Author: Tahini Market

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Instant Pot Baked Potato Soup With Tahini

https://pixabay.com/en/potato-soup-potato-soup-2152254/

This instant pot baked potato soup with tahini recipe is the perfect quick and easy hearty meal. With a pressure cooker like the Instant Pot, you will have a gluten-free dinner in minutes.

Have This!

  • Five-pound bag of potatoes peeled and cubed
  • One large shallot
  • One tablespoon of tahini
  • Six cups chicken broth
  • Four tablespoons butter
  • One-third cup softened cream cheese
  • One-third cup sour cream
  • two cups shredded cheddar cheese
  • One-fourth teaspoon salt
  • Half teaspoon pepper
  • Two cups milk

Do This!

  • Add the minced shallots and potatoes to an Instant Pot.
  • Pour enough chicken broth into the pot to cover the potatoes. Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes.
  • Once the timer goes off, turn the valve from sealing to venting to release the pressure.
  • Remove the lid and mash the potatoes. Use a potato masher or an electric hand mixer.
  • Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, tahini and blend.
  • Combine milk to the soup and stir enough.
  • Add more salt and pepper if needed.
  • Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
  • Mix all of the bacon bits into the potato soup, or use as a topping.
  • Serve with the toppings of your choice.

 

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Easy Homemade Orange-Syrup Tahini Dressing

https://pixabay.com/en/food-vinegar-eat-fruit-healthy-424537/

This easy homemade orange-syrup tahini dressing balances each other while the maple sweets add a bit of sweetness.  The dressing along with the other salad toppings is a great contrast to the hearty kale.

Easy Homemade Dressing: Have This!

  • Three tablespoons fresh squeezed orange juice
  • Three tablespoons tahini
  • Two tablespoons apple cider vinegar
  • Three tablespoon maple syrup
  • Two tablespoon olive oil
  • Salt and pepper to taste

Do This!

  • Place all dressing ingredients in a bowl, starting with tablespoons of orange juice, and vigorously whisk until fully combined.
  • Add a pinch of salt and pepper, then taste and add more if desired.
  • Add more juice to thin out if needed.
  • Serve with salad immediately.
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Tahini-Chickpea Dressing Low-Fat Recipe

https://pixabay.com/en/oil-olive-oil-bottle-mediterranean-822618/

In this tahini-chickpea dressing low-fat recipe, chickpeas are the unexpected secret ingredient in this tasty low-fat dressing.

Tahini-Chickpea Dressing Low-Fat: Have This!

  • One-fourth cup chickpeas
  • One-fourth cup lemon juice
  • Half cup water
  • A tablespoon tahini
  • Half tablespoon gluten-free tamari or soy sauce
  • One tablespoon chia seed or ground flaxseeds
  • A tablespoon nutritional yeast
  • Two cloves garlic
  • Two teaspoons ginger-root, minced
  • Freshly ground black pepper to taste

Do This!

  • Place all ingredients into blender and process on high speed until thoroughly blended.
  • Refrigerate until well chilled.
  • The dressing will continue to thicken while chilling.
  • Add extra water to the teaspoon if the dressing is too thick.
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Tahini Dressing On Cucumber Salad Recipe

https://pixabay.com/en/tomatoes-cucumbers-kitchen-1282663/

This tahini dressing in cucumber salad recipe is simply dressed in a sesame tahini and lemon juice dressing. It also tossed with chopped red onion and fresh herbs.

Have This!

  • Two pounds cucumbers,
  • One Tbsp salt
  • Three Tbsp sesame tahini
  • One Tbsp lemon juice
  • Two Tbsp warm water (or more depending on how thick your tahini is)
  • Half clove garlic, minced (about 1/2 teaspoon)
  • Zest of a lemon
  • One-third cup chopped red onion
  • Two Tbsp chopped mint
  • Three Tbsp chopped basil
  • Two Tbsp chopped parsley
  • Salt and black pepper to taste
  • Tahini Dressing

Do This!

  • Seed and slice the cucumber lengthwise and then cut crosswise into 1/4-inch to 1/3-inch cuts.
  • Toss with salt and let drain.
  • Rinse the cucumbers.
  • Add the cucumbers to the bowl with the dressing and gently toss to combine well.
  • Add in the herbs, salt, and black pepper to taste. Serve cool.

