Tag: Tahini Paste

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Special Tahini Faux-tisserie Chicken

https://pixabay.com/en/chicken-roasted-whole-grilled-1199243/

Weeknight meals just got easier with this Special Tahini Faux-tisserie Chicken that is ready in no time and you control the seasonings.

Special Tahini Faux-tisserie Chicken: Have This!

  • Three-pound whole chicken
  • Two Tablespoons olive oil
  • Sea salt & black pepper, to taste
  • Half medium onion, cut into quarters
  • Five large cloves fresh garlic
  • One cup chicken stock/broth, or water

Seasoning

  • One teaspoon garlic powder
  • One teaspoon onion powder
  • A teaspoon chili powder
  • Half teaspoon cumin
  • Half teaspoon basil
  • One tablespoon tahini

Do This!

  • Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
  • Place the onion wedges and garlic cloves inside the chicken. Use butcher’s twine to secure the legs.
  • Turn on the pressure cooker and press the Saute button.
  • Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about four minutes per side.

 

  • Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.
  • Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.
  • Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the “Sealing” position.
  • Set the pressure cooker to Manual and set a timer for 25 minutes.
  • When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
  • Allow chicken to rest for ten minutes before serving.
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Instant Pot Tahini Orange Chicken Recipe

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This instant pot tahini orange chicken is healthier than takeout and easy to make using your Instant Pot. Remember, to make it with fresh orange juice and orange zest for great flavor.

Have This!

  • Two lbs chicken breast cut into 1-2 inch pieces
  • Tow tablespoons vegetable oil

Sauce:

  • One cup orange juice no sugar added
  • One tablespoon ginger grated
  • A cloves garlic minced
  • One tablespoon rice wine
  • One tablespoon of tahini
  • Half cup tomato sauce optional
  • One-fourth cup granulated sugar
  • Half cup brown sugar
  • One-fourth cup soy sauce
  • One tablespoon Sriracha
  • zest from one orange

Do this!

  • Dry it with a few paper towels and after that cut the chicken into two inch chunks.
  • Heat up your pressure cooker.
  • Add the oil to the hot Instant Pot, add the chicken and sauté for three minutes, stirring a few times. Cook until it just starts to get golden.
  • Also, after you sauté the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon.
  • Add the Sauce ingredients to the pot: remaining cups of orange juice, minced garlic, ginger, soy sauce, tahini, white sugar, brown sugar, rice wine, orange zest and Sriracha sauce.
  • Stir gently until all the ingredients are combined and coated in sauce.
  • Close lid, select Manual and select five minutes on High Pressure.
  • Use a ten-minute Natural Release. Turn off the heat. Release the remaining pressure by opening the vent. Open the lid.
  • Select again the Sauté function, on LOW. In a medium bowl combine 2 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps.
  • Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens. Simmer for three minutes.
  • If you want the sauce even thicker, mix one more tablespoon of cornstarch with orange juice and add it to the pot.
  • Let the Orange Chicken stand for seven minutes, the sauce will thicken more.
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Tahini Dressing On Cucumber Salad Recipe

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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  

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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 Macadamia Crusted Tofu: Vegan/Gluten-Free Recipe

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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.

 

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Sweet Potato Burgers Fills Of Green Tahini

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Thankfully, this sweet potato burgers fill with green tahini makes 12-14 burgers. For these burgers, you need a food processor to slice and dice the ingredients at each step.

Have This!

  • One red bell pepper
  • Half red onion
  • Two cans chickpeas
  • One cup packed cilantro
  • Three cloves garlic
  • One cup almonds
  • Two tbsp cumin
  • Three tsp coriander
  • Two tsp smoked paprika
  • Two and a half tsp sea salt
  • One tsp black pepper
  • One large sweet potatoes
  • Three-fourth cup quick-cooking oats

Do This!

  • In a food processor pulse and chop the red bell pepper and red onion.
  • Pour the chopped veggies into a large mixing bowl.
  • Place the chickpeas and cilantro/parsley into the food processor and blend until the chickpeas are a thick mealy texture.
  • Pour into the mixing bowl with peppers and onions.
  • Place the garlic, almonds, and spices into the food processor and blend until the almonds are a crumbly texture.
  • Pour into the mixing bowl.
  • Mash the sweet potato with a fork, or place it in the food processor and blend until smooth.
  • Pour it over the contents of the mixing bowl followed by the oats, and stir well to combine the ingredients.
  • Season to taste with more sea salt and spice.
  • Place the burger batter in the refrigerator to firm up for an hour or longer.
  • Preheat oven to 375°, and line one or two baking sheets with parchment paper.
  • Scoop about ¾ cup of the batter into your hands and form into a tight patty.
  • Place the patty onto the baking sheet, and repeat with the remaining batter.
  • Make sure that the patties are not too close to each other on the baking.
  • Bake for 40 minutes, or until cooked through.
  • After removing them from the oven, allow the patties to cool for at least 15 minutes before trying to remove them with a spatula or your hands.
  • Serve with green tahini on bread, lettuce, or solo.
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Tahini Dressing With Spinach Falafel: Healthy Recipe

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This tahini dressing with spinach falafel recipe is for homemade spinach falafel. Furthermore, use ingredients that are more often than not readily available.

Have This!

