ta-ta-ta-Tahini

13 04 2010

I was in Fernie the other weekend with some amazing gals from Leadership Calgary. We ate, we drank, we talked, we drank (oops already said that). Healthful living is not about drinking too much wine, but we drank responsibly, went for an amazing hike and attempted to solve some of the worlds problems as we did it, so it was a wash. Anyhow, we all pitched in to serve meals throughout the weekend. We had an amazing cedar planked BBQ salmon, tons of veggies, green smoothies for breakfast accompanied by an amazing bowl of raw sprouted quinoa with fruit and seeds. One night we did tapas that included Thai green curry mussels, cheese, veggies and dips (and a great pairing of wines). One of the dips was a tahini dip I made. I love tahini. It is so versatile and healthful. It adds richness and protein to anything.

I have two staple tahini dips I make. Both of them I learned while in Goa from a vegan chef. Now, the amounts are what ever you want to make them, I use a regular soup spoon and scoop and pour using it as the measure. Play around with the amounts for taste and thickness. These are both good thicker as dips or a bit thinner as salad dressings/sauces. I especially like them spooned over salads full of veggies and sprouted legumes and seeds.

Tahini Dip/Dressing #1

3 Tahini
2 Soy Sauce
2 Maple or Agave Syrup (or jaggery if you have it, asian sugar cane)
2 Apple Cider Vinegar
1 Toasted Sesame Oil (or olive oil if you don’t have it)

Mix together in a small bowl, incorporating all the ingredients. This will be a thicker dressing/dip so add a Tbsp of water at a time for the consistency you’d like.

Tahini Dip/Dressing #2

3 Tahini
2 Lemon Juice (add some zest too)
1 Olive Oil
Pinch of sea salt
Mix together in small bowl. Double or triple the recipe to make as much as you like. Add this to cubed and cooked squash or pumpkin and a can of chickpeas. Serve warm with brown rice.
I am experimenting with different veggie pate’s using almond meal (from making almond ‘milk’) and tahini, i’ll let you know what my favourite one is soon enough. So much to eat, so much to share…
Eat well, be well,
Nat
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3 responses

14 04 2010
Karen in Calgary

See, now I have always only associated tahini with hummous. I buy a big jar of tahini – because it only seems to be available in huge jars – and make hummous to bring to a party… and then I’m left with the rest of a big jar of tahini and don’t feel like making more hummous.

I need to try these dips.

15 04 2010
Natalie

I know, it is the best kept secret. Spread it on toast!

21 04 2010
Heather

Made #1 and LOVE IT, but I don’t think i’m supposed to eat it out of the bowl with a spoon, huh?

Hopign to see you at yoga next thursday after the go-ahead from Chiro!!!!

Miss you!
xoxo, h.

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