 

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Chili Oil Tahini Dressing On Lentil, Date, And Tomato Salad  

https://pixabay.com/en/vinegar-oil-tomatoes-onions-1667836/

This chili oil tahini dressing on lentil, date, and tomato salad recipe is for a casual lunch or light dinner. The lentils and spices also match perfectly with the crisp and cool tomato and cucumber and the creamy tahini dressing.

Have This!

  • One tbs olive oil
  • 400g tinned or cooked brown lentils (approx 2 cups)
  • One celery stick, diced
  • Two tbs Greek seasoning { see note above* }
  • Five fresh dates pitted and roughly chopped
  • Four tomatoes, cut into wedges
  • Two Lebanese cucumbers, chopped
  • Half red onion, thinly sliced
  • Chili oil tahini dressing

Do This!

  • Heat the oil in a large frying pan, add the lentils and diced celery and cook over a medium heat for five minutes.
  • Add the chopped dates, Greek seasoning or spices and a good pinch of salt flakes or ground sea salt, continue to cook for a few more minutes until lentils start to stick to the bottom of the pan and are a little crispy, set aside.
  • Arrange the tomato wedges, cucumber and red onion on a large platter, spoon over the lentil mixture and top with dollops of the tahini dressing.
  • Garnish with slivers of preserved lemon and a few fresh mint or thyme leaves.
  • A quick and simple vegetarian recipe that looks fresh and delicious and is perfect for a nice lunch or light evening meal served with crunchy bread.
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Tahini Kale Salad With Vegetables And Wild Rice

https://pixabay.com/en/salad-fruits-fruit-berries-nuts-2756467/

This tahini kale salad with vegetables and wild rice recipe is filled with vegetables, wild rice, and toasted pepitas. Hence, it turns this salad into a perfect light meal.

Have This!

  • Half cup black wild rice
  • Two cups kale
  • Two cups mixed greens
  • A zucchini, diced
  • One cup cherry tomatoes halved
  • 5 oz can chickpeas, drained and rinsed
  • An avocado, diced or sliced
  • One cup green beans, diced
  • One-fourth cup pepitas, toasted
  • One-fourth cup organic tahini
  • Two Tbs. extra-virgin olive oil
  • Juice of a lemon, divided
  • One tsp sriracha sauce
  • One-fourth cup water
  • Coarse salt and freshly ground pepper

Do This!

  • Cook the rice in a rice cooker or your favorite stovetop method.
  • In a small bowl, whisk together the tahini, olive oil, half the lemon juice, sriracha sauce, and water.
  • Season with salt and pepper.
  • Add more sriracha if you like the heat, and if it’s too thick, add a little more water.
  • In a large bowl, combine the kale, lettuces, rice, zucchini, tomatoes, chickpeas, green beans, and avocado.
  • Add the tahini/sriracha dressing to the salad and toss to thoroughly coat.
  • Divide up among plates and garnish with toasted pepitas and the more lemon slices
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Nutritious Power Bowl With Lemon Tahini Dressing

https://pixabay.com/en/salad-lenses-olives-lemon-healthy-2355232/

This nutritious power bowl with lemon tahini dressing loads with a variety of energizing and delicious, pure foods, they basically define nourishment. Not to mention how incredibly quick and easy they are to prepare.

Have This!

  • Three cups mixed leafy greens
  • Half cup shredded carrots
  • One-fourth cup cherry tomatoes halved
  • Half of an avocado, sliced
  • One-half cup roasted vegetables (asparagus, sweet potatoes, zucchini, etc.)
  • Half cup cooked chickpeas, lentils, or black beans
  • One tbsp nutritional yeast
  • Hummus
  • Lemon-Tahini Dressing

Do This!

  • Combine all dressing ingredients in a small bowl, and whisk until well-combined.
  • Place greens in a large bowl.
  • Arrange remaining veggies and toppings on top of the greens.
  • Drizzle with the special tahini dressing and serve.
Posted on

Salted Tahini Caramel Chocolate Cheesecake Slices

https://pixabay.com/en/food-chocolate-dessert-sweet-1283885/

Whilst not really low in calories, these salted tahini caramel chocolate cheesecake slices are sugar-free and full of protein and calcium. Add a little sweetener to the filling if you want a more classically sweet dessert.