  • Two cups cooked chickpeas
  • One small onion, chopped
  • A garlic clove
  • A cup spinach, packed
  • One dried parsley
  • Half tsp cumin
  • One-half tsp ground coriander
  • Half tsp salt
  • One-fourth cup and two Tbsp plain flour
  • One and a half tsp baking powder
  • Half tsp baking soda
  • Two Tbsp breadcrumbs
  • Homemade Pitas

Do This!

  • Place the chickpeas, onion, garlic, spinach, and parsley in a food processor and pulse until pasty and combined.
  • Mix the cumin, coriander, salt, flour, baking powder and soda in a large bowl then add the mashed up chickpea and spinach mixture.
  • Mix well with a wooden spoon, making sure there are no dry patches left
  • Stir in the breadcrumbs and if the mixture seems to dry add up to two more tablespoons of breadcrumbs and mix well.
  • Use the falafel mixture immediately.
  • To make the falafel, heat three inches of oil in a pan.
  • Take a walnut sized lump of the falafel mixture, and using two spoons shape into balls and gently drop into the hot oil.
  • Cook each falafel for about five minutes until browned.
  • Keep going until all the falafel mixture is used up
  • Enjoy inside salad filled pita bread topped with tahini dressing.
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Vegan Tahini: Tahini Maple Cookies

https://pixabay.com/en/cookies-pastry-dessert-homemade-435296/

This tahini-maple cookies recipe is both pronounced and pleasant, any hint of a bitter edge tempered by the caramel maple syrup. Moreover, tahini lends such a nuanced flavor, deeper than that of other nut butter.

Have This!

  • One-third cup tahini
  • One-third cup maple syrup
  • Three tablespoons sunflower or canola oil
  • Two tablespoons almond milk
  • Half tablespoon vanilla extract
  • One cup whole wheat flour
  • A teaspoon baking powder
  • Half teaspoon baking soda
  • One-fourth teaspoon salt
  • Half tablespoon black sesame seeds
  • One-third cup chocolate chips

Do This!

  • Preheat the oven to 350˚ and oil a baking sheet or line it with parchment paper.
  • In a medium-sized bowl, whisk the tahini, maple syrup, oil, one tablespoon almond milk, and the vanilla extract.
  • Once the wet ingredients are combined, sift through the dry ingredients. Using a plastic spatula or wooden spoon, stir to combine all the ingredients.
  • If the dough is still crumbly add the additional tablespoon of almond milk.
  • Fold in the sesame seeds.
  • Once the dough is combined, scoop heaping tablespoonfuls onto the baking sheet and flatten slightly.
  • Bake for 11 minutes, remove from oven and let cool for at least five minutes before eating.

What Is Tahini

Tahini is a paste that comes from ground sesame seeds which are commonly used for cooking in Middle Eastern, Greek, and East Asian region.

This paste is extremely multipurpose which use in cooking sweet-savory dishes. The best part of Tahini is that it packs with numerous essential vitamins and minerals that your body needs for the day.

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Tahini Varnish Tempeh: Healthy Snacks Recipe

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These tahini varnish tempeh bites were the product of a quest to make a more neutral flavored version, perhaps one that could be made plain. When left this plain, it has a slightly garlicky taste.

Have This!

  • Two blocks tempeh, cubed
  • One-fourth cup tahini
  • Two tbsp lime juice
  • One tbsp nutritional yeast
  • Half tbsp olive oil
  • Half tbsp garlic powder
  • Two tbsp water
  • salt and pepper to taste

Do This!

  • Combine marinade in a large bowl, adding water last to reach desired consistency. It should be thick and fluid.
  • Add it to the bowl and toss with marinade. Let sit for ten minutes.
  • While you wait, preheat the oven to 350F.
  • Spread tempeh in a single layer on a foil-lined baking sheet and place in the oven for 35-40 minutes, until the outside edges are crisped.
  • Remove it from the oven.
  • Serve while it is warm.

 

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Tangy Tahini Dressing And Cauliflower Crisps

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This tangy tahini dressing and cauliflower crisps are coated in cornmeal and Mediterranean spices like oregano and sesame. After that, serve it with a tangy tahini dressing flecked with fresh parsley. It would make a really lovely appetizer, side dish, or snack.

Have This!

  • One head cauliflower, cut into florets
  • Two tablespoons rice flour
  • Two tablespoons cornmeal
  • A tablespoon nutritional yeast
  • One teaspoon sea salt
  • One tablespoon oregano
  • Two tablespoon sesame seeds
  • Pinch of cayenne pepper
  • A half cup avocado oil
  • Tangy Tahini Dressing

Do This!

  • Break/cut cauliflower into uniform bite-sized florets.
  • In a large bowl toss with rice flour and cornmeal, salt, oregano, sesame seeds, n. yeast, and pepper.
  • Heat a deep skillets worth of oil over medium-high heat.
  • When hot add cauliflower florets, one batch at a time and fry five minutes until golden brown on all sides.
  • Drain on paper towels and keep warm in the oven if necessary.
  • In a mortar and pestle, smash one clove garlic with the sea salt.
  • Add tahini and lemon juice and stir.
  • Append water to a thin stream, stirring until thin and creamy consistency is reached.
  • Add parsley and black pepper and season to taste.
  • Serve cauliflower with dressing, either as a dipping sauce or drizzled over top.