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TAHINI RECIPES
" Tahini is something that runs in the veins of the people in the Middle East. ”
Yotam Ottolenghi, chef, restaurateur, food writer.
CARROT ONION TAHINI SAUCE
macroflavor.com
TAHINI RECIPES
" Tahini is something that runs in the veins of the people in the Middle East. ”
Yotam Ottolenghi, chef, restaurateur, food writer.
CARROT ONION TAHINI SAUCE
macroflavor.com
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Ingredients 2 carrots, chopped 1 onion, chopped 1 tsp tahini 2 tbs shoyu or to taste sea salt to taste |
Directions
Place carrot and onion in a pot and cover with water. Add sea salt, cover and simmer until soft. Stir in the tahini and simmer together for 2-3 minutes. Let cool and blend until creamy. Add a little more water if needed to reach the creamy consistancy.
Place carrot and onion in a pot and cover with water. Add sea salt, cover and simmer until soft. Stir in the tahini and simmer together for 2-3 minutes. Let cool and blend until creamy. Add a little more water if needed to reach the creamy consistancy.
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TEMPTING TEMPEH SALAD
macroflavor.com 
Ingredients
1 package tempeh, cut into cubes 2 tbs tahini 1 tbs mustard 1 rib celery, sliced thin 2 tbs parsley, minced 2 tbs capers or olives 1 tbs umeboshi or rice vinegar Red onion minced (optional) Directions Steam tempeh for 15 minutes until soft. Place in mixing bowl with tahini, mustard and vinegar. Mash until blended. Add remaining ingredients and mix well. Adjust seasoning as needed. Serve on bread or crackers or over a bed of lettuce. 
YOTAM'S BASIC TAHINI SAUCE
Masterclass: Yotam Ottolenghi Ingredients: 2 oz tahini 1 1/2 Tbsp lemon juice
Directions: Combine all the ingredients except water in a bowl and whisk to combine. Slowly add water while whisking until the mixture is smooth and pourable. Taste for seasoning and adjust if necessary. Set aside at room temperature if using soon, or refrigerate in a sealed container if making ahead. Tahini Sauce keeps in the refrigerator for up to 5 days. |