Have This!

Base:

  • Three ounces dates, roughly chopped
  • A tablespoon mixed seeds
  • One tablespoon tahini
  • One tablespoon cocoa powder, plus extra to dust

Filling:

  • two ounces cashew nuts, soaked for at least an hour
  • Seven dates pitted and soaked for at least an hour
  • Two tablespoons almond milk
  • One tablespoon tahini
  • One-fourth teaspoon vanilla extract
  • Pinch of ground sea salt

Topping:

  • Two ounces dairy-free milk chocolate
  • One tablespoon coconut oil

Do This!

Base:

  • Add all of the ingredients together into a high-powered food processor and blend until combined.

Filling:

  • In a food processor, blend all of the filling ingredients together into a thick and creamy mixture.
  • Scoop out over the base, smooth out the top, and place in the freezer.

Topping:

  • Whilst the filling is in the freezer, melt the chocolate and coconut oil over a bain-marie, stirring well.
  • Once smooth and fully melted, remove from the heat and pour over the cheesecake filling and return to the freezer.
  • Freeze for at least ten minutes to allow the topping to set fully.
  • When you are ready to serve, remove from the freezer and container.
  • Allow to defrost for around ten minutes, then using a very sharp knife, cut into two slices
Posted on

Tahini Macadamia Crusted Tofu: Vegan/Gluten-Free Recipe

https://pixabay.com/en/china-gourmet-tofu-spicy-866410/

This tahini macadamia crusted tofu dish that will really stick to your ribs. Crunchy and nutritious macadamia nuts encrust marinated tofu without any grains or gluten, but plenty of flavor and protein.

Have This!

Creamy tahini marinade:

  • Three-fourth cup filtered water
  • Four teaspoons soy sauce
  • Three tablespoons tahini or other nut butter
  • Two tablespoons lemon juice
  • Half teaspoon garlic, minced, or ginger, peeled and minced
  • A pinch of cayenne

Crust:

  • Half cup macadamias roasted no salt
  • One tablespoon coconut, shredded & toasted
  • One teaspoon cilantro, minced
  • Half teaspoon cumin, toasted
  • One-fourth teaspoon chili powder
  • A pinch of crushed red pepper flakes
  • Sea salt, to taste
  • Tofu

Do This!

  • Place all marinade ingredients in a small bowl and whisk well.
  • Preheat oven to 350°F. Place soy sauce and water in a 9×13-inch casserole dish.
  • Prepare the creamy tahini marinade and pour or spread over tofu cutlets.
  • Let sit for at least 20 minutes. Cutlets can also be marinated the day before the dish is prepared.
  • Place dish in the oven and bake for ten minutes.
  • Place crust ingredients in food processor and process until chopped fine.
  • Cover tofu liberally with crust mixture put in the oven and bake for an additional 10 minutes.
  • Remove from oven and serve while hot.

 

Posted on

Tahini Protein Balls: Superfood Recipe

https://pixabay.com/en/food-protein-balls-snacks-bowl-1518445/

These tahini protein balls are all vegan, lactose-free, grain-free, and gluten-free. Moreover, they are made of mostly nuts and seeds for a major protein boost.

Have This!

  • Half cups of mixed nuts
  • One-half cup of pumpkin pepitas
  • Half cup of sunflower seeds
  • One-fourth cup flaxseeds
  • One-third cup of chia seeds
  • Half cup sesame seeds
  • One-third cup of shredded coconut
  • Half cup of vanilla protein powder
  • One-fourth cup of maple syrup
  • Half cup of almond spread
  • One-third cup of peanut butter
  • One-fourth cup of tahini

Do This!

  • Mix all the ingredients in a high-speed blender or food processor until desired consistency.
  • The dough should not be too dry or sticky.
  • Shape mixture into balls.
  • Keep in a glass container in the fridge for up to two weeks or store in the freezer for up to four months.