handy stuff!

 

[LavenderMae]

I mostly use it in hummus.

 

[shantimama]

Somewhere I have a delicious tahini vegetable soup recipe. Let me know if you are interested and I will try to find it!

It also makes a yummy base for a dressing for chickpea salad - add a little cumin, some garlic, lemon juice and olive oil and you are set!

 

[kathirynne]

I would love the vegetable soup recipe. (And recipes for all the other ideas posted, as well.

: )

 

[LavenderMae]

Hummus:

1 can of chick peas drained and rinsed (of course you can cook them yourself)

juice of one lemon (sometimes two)

2 TBS. tahnini

2 gloves of garlic

1-2 TBS fresh parsley (put in at the end and just pulse until it's chopped up)

*Add water if it is too thick to blend.

Put all ingred. in blender and blend until smooth. Add salt to taste.

 

[Ianthe]

You can also make salad dressing with it.. tahini, olive oil, yogurt (soy or dairy), lemon juice, mix... yum. Great on salads, wraps and anything with falafal.

 

[shantimama]

I will dig around through my recipes and see if I can find the soup recipe - I haven't made it in a long time but I would love an excuse to try it again!

 

[sweetsadie77]

I make a tangy dressing, that I like to believe tastes like vegan ceasar salad.
I use Tahini, lemon juice, water, nutritional yeast (I don't measure, but it's roughly equal parts tahini and nutitional yeast and then stir in water and lemon juice until it's a dressing consistency). I add S&P, garlic and sometimes a dash oh hot sauce and/or veggie worcestire.
I think it's yumm; especially on crunchy greens with tomatoes, kalmata's and sunflower seeds.

 

[leoloveshiscats]

You might just want to throw out that particular jar!

Last month there was a recall on Tahini due to Salmonella. The recall was not for all tahini, but for certain brands/dates. I think the brands recalled are: MaraNatha and Whole Foods. Sorry, I don't have more details.

 

[KnockedUpButtercup]

Yikes! We just finished off a jar of MaraNatha tahini. I knew the WF brand had been recalled, but thought that was it. Well, I've been using it for a month and no one's run for the toilet yet.

I second the hummus, btw. And Vive le Vegan has a recipe for a Quinoa Hummus Casserole that I haven't tried yet, but it's on my menu plan this month...I try to experiment with a lot of new recipes in summer, when I'm off work.

This is a recipe we love from Vegan With a Vengeance. She originally intended this to go on Garlicky Kale (which is basically just kale sauteed in olive oil with insane amounts of garlic), but it's good on sandwiches, salads, eggplant, etc as well:

Tahini Dressing

8 teaspoons olive oil
3 cloves garlic, chopped
1/2 c tahini
2 teaspoons balsamic vinegar
1/2 tsp salt
juice of 1 lemon
several dashes fresh black pepper (I just used the coarse ground kind)
1/2 t paprika
1/4 c lightly packed fresh parsley (I've used dried before and it was fine)
1/2 c cold water

Heat the garlic in the olive oil in a small saute pan over very low heat for ~2 minutes, just until it's fragrant. (You REALLY don't want to burn this...just heat it long enough to flavor the oil.)

Place garlic/oil and all other ingredients excpet the parsley in the food processor or blender, and blend until smooth. Add the parsley and pulse until the parsley is very finely chopped but not pureed.

Refrigerate at least 1/2 hour in an airtight container. You may (WILL) need to mix in a little extra water once it's chilled.

*This has become such a staple for us that I have to keep a squeeze bottle of it in the fridge.

Holly